Moist, flaky salmon baked in a sealed foil pack with lemon, garlic, and a touch of honey is my kind of weeknight magic. I get restaurant-level flavor in about 30 minutes, and cleanup is as simple as tossing the foil.

Why You’ll Love This Recipe

I melt butter with fresh lemon juice, garlic, and honey so the fish stays juicy while soaking up bright, garlicky flavor. I tuck lemon slices under the fillet, seal everything in foil, and finish with a quick broil so the edges turn lightly golden while the inside stays tender. I also love that I can make the whole dish on one pan with everyday ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillet, skin on (about 1.5 to 1.75 pounds)

• 1 lemon, thinly sliced

• Unsalted butter, melted

• Fresh lemon juice

• Honey

• Garlic, finely minced or pressed

• Kosher salt

• Freshly ground black pepper

• Fresh parsley, finely chopped (optional for garnish)

Directions

1. I heat the oven to 375°F and line a sheet pan with foil, making sure the long side of the salmon runs parallel to the long side of the pan. I raise the foil edges a couple inches to hold the sauce.

2. I place the salmon skin-side down and nestle the lemon rounds underneath, spacing them along the length of the fish.

3. I stir together the melted butter, lemon juice, honey, and garlic. I spoon about three-quarters over the salmon and save the rest for later.

4. I season the top with kosher salt and black pepper, then seal the foil tightly (adding a top sheet if needed). When I have a few minutes, I let it sit 10 to 15 minutes to marinate.

5. I bake the sealed packet for about 17 minutes until the salmon is mostly cooked through.

6. I open the foil so the salmon is exposed, keeping the edges lifted to catch the buttery juices. I set the oven to high broil.

7. I spoon on the reserved butter mixture if the pan isn’t already very saucy, then broil 5 to 10 minutes until the top is as golden as I like.

8. I finish with parsley and serve immediately, spooning those lemony juices over the fish.

Servings and timing

I plan for 4 servings. I set aside about 10 minutes to prep and 20 minutes to cook, for a total of roughly 30 minutes start to finish.

Variations

• Citrus swap: I use orange or lime in place of lemon when I want a different citrus note.

• Sweetness level: I reduce or omit the honey when I’m pairing the salmon with a sweeter side, or add a touch more for extra gloss and caramelization.

• Herb twist: I trade parsley for dill, chives, or a little thyme to change the profile.

• Spice kick: I whisk a pinch of red pepper flakes or a dash of smoked paprika into the butter for gentle heat and color.

• Veggie add-ins: I scatter thin asparagus spears or halved baby potatoes on the pan (par-cooking potatoes first) so everything roasts together.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat gently, I cover the salmon and warm it in a 275°F oven until just heated through, or I use short bursts in the microwave at 50% power. I like to splash on a little water or lemon juice before reheating to keep the fish moist. I avoid overcooking since salmon dries out quickly.

FAQs

Can I skip broiling?

I can, and the salmon will still be cooked and delicious. I broil only when I want extra browning on the top and edges.

Do I need to use skin-on salmon?

I prefer skin-on because it helps keep the fillet juicy and protects the flesh from the pan. If I only have skinless, I line the foil well and handle the fish gently.

How do I know when the salmon is done?

I look for opaque flesh that flakes with a fork and an internal temperature around 125°F to 130°F in the thickest part for moist, medium doneness. I remove it just shy of my target since carryover heat finishes the job.

Can I make this with individual portions instead of one large fillet?

I do this often. I arrange the portions over lemon slices, follow the same steps, and start checking a few minutes earlier since smaller pieces cook faster.

What sides pair best with this salmon?

I go for simple sides that soak up the sauce—steamed rice, mashed or roasted potatoes, a crisp green salad, or roasted green vegetables like broccoli or asparagus.

Conclusion

This sheet-pan lemon garlic butter salmon is my weeknight shortcut to a bright, buttery, and reliably juicy main dish. I love that it uses one pan, everyday ingredients, and a quick broil to finish—with flavor that never lets me down.