Sheet Pan Salmon
One pan, restaurant vibes: pick a glaze, roast, and you're done.
Timing: 25 mins
Sheet Pan Salmon
One pan, restaurant vibes: pick a glaze, roast, and you're done.
Timing: 25 mins
Key move
Roast hot and pull early--salmon overcooks fast.
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The Setup
- Sheet PanHalf sheet (18×13)
- Cutting Board
- Chef's Knife
- Microplane/ZesterOptional
The Mise en Place
5 of 7Your prep station before cooking begins
Sauce A (0/3)
Sauce B (0/2)
My salmon came out dry and tough, not flaky and moist.
Ah, that happens when the salmon gets a little too much oven time.
The glaze got burnt and bitter, not sticky and sweet.
That's the sugar in the glaze caramelizing a bit too intensely.
Chef's Notes
If fillets are thin, start checking at 8 minutes.
The Method
HEAT
Heat oven to 425°F and line a sheet pan with parchment, until Oven should be fully hot before salmon goes in for best texture..
Oven should be fully hot before salmon goes in for best texture.
SEASON
Salt salmon and place skin-side down on the pan.
Salmon should be dry-ish on the surface so it roasts, not steams.
GLAZE
Choose one: A) mix soy, honey (1 tbsp), ginger (1 tsp) and brush on; B) mix lemon (1 each) zest/juice with melted butter (2 tbsp) and spoon on.
Glaze should coat lightly--too much makes it run and burn.
ROAST
Time-sensitiveRoast 10-12 minutes until the thickest part is just cooked and flakes at the edges.
Center should look juicy; overcooked salmon looks chalky.
REST
Rest 5 minutes, then serve.
Juices settle and the glaze sets slightly.
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