Sheet Pan Roasted Salmon

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Incredibly delicious, garlicky, super flavorful sheet pan dinner with oven-roasted salmon and brussels sprouts.


Sheet Pan Salmon Dinner

My favorite fish and my favorite veggie are now together, as one. Happy Happy Joy Joy! 👰‍♀️ 🤵‍♂️

Roasted salmon is, hands-down, the best way to enjoy fish. In my opinion, of course. It is a delicious and healthy dish that can be prepared in many ways, but the basic method of roasting a piece of salmon has to be my fave.

Another popular way to prepare roasted salmon is to place it on a bed of vegetables, such as Brussel Sprouts! The vegetables add flavor to the fish and become tender as they cook. The sprouts will add a nice crunch and earthy taste to the dish, while the salmon provides a healthy protein source and healthy omega-3 fatty acids.

I used to run away from cooking fish because it was always dry and tasted fishy. 🥴 But after trying this recipe, I’m sold. So easy and the fish was moist and tasty.


Salmon is typically seasoned with salt, pepper, and herbs or spices and might be basted with butter or oil to help keep it moist during cooking.

For the Salmon and Brussel Sprouts:

  • Salmon fillets: You will need 6 to 8 salmon fillets, or you can get one whole salmon fillet and cut that into 6 to 8 pieces.
  • Brussel Sprouts: About 2 pounds, trimmed.
  • Olive Oil
  • Garlic
  • Oregano
  • Salt & Pepper

How to Make Sheet Pan Roasted Salmon

One of the best ways to prepare roasted salmon is to season it with a simple mix of olive oil, garlic, salt, and pepper. This marinade gives the fish a bright, fresh flavor, and helps to keep it moist during cooking.

  • Preheat the oven to 450˚F.
  • Trim the Brussel sprouts and toss them with olive oil, garlic, salt, and pepper. Arrange the Brussels sprouts on a foil-lined baking sheet and roast for 14 minutes.
  • Meanwhile, prepare the salmon by drizzling olive oil over the fillets and sprinkle the fillets with minced garlic, then season with oregano, salt, and pepper.
  • Remove the brussel sprouts from the oven and place the fish around them.
  • Roast for 10 more minutes or until the fish is flaky and the veggies are tender.
  • Remove from oven, transfer the fish to a platter and let rest for several minutes before serving.

Recipe Tips

  • When preparing the fish, the thickness of the cut is important to consider. Salmon fillets that are 1 inch thick or less should be roasted for about 8 minutes at 450˚F. Thicker fillets may need to be roasted for a little longer, about 10 to 12 minutes. It’s best to use a meat thermometer to ensure that the fish’s internal temperature registers at 145˚F.
  • Fresh fish: Look for salmon fillets that are firm to the touch, and are pink or orange in color. Avoid fish that has a strong odor.
  • High heat: Roasting at high heat is a great way to cook salmon. The fillet will get a nice sear on the outside while still juicy and tender on the inside.
  • DO NOT overcook it. To avoid dry salmon, pull out the fish as soon as the internal temperature registers at 145˚F.
  • Rest: Let the fish fillets rest for a few minutes after cooking. This will allow the juices to redistribute and keep the salmon tender and moist.

Side Dish for Salmon

Once the salmon is cooked through, it can be served with a variety of sides, such as roasted Brussel sprouts, steamed vegetables, smashed potatoes, rice, or quinoa.

How To Store Cooked Salmon Fillets

  • To refrigerate: Before storing the cooked salmon fillets, make sure that they have cooled to room temperature. This will help to prevent the growth of bacteria. Transfer it to an airtight container and refrigerate; keep for 3 to 4 days.
  • To freeze: Wrap the fillets with plastic wrap, then in aluminum foil and place in the freezer.
  • Frozen salmon will last up to 3 months.
close up photo of a baking sheet with oven roasted salmon fillets topped with lemon slices, and brussel sprouts arranged around the fillets.

Not sure if you fancy brussels sprouts? Well, give this a try; I think it will most definitely change your mind. Please believe me! Just do it! It’s worth it! I’ll stop shouting now.

This seafood dish is easy to make. Almost effortless. You’ll need one sheet pan for the entire meal + one cutting board for all the prep stuff.


