There’s something so satisfying about dumping everything onto one sheet pan and letting the oven do the work. Sheet Pan Fajita Salmon brings together flaky, tender fish and sweet caramelized peppers with all those smoky, zesty fajita flavorsand cleanup is a breeze.
I started testing this back in 2019 when I was sourcing salmon at a Dallas farmers market and chatting with a vendor about quick weeknight dinners. She said her secret was high heat and lots of limeit keeps the fish moist and the veggies charred just right. After tweaking the timing and spice blend over a dozen rounds, I can tell you this one hits every time.
Yesica Andrews
Sheet Pan Fajita Salmon Recipe Easy and Delicious
This Sheet Pan Fajita Salmon recipe is an easy and flavorful way to enjoy a juicy, tender salmon fillet combined with perfectly roasted bell peppers and onions. Tossed with a delicious fajita seasoning and finished off with a zesty Cilantro Lime Butter, it’s perfect for quick weeknight dinners served with rice, beans, or tortillas.
Combine fajita seasoning with salt and cayenne pepper and set aside.
In a wide bowl, whisk together olive oil, lime juice, orange juice, soy sauce, brown sugar, and minced garlic to make the marinade. Set aside 1 tablespoon of this marinade.
Add salmon fillets to the marinade and let them soak for 30 to 60 minutes at room temperature while you prepare the vegetables.
Heat oven to 400°F and cover a baking sheet with foil, spraying it lightly with cooking spray.
Place sliced onions and bell peppers on the baking sheet and season with 1 tablespoon of the fajita seasoning mix, salt, olive oil, and the reserved tablespoon of the marinade. Toss everything to coat well and spread out in an even layer.
Roast the vegetables for 5 to 10 minutes depending on your salmon thickness, shorter time if salmon is thick, longer if thin.
Remove the pan from oven, stir the vegetables, and push them to one side.
Place the marinated salmon fillets on the empty side and rub them well with the remaining fajita seasoning.
Return the pan to the oven and bake for 12 to 16 minutes, until the salmon is cooked through and flakes easily.
Set the oven to broil and cook salmon and vegetables for 1 to 2 minutes to get a nice char and golden color.
Drizzle the melted Cilantro Lime Butter over the fish.
Add salt and pepper to taste.
Serve the salmon and vegetables wrapped in tortillas or over rice or salad, topping with any combination of black beans, tomatoes, avocados, guacamole, sour cream, hot sauce, and extra lime juice as desired.
Notes
Marinate the salmon at room temperature for best flavor infusion. Adjust roasting times based on salmon thickness to avoid overcooking. Leftover cilantro lime butter is great on rice or vegetables.
Why You’ll Love This Sheet Pan Fajita Salmon
This is weeknight magic: bold fajita flavors, flaky salmon, and caramelized peppers all come together on a single pan. No flipping fillets in a skillet, no juggling multiple burnersjust toss, roast, and dig in.
One pan, minimal cleanup: Everything cooks together, and that foil liner makes cleanup a breeze.
Flexible and forgiving: Serve it in tortillas, over rice, or as a salad bowlit works every way.
Bright, balanced flavors: The citrus marinade keeps the salmon moist, while the Cilantro Lime Butter adds a zesty finish that ties it all together.
Family-friendly and healthy: Packed with omega-3s and colorful veggies, it’s a meal you can feel good about serving.
Key Ingredients You’ll Need
Here’s what makes this dish come together so beautifully. Everything is easy to find at your local grocery store, and a few items do double duty to build layers of flavor.
Salmon fillets: Look for 6-ounce portions with the skin on or offyour choice. Fresh or thawed works great.
McCormick Fajita seasoning: This pre-blended mix saves time and delivers consistent smoky, cumin-forward flavor every time.
Bell peppers and onion: Use any color combo you like. I often grab what’s on sale at the farmers marketred, yellow, and orange are especially sweet when roasted.
Citrus marinade: A quick mix of lime juice, orange juice, soy sauce, brown sugar, and garlic tenderizes the fish and adds brightness.
Cilantro Lime Butter: Melted butter, lime juice, and fresh cilantro create a silky, herbaceous topping that makes every bite sing.
