Roasted salmon fillets on a sheet pan with lemon slices and dill

Sheet Pan Salmon

The weeknight salmon that never goes dry: hot roast, early pull, lemon-dill finish.

Total: 20 minActive: 10 minDifficulty: EasyYield: 4 ServingsTemp: 425°F

Timing note: 20 mins

Gluten-FreeMediterraneanSeafood

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Sheet Pan Salmon

The weeknight salmon that never goes dry: hot roast, early pull, lemon-dill finish.

Total: 20 minActive: 10 minDifficulty: EasyYield: 4 ServingsTemp: 425°F

Timing note: 20 mins

Gluten-FreeMediterraneanSeafood

Full recipe Frame mode

The Key Move

Dry the surface and pull salmon at 120-125F; carryover takes it to perfect without dryness.

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The Setup

Sheet Pan
half sheet
Instant-Read Thermometer

The Mise en Place

5 of 6

Your prep station before cooking begins

Units

The Protein (0/1)

1¾ lbsalmon fillets(4 center-cut fillets, patted dry)

Seasoning (0/2)

1¼ tspkosher salt(to taste)

¾ tspblack pepper

The Pantry (0/1)

1½ tbspolive oil

Other (0/2)

1 wholelemon(half sliced, half juiced)

My salmon is dry and overcooked.

Ah, it looks like it went a little past perfect. That usually means it cooked past 130F. For next time, let's pull it out when it hits 120-125F. The residual heat will finish it be…

My salmon looks pale and has a lot of water on it.

This happens when the surface has too much moisture, or the oven wasn't quite hot enough.

Chef's Notes

Storage

Refrigerate up to 3 days. Reheat gently or flake cold into salads.

The Method

PREHEAT

Heat oven to 425F (220C). Line a sheet pan.

Hot oven heat browns the surface fast so the center doesn't overcook. • Oven fully preheated

DRY

Pat salmon very dry. Rub with olive oil (1½ tbsp), then season with salt and pepper.

Dry surface prevents steaming and improves browning. • No visible moisture on the fish • Clean salmon aroma

Checkpoint:

Surface looks matte before oil, then lightly glossy after

ARRANGE

Place salmon on the pan. Add lemon (1 whole) slices around and on top.

Spacing helps airflow so the surface roasts instead of steaming. • Lemon slices not piled; salmon not touching • Fresh citrus smell

Checkpoint:

Fillets spaced with a little room around each

ROAST

Time-sensitive

Roast 10-13 minutes, until the thickest part hits 120-125F (49-52C) and the center is still glossy.

Carryover heat finishes the fish. Waiting for full flake is how it goes dry. • Edges opaque; center slightly translucent and glossy • Rich salmon aroma without burnt notes

Checkpoint:

120-125F in the thickest part; center glossy