Picture this: flaky salmon with a smoky-spicy crust, charred bell peppers in three colors, and onions that have caramelized into sweet ribbonsall on one pan. Sheet Pan Fajita Salmon turns a weeknight into something a little special without the fuss. You get that bold fajita vibe with zero skillet flipping.
I tested this back in February 2022 after a reader asked how to use fajita spices beyond chicken. The trick? Let the salmon sit with the spice rub for just ten minutes before roastingit deepens the flavor without drying out the fish. My kitchen smelled like a taqueria, and I’ve made it probably two dozen times since for my meal prep rotation.
PrintSheet Pan Fajita Salmon Recipe Easy and Delicious
Sheet Pan Fajita Salmon is a flavorful and easy dinner perfect for busy nights. Juicy salmon and vibrant peppers come together with spicy fajita seasoning and zesty cilantro lime butter for a healthy meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 4 6 oz. salmon fish fillets
- 1 package McCormick Fajita seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 3 bell peppers sliced (any color combo)
- 1/2 large onion thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon brown sugar
- 2 garlic cloves minced
- 4 tablespoons butter melted
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoons finely chopped cilantro packed
- 1/4 teaspoon salt
- Tomatoes
- Avocados
- Guacamole
- sour cream
- hot sauce
- black beans
- Rice
- tortillas
Instructions
- Combine fajita seasoning with salt and cayenne pepper, then set aside.
- Mix all marinade ingredients in a shallow dish, reserving 1 tablespoon for vegetables. Marinate salmon in remaining marinade for 30 to 60 minutes at room temperature.
- Heat oven to 400 degrees F and prepare baking sheet with foil and cooking spray.
- Spread onions and bell peppers on the baking sheet, season with reserved fajita seasoning salt and drizzle with olive oil and reserved marinade, then toss to coat. Roast vegetables for 5 to 10 minutes based on salmon thickness.
- Stir vegetables and push them to one side of the pan. Place salmon on the other side and rub with remaining fajita seasoning. Bake for 12 to 16 minutes until the salmon flakes easily.
- Broil salmon and vegetables for 1 to 2 minutes until slightly charred and golden. Spoon cilantro lime butter evenly over the salmon and season to taste.
- Serve salmon and veggies with tortillas, rice, or salad and garnish with optional toppings as desired.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g + 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Why You’ll Love This Sheet Pan Fajita Salmon
This recipe hits that sweet spot between bold flavor and minimal cleanupeverything roasts together on one pan, so you’re not juggling skillets or steaming pots. The salmon stays tender and flaky while the peppers and onions caramelize at the edges, giving you that smoky-charred taste you’d normally get from a hot cast iron.
What makes it even better? The cilantro lime butter. It melts over the hot fish and creates a glossy, herby finish that ties the whole dish together. Plus, you can serve it a dozen different waystucked into warm tortillas, spooned over rice, or piled onto greens. It’s the kind of meal that feels special but doesn’t ask much of you on a Tuesday night.
Key Ingredients & What They Do
You’ll need salmon fillets, bell peppers, onion, and a handful of pantry staples that work together to build layers of flavor. The fajita seasoning does most of the heavy liftingit’s smoky, slightly spicy, and coats the fish beautifully without overpowering its natural richness.
- Salmon: Look for fillets that are about the same thickness so they cook evenly. Skin-on or skinless both work.
- Bell peppers & onion: Use any color combo you like. I usually grab red, yellow, and orange because they roast up sweet and vibrant.
- Marinade: The mix of lime juice, orange juice, soy sauce, and brown sugar adds brightness and a hint of caramelization.
- Cilantro lime butter: This is the secret weapon. Fresh cilantro, melted butter, and lime juice create a sauce that clings to every bite.
How It Comes Together
Start by whisking your fajita seasoning with a pinch of salt and optional cayenne if you like heat. Mix up the marinade, reserve a tablespoon for the veggies, then let the salmon soak up the flavors for 30 to 60 minutes. While it marinates, slice your peppers and onionthinner slices roast faster and get those crispy edges.
