Sheet Pan Fajita Salmon Recipe Easy Quick and Delicious

Crispy-edged peppers, charred onions, and flaky salmon all sizzling together on one panthat’s the kind of dinner that makes a Tuesday feel special. Sheet Pan Fajita Salmon brings bold, smoky flavor without the fuss, and cleanup takes about thirty seconds.

I started testing this back in 2019 when I needed something fast that didn’t taste like a compromise. After tweaking the spice blend and roasting temperature about a dozen times, I landed on a version where the salmon stays tender and the veggies get those gorgeous caramelized edges. The lime juice at the end? That’s what pulls it all together.

Olivia Farnsworth

Sheet Pan Fajita Salmon Recipe Easy Quick and Delicious

This Sheet Pan Fajita Salmon is a flavorful and simple dish featuring juicy, marinated salmon cooked alongside vibrant bell peppers and onions. Finished with a zesty Cilantro Lime Butter, it’s perfect for a quick healthy dinner served with your favorite fajita sides.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 400

Ingredients Method Notes

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
• Marinade:
• 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
• Cilantro Lime Butter:
• 4 tablespoons butter, melted
• 1 tablespoon fresh lime juice
• 1 1/2 tablespoons finely chopped cilantro, packed
• 1/4 teaspoon salt
• Optional Garnishes:
• Tomatoes
• Avocados
• Guacamole
• sour cream
• hot sauce
• black beans
• Rice
• tortillas

Method

 

1. Combine the fajita seasoning with salt and cayenne pepper in a bowl; set aside.
2. Prepare the marinade by whisking together olive oil, lime juice, orange juice, soy sauce, brown sugar, and minced garlic in a shallow dish. Reserve one tablespoon of the marinade for later use.
3. Place the salmon in the marinade, letting it soak for 30 to 60 minutes at room temperature while you slice the vegetables.
4. Heat the oven to 400°F and line a baking sheet with foil, spraying it lightly with cooking spray.
5. Arrange sliced onions and bell peppers on the baking sheet. Sprinkle with fajita seasoning, salt, drizzle with olive oil and the reserved marinade, then toss to coat evenly.
6. Roast the veggies for 5 to 10 minutes, adjusting time based on salmon thickness and how tender you want the vegetables.
7. Shift the vegetables to one side and place the salmon fillets on the pan. Rub the salmon with the remaining fajita seasoning.
8. Bake for 12 to 16 minutes or until the salmon flakes easily with a fork, depending on thickness.
9. Turn on the broiler and broil the salmon and vegetables for 1 to 2 minutes until slightly charred and golden.
10. Mix melted butter, lime juice, cilantro, and salt to create the Cilantro Lime Butter, and spoon it on top of the salmon.
11. Season with extra salt and pepper to taste before serving.
12. Serve the salmon and veggies in tortillas or over rice or salad, topped with any desired garnishes like black beans, tomatoes, avocados, guacamole, sour cream, hot sauce, and extra lime juice.

Notes

• Marinate the salmon for at least 30 minutes to enhance flavor. Adjust cooking times based on the thickness of the salmon. Use fresh lime juice for best flavor in the cilantro lime butter. This dish pairs well with rice, beans, or tortillas for a complete meal.

Why You’ll Love This Recipe

Everything cooks on one pan while you set the table or fold that last load of laundry. The salmon stays incredibly moist thanks to a quick marinade with lime and orange juice, and the McCormick Fajita seasoning does all the flavor work for youno measuring out eight different spices.

What makes this different from plain baked salmon? The vegetables roast first, getting soft and slightly charred, then the fish joins them for the final stretch. You end up with peppers that have real color and salmon that flakes perfectly. The cilantro lime butter at the end adds richness without heaviness.

• Flexible serving: Wrap it in tortillas one night, pile it over rice the next, or toss it with greens for a salad
• Beginner-friendly: No flipping, no stovetop splatter, no fancy techniques
• Weeknight-worthy: Active prep is about 10 minutes once the salmon finishes marinating

Key Ingredients You’ll Need

The ingredient list is shorter than you’d expect for something this flavorful. You’ll find everything at a regular grocery store, and most of the marinade staples might already be in your fridge.

Pro Tip: If your salmon fillets are thinner than an inch, reduce the veggie roasting time to 5 minutes so everything finishes together.

How the Recipe Works

You’ll marinate the salmon for 30 to 60 minutes at room temperaturejust enough time to let the lime, orange, soy sauce, and garlic soak in without turning the fish mushy. While it sits, slice your peppers and onion, then toss them with a tablespoon of the reserved marinade, olive oil, and fajita seasoning.

The vegetables go onto the sheet pan first and roast alone for 5 to 10 minutes. This head start means they’ll be tender and slightly caramelized by the time the salmon is done. After you stir them and push them to one side, the seasoned fillets join the pan. Everything bakes together at 400°F for 12 to 16 minutes, then a quick broil adds color and a little char.

Right before serving, you’ll drizzle the cilantro lime butter over the hot salmon. It melts into the flaky fish and pools around the veggies, tying all the flavors together.

Simple Swaps and Tweaks

Spice Level: The recipe includes optional cayenne pepper. Start with ⅛ teaspoon if you’re cautious, or skip it entirely for kids.

Serving and Storage

Serve the salmon and veggies straight from the pan with warm tortillas, or spoon everything over cilantro-lime rice. Add black beans, diced tomatoes, avocado, sour cream, or a squeeze of fresh lime juice. Leftovers keep for up to three days in an airtight container in the fridge.

Reheat gently in a 300°F oven for about 8 minutes, or microwave in 30-second intervals to avoid drying out the fish. The salmon also works cold, flaked over a salad with the roasted peppers and a drizzle of the leftover cilantro lime butter.

Make It a Bowl: Layer rice, black beans, salmon, veggies, guacamole, and a spoonful of sour cream for a fajita bowl that feels like takeout but tastes fresher.

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FAQs (Sheet Pan Fajita Salmon)

You’ll love how Sheet Pan Fajita Salmon turns out every single timeflaky fish, charred peppers, and that bright cilantro lime butter melting into every bite. Active time is about ten minutes, and dinner’s on the table in half an hour. It’s the kind of meal that feels special without any fuss.

If you want a little extra kick, add a pinch more cayenne or drizzle hot sauce over the top before serving. Leftover salmon flakes beautifully into scrambled eggs the next morninga trick I learned from my aunt’s kitchen when nothing goes to waste. You can also swap the bell peppers for poblanos if you’re craving deeper, smokier flavor.

I’d love to see how yours turns outtag me if you share a photo, or tell me what you served alongside it. Did your family fight over the crispy pepper bits too? Save this one for your next busy weeknight, or pass it along to a friend who needs a new go-to dinner. Here’s to easy meals that taste like you fussed.