One Pan Lemon Garlic Salmon - This one pan lemon garlic salmon is flaky, juicy, and bright, with tender salmon coated in a buttery garlic-lemon sauce that tastes clean and reliable. The edges lightly caramelize while the center stays moist, and the lemon keeps the richness balanced with crisp acidity. It feels like a restaurant-style dinner but cooks with minimal effort and cleanup. This one pan salmon recipe is perfect for a healthy weeknight seafood meal because it is fast, dependable, and easy to pair with vegetables.

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One Pan Lemon Garlic Salmon - This lemon garlic salmon works because it is built around heat control and timing. After testing, I found that the easiest way to guarantee a moist center is to cook salmon at high heat just until it flakes with gentle pressure, then stop—overcooking is what turns salmon dry and chalky. Garlic is powerful, so it goes into the pan with fat and cooks briefly; if you burn it, the sauce turns bitter. Lemon is added in two stages for balance: part goes in early for flavor, and part finishes at the end for brightness so the acidity tastes fresh. For a sheet pan fish dinner, spacing matters: give the fillets room so they roast rather than steam. This method is straightforward but delivers professional results because the cues are clear—opaque sides, slight translucence at the very center, and a glossy sauce that coats. It aligns with my focus on technique over complexity, and it fits easy salmon dinner and healthy weeknight seafood searches because it uses basic ingredients and repeatable timing. If you want to make it a full one-pan meal, roast quick vegetables alongside so dinner is complete with one pan and one cleanup.

Dietary Notes

✓ One Pan Salmon Recipe
✓ Healthy Weeknight Seafood
✓ Bright Lemon Garlic Sauce
✓ Fast Cleanup

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Why You'll Love This

Moist, Flaky Salmon: High-heat roasting guarantees juicy centers with lightly caramelized edges.
Simple But Reliable: Classic lemon garlic salmon flavors that work every time.
One-Pan Dinner: Minimal cleanup with a complete sheet pan fish dinner option.
Easy To Pair: Works with asparagus, broccoli, potatoes, or rice for flexible meals.

One Pan Lemon Garlic Salmon

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 0

🔥 Cook Time: 15min

🥨 Yield: 4

🍞 Method: Roasting

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

1 1/2 lb salmon fillets
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
4 cloves garlic cloves, minced
3 tbsp unsalted butter, melted
1 large lemon, zest and juice
1 tsp Dijon mustard (optional)
2 tbsp fresh parsley or dill, chopped
3 cups asparagus or broccoli (optional, for sheet pan)

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salmon fillets Choose evenly thick fillets so the salmon roasts at the same rate; uneven pieces overcook at the thin end. Pat dry for better caramelization, which is the key to a reliable one pan salmon recipe with moist centers.
olive oil Olive oil prevents sticking and supports roasting so the surface browns rather than dries out. A light coating also helps the lemon garlic sauce spread evenly for an easy salmon dinner finish.
kosher salt Salt seasons the fish and helps the surface firm slightly so it flakes cleanly. Season early, then add fresh lemon at the end so the balance stays bright, not harsh.
black pepper Pepper adds gentle bite that supports garlic and lemon without overpowering the fish. Use freshly cracked for a more aromatic finish that keeps the dish tasting restaurant-style.
garlic cloves, minced Garlic burns easily at high heat, so keep it mixed into butter and spooned over the fish rather than sitting dry on the pan. Brief roasting builds flavor without bitterness, essential for lemon garlic salmon.
unsalted butter, melted Butter adds richness and helps carry garlic flavor, but it needs lemon to keep the sauce balanced. Melt gently so it stays smooth and helps emulsify into a glossy coating.
lemon, zest and juice Use zest for aroma and juice for acidity; adding some at the end keeps the flavor crisp and bright. This is what makes a sheet pan fish dinner taste clean and reliable instead of heavy.
Dijon mustard (optional) Dijon helps emulsify fat and acid so the sauce stays glossy and clings to the fish. It also adds subtle tang that supports the lemon without making the dish taste strongly of mustard.
fresh parsley or dill, chopped Fresh herbs add a green, aromatic finish that lifts the richness and keeps the salmon tasting lively. Add after roasting so the herbs stay bright and do not turn dull.
asparagus or broccoli (optional, for sheet pan) Roast quick vegetables alongside to turn this into a full sheet pan fish dinner with one pan and one cleanup. Toss veggies in oil and salt first so they caramelize while the salmon stays moist.

list_alt Instructions

1

Step 1: Preheat oven to 425°F and line a sheet pan; pat salmon dry - a dry surface roasts better and helps the edges caramelize.
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Step 2: Place salmon on the pan, drizzle with olive oil, and season with salt and pepper - proper seasoning builds flavor for an easy salmon dinner.
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Step 3: Whisk melted butter, minced garlic, lemon zest, lemon juice, and Dijon if using - whisking emulsifies fat and acid for a glossy lemon garlic salmon sauce.
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Step 4: Spoon sauce over salmon (and vegetables if using) and roast 12-15 minutes until salmon is opaque on the sides and flakes gently - cooking to cues guarantees moist, flaky texture.
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Step 5: Finish with fresh herbs and an extra squeeze of lemon - finishing acidity keeps the one pan salmon recipe tasting bright and clean.

Nutrition Facts

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Calories 430

Protein 38g

Carbs 3g

Fiber 0g

Sugar 0g

Fat 30g

Sodium 520mg

Potassium N/A

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Serving Suggestions

Serve salmon hot with extra lemon squeezed over the top and the pan sauce spooned onto each fillet so it stays glossy and flavorful. Pair with roasted asparagus, broccoli, or green beans on the same pan, or serve over rice to soak up the lemon garlic sauce. For a polished plate, add fresh chopped parsley or dill and a few thin lemon slices. Salmon tastes best right after cooking, when it is still moist and flakes easily, so time sides to finish at the same moment for the best texture.

How to Store?

Store leftover salmon in an airtight container in the fridge for up to 2 days. Reheat gently in a 275°F oven until just warmed, or flake cold salmon into salads and grain bowls to keep texture tender. Avoid high-heat microwaving, which can make salmon dry and fishy. Freezing cooked salmon is possible for up to 1 month, but it can lose some moisture; if freezing, thaw in the fridge and use in bowls or salads rather than trying to re-crisp. For make-ahead ease, prep the sauce and slice lemons ahead so the cooking stays fast.

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