Toss the vegetables with olive oil, reserved marinade, and a sprinkle of fajita seasoning, then spread them on a foil-lined baking sheet. Roast them for 5 to 10 minutes (depending on your salmon thickness), then push them to one side and nestle the salmon onto the pan. Rub the fillets with the remaining seasoning and roast until the fish flakes easilyusually 12 to 16 minutes. A quick broil at the end gives everything a golden, slightly charred finish.
| Step | Time | What to Watch For |
|---|---|---|
| Marinate salmon | 30–60 min | Room temperature is fine |
| Roast veggies first | 5–10 min | Longer for thinner salmon, shorter for thick |
| Add salmon & roast | 12–16 min | Fish should flake easily with a fork |
| Broil | 1–2 min | Watch closelydon’t walk away |
Tweaks & Swaps
This recipe is wonderfully flexible. If you don’t have fajita seasoning, you can make your own with chili powder, cumin, paprika, garlic powder, and a pinch of oregano. Swap the salmon for another firm fish like mahi-mahi or halibut if that’s what you have on hand.
| Ingredient | Swap |
|---|---|
| Salmon | Mahi-mahi, halibut, or chicken thighs |
| Fajita seasoning | DIY mix: chili powder + cumin + paprika + garlic powder |
| Orange juice | Extra lime juice or pineapple juice |
| Cilantro | Fresh parsley or basil |
Pro Tip: If you’re not a cilantro fan, try fresh parsley or even a sprinkle of fresh oregano in the butter. The lime juice is the real star anyway.
How to Serve & Store
Serve this with warm tortillas, a scoop of black beans, and your favorite toppingsdiced tomatoes, avocado, sour cream, or a squeeze of extra lime. It’s also delicious over rice or mixed greens if you want to skip the tortillas. The cilantro lime butter soaks into everything, so don’t skip drizzling it over the veggies too.
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently in a 350°F oven or enjoy the salmon cold over a salad. The flavors actually deepen overnight, which makes this a great option for meal prep.
| Storage | How Long | Best Method |
|---|---|---|
| Refrigerator | Up to 3 days | Airtight container; reheat at 350°F or enjoy cold |
| Freezer | Up to 2 months | Wrap tightly; thaw overnight in fridge before reheating |
Troubleshooting Tips
If your salmon is drying out, check your oven temperature with a thermometerovens can run hot. Also, don’t skip the marinade step; it adds moisture and flavor. If the veggies are still too crisp after roasting, give them a few extra minutes before adding the salmon.
- Salmon sticking to the pan? Make sure you spray the foil well with cooking spray, or use parchment paper instead.
- Veggies too soft? Cut them into thicker slices and reduce the initial roasting time to 5 minutes.
- Not enough char? Move your oven rack closer to the broiler and keep a close eye during the final 1–2 minutes.
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FAQs ( Sheet Pan Fajita Salmon )
What temperature should I cook salmon to?
Cook salmon to an internal temperature of 145°F for food safety. The fish should flake easily with a fork and appear opaque throughout. Use a meat thermometer inserted into the thickest part to check doneness accurately.
Can I use frozen salmon for this recipe?
Yes, but thaw the salmon completely first. Pat it dry with paper towels before seasoning to remove excess moisture. Frozen salmon that’s not properly thawed will steam instead of roast, affecting the texture.
What vegetables work best with this dish?
Bell peppers and red onions are classic choices that cook evenly with salmon. Zucchini, cherry tomatoes, and asparagus also work well. Cut vegetables into similar-sized pieces so they finish cooking at the same time.
How long does this meal keep in the refrigerator?
Store leftovers in the refrigerator for up to 3 days in airtight containers. The salmon and vegetables reheat well in the microwave or oven. Add a squeeze of fresh lime juice when reheating to brighten the flavors.
Should I use parchment paper or foil?
Parchment paper works best as it prevents sticking without adding extra oil. Foil can work but may cause the vegetables to steam rather than roast. If using foil, lightly oil it first to prevent sticking.
You’ll love how Sheet Pan Fajita Salmon turns outflaky fish with a smoky char, sweet peppers, and that glossy cilantro lime butter tying it all together in about thirty minutes. It smells incredible and tastes even better tucked into warm tortillas or spooned over rice.
Try swapping the salmon for chicken thighs if that’s what you have, or add a drizzle of honey to the marinade for extra caramelization. Leftovers reheat beautifully at a gentle 350°F, or toss them cold over greens for lunch the next daya trick I learned after testing this recipe way too many times to count.
I’d love to see how yours turns outtag me if you share a photo, or let me know what toppings you piled on. Did you go classic with avocado and lime, or get creative? Save this one for your next busy weeknight; it’s the kind of dinner that makes you feel like you’ve got it all figured out.
