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This sheet pan salmon recipe is made with tender salmon, bell peppers, and onion tossed in a bold and flavorful chili lime sauce. It’s an easy sheet pan salmon dinner ready in about 30 minutes.
This sheet pan salmon is one of my favorite easy weeknight dinners. Tender, flakey salmon fillets and colorful vegetables are roasted together on one pan, then coated in a bold chili lime glaze that is sweet, savory, and full of fresh citrus flavor. It is ready in about 30 minutes, uses simple ingredients, and works beautifully for those evenings when you want something wholesome, colorful, and packed with flavor without spending forever in the kitchen.
Why You’ll Love This Sheet Pan Salmon
If you usually make air fryer salmon or baked salmon for dinner, let this be a sign to change things up. This sheet pan version is a great way to cook your salmon and vegetables all at once.
- Everything cooks on one pan: The salmon and vegetables roast together on a single sheet pan, which means less prep, less mess, and much easier cleanup after dinner. The salmon turns tender and flaky, while the peppers and onion become soft, sweet, and full of flavor.
- Versatile citrus flavor: A simple chili lime glaze is bright, citrusy, a little sweet, and just bold enough to make this salmon recipe feel extra special without adding much work. It’s also super versatile. Pair it with just about anything from steamed jasmine rice, stir-fried noodles, and even mashed potatoes.
- Perfect for busy weeknights: Quick prep, simple ingredients, and easy cleanup make this sheet pan salmon an ideal dinner for hectic evenings when you still want something fresh and flavorful—without the extra work.
Table of Contents
Sheet Pan Chili Lime Salmon Ingredients
- Salmon fillets: You can use individual salmon fillets or one larger side of salmon for this recipe. If using individual fillets, try to choose pieces that are similar in size and thickness so they cook evenly. I like fillets that are about 5 to 6 ounces each. Wild salmon is leaner, firmer, and more deeply flavored, with a darker color and slightly shorter cook time. Farmed salmon is richer, fattier, milder in flavor, and usually takes a little longer to cook because it tends to be thicker. Both work well here.
- Vegetables: I included an onion plus red, orange, and green bell peppers because they roast quickly and add lots of color and natural sweetness. You can also swap in other quick-cooking vegetables like zucchini, yellow squash, broccolini, asparagus, snap peas, or green beans. Just choose vegetables that cook in about the same amount of time as the salmon so everything finishes together.
- Chili lime sauce: The chili lime sauce is bright, tangy, slightly sweet, and full of bold citrus flavor (plus a little heat). It is the perfect sauce for both salmon and veggies. To make it, you’ll need the following ingredients:
- Fresh lime juice
- Orange juice + zest
- Fresh parsley and cilantro
- Olive oil
- Garlic
- Soy sauce
- Sweet chili sauce (homemade or store-bought)
- Ground cumin
- Red chili flakes (for heat, optional)
How to make sheet pan Salmon and Vegetables
This sheet pan salmon comes together quickly with just a little prep and one pan for easy cleanup.
- Start by preheating your oven to high broil. Line 1 to 2 large rimmed baking sheets with aluminum foil and set aside.
- In a medium bowl, whisk together the lime juice, orange zest, orange juice, water, parsley, cilantro, olive oil, garlic, soy sauce, salt, sweet chili sauce, cumin, and red pepper flakes until fully combined.
- Arrange the salmon and vegetables in a single layer on the prepared baking sheet, placing the salmon skin-side down if using skin-on fillets. Spoon about half of the chili lime sauce over the salmon and vegetables, then toss the vegetables gently to coat.
- Transfer the pan to the oven and broil for 10 to 12 minutes, or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender and lightly charred around the edges. For even cooking, rotate the pan once halfway through. Salmon is fully cooked when it reaches 145°F at the thickest part.
- Remove from the oven and serve right away with the remaining sauce spooned over the top.
Tip: I recommend using at least one large rimmed baking sheet lined with foil to catch the juices and make cleanup easier. If you are adding extra vegetables or using a large side of salmon, you may want to use two baking sheets so everything has enough room to roast evenly.
