This Slow-Roasted BBQ Salmon Sheet Pan Dinner is one of my favorite healthy salmon recipes to make in the summertime with fresh corn. Serve it with some Sweet and Simple Peach Salsa and you've got it made!
Remember when I told you last week that I had an easy sheet pan dinner coming your way? Well, here it is! After spending a week eating tons of desserts, fried food, and a lot of other stuff in Pigeon Forge, this dinner was a welcome change of pace for our taste buds and our stomachs! I was simply delighted by the fact that making this 1. required little to no energy, 2. made me feel really good, and 3. helped me use up some of the 5 lbs of peaches I just bought from Costco. This is how we make dinner work smarter, not harder, friends!
If you are new to cooking salmon or are just intimidated by it, the best route to an easy, healthy salmon recipe is to slow-roast the fish. I'm talking a temp of about 275 degrees F, and letting it cook for 30 minutes or so. Doing it this way makes it more difficult to overcook the fish, and doesn't require a lot of added fat or other ingredients for flavor. All you need is a spritz of olive oil and a sprinkle of your favorite seasoning blend. Throw some veggies on a pan and roast away! The fish will cook slowly, evenly, and you'll have just enough time to get your breakfast and lunch packed for the next day before dinner is ready.
My favorite seasoning blend right now is the BBQ seasoning from Central Market's bulk spice section. I love putting on fish, chicken, brisket, corn, zucchini - all the things! Other favorites for this kind of recipe include Old Bay, Cavender's, Trader Joe's Everyday Blend, or Lemon Pepper.
Feeling adventurous? This is the time and place to make your own blend! A simple sauce to spoon over the fish while it cooks - like harissa or pesto - would also be perfect here. Have it your way!
If you decide to give this Slow-Roasted BBQ Salmon Sheet Pan Dinner a try, please let me know how it turns out for you and leave a comment below!
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Slow-Roasted BBQ Salmon Sheet Pan Dinner
- 2 whole ears of corn on the cob, in the shuck
- 10 ounces center-cut salmon fillet
- Cooking spray (olive oil or canola oil)
- 1 teaspoon of BBQ seasoning (your favorite blend, or combine 1 teaspoon brown sugar, 1 teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon butter
- ½ teaspoon BBQ seasoning, or the remainder of the homemade blend
- One recipe of Peach salsa
- Preheat oven to 350℉. Line a baking sheet with parchment paper or foil and lightly spray with cooking spray.
- Place the ears of corn (in the shuck) on the baking sheet and roast for 15 minutes.
- Remove the baking sheet from the oven. Reduce oven temperature to 275℉. Flip the ears of corn over.
- Place the salmon fillet on the baking sheet with the corn. Spray the fillet lightly with cooking spray or brush with oil. Sprinkle the BBQ seasoning on top.
- Roast the salmon and corn for 25-30 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145℉.
- While the fish and corn roast, make the salsa.
- Remove pan from oven and cover the fish loosely with foil. Allow the corn to cool for a few minutes or until you can comfortably remove the shuck and corn silk. Rub the butter onto the ears of corn and sprinkle with BBQ seasoning.
- Serve the fish with peach salsa spooned over the top and corn on the side. Enjoy the beautiful and simple taste of summer!