I’ll show you how I roast a whole side of salmon in the oven, it’s the healthiest, most impressive meal you can cook on a sheet pan. It’s fast, forgiving, and perfect for feeding a crowd.
Every salmon lover needs to know how to cook a whole side of salmon in the oven. It’s my year-round hero meal, not only for serving a crowd, but for my husband and me, too ~ we make it once and enjoy it for days. I love that I can customize it to the seasons. My Mediterranean Sheet Pan Salmon is perfect in winter ~ just grab some cherry tomatoes and stop at the olive bar for the rest. My Spring Salmon Salad Platter is ideal for Easter and Mother’s Day brunches; the side of salmon can be served hot, cold, or at room temperature, which makes it incredibly versatile.
How to Cook a Whole Side of Salmon (Sheet Pan Method)
1. Arrange on your pan
Place your side of salmon skin down on a parchment lined baking sheet or other large roasting pan. Tuck the thin tail under if necessary to fit.
2. Prep simply but generously
Pat the salmon dry, and brush with olive oil and season well with flaky sea salt (I love Maldon.) Top with thin slices of lemon for a basic recipe.
3. Roast hot and fast
A hot oven (around 400F) is ideal for a whole side. It cooks the salmon evenly, keeps it juicy, and gives you lightly caramelized edges without drying out the center.
4. Know when it’s done
Salmon is ready when it flakes easily with a fork and the center is just opaque. For a large side, that’s usually 18-20 minutes, depending on thickness. Slightly under is better than over ~ it will continue to cook a bit as it rests. Wild-caught sides of salmon (like my Marmalade Glazed Salmon, below) will cook faster than farmed salmon.
Should you choose wild caught or farmed salmon?
Personally I prefer the texture of farmed salmon, but I alternate because wild salmon is a bit healthier and the more sustainable choice.
Farmed Salmon
It’s milder and richer, with a higher fat content and a thicker, more uniform fillet that’s easy and forgiving to cook. It’s widely available and usually the more affordable choice.
Wild Salmon
It’s lean, deeply flavored, and firmer, with thinner fillets that cook quickly and are often seasonal and more expensive.
Seasonal Ways to Cook Sheet Pan Salmon for a Crowd
Spring is when wild salmon comes into season and a perfect time to cook a whole side. I roast it and then arrange it on top of spring greens and veggies for a side of salmon ‘primavera‘.
In summer I’ll reach for fresh berries to make a zippy salsa for a stunning and delicious Salmon with Berry Salsa ~ I’ll tumble the fruit over the fish just as it comes out of the oven. The hot fish with the cool juicy fruit is delicious.
Salmon goes well with fruit salsa:
- salmon with kiwi salsa,
- salmon with strawberry salsa
- salmon with pineapple salsa
- salmon with mixed fruit salsa
In fall and winter I might do a miso glaze, or cook the side of salmon surrounded by a bed of colorful roasted winter veggies.
Common Questions
Many larger supermarkets (like Kroger, Publix, Whole Foods, Sam’s Club, Wegmans) sell or will cut sides of salmon to order ~ ask the fishmonger for a whole side or fillet. I buy mine at Costco, which always has a great selection of both wild and farmed.
A whole side of salmon typically weighs 2 to 3½ pounds, depending on the size of the fish. That’s perfect for feeding anywhere from 4-8 people as a main dish (about 6–8 ounces per person).
Skin-side down is best for roasting ~ it protects the flesh and helps keep the fish moist.
Yes, you can do that if you like. You’ll need a sharp knife as the skin is tough. Best to ask your fishmonger to do it for you. You can arrange the slices on your sheet pan to get the same effect as a whole side, with easier serving.
Bake from frozen at 400°F for 30-40 mins, or until thickest part is opaque and flakes with a fork.
That can be tricky as most of us don’t have spatulas the size of a snow shovel!
You have a few choices: use 2 large spatulas to slide under the salmon from both ends and gently transfer. Or you can transfer the whole piece of parchment paper to the platter and serve that way. You can also serve directly from the sheet pan.
I serve without the skin, which usually sticks to the pan or parchment so it’s easy to lift each portion off and leave the skin behind.
It depends on the season, of course, but here are some good options:
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How to Cook a Whole Side of Salmon
Equipment
- Sheet pan
- parchment paper
Ingredients
- 2 lb side of salmon
- olive oil
- sea salt such as Maldon
- thin slices of lemon
- 1-2 Tbsp butter cut into bits for dotting, optional
garnish suggestions
Instructions
- Preheat your oven to 400F and line a large sheet pan with parchment paper or foil. This will make for easier clean up and keep the skin from sticking to the pan.
- Place the side of salmon on the parchment paper lined sheet pan skin side down. If it's a bit too long, tuck the tail end under to fit.
- Pat the salmon dry, and drizzle liberally with olive oil and season well with flaky salt (I love Maldon.) Top with thin slices of lemon. Sometimes, if I'm in the mood, I'll dot the salmon with butter, too.
- Bake for about 18-20 minutes, until the fish is opaque and flakes easily with a fork. I usually aim for 135F – 145F on an instant read thermometer inserted in the thickest part of the salmon.
- Transfer the salmon to a platter with lemon wedges and fresh dill, if desired.
Notes
Nutrition
sauce suggestions for a side of salmon
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