One-Pan Lemon Garlic Salmon

Let’s talk about weeknight wins. This One-Pan Lemon Garlic Salmon is your secret weapon for those “I want something special but not complicated” nights. We’re talking big Mediterranean flavor, flaky salmon, and just one pan to clean (high five, right?).

The whole dish takes about 10 minutes of prep and then the oven does all the heavy lifting. Even if you’re new to cooking fish, this recipe makes you look like a total pro—juicy, zesty salmon, gorgeously golden on top, with lemon and garlic in every bite. Fancy enough for guests, easy enough for Tuesday.

No more “what’s for dinner” stress. You’ve got this.

Why You’ll Love One-Pan Lemon Garlic Salmon

It’s Easy (Like, Really Easy)

• Minimal prep: Mix, wrap, and bake—no chef skills required.
• One pan = less mess: Salmon bakes right in foil (or parchment), so cleanup is a breeze.
• Beginner-friendly: If you can zest a lemon and chop some garlic, you’re golden.

Seriously Delicious and Healthy

• Bold Mediterranean flavors: Bright lemon, fresh garlic, and fragrant oregano.
• Juicy, tender salmon: Steams in its own juices for melt-in-your-mouth texture.
• Good-for-you: Packed with omega-3s, protein, and loads of vitamin D.

Perfect for Sharing

• Feeds a crowd (just double or triple it).
• Looks beautiful—lemon slices and fresh parsley make it pop.
• Makes even picky eaters say, “Wait, I like salmon?!”

How to Make One-Pan Lemon Garlic Salmon (Step-by-Step)

Here’s how to create salmon magic in just a few moves:

1. Get Set Up

• Preheat oven to 375°F (190°C).
• Line a large baking sheet with a generous sheet of foil (or parchment if you don’t do foil).
• Brush a little olive oil onto the foil to keep things from sticking.

2. Make the Lemon-Garlic Sauce

• Zest 1 lemon and add to a small bowl.
• Juice 2 lemons into the bowl.
• Add 3 tablespoons olive oil, 5 minced garlic cloves, 2 teaspoons oregano, 1 teaspoon paprika, and ½ teaspoon black pepper. Whisk to combine.

3. Prep the Salmon

• Pat the salmon fillet dry with paper towels.
• Season generously with kosher salt on both sides.
• Place it skin-side down on the foil.

4. Sauce and Top

• Pour the lemon-garlic sauce all over the salmon. Lift the edges of the foil to keep the sauce close.
• Use a spoon or brush to spread sauce evenly.
• Slice half of the remaining lemon into thin rounds; arrange on top of the salmon. Slice the rest into wedges for serving.

5. Wrap It Up

• Fold the foil up and over the salmon to make a sealed packet. Try to leave a little air space above the fish—this helps it steam to perfection.

6. Bake, Then Broil

• Bake for 15–20 minutes, or until salmon is just about cooked through at the thickest part.
• Carefully open up the foil (watch out for steam!).
• Move oven rack up and turn on the broiler. Broil salmon for 2–3 minutes until the top gets a little golden and caramelized at the edges. Keep an eye on it—don’t let the garlic burn.

7. Finish and Serve

• Sprinkle with chopped fresh parsley and serve with lemon wedges.
• Use a fork to check doneness—the salmon should flake easily and not resist your fork. (If not, cover and let it rest a few more minutes.)

Tips, Tricks, and Salmon Secrets

• No foil? Use parchment paper and follow the same directions.
• Buying salmon: Look for fillets with vibrant color, firm texture, and a fresh (not fishy) smell.
• Don’t overcook! Salmon goes from perfect to dry in a flash. Slightly underdone is better—it keeps cooking from residual heat.
• Flavor swaps: Try smoked paprika instead of sweet, or swap parsley for fresh basil or chives.
• Other fish: Works great with trout, cod, or halibut (just adjust the cook time).

Serving Ideas

• Carb heaven: Serve with Greek lemon rice, roasted potatoes, or even a hunk of crusty bread to soak up the sauce.
• Fresh salads: Pair with a Mediterranean cucumber-tomato salad for color and crunch.
• Leftovers: Flake cold salmon over greens for a next-day salad, or tuck into wraps.

Storage and Reheating

• Store: Cool leftovers and refrigerate, tightly wrapped, for up to 3 days.
• Reheat: Gently in the oven (covered), or enjoy cold.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Story Time: Why I’m Obsessed With This Salmon

First time I made this, it was for a dinner party, and I was honestly sweating bullets. But then… the oven did all the work, the kitchen smelled like a fancy restaurant, and everyone was reaching for seconds. Even the “I don’t like fish” crowd cleaned their plates. This salmon recipe turned me into a one-pan legend—and now, it’s my go-to for everything from quick dinners to big celebrations.

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