Sheet-Pan Honey Mustard Salmon is one of those effortless dinners that feels gourmet yet comes together in no time. The combination of succulent salmon with a sweet and tangy honey mustard glaze makes each bite enticing, while the vibrant vegetables on the side add color and crunch. It’s a hassle-free option that gives you more time to enjoy your meal with loved ones rather than fussing in the kitchen.

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

I first encountered the magic of sheet-pan meals during a busy week when I needed something quick but still satisfying. The ease of tossing everything onto one pan was a game changer! This recipe has become a family staple, perfect for those hectic evenings when the craving for something healthy yet incredible hits hard. Let me assure you, once you try this honey mustard glaze, you’ll want to put it on everything!

Why You’ll Love This Recipe

Simple & Quick: Ready in under an hour, including prep time!
Irresistible Flavor: The perfect balance of sweetness and tanginess from the honey mustard glaze.
Eye-Catching Appeal: Fresh broccoli and golden baby Yukon gold potatoes make for a beautiful presentation.
Flexible Serving: Enjoy it for dinner, or meal prep for delicious lunches throughout the week.
Diet-Friendly Options: Easily adaptable to fit gluten-free or specific dietary needs.

Ingredients You’ll Need

5 salmon fillets or 1 large fillet cut into 2-inch pieces (recommend skin on): Salmon is packed with omega-3 fatty acids. Choose fillets with the skin on for added flavor and moisture; if you prefer skinless, that works too!
1/4 cup honey: Adds a touch of natural sweetness and balances the tanginess of the mustard.
1/4 cup stone ground mustard: This gives the glaze texture and a depth of flavor. You can use Dijon mustard if you want a smoother option.
4 cloves garlic, minced: Fresh garlic provides a robust flavor. Feel free to adjust for a milder taste.
1 tablespoon apple cider vinegar (may sub balsamic): A splash of vinegar brightens the overall flavor. Balsamic is a great substitute for a sweeter kick.
2 teaspoons lemon zest: Fresh lemon zest adds a zing that enhances the dish.
3/4 teaspoon salt: Essential for drawing out the flavors in the salmon and vegetables.
1/2 teaspoon each smoked paprika, dried oregano, pepper: Adds layers of flavor; smoked paprika infuses a subtle smokiness.
1/4 teaspoon each onion powder, dried thyme: A hint of sweetness from the onion powder complements the mustard.
1 teaspoon hot sauce (I use Frank’s Buffalo Sauce): Adjust the heat level to your liking; this adds a delightful kick.
1 pound baby Yukon gold potatoes (cut in half if much larger than an inch): Creamy and buttery, these potatoes roast beautifully and soak up flavors.
3 cups broccoli florets: Broccoli adds color and crunch. It can be swapped for green beans or asparagus if preferred.
2 tablespoons reserved marinade: Set aside for the veggies; it ensures every element is flavored.
1 1/2 tablespoons olive oil: A drizzle of olive oil aids in roasting and adds richness.
1/4 teaspoon salt & 1/8 teaspoon pepper: Season the veggies to bring out their natural sweetness.
Fresh parsley for garnish (optional): A sprinkle adds a fresh touch to your plate.

How to Make Sheet-Pan Honey Mustard Salmon

Preheat the Oven: Start by preheating your oven to 400 degrees F. This ensures everything bakes evenly. Line a large sheet pan (15×21 inches) with foil and spray it with cooking spray for easier cleanup later.

Whisk Marinade: In a medium bowl, combine the honey, stone ground mustard, minced garlic, apple cider vinegar, lemon zest, salt, smoked paprika, dried oregano, pepper, onion powder, dried thyme, and hot sauce. Whisk until thoroughly mixed.

Marinate Salmon: Place your salmon fillets, skin side down, in a dish that fits them snugly together. Pour the remaining marinade over the top, evenly coating each piece. Let the salmon marinate at room temperature while preparing the veggies. This should take about 30-40 minutes—don’t go longer, or it might become mushy.

Prepare the Potatoes: On the prepared sheet pan, toss the halved baby Yukon gold potatoes with 1 tablespoon of the reserved marinade, 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread them out in a single layer to ensure even roasting.

Bake Potatoes: Roast the potatoes in the preheated oven for 20 minutes. You want them tender and starting to caramelize a bit.

Add Broccoli & Salmon: After 20 minutes, remove the sheet pan from the oven. Push the potatoes to the side, and add the broccoli florets. Toss the broccoli with the remaining 1 tablespoon of reserved marinade and 1/2 tablespoon of olive oil before spreading them out next to the potatoes. Now, line the marinated salmon fillets down the center of the pan.

Bake Everything: Return the sheet pan to the oven and bake for an additional 12-16 minutes, or until the salmon reaches an internal temperature of 125-130 degrees F at its thickest part. You’ll know it’s done when it flakes easily with a fork.

Rest and Serve: Once out of the oven, let everything rest for about 5 minutes. Garnish with freshly chopped parsley, if desired, and add a sprinkle of salt and pepper to taste.

Storing & Reheating

To store leftovers, let them cool to room temperature and transfer to an airtight container. You can keep this dish in the refrigerator for about 3 days. For freezing, wrap tightly in plastic wrap and aluminum foil to prevent freezer burn, storing for up to 3 months. When ready to reheat, pop it in the oven or microwave until warmed through—just note that the texture of the broccoli may soften slightly after freezing, so a quick refresh in the oven can improve it.

Chef’s Helpful Tips

Make sure your salmon is as fresh as possible for the best flavor.
If using large salmon fillets, consider cutting them into smaller pieces for quicker cooking.
Avoid overcrowding your veggies on the sheet pan; this promotes better roasting and caramelization.
For extra flavor, sprinkle some lemon juice over the finished dish just before serving.
If you’re short on time, marinating the salmon for just 10-15 minutes still yields fantastic results!

When it comes to dinner, simplicity doesn’t mean sacrificing flavor or enjoyment. This recipe for Sheet-Pan Honey Mustard Salmon beautifully marries ease with irresistible taste, making it a must-try. Don’t hesitate to experiment with your favorite veggies or spices to make it your own; that’s part of the joy of cooking. Whether it’s a weeknight supper or a meal prep option, this dish is sure to impress your palate and those you serve.

Recipe FAQs

Can I use frozen salmon?

Yes, you can use frozen salmon if you don’t have fresh on hand. However, make sure to fully thaw it in the refrigerator before marinating and cooking. This ensures even cooking and texture.

What can I substitute for broccoli?

Feel free to switch broccoli for other veggies like asparagus, green beans, or Brussels sprouts. Just keep in mind that cooking times may vary slightly based on the vegetable you choose.

Can I marinate the salmon overnight?

It’s best to marinate the salmon for no longer than 40 minutes to prevent it from becoming mushy. If you need to prep in advance, consider mixing the marinade ahead of time and tossing the salmon in closer to cooking time.

How can I make this dish gluten-free?

All the ingredients, like honey, mustard, and potatoes, are naturally gluten-free. Just double-check any sauces or brands you use to ensure they meet your dietary needs.