25-Minute Sheet Pan Salmon and Broccoli
This sheet pan dinner gets salmon and broccoli on the table with very little fuss, and the whole thing cooks on a single tray. A lemon garlic glaze sets into a sticky crust on the fish while the broccoli roasts right alongside, the edges going crisp and nutty.
It is the kind of reliable weeknight meal that feels more put together than it really is. No separate pots, no babysitting the stove, just a hot oven and a quick broil at the end.
Why This Sheet Pan Dinner Works
I keep coming back to this version because the glaze does two jobs. It seasons the salmon and helps the top caramelize under the broiler, so you get a little char and a lot of bright, garlicky flavor without any fussy marinade.
The broccoli gets a head start in the oven, which means everything finishes at the same time. By the time the salmon is just cooked through, the florets are tender with browned, crunchy tips. One pan, one meal, no juggling.
Ingredients
- 4 (6 oz) salmon fillets: center-cut, about 1 inch thick, skin on or off
- 1 lb broccoli florets: cut into bite-sized pieces
- 2 tbsp olive oil: divided
- 3 cloves garlic: minced, divided
- 1 lemon: zest and juice
- 1 tbsp Dijon mustard
- Salt and black pepper
Variations / Substitutions
- Swap the protein: Boneless chicken thighs or cod fillets work well. Chicken will need a few extra minutes to cook through.
- Change the vegetable: Cauliflower florets or trimmed green beans keep a similar roast time.
- Add a little heat: Stir a pinch of red pepper flakes into the glaze.
- Skip the mustard: A spoonful of honey or maple syrup sweetens the glaze nicely.
Sheet Pan Baked Chicken Fajitas are another reader favorite dinner worth making next.
How to Make Salmon and Broccoli
Step 1: Season the Broccoli
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment if you like easy cleanup. Toss the 1 lb broccoli florets with 1 tablespoon of the olive oil, half the minced garlic, ½ teaspoon salt, and several grinds of black pepper right on the pan. Spread everything into a single layer.
The broccoli will look glossy from the oil and you will catch the smell of garlic. Roast it for 10 minutes while you prep the salmon. During that time the edges will start to soften and take on a little color.
Step 2: Glaze the Salmon
While the broccoli roasts, whisk together the remaining 1 tablespoon olive oil, the lemon zest, 2 tablespoons lemon juice, the Dijon mustard, the rest of the garlic, ½ teaspoon salt, and a pinch of black pepper. Pat the 4 salmon fillets dry with a paper towel and brush the glaze over the top and sides.
The glaze should coat the fish in a thin, shiny layer. The sharp lemon and mustard mellow in the oven and create a nice crust, so do not skip drying the salmon first.
Step 3: Roast the Sheet Pan
After the broccoli has roasted for 10 minutes, pull the pan out of the oven. Push the broccoli to the edges and place the glazed salmon fillets in the center, spacing them a couple of inches apart. Slide the pan back in and roast for 12 to 15 minutes.
You will know the salmon is done when it flakes easily with a fork and the thickest part looks opaque. The broccoli will be tender and the tips will have a deep, caramelized color.
Step 4: Broil and Serve
Turn the broiler to high and broil the pan for 2 to 3 minutes. Watch closely so the glaze does not burn. The top of the salmon turns golden and the broccoli edges crisp up a little more. Serve with lemon wedges and spoon any pan juices over the top.
Everything comes out hot and glossy, and those pan juices are great drizzled over rice or quinoa.
Tips for the Best Sheet Pan Salmon and Broccoli
- Pat the salmon dry before adding the glaze. Extra moisture steams the fish instead of letting the glaze set into a crust.
- Cut the broccoli into equal pieces so they roast at the same rate. Florets that are too large will still be firm when the salmon is done.
- Do not skip the broil step. It gives the salmon that slightly sticky, char-flecked top and makes the broccoli extra crisp.
- Use a meat thermometer if you have one. Salmon is perfectly cooked at 125°F to 130°F for medium.
Roast time depends on the thickness of your salmon fillets.
| Salmon Thickness | Roast Time (after adding salmon) |
|---|---|
| 1 inch | 12 to 14 minutes |
| 1.25 inches | 14 to 16 minutes |
| 1.5 inches | 16 to 18 minutes |
Storing Leftover Salmon and Broccoli
- Refrigerate: Store in an airtight container for up to 3 days. The broccoli will soften a bit but the flavor holds.
- Reheating: Warm gently in a skillet or the microwave just until heated through. A hot oven or broiler can dry out the salmon quickly.
What to Serve With Salmon and Broccoli
A scoop of fluffy white rice or quinoa soaks up all the pan juices. For something brighter, a simple cucumber and dill salad cuts through the richness of the salmon. Crusty bread is a nice choice if you want to mop up every last bit.
Frequently Asked Questions
Can I use frozen salmon fillets?
Yes, just thaw them completely in the refrigerator and pat them very dry before glazing. Extra moisture can prevent the glaze from sticking.
Will this work with frozen broccoli?
You can, but frozen broccoli releases more water as it roasts and will not get as crispy. If that is what you have, spread it out and roast it for a few extra minutes before adding the salmon.
My salmon is skin-on. Should I remove the skin?
No need. Place the salmon skin-side down and the skin will keep the underside moist. It peels off easily after cooking if you do not want to eat it.
Salmon and Broccoli Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C). Toss broccoli with 1 tbsp olive oil, half the garlic, salt, and pepper. Spread on sheet pan and roast for 10 minutes.
- Mix remaining olive oil, lemon zest, lemon juice, Dijon, rest of garlic, salt, and pepper. Brush onto salmon.
- Push broccoli to edges, place salmon in center. Roast 12 to 15 minutes until salmon flakes.
- Broil on high 2 to 3 minutes until golden. Serve with lemon.
Notes
