Easy Sheet Pan Honey Garlic Salmon Dinner
Honey garlic salmon, crispy roasted garlic potatoes, and tender broccoli come together on one sheet pan for an easy dinner with minimal cleanup. The skinless salmon is coated in a sweet and savory marinade made with honey, garlic, Old Bay, lemon pepper, and Italian seasonings, then topped with butter before roasting for a flavorful finish.
Servings: 6
Equipment
- 1 Large sheet pan
- 1 Small bowl
Ingredients
For the Salmon
- 2 lbs skinless salmon cut into 6 portions
- 2 tsp Old Bay seasoning
- 2 tsp lemon pepper seasoning
- 1 tsp Italian seasoning
- 1 tsp kosher salt or garlic & chive salt
- 1 tbsp avocado oil
- 1 tbsp honey or scotch bonnet honey
- 4 garlic cloves, minced
- 2 tbsp butter
For the Potatoes
- 6 medium to large YukonGold potatoes, cut into bite-sizepieces
- 1 tbsp avocado oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 garlic cloves
- 2 tbsp fresh parsley chopped
- 2 tbsp butter
For the Broccoli
- 2 heads broccoli, washed and cut into florets
- 1 tbsp avocado oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
Preheat the oven
- Preheat oven to 400°F.Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
Par-cook the potatoes
- Place the cut potatoes on a large piece of heavy-duty aluminum foil. Wrap tightly to create a sealed packet.
- Place the foil packet on the sheet pan and bake for 20 minutes, or until the potatoes have started to soften but are not fully cooked.
- Carefully open the foil packet, allowing the steam to escape.
Season the potatoes and broccoli
- Transfer the potatoes to one side of the sheet pan and spread them into an even layer. Toss with avocado oil, kosher salt, black pepper and minced garlic.
- Add the broccoli to the other side of the pan. Toss with avocado oil, kosher salt and black pepper, then spread the florets into an even layer with the cut sides facing down when possible.
- Return the pan to the oven and roast for 15-20 minutes, until the potatoes and broccoli are about two-thirds cooked.
Make the salmon marinade
- While the vegetables are roasting, prepare the salmon marinade.
- In a small bowl, combine the Old Bay, lemon pepper, Italian seasoning, kosher salt, avocado oil, honey and minced garlic. Stir until well combined.
- Pat the skinless salmon portions dry with paper towels, then rub the marinade evenly over each piece, coating all sides.
Add the salmon to the sheet pan
- Once the potatoes and broccoli are about two-thirds cooked, remove the sheet pan from the oven.
- Make space for the salmon and place the marinated portions on the sheet pan. Add a small knob of butter to the top of each piece of salmon, and a few small knobs of butter over the potatoes, too.
- Return the pan to the oven and roast for 10-14 minutes, depending on the thickness of the salmon.
- When cooked, the salmon should be opaque and flake easily with a fork, while the potatoes should be tender and the broccoli roasted around the edges.
Broil for extra color
- Remove the broccoli from the sheet pan and set aside.
- Switch the oven to broil and return the pan with the salmon and potatoes to the oven.Broil for 2-3 minutes, watching closely, until the potatoes are crisp and golden and the salmon has a little extra color on top.
Finish and serve
- Remove the sheet pan from the oven. Sprinkle the roasted potatoes with fresh parsley and add a little butter while they're still hot.
- Serve the honey garlic salmon with the roasted garlic potatoes and broccoli.
Notes
For evenly cooked potatoes: Cut the potatoes into similarly sized pieces. Larger pieces will take longer to become tender.
For the salmon: Cooking time will vary depending on the thickness of your salmon portions. Start checking around the 10-minute mark.
Watch the broiler: The honey on the salmon can caramelize quickly, so keep a close eye on the pan during those final few minutes.
