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This Baked Salmon sheet pan dinner is the easy, healthy weeknight meal I reach for again and again, with tender salmon filets, crisp-tender veggies, and a zesty lime garlic honey glaze that all roasts on one pan. It is just as fuss-free as our air fryer salmon, but everything cooks together for a complete dinner.
One pan, thirty minutes, and barely any cleanup means this is the kind of dinner you will actually want to make on a busy night.
Baked Salmon Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 222kcal
- 🌶️ Flavor Profile: Bright and savory with lime, garlic, honey, and a gentle chili warmth
- ✋ Difficulty: Easy, on par with our creamy lemon shrimp
Quick Answer
Whisk together lime juice, parsley, olive oil, garlic, chili flakes, cumin, salt, and honey. Spread a third of the glaze on a sheet pan, add the salmon filets and the rest of the glaze, then surround with red onion, bell peppers, and green beans. Bake at 375 degrees for 18 to 20 minutes until the salmon flakes easily, and serve this Baked Salmon right away.
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Why This Recipe Works
Click to see the technique science
- Everything cooks on one pan. The salmon and vegetables roast together, so you get a full dinner with a single pan to wash.
- The glaze does the heavy lifting. Lime, garlic, honey, and chili flakes give the salmon big flavor with almost no effort.
- It is ready in 30 minutes. A quick whisk and one trip to the oven means dinner is done fast on a busy night.
- Salmon stays moist. Baking the filets under the glaze keeps them tender and flaky, never dry.
- It is naturally light and healthy. Lean salmon plus a pile of veggies makes this a wholesome, protein-packed meal.
Why You’ll Love This Recipe
- It is a complete, balanced dinner on one pan, every bit as easy as our lemon garlic chicken thighs.
- The lime garlic honey glaze makes simple salmon taste special with pantry staples.
- It comes together in 30 minutes with hardly any cleanup, perfect for busy weeknights.
Key Ingredients
A handful of fresh, simple ingredients is all it takes for this baked salmon. Here is what each one brings to the pan.
- Salmon Filets: The star. Four 5-ounce filets bake up tender and flaky, soaking in all that bright lime garlic flavor.
- Lime, Garlic, and Honey: Fresh lime juice, minced garlic, and a drizzle of honey make a glaze that is tangy, savory, and just a little sweet.
- Red Chili Flakes and Cumin: A warm, gentle heat that plays off the honey and lime without overpowering the fish.
- Green Beans and Bell Peppers: Crisp-tender veggies roast right alongside the salmon, so the whole meal cooks on one pan.
- Red Onion and Parsley: Sweet roasted onion and a shower of fresh parsley tie it all together with color and freshness.
See recipe card for exact quantities.
Variations and Substitutions
This Baked Salmon is easy to adapt to whatever you have on hand. Here are a few ways to switch it up.
- Swap the green beans and peppers for broccoli, asparagus, zucchini, or cherry tomatoes.
- Use lemon in place of lime, or add a pinch of smoked paprika for a deeper, smoky flavor.
- Serve it over rice, quinoa, or a green salad, or alongside our savory mashed sweet potatoes for a heartier plate.
- Make it a seafood night and pair it with our grilled mahi mahi for a fresh, healthy spread.
How to Make Baked Salmon
- Preheat the oven to 375 degrees and spray a baking sheet with nonstick spray. In a medium bowl, whisk together the lime juice, parsley, olive oil, garlic, chili flakes, cumin, and salt, then whisk in the honey until fully combined.
- Spoon about a third of the marinade onto the baking sheet and spread it evenly. Add the salmon filets, spoon the remaining marinade over the top, then scatter the red onion, bell peppers, and green beans around the pan.
- Bake for 18 to 20 minutes, until the salmon is cooked through and flakes easily with a fork. Remove from the oven and serve immediately.
Recipe Tips & Tricks
- Pat the salmon dry. Blotting the filets before adding the glaze helps it cling and keeps the fish from steaming.
- Use a thermometer. Salmon is done at 145 degrees in the thickest part, so it stays juicy without overcooking.
- Cut veggies evenly. Chop the peppers and onion about the same size so everything roasts at the same rate.
- Reserve a little glaze. Set aside a spoonful of the marinade to drizzle over the finished fish for an extra pop of flavor.
- Do not crowd the pan. Give the salmon and veggies room so they roast and brown instead of steaming.
- Line the pan. Parchment or foil makes cleanup even faster and keeps the glaze from sticking.
Serving Ideas and Suggestions
This Baked Salmon is a full meal on its own, but it is even better spooned over fluffy rice or quinoa to soak up the lime garlic glaze.
For a bigger spread, add a simple green salad and some crusty bread, or serve it next to our savory mashed sweet potatoes for a cozy, satisfying plate.
Leftovers keep well, so flake any extra salmon over a salad or into a grain bowl for an easy, healthy lunch the next day.
Baked Salmon FAQs
This Baked Salmon roasts at 375 degrees for 18 to 20 minutes. Salmon is perfectly cooked when it reaches 145 degrees in the thickest part and flakes easily with a fork. Thicker filets may need a couple extra minutes.
The salmon will turn opaque and flake easily when gently pressed with a fork. For the most reliable result, use an instant-read thermometer and pull it at 145 degrees so it stays moist and tender.
Yes. Thaw the filets fully in the refrigerator first and pat them very dry before adding the glaze. Cooking from frozen makes the fish watery and uneven, so thawing is worth the wait.
Quick-roasting vegetables are ideal here, like green beans, bell peppers, red onion, broccoli, asparagus, zucchini, or cherry tomatoes. Cut them about the same size so they finish at the same time as the salmon.
You can whisk the glaze and chop the veggies up to a day ahead and store them separately. Assemble the pan and bake fresh for the best texture, since salmon is at its best straight from the oven.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 300 degree oven just until warmed through, or enjoy it cold flaked over a salad to avoid drying it out.
Hungry for more easy seafood? Try our flaky cod piccata for another quick, healthy dinner the whole family will love.
Our salmon sheet pan dinner is another easy hands off main.
Baked Salmon Sheet Pan Dinner
Ingredients
- Fresh squeezed lime juice from two limes
- ¼ cup chopped parsley
- 2 tablespoons olive oil
- 3 cloves of garlic minced
- 2 teaspoons red chili flakes
- 1 teaspoon ground cumin
- 1-½ teaspoon salt
- 1 tablespoon honey
- 1 small red onion ½ inch dice
- ½ pound fresh green beans
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 5 ounce salmon filets
Instructions
- Preheat the oven to 375 degrees F and spray a baking sheet with nonstick cooking spray.
- In a medium mixing bowl, whisk together the lime juice, parsley, olive oil, garlic and all seasonings. Once well combined, add in the honey and continue whisking until honey is fully incorporated.
- Spoon out about a third of the mixture onto the baking sheet, spreading evenly.
- Add your salmon filets and spoon out the remaining mixture over the salmon.
- Add your chopped red onion, red and green peppers and green beans onto the pan. Cook for 18-20minutes until the salmon is cooked through.
- Once cooking time is complete, remove from the oven and serve immediately.
Notes
- Rice is not included in the nutritional value.
- The salmon should be done between 125-130 degrees F.
- Make sure the salmon filets are roughly 5 ounces, you can use frozen, or cut from a larger piece of salmon and weigh them.
- You can use all of the same color peppers if you’d like.
- We do not recommend freezing this recipe.
- If you are not a fan of a little spice, you can leave out the red chili flakes.
- We like to serve this over rice, but this is a personal option and not necessary.
Nutrition
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