Sheet Pan Salmon is a quick and easy way to cook salmon perfectly when you don’t have a lot of time. Salmon fillets are cooked on a sheet pan in a homemade marinade along with roasted potatoes for an easy and healthy sheet pan dinner that is great for busy weeknights!
A sheet pan dinner is an entire meal that is cooked on a sheet pan. The ingredients are chopped into small pieces so that they cook evenly and quickly. You can use any of your favorite proteins and vegetables to make a sheet pan dinner making it highly versatile.
We love cooking sheet pan salmon because it is a quick and easy way to cook this delicious fish. In this recipe, we pair salmon with potatoes for a filling and healthy meal.
The salmon is marinated in soy sauce, honey, and garlic, similar flavors as our Oven Baked Mahi Mahi, then cooked on a sheet pan. The potatoes are cut into small pieces so that they cook evenly with the salmon. The marinade adds flavor to this sheet pan dinner recipe.
This sheet pan salmon dinner is a similar concept to this sheet pan sausage and veggies. A couple of our other one pot dishes are One Pot Jambalaya Pasta and One Pot Mushroom Pesto Pasta. Love salmon? Try our easy to make Salmon Croquettes!
How To Make Sheet Pan Salmon
- Prepare for baking: Preheat the oven to 400°F, and line a large baking sheet with non-stick aluminum foil, parchment paper, or a silicone baking mat.
- Season the potatoes: Cut the baby potatoes in half, then arrange them on the baking sheet. Drizzle with olive oil and half of the salt and pepper mixture. Toss to evenly combine.
- Pre-Bake the Potatoes: Bake the potatoes for 15 minutes, then remove and add the asparagus to one half of the baking sheet. Add the rest of the olive oil, salt, and pepper onto the asparagus and bake for an additional 15 minutes.
- Assemble the marinade: In the meantime, stir honey, mustard, and balsamic vinegar together in a small bowl until smooth.
- Add the salmon: Remove the pan from the oven after the asparagus cooks, and adjust the oven to broil. Make room for the salmon by pushing the other vegetables around. Add the salmon to the sheet pan.
- Bake the salmon: Brush the top of each salmon fillet with the marinade, then bake in the oven for 7-10 minutes or until the salmon is fully cooked through at an internal temperature of 145°F. Plate the ingredients while hot and garnish with fresh parsley.
- You can use any kind of potatoes for sheet pan salmon, but we recommend baby potatoes because they cook evenly and quickly.
- The sheet pan salmon recipe can be easily doubled or tripled to serve more people. You can fill up as many sheet pans as you need.
- When buying salmon, if possible look for the word “wild” on the label. This means that the salmon was caught in its natural habitat instead of being farmed. This type of salmon contains even more healthy fats.
- If you don’t have a broiler, you can bake sheet pan salmon at 400°F for 18-20 minutes.
Sheet Pan Salmon Variations
- Use different potatoes: While baby potatoes are the best for sheet pan recipes you can try using other types of potatoes such as Yukon gold or red potatoes.
- Change up the vegetables: If asparagus is not in season, you can use broccoli, green beans, or any other vegetable that you prefer.
- Use different types of seafood: You can also use a different type of fish for this recipe, such as cod, tilapia, or shrimp.
Can you use frozen salmon to make sheet pan salmon?
How do you know when salmon is cooked through?
Storing and Freezing Sheet Pan Salmon
Storing: Store any leftover salmon for up to 3 days in a sealed container with as much air removed as possible.
Freezing: Place sheet pan salmon in a large sealable bag or container, removing as much air as possible. Then place in the freezer for up to 3 months. When ready to use, thaw overnight in the fridge and heat in the oven at 350°F for 20-30 minutes or until completely thawed and heated through
More Seafood Recipes
- Mushroom Shrimp Pasta
- Baked Cod With Panko
- Shrimp Curry
- Baked Flounder with Lemon and Garlic Butter
- Shrimp Diablo
- Teriyaki Salmon
- Chilean Sea Bass
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 pound asparagus, thick ends trimmed
- ¼ cup honey
- 1 tablespoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 4 salmon fillets
- Preheat the oven to 400°F, and line a large baking sheet with non-stick aluminum foil or parchment paper.
- Arrange the potatoes on the baking sheet. Then drizzle with 1 tablespoon of olive oil and sprinkle with half of the salt and pepper. Toss to combine.
- Bake for 15 minutes, then add the asparagus to one half of the baking sheet. Drizzle the remaining oil on top along with the remaining salt and pepper. Toss to combine. Bake for 15 additional minutes.
- In the meantime, stir the honey, mustard and balsamic together in a small bowl until combined.
- Remove the pan from the oven and adjust the oven to broil.
- Push the veggies around to make space for the salmon, and place the salmon on the baking sheet evenly spaced.
- Brush the honey mixture on the fillets then broil for 7-10 minutes depending on the thickness of the fillets.
- Serve with freshly chopped parsley if desired.
- See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 salmon fillet plus a fourth of the vegetables. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.
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Nutrition Information:Yield: 4 Serving Size: 1 fillet
Amount Per Serving: Calories: 728Total Fat: 35gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 143mgSodium: 797mgCarbohydrates: 47gFiber: 5gSugar: 21gProtein: 56g