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Sheet Pan Salmon Recipe

Sheet Pan Salmon Recipe

By Traeger Kitchen

The beauty of this recipe is that the fish and the vegetables all cook together in one pan. This recipe cooks the salmon with the skin side up for a beautiful presentation for those who love the skin. And if you don’t care for it? No worries! Cook it skin-side down and it will still be beautiful.

Prep Time

10 Min

Cook Time

12 Min




This recipe serves:


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Units of Measurement:
6 (4 oz each) salmon, skin-on, pin bones removed
3 Tablespoon olive oil, divided
kosher salt and freshly ground black pepper
1 Bunch asparagus, sliced 1-inch-pieces
1 Pound sugar snap peas, ends trimmed and sliced into ½ inch pieces on the bias
10 Ounce cherry tomatoes, rinsed and halved
1 Tablespoon Olive oil
2 lemons, halved
1/2 Cup fresh pesto
1 lemon, zested
fresh basil leaves, for garnish


  • 1

    When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Have handy a large rimmed baking sheet.

    500 ˚F / 260 ˚C


  • 2

    Brush all sides of the salmon with 2 tablespoons of the olive oil, and sprinkle generously with salt and freshly ground black pepper on all sides. Place the salmon pieces skin-side up (or down if preferred) on the baking sheet leaving 2 inches between each piece.

  • 3

    Place the asparagus, snap peas, and cherry tomatoes in a bowl. Gently mix the vegetables with the remaining tablespoon of olive oil, 1/2 teaspoon salt and a fresh grinding of pepper. Scatter the vegetables evenly onto the sheet pan.

  • 4

    Place the sheet pan on the grill. In addition, place the lemons cut-side down directly on the grill grate towards the front of the grill. Close the lid and cook for 5 minutes.

    500 ˚F / 260 ˚C


  • 5

    After 5 minutes, remove the lemons from the grill and stir the vegetables. Close the lid and cook until the fish reaches an internal temperature of 140°F and can be flaked with a fork, another 5 to 10 minutes. The time will vary depending on the thickness of the fish, the weather, and the grill.

    500 ˚F / 260 ˚C

    140 ˚F / 60 ˚C


  • 6

    Remove the sheet pan from the grill. Place the fish and vegetables on a serving platter and drizzle with the pesto. Squeeze the grilled lemon over the top of the fish and vegetables. Sprinkle the lemon zest over the fish and add a few basil leaves for garnish. Serve immediately. Enjoy!

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