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4.64 from 11 votes

Sheet Pan Roasted Salmon with Brussel Sprouts

Incredibly delicious, garlicky sheet pan dinner with roasted salmon and brussels sprouts. An easy and healthy salmon dinner.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6



  • 2 pounds brussels sprouts,, ends trimmed
  • 3 tablespoons olive oil
  • 1 clove garlic,, finely minced
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper


  • 6 to 8 salmon fillets,, each fillet should be about 3 to 4-ounces
  • 1 tablespoon olive oil
  • 4 cloves garlic,, finely minced
  • 1 tablespoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper,, or to taste
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  • Preheat oven to 450˚F.
  • Lightly grease a rimmed baking sheet with cooking spray and set aside.
  • In a large mixing bowl, combine trimmed brussels sprouts, olive oil, garlic, salt, and pepper; mix until well combined.
  • Transfer brussels sprouts to the prepared baking sheet; arrange them in a single layer and bake for 14 minutes, stirring once or twice during cooking.
  • In the meantime, prepare the salmon.
  • Drizzle salmon with olive oil.
  • Evenly divide and press minced garlic on top of each fillet.
  • Season salmon with oregano, salt, and pepper.
  • Remove the baking sheet from the oven; move the brussels sprouts around to make room for the salmon fillets.
  • Place salmon on the baking sheet and bake for 10 to 12 minutes or until salmon is cooked through.
  • Remove from oven; let stand 2 minutes and serve.


  • Fresh fish: Look for salmon fillets that are firm to the touch and are pink or orange in color. Avoid smelly fish.
  • High heat: Roasting at high heat is a great way to cook salmon. The fillet will get a nice sear on the outside while still juicy and tender on the inside.
  • DO NOT overcook: To avoid dry salmon, pull out the fish as soon as the internal temperature registers at 145˚F.
  • Reheating Leftovers: When reheating, make sure to reheat the fish to an internal temperature of 165˚F to ensure that any bacteria present has been destroyed.


Calories: 395kcal | Carbohydrates: 15g | Protein: 39g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 94mg | Sodium: 501mg | Potassium: 1444mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1223IU | Vitamin C: 129mg | Calcium: 103mg | Iron: 4mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Kat says:

    If only using 2 frozen individually wrapped salmon how do you break down recipe and times to cook?

    1. Katerina says:

      If cooking frozen fillets, I would just add a few more minutes to the cooking time.

  2. Dee says:

    Very good exactly as written added cauliflower rice and it took it over the top… will make this again Thank you for this wonderful recipe…

  3. Shelly Mol says:

    Love a sheet pan dinner! This was so good! Cooking at high heat gave the Salmon a nice crisp!

  4. Rita Crouch says:

    You can also add broccoli and small tomatoes to the roasting pan. Another nice addition is a sprig of rosemary and 1/2 slice of lemon on each piece of salmon.

  5. Debbie Van Gieson says:

    I made this last night but because of the high heat temperature, I substituted Avocado Oil for the Olive Oil and it came out great! Loved this recipe!

    1. Katerina Petrovska says:

      I’m glad you enjoyed it! Thank YOU! 🙂

  6. Lynn says:

    Does the salmon need to be skinned?

    1. Katerina Petrovska says:

      That’s completely up to you, but it will work either way. I keep the skin on because it keeps the salmon pieces intact. Then, I just eat around the skin. 😊

  7. Carrie Naglak says:

    I make salmon weekly and have made some amazing recipes, but this one, in it’s simplicity is TOP NOTCH. Our 19 month old had thirds! SCORE! I used a Tuscan herb oil since I didn’t have garlic oil, but I imagine garlic oil would have been amazing too! We dipped this in a fig balsamic and it was so tasty. This will become a regular for me!

    1. Katerina Petrovska says:

      That’s wonderful! I am very glad you enjoyed it! Thank YOU! 🙂

  8. ljc says:

    Using garlic powder and regular olive oil. I hope it works out.

    1. Katerina Petrovska says:

      It should. I hope you enjoy it! 🙂

  9. Grace says:

    I tried this and it worked great! Thank you!

  10. Jamie says:

    Thank you for this technique!!! I coated everything in a balsamic/ maple/ mustard sauce and it was delicious!