Sheet-Pan Honey Mustard Salmon is the epitome of an easy, delicious weeknight meal. With its savory yet sweet flavor profile, this dish brings together fresh salmon, perfectly roasted baby Yukon gold potatoes, and vibrant broccoli, all cooked chronologically on a single sheet pan to save time and clean-up. Rich and flavorful, the honey mustard glaze adds a beautiful sheen to the salmon, while the vegetables soak up all the delicious juices. You’ll fall in love with how simple it is to prepare while still impressing your family or guests.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sheet-Pan Honey Mustard Salmon
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sheet-Pan Honey Mustard Salmon

The first time I made this Sheet-Pan Honey Mustard Salmon, it was one of those evenings where time was tight, but hunger loomed large. I was more than pleasantly surprised by how a handful of ingredients turned into a stunning meal that filled the home with mouthwatering aromas. This dish not only satisfies that midweek craving for something flavorful, but it’s also a complete meal ready in about 50 minutes. Trust me, once you try this, it may just become a staple in your household!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 30 minutes and total cooking time under an hour, this recipe is perfect for busy weeknights.
Irresistible Flavor: The combination of sweet honey and tangy mustard elevates the salmon to a whole new level, complemented by the perfectly roasted potatoes and broccoli.
Eye-Catching Appeal: The vibrant colors of the dish not only make it delightful to eat but also a joy to present.
Flexible Serving: Great for family dinners, special occasions, or meal prep throughout the week.
Diet-Friendly Options: Easily adaptable for gluten-free diets by choosing a gluten-free mustard.

Ingredients You’ll Need

5 salmon fillets (skin on recommended): Ready to be glazed in the honey mustard marinade, salmon is a rich source of omega-3 fatty acids.
1/4 cup honey: This adds a sweet twist to balance the tanginess of the mustard.
1/4 cup stone ground mustard: The grainy texture provides a nice contrast and depth of flavor.
4 cloves garlic, minced: Infuses the dish with aromatic richness that enhances the overall taste.
1 tablespoon apple cider vinegar: Provides acidity which complements the sweetness of the marinade (balsamic vinegar can be substituted).
2 teaspoons lemon zest: Brightens the dish up with citrus notes.
3/4 teaspoon salt, 1/2 teaspoon each smoked paprika, dried oregano, pepper: These herbs and spices add layers of flavor; adjust to taste preference.
1/4 teaspoon onion powder, dried thyme: Enhances the savory experience.
1 teaspoon hot sauce: I recommend Frank’s Buffalo sauce for a hint of heat without overwhelming the dish.
1 pound baby Yukon gold potatoes: Creamy and buttery, these potatoes are a great side.
3 cups broccoli florets: Adds color and a bit of crunch to the meal.
2 tablespoons reserved marinade: Keeps the vegetables flavorful without making them soggy.
1 1/2 tablespoons olive oil: To properly roast the vegetables.
1/4 teaspoon salt, 1/8 teaspoon pepper: To season the vegetables and bring everything together.
Fresh parsley for garnish (optional): Adds a pop of freshness and beautiful color to your dish.

How to Make Sheet-Pan Honey Mustard Salmon

Preheat Oven: Set your oven to 400 degrees F and line a large sheet pan (about 15×21 inches) with foil, giving it a spritz of cooking spray for effortless cleaning later on.

Whisk the Marinade: In a medium bowl, combine 1/4 cup honey, 1/4 cup stone ground mustard, minced garlic, 1 tablespoon apple cider vinegar, 2 teaspoons lemon zest, 3/4 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and the rest of the spices. Remove 2 tablespoons of this marinade to use later for the vegetables.

Marinate the Salmon: Place your salmon fillets, flesh side up, snugly in a dish and pour the remaining marinade over them, making sure to coat all sides. Let this marinate at room temperature while you prep the vegetables, ideally for 30-40 minutes. Just a note: don’t let them marinate too long, or they might become mushy.

Roast the Potatoes: Toss the baby Yukon gold potatoes in a bowl with 1 tablespoon of the reserved marinade, 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, ensuring they are well coated. Spread them on the prepared sheet pan in an even layer and roast in the oven for 20 minutes.

Add the Broccoli: After 20 minutes, take the sheet pan out and push the potatoes to one side. In a bowl, toss the broccoli florets with the other tablespoon of reserved marinade and 1/2 tablespoon olive oil. Spread the broccoli along the edges to make room for the salmon down the center of the pan.

