Honey-Garlic Lemon Salmon with Green Beans
Oven-baked salmon with a light honey, garlic and lemon glaze, served with green beans and red onion from the same sheet pan.
A sheet-pan salmon dinner works best when the vegetables get a head start. Green beans and red onion roast while you stir together a small bowl of honey, lemon juice, garlic and Dijon mustard. The salmon joins the tray later, so you can check the fish separately instead of waiting for every ingredient to finish at the same moment.
The glaze is brushed over the fish rather than poured across the whole pan. That keeps the beans from sitting in a sweet puddle and limits the amount of honey exposed to the hot metal. Line the tray with parchment rated for the oven temperature, and keep the fish pieces spaced apart.
Choose fillets of similar thickness. A thin tail piece can finish before a thick center-cut portion, even when they weigh the same. Check each piece with a thermometer and lift out any that are ready while the others finish. Serve with the roasted vegetables; bread or cooked grains can be added at the table if you want a larger meal.
Why you’ll love this recipe
The vegetables start roasting first, while a thin glaze flavors the salmon without flooding the tray. Lemon balances the honey and Dijon helps the glaze cling. Similar-sized fillets make doneness checks easier; temperature is the final guide, not color alone.
Before you start · Equipment
Large rimmed sheet pan, oven-safe parchment rated for 425°F, mixing bowl, pastry brush, tongs and instant-read thermometer. Use a second tray when doubling; do not crowd the fish.
Everything you’ll need.
Get your ingredients ready, then follow the quantities in the recipe below.
See ingredient amounts
This guide describes the original 4 servings. Use the recipe card for amounts adjusted to your chosen yield.
Before you start
Large rimmed sheet pan, oven-safe parchment rated for 425°F, mixing bowl, pastry brush, tongs and instant-read thermometer. Use a second tray when doubling; do not crowd the fish.
Making a larger batch
Scaling ingredient quantities does not change cooking temperatures or doneness checks. Use extra trays or pans when needed, and check each portion before serving.
About the ingredients
- salmon fillets
four similar center-cut pieces, pin bones removed
- green beans
trimmed and dried
- red onion
cut into narrow wedges
- garlic
finely grated
- flat-leaf parsley
chopped
How to make Honey-Garlic Lemon Salmon with Green Beans
Give the vegetables a head start. Prepare the fish and glaze. Add the salmon. Finish and serve.
1. Give the vegetables a head start
2. Prepare the fish and glaze
3. Add the salmon
4. Finish and serve
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Honey-Garlic Lemon Salmon with Green Beans
Oven-baked salmon with a light honey, garlic and lemon glaze, served with green beans and red onion from the same sheet pan.
Ingredients
0 / 11 readyIngredient amounts for 4 servings
Fish and vegetables
Glaze and finish
Let’s make it.
Give the vegetables a head start
Heat the oven to 425°F (220°C). Line a large rimmed tray with oven-safe parchment. Toss the green beans and onion with the olive oil and half the salt and pepper. Spread in one layer and roast for 10 minutes.
Prepare the fish and glaze
Pat the salmon dry with paper towels and season with the remaining salt and pepper. In a small bowl, stir together the honey, lemon juice, Dijon and grated garlic. Keep this mixture separate from the raw fish until brushing.
Add the salmon
Move the vegetables toward the edges with clean tongs. Put the salmon skin-side down in the center, leaving space between pieces. Brush all the glaze over the fish. Roast for 10–14 minutes, checking early for thinner portions. Continue until the thickest part of each fillet reaches 145°F (63°C). Remove finished pieces individually if necessary.
Finish and serve
Check that the beans are tender enough for your preference; return the vegetables to the oven briefly if needed after removing the fish. Scatter parsley over the salmon and serve with the beans and onion. Discard utensils or wash them thoroughly if they touched raw fish before using them for serving.
Notes from the kitchen.
Helpful tips
Use thawed, similar-thickness fillets. Frozen fish gives off additional liquid and is not a direct swap for this timing. Honey can darken quickly; use the middle oven rack rather than the broiler.
Make it your own
Whole-grain mustard can replace Dijon for a coarser glaze. This recipe contains fish and mustard; check packaged ingredients for other allergens.
Storage & freezing
Refrigerate leftovers in shallow covered containers within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C); fish may become firmer.
At the table
Serve with bread, couscous or rice prepared separately. These extras are not included in the ingredients or timing.
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