Cooking Tips
- Use salmon pieces that are similar in size and thickness: Salmon fillets that are close in size will cook more evenly, which helps prevent thinner pieces from drying out before the thicker ones are done. If you are using individual fillets, aim for pieces that are about the same weight and thickness for the most consistent results.
- Cut the vegetables into similar-sized pieces: Vegetables that are cut to a similar size will cook at the same rate and finish at the same time as the salmon. Bell peppers and onion work especially well because they become tender quickly and develop lightly charred edges under the broiler.
- Give everything enough space on the pan: Overcrowding can cause the salmon and vegetables to steam instead of broil, which means less browning and less flavor. If the pan looks crowded, use a second baking sheet so the vegetables can roast properly and the salmon cooks evenly.
- Keep a close eye on the broiler: Broiling is fast and effective, but it can also overcook salmon quickly if left unattended. Check the pan often during the last few minutes and rotate it once as needed so everything cooks evenly.
- Do not overcook the salmon: Use a digital meat thermometer to check that the thickest part of the salmon reaches 145°F. Wild salmon is often leaner and may cook a little faster, while thicker farmed salmon may need an extra minute or two.
- Save some sauce for serving: Spoon the remaining chili lime sauce over the salmon after cooking for extra flavor and freshness. This helps keep the finished dish bright, juicy, and full of that bold citrus flavor.
- Line the pan with foil for easier cleanup: The sauce contains citrus and sweet chili sauce, which can caramelize and stick to the pan under high heat. Lining the baking sheet with foil makes cleanup much faster and helps contain any juices as the salmon cooks.
Serving Suggestions
This sheet pan chili lime salmon is easy to turn into a complete meal with your favorite grains, noodles, and veggies.
- Grains: Serve it with fried rice, brown rice, coconut rice (my personal favorite), or fluffy quinoa to soak up all the extra chili lime sauce.
- Noodles: For something a little different, pair it with Asian garlic noodles or spicy ramen noodles. Prefer a low carb option? Try serving it with a side of sautéed zucchini noodles.
- Vegetables and sides: Pair it with roasted broccoli, sautéed zucchini, asparagus, or a crisp green salad. It is also delicious with baked sweet potatoes, roasted butternut squash, or roasted garlic mashed potatoes.
- Leftovers: Flake leftover salmon into bowls with rice, avocado, cabbage, and extra lime for an easy lunch or dinner the next day.
Storage and Reheating Tips
To store: Let the salmon and vegetables cool completely, then transfer them to an airtight container and refrigerate for up to 2 days. For best results, store any extra sauce separately so the salmon and vegetables do not become too soft.
To reheat: Reheat leftovers gently in a 300°F oven until warmed through, or microwave in short intervals at reduced power to help prevent the salmon from drying out. Add a spoonful of the reserved sauce or a squeeze of fresh lime before serving to freshen everything up.
Freezing is not recommended: Because this recipe includes cooked salmon, tender vegetables, and a fresh citrus-based sauce, freezing can change the texture quite a bit. The salmon may become dry or mushy once thawed, and the vegetables can turn watery and soft, so this recipe is best enjoyed fresh or within a couple of days.
More Easy Salmon Recipes
Looking for more easy sheet pan recipes? Try my Sheet Pan Quesadillas, Sheet Pan Hawaiian Chicken, and Sheet Pan Shrimp Fajitas.
If you try making this sheet pan salmon dinner, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Sheet Pan Salmon Recipe
Ingredients
- 4 salmon fillets, about 5 to 6 ounces each
- 3 bell peppers, seeded and chopped
- 1 onion, peeled and cut into wedges
For the Chili Lime Sauce
- 2 limes, juiced
- 1 orange, zested and juiced
- 2 tablespoons olive oil
- 2 tablespoons sweet chili sauce , (store-bought or homemade)
- 2 tablespoons water
- 1 tablespoon soy sauce
- 6 cloves garlic, minced
- ¼ cup freshly chopped parsley
- ¼ cup freshly chopped cilantro
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 1 teaspoon red chili flakes, (optional)
Instructions
- Preheat oven. Preheat the oven to high broil and line a large rimmed baking sheet with aluminum foil. If your pan feels crowded or you want extra vegetables, prepare a second sheet pan as well.
