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Sheet Pan Honey Lemon Salmon
4.6 from 408 votes

Sheet Pan Honey Lemon Salmon

This Sheet Pan Honey Lemon Salmon features a tender salmon fillet baked with butter, honey, and fresh lemon slices, creating a balanced sweet and tangy glaze. The method of sealing the salmon with foil helps retain moisture and infuse the flavors throughout the fish. The use of kosher salt and black pepper seasons the fish while optional parsley adds a fresh, herbal finish. This approach offers a hands-off cooking method requiring minimal cleanup.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 servings
Calories: 424 kcal
Cuisine: American

Ingredients

  • 1 to 1.25 pounds salmon fillet skin-on
  • 1 lemon sliced into thin rounds
  • ½ cup butter melted, unsalted
  • 3 to 4 tablespoons honey
  • 2 to 3 tablespoons lemon juice from about 1 lemon
  • 1 teaspoon kosher salt or to taste, Morton brand
  • ½ teaspoon black pepper or to taste, freshly ground
  • 1 tablespoon parsley optional for garnishing, finely chopped, fresh

Instructions

    Cup of Yum
  1. Preheat oven to 375F and place a piece of foil on the baking sheet to cover it completely.
  2. Place salmon on the foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).
  3. Nestle lemon slices underneath the salmon, spaced evenly around the fillet; set aside.
  4. To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.
  5. Stir in the honey and lemon juice. Pour or spoon about two-thirds of the mixture over the salmon; reserve remainder.
  6. Evenly season with Morton Kosher Salt and pepper, to taste.
  7. Seal up the foil. Likely you will need to add another sheet of foil on top in order to seal it. Crimp or pinch the top and bottom pieces of foil together; get it as air-tight as possible but it doesn’t have to be perfect. If you have time, set aside to marinate for about 10 to 15 minutes (enhanced flavor).
  8. Bake for about 15 minutes.
  9. Remove salmon from the oven and remove the top piece of foil or open up the packet so salmon is exposed but keep the edges raised to contain the buttery mixture.
  10. Set oven to Hi broil.
  11. Spoon the reserved buttery mixture over the salmon, if desired. Use your judgment and if there’s already lots of juice you don’t need to add it because you don’t want it to start leaking. If you have extra buttery mixture, it’s great served over the finished dish.
  12. Broil salmon for about 5 to 10 minutes, or until as golden as desired. Keep a close eye on it because all broilers are different and you don’t want it to burn. Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference.
  13. Optionally garnish with parsley and serve immediately. Salmon is best warm and fresh but will keep airtight in the fridge for up to 3 days.

Notes

  • Line the baking sheet completely with foil to help catch drips and ease cleanup.
  • Seal the foil packet tightly but it does not have to be perfectly air-tight for effective steaming.
  • Lemon slices placed under the salmon prevent sticking and float flavor through the fish as it cooks.
  • Reserve some buttery mixture before pouring over salmon for a finishing drizzle if you like extra glaze.
  • Use fresh lemon juice and honey for best flavor balance in the glaze.

Nutrition Information

Serving 1 Calories 424kcal (21%) Carbohydrates 16g (5%) Protein 23g (46%) Fat 30g (46%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 123mg (41%) Sodium 636mg (27%) Potassium 629mg (13%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 848IU (17%) Vitamin C 19mg (21%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 424

% Daily Value*

Serving 1
Calories 424kcal 21%
Carbohydrates 16g 5%
Protein 23g 46%
Fat 30g 46%
Saturated Fat 16g 80%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 123mg 41%
Sodium 636mg 27%
Potassium 629mg 13%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 848IU 17%
Vitamin C 19mg 21%
Calcium 33mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.