Ingredient
Easy Swap
Salmon fillets
Try cod, halibut, or even shrimp (adjust cook time)
McCormick Fajita seasoning
Make your own with chili powder, cumin, paprika, and garlic powder
Orange juice
Substitute pineapple juice or extra lime juice
Fresh cilantro
Use parsley or skip the herb butter and drizzle with plain lime juice
How It All Comes Together
The marinade does the heavy lifting here. While the salmon soaks up all that citrus and garlic, you prep the veggies and get your sheet pan ready. A quick roast, a splash of Cilantro Lime Butter, and you’re done.
Pro Tip: Don’t skip the broil step at the endit gives the peppers those sweet charred edges and helps the salmon get a gorgeous golden crust.
Step
What’s Happening
Time
Marinate salmon
Citrus tenderizes and flavors the fish
30–60 min
Roast veggies first
Gives peppers and onions a head start
5–10 min
Add salmon, bake
Everything finishes cooking together
12–16 min
Broil
Char the veggies and crisp the salmon top
1–2 min
Drizzle butter
Adds richness and bright lime flavor
30 seconds
Timing Tips and Troubleshooting
The biggest variable here is salmon thickness. Thicker fillets need a longer veggie head start so everything finishes at the same time. After testing this dozens of times, I’ve found that giving the peppers 5 to 10 minutes alone on the pan solves the mushy-veggie problem.
Thin fillets (under 1 inch): Roast veggies closer to 10 minutes before adding salmon.
Thick fillets (over 1 inch): Give veggies just 5 minutes, then add the fish so everything finishes together.
Salmon cooking through unevenly? Arrange fillets with the thickest parts toward the outside of the pan where heat is strongest.
Veggies too soft or too crunchy? Slice them evenly (about ¼ inch thick) and spread in a single layer so they roast instead of steam.
How to Serve and Store
One of my favorite things about this dish is how versatile it is. Taco Tuesday? Wrap it in a warm tortilla. Meal prep Sunday? Divide it into bowls with rice and beans. Leftover night? Flake the salmon into a salad with avocado and tomatoes.
Serving ideas: black beans, guacamole, sour cream, hot sauce, fresh lime wedges, or a sprinkle of cotija cheese if you have it on hand.
Storage Method
How Long It Lasts
Best Use
Refrigerator (airtight container)
Up to 3 days
Reheat gently in oven or microwave, or serve cold over greens
Freezer (separate containers)
Up to 2 months
Thaw overnight in fridge, reheat at 350°F until warmed through
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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 will flake easily with a fork and appear opaque throughout. Use a meat thermometer inserted into the thickest part for accuracy. Slightly undercooked salmon at 140°F is also safe if you prefer a more tender texture.
Can I use frozen salmon for this recipe?
Yes, but thaw the salmon completely first in the refrigerator overnight. Pat it dry with paper towels before seasoning to remove excess moisture. Frozen salmon that’s not properly thawed will release water during cooking and affect the texture of your vegetables.
Which vegetables work best for fajitas?
Bell peppers and onions are the classic choices that roast beautifully in 15-20 minutes. Add zucchini, mushrooms, or cherry tomatoes for variety. Cut all vegetables to similar thickness so they cook evenly. Harder vegetables like carrots need extra cooking time or thinner slicing.
How do I prevent the salmon from sticking?
Line your sheet pan with parchment paper or lightly oil it before adding ingredients. Make sure the salmon skin is completely dry if using skin-on fillets. Avoid moving the fish once placed on the pan – it will naturally release when properly cooked.
What size sheet pan works best?
An 18×13 inch half-sheet pan gives you plenty of room for 4 salmon fillets and vegetables without overcrowding. Overcrowded pans cause steaming instead of roasting. If you only have smaller pans, use two pans or cook in batches for best results.
A One-Pan Win You’ll Make Again and Again
This Sheet Pan Fajita Salmon comes together in about 30 minutes, and every bite delivers flaky fish, caramelized peppers, and that irresistible citrus-butter finish. You’ll love how it turns outand how little cleanup there is afterward.
Want to switch things up? Try mango salsa instead of sour cream, or swap the salmon for thick cod fillets if that’s what’s on sale. Leftovers reheat beautifully in a 350°F oven, or toss them cold into a grain bowla trick I picked up shopping the Dallas farmers market on Sunday mornings.
If you make this, snap a photo and tag meI love seeing your weeknight wins. Did your family have a favorite fajita night growing up? Drop a comment and let me know. Save this one for your next busy evening, or text it to a friend who needs dinner inspiration.