Bake the Salmon: Carefully place the marinated salmon fillets (with skin side down) in the empty center of the pan. Roast everything together for an additional 12-16 minutes, or until the salmon reaches an internal temperature of 125-130 degrees F. It should flake easily when you apply a fork to it.

Let it Rest: Once done, remove the pan from the oven and let the salmon rest for about 5 minutes. If you’d like, garnish with fresh parsley and add a touch more salt and pepper before serving—always taste first!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep the dish longer, consider freezing portions for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in the oven at 350 degrees F for about 10-15 minutes, ensuring not to dry out the salmon. You may notice slight changes in texture, but topping with a bit of fresh olive oil or a squeeze of lemon can refresh it beautifully.

Chef’s Helpful Tips

Ensure your salmon is at room temperature before marinating—this prevents it from cooking unevenly.
Don’t overcrowd the sheet pan; space between the ingredients ensures even roasting and plenty of those coveted caramelized edges.
To avoid dry salmon, check it a minute or two before the minimum cooking time.
Want more glaze? Just double the honey mustard marinade! It’s a delightful addition on the side.
If you’re using larger potatoes, cutting them in half ensures they cook through perfectly.

Sheet-Pan Honey Mustard Salmon is such a versatile dish and is sure to impress. It combines health, flavor, and ease, making it an exceptional go-to for any night of the week. Experiment with the vegetables or add different spices based on what you have on hand. Enjoy this delightful meal with your loved ones, and watch as it quickly becomes a new favorites in your recipe collection!

Recipe FAQs

How can I prepare this dish in advance?

You can marinate the salmon and cut your vegetables ahead of time, storing them separately in the refrigerator. When you’re ready to cook, simply follow the cooking instructions from there.

Can I use frozen salmon fillets for this recipe?

Absolutely! If using frozen salmon, thaw it in the refrigerator overnight before marinating. You will have to adjust cooking time slightly, as frozen fillets may need a few extra minutes in the oven.

What vegetables work well with honey mustard salmon?

You can easily swap in vegetables like asparagus, green beans, or bell peppers. Just consider their cooking times; some may require a quick blanch before roasting.

How do I know when the salmon is perfectly cooked?

Use an instant-read thermometer to check for an internal temperature of 125-130 degrees F. The salmon should appear opaque and flake easily with a fork.

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Sheet-Pan Honey Mustard Salmon

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Author: Dorothy
Prep Time: 30 minutes
Cook Time: 48 minutes
Total Time: 1 hour 18 minutes
Yield: 5 servings 1x
Category: Dinner
Method: Oven
Cuisine: American

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Description

This Sheet-Pan Honey Mustard Salmon is a delightfully easy, flavorful dish featuring tender salmon fillets, roasted potatoes, and vibrant broccoli. It’s ideal for a quick weeknight dinner, offering a perfect balance of taste and nutrition for a satisfying meal.

Ingredients

Scale

5 salmon fillets or 1 large fillet cut into 2-inch pieces (skin on recommended)
1/4 cup honey
1/4 cup stone ground mustard
4 cloves garlic, minced
1 tablespoon apple cider vinegar (or balsamic)
2 teaspoons lemon zest
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1 teaspoon hot sauce (such as Frank’s buffalo sauce)
1 pound baby Yukon gold potatoes (cut in half if larger than 1 inch)
3 cups broccoli florets
2 tablespoons reserved marinade (for vegetables)
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
Fresh parsley for garnish (optional)

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Instructions

Preheat the oven to 400°F (200°C). Line a large sheet pan (15×21 inches) with foil and spray with cooking spray for easy cleanup.
In a medium bowl, whisk together the honey mustard marinade ingredients. Set aside 2 tablespoons of the marinade for later use with the vegetables.
Arrange the salmon fillets (skin side down) in a snug dish. Pour the remaining marinade over the salmon, ensuring it coats evenly, and let it marinate at room temperature while preparing the vegetables, preferably for 30-40 minutes. Avoid marinating longer to prevent the fish from becoming mushy.
Meanwhile, roast the potatoes…

Notes

For a more intense flavor, consider marinating the salmon overnight in the refrigerator.
Feel free to substitute the vegetables with seasonal favorites or what you have on hand.
Leftover salmon is great in salads or sandwiches!