Eats / Fun

Sheet Pan Supper: Salmon

November 12, 2018

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  • Annnnnddddddd, that’s what’s for dinner tonight, folks! For once, I have everything in my fridge and pantry. Now, if only I didn’t have to go to work and could sit and knit all day. Sigh.

  • I love this!!! I just cooked some salmon this morning to bring for my work lunch in my salad. I will definitely make this!!! Three of my favorite things!!

  • I love sheet pan dinners! So easy and little clean up.Can’t wait to try this. Even better was looking at Judy’s recipes for Thanksgiving favorites. I can’t wait to try the hot spinach dip and the cranberry pie/cake for a holiday open house.

    • That dessert is my favorite. I love the simplicity of the pumpkin pie, too. May I suggest the cranberry chutney with its apples, celery, pecans, orange rind and ground ginger? That is my must-make of the holiday season. Thanks for writng, Ellen!

  • Wonderful! You actually made me want to cook!!!

    • Wow! Now, that’s a complement! Thanks!

  • Thank you so much for sharing this recipe ❤️

  • Judy here’s another quick Salmon recipe that is good for 2 or 200 1 Salmon Filet, Minced Garlic, Minced fresh ginger, Soy, Lemon and olive oil.. Lay your almon out on a piece of foil and t hen line the middle of the fillet with lemon slices, top with a mixture fo fresh grated ginger and minced garlic, sprinkle with soya and drizzle with olive oil. Bake in a 350 degree oven for 20 minutes or throw it on a medium hot BBQ for about the same amount of time.

    • Thank you, Barbara! That sounds delicious. I’m not sure I have had ginger on salmon before. Can’t wait to give it a try.

  • Now I’m hungry for dinner–and its only 9:40 am !

  • This potato info is so helpful! Thanks! This combo is a go-to for me, but I stick the salmon in a little earlier, cook it for the same amount of time recommended here, pull it out to rest, but put the potatoes and asparagus back in so they keep cooking and stay hot while the salmon does its resting. Everything is hot and ready at the same time. (Maybe my kitchen is cold, but if I pulled it all out at the same time, the uncovered veg would not stay hot while the salmon rested.) And I tend to paint my salmon with a little mix of dijon, maple syrup, and a splash of bourbon before baking. Delicious every single time.

  • Great instructions and a beautiful end result…

    • Thank you! We eat with our eyes, right?

  • I do love a sheet pan supper. I recently bought two quarter sheets that fit in my toaster oven. I must try the foil finish for the salmon.

    • The quarter sheets are life-changing….

  • I don’t eat fish, but my family loved the salmon and I enjoyed the veggies. So easy!!

    • Pennie, you made it already?!!

  • Thanks Judy – made it for dinner last night. Delicious!

    • Great to hear! Thank you!

  • Thanks for the receipt, as the Downton Abbey crowd would say (recipe). I’ve got a tuna steak in house, too…..might swap out the salmon. Time saved = more knitting/crocheting time, eh? ((@@:,./’;,./’; (My Doctor Who scarf is about 85% knitted and waiting for the fringe and weaving in of ends. )

    Note: Our cookie sheets, pizza, brownie pans…..even other baking pans…..get all browned up in time…..burning the cookies and other foods…..I dated a Sears repair man long ago who carried a new cookie sheet in his van. When called in to repair a (usually new) Sears oven with a symptom of …..burning cookies, he would have the owner make cookie dough ahead then they’d bake them on his new pan….wallah… burned cookies…..Yes sir! He made a lot of friends that way, too. LOL!!
    Big Note: I have since learned to put these yucky pans in the oven, too when I do ””self clean””. The brown goop is cooked right off them as well as the oven goop. Seriously, I do this. Does anyone else do the above?

    • Good tip!

  • Is that McCormick’s California STYLE Garlic Pepper? I can’t find a California BLEND anywhere.

    • Eugenia, Yes, it is California STYLE. Thanks for catching that. They sell the small bottles in grocery stores. I order the large containers online. Thanks!

  • Judy, this looks fabulous. Three of my favorite things, all at once. Thank you!

    • Michele, I hope it gives you more time to knit! You are so prolific!

  • you don’t mention what you actually do with the lemons listed in the ingredients, or else I missed it.

    • I squeeze the lemon juice on the fish. Sometimes I do it before I cook the fish, sometimes I put the lemon wedges on the serving platter. Thanks for asking.

  • I agree with Stephanie. How do yo keep everything hot while Salmon is resting? We love your chicken sheet pan recipe!

  • To up the flavor of salmon, I grate dried shiitake mushrooms on top. I’ll make this tonight, thank you.