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Sheet Pan Honey Lemon Salmon

Sheet pan honey lemon salmon is brushed with a sweet, tangy glaze and baked until tender and flaky. The salmon cooks on a parchment-lined pan for an easy dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 0.25 cup honey
  • 1 lemon zested and juiced (about 2 tablespoons juice)
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.125 tsp black pepper
For the salmon
  • 4 salmon fillets 6-ounce, skin-on

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

Make the glaze
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed sheet pan with parchment paper.
  3. Whisk the honey, lemon zest and juice, olive oil, Dijon mustard, garlic, salt, and pepper in a small bowl.
Bake the salmon
  1. Arrange the salmon skin-side down on the prepared pan.
  2. Brush the tops and sides evenly with all of the glaze.
  3. Bake for 10 to 15 minutes, until the thickest part of each fillet reaches 145°F and the fish flakes easily with a fork.

Notes

For tender salmon, check the thickest fillet for doneness at the lower end of the baking time. Refrigerate leftovers for up to 3 days; freezing is suitable for up to 2 months. For a honey-free alternative, use maple syrup.