Sheet Pan Salmon
Updated Mar 22, 2026
Easy sheet pan salmon baked with a lemon Parmesan topping and serve it with potatoes and green beans, or bake the salmon on its own.
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My Sheet Pan Salmon is So Good!
Between work and keeping up with my kids’ afterschool activities, weeknights are always so busy. That’s why it’s so important to have a few easy recipes like this Sheet Pan Salmon in my back pocket. It has everything: protein, carbs, and veggies.
The lemon garlic seasoning is delicious on the salmon, and I’ll sprinkle it on the green beans and potatoes if I have extra. Then, all of the ingredients are placed on a sheet pan and baked in the oven. You can make this sheet pan salmon recipe with just the salmon if you want as well!
Happy Cooking!
– Yumna
Sheet Pan Salmon Ingredients
- Salmon fillet: I like wild-caught salmon, but any center cut filet will work. You can either cook it skin on or off, whatever you prefer. If you use frozen salmon, just make sure it is fully thawed and patted dry before you cook it.
- Potatoes: Use baby potatoes, no peeling required and they cook faster. Any color will do. Often they come pre-cleaned, too, which saves valuable prep time.
- Green beans: I like regular green beens (not the thin ones called haricot vert) so they retain a little crispiness once cooked. To prep them, just snip or cut off the spiky stem end of the green bean. If you want, swap them for broccoli florets or asparagus.
- Lemon juice: To get ¼ cup of lemon juice, you’ll need to start with 2 large lemons.
- Parmesan: Grating the cheese fresh from a block is best for this recipe. If you do not like Parmesan, this ingredient is all about adding saltiness and a crispy crust so you could swap it for cracker crumbs, breadcrumbs, or even panko.
- Seasonings: Salt, pepper and chopped parsley work together to flavor the whole dish. Feel free to swap for a different herb like basil or even oregano. Sometimes I’ll add a pinch of smoked paprika, too, to add smoky heat.
- Olive oil: Any neutral oil that has a high smoke point will work here.
How to Make Sheet Pan Salmon
Sheet Pan Salmon Recipe
Easy sheet pan salmon baked in the oven with optional green beans and potatoes for a full meal. Or just make the salmon on it's own.
Video
Ingredients
- 4 (6-ounce) salmon fillets
- 1 pound baby yellow potatoes
- ½ pound green beans
- ¼ cup lemon juice
- ¼ cup grated Parmesan cheese
- 2 tablespoon olive oil
- 2 garlic cloves minced
- 1 tablespoon chopped parsley plus more for garnish
- Salt and pepper
Instructions
- Preheat the oven to 400°F. Lined a rimmed baking sheet with parchment paper.
- Bring a pot of water to a boil and boil the potatoes until fork tender, about for 15 minutes.
- In a small bowl, combine the lemon juice, Parmesan cheese, olive oil, garlic, and parsley.
- Place the salmon, potatoes and green beans in a single layer onto the prepared baking sheet, and season them with salt and pepper. Then brush the prepared sauce over the salmon and the vegetables.
- Bake in the oven until the salmon flakes easily with a fork, about 15 minutes. Enjoy immediately.
Equipment
Notes
My Top Tip: Let the salmon come to room temperature. Pull the salmon out of the fridge 15 to 20 minutes before you cook it. Cold fish straight from the oven cooks unevenly, and you might have overcooked edges and an undercooked middle.
Storage: Sheet pan salmon is best right when it’s ready. If you have leftovers, you can refrigerate the fully-cooled fish and veggies in an airtight container for up to 3 days. To reheat, place them on a parchment-lined baking sheet and bake at a low temperature, like 300°F, until heated through. You can also microwave it in short bursts until the salmon is warm.
Freezing: You can freeze cooked sheet pan salmon in an airtight container for up to 1 month. Thaw in the fridge overnight before reheating using the instructions above.
Nutrition
Serving: 1fillet, Calories: 441kcal, Carbohydrates: 26g, Protein: 39g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Cholesterol: 99mg, Sodium: 203mg, Potassium: 1469mg, Fiber: 4g, Sugar: 3g, Vitamin A: 601IU, Vitamin C: 37mg, Calcium: 115mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Give it a Mediterranean Spin: In addition to the potatoes and green beans, add 2 cups of halved cherry tomatoes to the sheet pan. Also, chop up ¼ cup of pitted Kalamata olives and add them into the sauce mixture.
- Add a little Dijon: Add 1 tablespoon of Dijon mustard to the sauce. It works well with the lemon and garlic, and also helps to keep the salmon moist as it cooks.
- Add sweetness: If you prefer more of a sweet than savory flavor, add 1 tablespoon of honey, pomegranate molasses, or balsamic glaze to the sauce. It will give the salmon a bit of a glazed texture once cooked.
