Sheet-Pan Salmon with Chili-Lime Yogurt and Veggies

Why You’ll Love This Recipe

• Everything cooks on one sheet pan for easy prep and even easier cleanup.
• Sweet-heat brown sugar–chili rub caramelizes into a glossy crust on tender, flaky salmon.
• Summer veg—zucchini and juicy corn—roast to golden, roasty-sweet perfection.
• Bright lime and a cooling chili-lime yogurt bring restaurant-level balance at home.

Grocery List

• Produce: 3 medium zucchini, 3 ears corn (or 2 cups kernels), 2 limes, fresh cilantro
• Dairy: Plain Greek yogurt (1/2 cup)
• Pantry: Salmon fillets (4), light brown sugar, chili powder, smoked paprika, cayenne (optional), garlic powder, kosher salt, black pepper, olive oil, honey

Full Ingredients

Salmon & Brown Sugar–Chili Rub

• 4 salmon fillets, 6 oz each (skin-on or skinless), pin bones removed
• 2 tsp olive oil
• 2 tbsp light brown sugar, packed
• 1 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, to taste)
• 1 tsp garlic powder
• 1 tsp kosher salt (or 3/4 tsp fine sea salt)
• 1/2 tsp freshly ground black pepper

Roasted Vegetables

• 3 medium zucchini (about 1 1/2 lb), trimmed and sliced into 1/2-inch half-moons
• 3 ears corn, kernels cut from the cob (about 2 cups) or 2 cups thawed frozen corn (patted dry)
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Chili-Lime Yogurt

• 1/2 cup plain Greek yogurt (whole milk or 2%)
• 1 tsp finely grated lime zest
• 1 tbsp fresh lime juice
• 1 tsp honey (or agave)
• 1/4 tsp chili powder
• Pinch kosher salt
• 1–2 tsp water, as needed to loosen

To Finish

• 1 lime, cut into wedges
• 2 tbsp chopped fresh cilantro (tender stems and leaves)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Set a rack in the center of the oven and preheat to 450°F (232°C). Line a rimmed half-sheet pan (18×13 inches) with parchment or foil for easy cleanup. High heat helps the brown sugar–chili rub caramelize quickly while keeping the salmon juicy.

Step 2: Make the chili-lime yogurt

In a small bowl, whisk the Greek yogurt, lime zest, lime juice, honey, chili powder, and a pinch of salt until smooth. If it’s too thick to dollop, whisk in 1–2 teaspoons water until it’s spoonable but not runny. Refrigerate until serving.

Step 3: Prep and season the vegetables

Slice the zucchini into 1/2-inch half-moons. If using fresh corn, cut kernels from cobs; if using frozen, thaw and pat very dry. On the lined sheet pan, toss the zucchini and corn with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Spread into an even layer.

Step 4: Start roasting the vegetables

Roast the vegetables for 10–12 minutes, until the zucchini edges are lightly browned and the corn is just starting to blister. Meanwhile, prepare the salmon.

Step 5: Mix the brown sugar–chili rub and coat the salmon

In a small bowl, stir together the brown sugar, chili powder, smoked paprika, cayenne (if using), garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Pat the salmon very dry with paper towels. Rub the fillets with 2 teaspoons olive oil, then press the spice-sugar mixture evenly over the tops and sides.

Step 6: Finish roasting with the salmon

Remove the pan, push the vegetables to the edges to make space in the center, and nestle in the salmon fillets. Return to the oven and roast 8–10 minutes, until the salmon flakes easily and registers 120–125°F (49–52°C) for medium. Thicker fillets (1 1/4 inches) will be closer to 10 minutes; thinner ones may be done at 8 minutes.

Step 7: Rest, finish, and serve

Let the salmon rest on the pan for 3 minutes so juices redistribute and the rub sets. Squeeze lime over the salmon and vegetables. Transfer to plates, add a generous dollop of chili-lime yogurt, and shower everything with chopped cilantro. Serve with extra lime wedges.

Pro Tips

• Patting the salmon dry is key to a glossy, caramelized crust that actually sticks.
• Use parchment if you prefer a softer crust or foil for maximum browning and easy lifting.
• If your sugar begins to darken too fast, slide the pan to a lower oven rack for the last 2 minutes.
• For precise doneness, use an instant-read thermometer and pull at 120–125°F (49–52°C); carryover heat will finish it.
• Frozen corn works beautifully—just thaw and dry well to avoid steaming.

Variations

• Chipotle-Maple: Swap brown sugar for 2 tbsp maple syrup and use 1 tsp chipotle chili powder. Brush maple directly on the salmon, then sprinkle spices and salt.
• Garlic-Lime Butter: Replace olive oil on salmon with 2 tbsp melted butter mixed with 1 minced garlic clove and 1 tsp lime zest; reduce brown sugar to 1 tbsp.
• Veggie Swap: Try bell peppers and red onion strips (same total weight) instead of zucchini; roast 12 minutes before adding salmon.

Storage & Make-Ahead

Chili-lime yogurt can be made up to 3 days ahead; cover and refrigerate. Leftover salmon and vegetables keep up to 2 days in an airtight container. Reheat gently at 275°F (135°C) for 10–12 minutes or microwave in short bursts to avoid overcooking. The dish is not ideal for freezing once cooked, but cold leftover salmon is great flaked over salads with extra yogurt and lime.

Nutrition (per serving)

Approximate values: 505 calories; 36 g protein; 35 g carbohydrates; 25 g fat; 4 g fiber; 780 mg sodium.