- Prepare marinade. In a medium bowl, whisk together the lime juice, orange zest and juice, olive oil, soy sauce, sweet chili sauce, and water. Add the garlic, parsley, cilantro, salt, cumin, and red chili flakes (optional), then whisk again until fully combined.
- Arrange on the sheet pan. Arrange the salmon fillets, bell peppers, and onion on the prepared baking sheet, placing the salmon skin-side down if using skin-on fillets.
- Coat with sauce. Spoon about half of the chili lime sauce over the salmon and vegetables. Gently toss the vegetables to coat, and brush or spoon some of the sauce over the tops of the salmon fillets.
- Broil. Broil for 10 to 12 minutes, rotating the pan once halfway through cooking, until the vegetables are tender and lightly charred and the salmon flakes easily with a fork. Check that the salmon has reached an internal temperature of 145°F at the thickest part, then remove it from the oven.
- Garnish and serve. Serve immediately with the remaining sauce spooned over the top. Garnish with extra cilantro, lime wedges, or additional sweet chili sauce if desired.
Notes
- Salmon: You can use individual salmon fillets or one whole side of salmon. If using fillets, choose pieces that are similar in size and thickness so they cook evenly. Wild salmon is leaner, firmer, and often cooks a little faster, while farmed salmon is richer, fattier, and usually thicker.
- Sauce: The chili lime sauce is bright, citrusy, slightly sweet, and a little spicy. For a milder version, reduce or omit the red chili flakes. For a sweeter sauce, add a little extra sweet chili sauce or a small drizzle of honey. Lemon juice can also be added to the sauce or served on the side for extra brightness.
- Vegetables: Bell peppers and onion work well because they cook quickly under the broiler. You can also swap in asparagus, zucchini, broccolini, green beans, or bok choy. Just choose vegetables that cook in about the same amount of time as the salmon.
- Watch the broiler closely: Start checking for doneness around the 10-minute mark.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a 300°F oven or in the microwave in short intervals until warmed through.
- Freezing is not recommended: The cooked salmon can dry out and the vegetables may become watery and soft after thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! Dear Jessica, I can’t wait to make your Oramge-Lime Salmon recipe! As my elderly Mother is diabetic and can’t take spices at her age, I will have to sub the sweet chili sauce which I graciously thank you for pointing out Maple Syrup. Yet, Maple Syrup is still too sweet for Diabetes-2 patients IF NOT DILUTED.
To Dilute: 1/4 c. Maple Syrup to 1/3 c. Water (as she prefers, I use bottled drinking water). I will opt to add a good zinger of fresh squeezed orange juice and fresh squeezed emon juice for flavor.
As for a side dish: I will pair it with a protein based rice dish I dub “Dee’s Lo-Carb Brown Rice Collage” which Mother loves! I will post the recipe here in a minute. Have to call the plumber again, she’s stating.
Jessica, I am sending you a ‘Kiss The Chef”! De-Licious! I even mad the Sweet Chili Sauce for it.
I hail from Calgary and will be following you through your New Zealand Adventures – culinary and beyond.
I chose this because I was in the mood for Lime and Orange flavours – I ha e some Xara Cara oranges and fresh batch of limes.
I’ve been following an 80-20% Whole Thirty diet for 2 years now – so, I made only a few small sub’s in the ingredients. Nothing huge – for the sweet Chili Sauce I used 1/4 cup Maple Syrup replacing white sugar, Tapioca Flour instead of Corn flour.
The marinade was simply divine! I have to make some to keep in the fridge.
Thank you for this gem 💎 in my recipe box.
Thank you for the kind words Melissa!
I found it easier to toss the veggies first in a bowl, pour them on the perimeter of the cookie sheet, then place the salmon filet in the bowl, coating each side evenly. I then laid the filet in the center and poured the remaining marinade on top before broiling
This was so delicious! So much flavor in the marinade, I put a little more sweet chili sauce in the marinade I served with. Cant wait to make this again! So good!
Thank you so much! I am so happy you enjoyed the recipe!