Recipe Tips
- Don’t skip the parboil. The potatoes won’t cook at the same rate as the salmon and green beans, so they need to be parboiled first. You could roast the potatoes for a bit before adding the salmon and green beans, but I think the texture is best when they are boiled first. That way, the inside is creamy, and the outside gets nice and crisp.
- Let the salmon come to room temperature. Pull the salmon out of the fridge 15 to 20 minutes before you cook it. Cold fish straight from the oven cooks unevenly and you might have overcooked edges and an undercooked middle.
- Filet thickness varies! Keep this in mind when checking for doneness. Go by temperature instead of the clock. Medium cooked salmon will be about 130˚F on an instant read thermometer.
- Take the raw edge off the garlic. Let the garlic sit in the lemon juice for about 5 minutes before moving forward with the recipe. The acid will mellow out the sharp garlic flavor and bring out its natural sweetness.
Comments
SO GOOD! Not only that it’s delicious, but it’s also so easy to make with a 17 month old on my hip. Bonus points because said child had the salmon! (Note to future self: I used oregano instead of parsley)
That makes me so happy to hear! I love that it was easy enough to make with a little one on your hip, and even better that your toddler enjoyed the salmon, too. Oregano sounds like a great swap for the parsley. Thank you so much for sharing!
Thank you for sharing, this was a hit with my 2 fussy kids and easy to prepare when you want something quick! Did not add the cheese to the sauce or green beens as they will not eat otherwise, but amazing! My son had it with plain rice and daughter with potatoes! Thank you so much for your recipes. It’s because of your recipe ideas my son started eating some fish as long as their is rice involved!
Aww, love that!! So happy my recipes are helping your kids enjoy fish. That’s amazing! Thanks so much for sharing, Fatima!!
This recipe works well but we didn’t care for the parmesan on the fish. If it sounds like an odd combination to you, it’s probably not a good pick. I made the same recipe again without the cheese but with more fresh herbs and it was delicious.
So glad you liked the recipe and it turned out delicious without the cheese!! Thanks for sharing, Michele!
I used AI to create a meal plan, and it brought me here. Never would I have ever tried this otherwise. This was a huge hit for my family, and will definitely stay on rotation. Thank you!
Oh wow, that’s a new one haha! I’m glad AI brought you here and so happy to hear your family liked the salmon! Thank you!!
Hey… we love love love those salmon fillets…. We eat that every Sunday! So question: can I use Mrs. Dash instead of salt? It is for my heart.
Thanks
This was so dang delicious! I actually didn’t have any potatoes so just did the green beans and salmon – one of my new fav ways to make salmon. I love a sheet pan meal!
So glad you liked it, Amanda!
I tried this tonight with a few tweaks and it was amazing! Thanks for the recipe!
Glad you enjoyed it, Britt!
This dish was delicious and well received by the entire family.
Unfortunately, I didn’t have grated parmesan… so we missed out on that.
Instead, I sprinkled a bit of smoked parmesan after taking everything out of the oven and that gave it a nice added dimension.
So glad to hear everyone liked it!
Loved this recipe! Easy to make and so delicious.
Hi Najat! I am so glad that you liked the sheet pan salmon. I’d love for you to try my Salmon Lettuce Wrap recipe and let me know your thoughts!
Unfortunatley, this recipe did not work for us. The lemon juice in the mixture “cooks” the salmon, such that once cooked in the oven as well the salmon came out rubbery, pale, tasteless and over-cooked. It’s a shame, a meal wasted. I have cooked salmon many times before, so I know cook times in my oven and what doneness looks like. This was a recipe fail, not an execution fail.
Thank you so much for the feedback! I am sorry to hear that. I am not sure what happened, as I’ve never had that happen. You can also try this without the lemon juice if such is the case.
This was DELICIOUS! Better than any restaurant version I have ever tasted. Used freshly grated parmessan and it stayed as an upper layer and in some parts it broiled. It was so so good. 😀
Thank you! So glad you enjoyed it that much!
Thanks for the recipe, I noticed that your write-up (blog) at the top refers to butter but the recipe at the bottom doesn’t list this ingredient but has olive oil instead. I used the olive oil this evening but want to try butter next time , would I need to use an equivalent amount (2 tablespoons) ?
You’re so welcome! In this recipe, I used olive oil, but butter can be used in the same quantity.
Made this today and it was delicious! thank you!
I love that! You’re so welcome!
That was the best salmon I’ve ever made! Perfect recipe! Thank you🙂
Thank you so much!
This was so good! Followed the recipe exactly as written but used steelhead trout. The whole family enjoyed it and prep/clean up was a breeze!
Thank you! That’s perfect!!
Where do I find the “PRINT” key ?
When you scroll down to the recipe card, there will be a printer icon you can tap on!
delicious, delicious, delicious … i also made a white sauce to go with the salmon, just because I always like a white sauce with fish…
Oh love that idea of the white sauce! Glad you liked the recipe 🙂