Sheet-Pan Honey Mustard Salmon is one of those recipes that speaks not only to the palate but also to the heart. The interplay of tender salmon fillets coated in a honey mustard glaze, paired with vibrant vegetables, creates a dish that’s as appealing to the eyes as it is to the taste buds. The sweetness of honey combined with the rich tang of stone-ground mustard creates a symphony of flavors that feels both indulgent and wholesome. Plus, it all comes together on one sheet pan, making cleanup a breeze!

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

This recipe is a fantastic go-to for busy weeknights or when you’re hosting friends and family. The ease of preparation—just marinate, toss, bake, and serve—means you won’t be stuck in the kitchen for hours but will still impress everyone at the table. I first stumbled upon this dish during a busy week when I needed something quick yet flavorful for dinner. It became an instant favorite, perfectly balancing convenience and taste. I can’t wait for you to try this!

Why You’ll Love This Recipe

Simple & Quick: It comes together in about 30 minutes of prep and just under an hour of cooking time—perfect for a speedy weekday dinner!
Irresistible Flavor: The sweet, tangy glaze paired with savory garlic and spices creates a flavor profile that’s totally enticing.
Eye-Catching Appeal: Beautifully roasted salmon and colorful broccoli and potatoes make for a visually stunning dish that’s impressive to serve.
Flexible Serving: Ideal for a formal dinner or casual weeknight meal, making it a versatile addition to your recipe collection.
Diet-Friendly Options: Naturally gluten-free and can be easily tweaked for dairy-free needs.

Ingredients You’ll Need

5 salmon fillets (skin-on preferred): The skin adds texture and keeps the fish moist. If unavailable, a skinless fillet will work too.
1/4 cup honey: A touch of sweetness to balance the tang of mustard; agave syrup can be a suitable substitute.
1/4 cup stone-ground mustard: Offers a complex flavor that elevates the dish; yellow mustard works in a pinch but lacks texture.
4 cloves garlic, minced: Fresh garlic provides depth of flavor; adjust if you’re not a fan of a strong garlic punch.
1 tablespoon apple cider vinegar: Adds acidity to cut through the richness of the salmon; balsamic works as a substitute.
2 teaspoons lemon zest: Brightens the dish with freshness; make sure to use fresh lemons for the best flavor.
3/4 teaspoon salt: Essential for seasoning; consider adjusting based on your dietary needs.
1/2 teaspoon each smoked paprika, dried oregano, pepper: A trio of flavors that compliments the salmon beautifully; fresh herbs can enhance the taste even more.
1/4 teaspoon each onion powder, dried thyme: Make the seasoning complex and fragrant.
1 teaspoon hot sauce (Frank’s Buffalo sauce recommended): Provides a hint of heat; adjust to your taste preference.
1 pound baby Yukon Gold potatoes: These creamy potatoes are nutritious and pair perfectly with the salmon, cut in half for even cooking.
3 cups broccoli florets: Adds vibrant color and crunch; try swapping with green beans or asparagus if preferred.
2 tablespoons reserved marinade: To toss with veggies for a flavor boost.
1 1/2 tablespoons olive oil: Helps with browning the veggies; can swap with avocado oil for a different flavor profile.
1/4 teaspoon salt: For seasoning the veggies, helping to enhance their natural flavors.
1/8 teaspoon pepper: For an added kick of flavor.
Fresh parsley for garnish (optional): A sprinkle at the end adds a fresh pop of color.

How to Make Sheet-Pan Honey Mustard Salmon

Preheat the Oven: Start by preheating your oven to 400 degrees F. While it’s heating up, line a large sheet pan (15×21 inches) with foil and give it a light spray with cooking spray to make cleanup easier.

Whisk Together Marinade: In a medium bowl, whisk together honey, stone-ground mustard, minced garlic, apple cider vinegar, lemon zest, 3/4 teaspoon salt, smoked paprika, dried oregano, pepper, onion powder, dried thyme, and hot sauce. Take a moment to breathe in the delightful aroma of the mixture. Set aside 2 tablespoons of this marinade for later use on your veggies.

Marinate the Salmon: Line your salmon fillets, skin side down, in a dish where they can fit snugly. Pour the remaining honey mustard marinade over the salmon, making sure each piece is well-coated and brush the sides to get an even flavor. Let it marinate at room temperature for about 30-40 minutes while you prep the veggies. Don’t go overboard with marination, as too long can affect the salmon’s texture.

Prep the Potatoes: While the salmon marinates, grab your prepared sheet pan and toss the halved Yukon Gold potatoes with 1 tablespoon of the reserved marinade, 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper until they’re evenly coated. Spread these evenly on one side of the pan for roasting.

Bake the Potatoes: Slide the sheet pan into your preheated oven and bake the potatoes for about 20 minutes. You’ll know they’re ready when the edges start to turn golden and they’re fork-tender.

Add Broccoli and Salmon: Once the potatoes have had their time, remove the baking sheet and push the potatoes to one side. On the cleared side, toss your broccoli florets with the remaining tablespoon of reserved marinade and 1/2 tablespoon of olive oil, then spread them out evenly. Lay the marinated salmon fillets flesh side up down the center of the pan, making sure they have enough room to breathe.

Final Bake: Return the pan to the oven and bake for another 12-16 minutes. To ensure perfectly cooked salmon, check that it registers between 125-130 degrees F at its thickest part. It should be flaky yet remain moist and tender.

Let It Rest: Once out of the oven, let your dish rest for about 5 minutes before serving. This brief moment allows the juices to redistribute, keeping your salmon deliciously juicy. If you’d like, garnish with fresh parsley and sprinkle with freshly cracked salt and pepper to taste.

Storing & Reheating

To store leftover Sheet-Pan Honey Mustard Salmon, simply cool it completely and place it in an airtight container in the refrigerator. It will keep well for up to 3 days. If you plan to save it longer, consider freezing it for up to 3 months; just make sure to wrap it tightly to avoid freezer burn. When you’re ready to enjoy it again, reheat in the oven at 350 degrees F for about 10 minutes or until warmed through; the texture might differ slightly, but it will still be tasty!

Chef’s Helpful Tips

Make sure not to over-marinate your salmon; it can become mushy. Stick to the suggested time!
For extra flavor, let your salmon come to room temperature while marinating; this helps in even cooking.
Don’t crowd the veggies; give them enough space on the sheet pan to ensure they roast properly and retain their crunch.
If you want more sauce, double the marinade at the beginning, so you have some for drizzling before serving.
Experiment with vegetables! Cauliflower or asparagus are great alternatives for the broccoli if you want to switch it up.
If you’re in a hurry, you can prep the marinade a day in advance to save time.

Salmon has a unique way of making dinner feel special, and with this easy sheet pan recipe, you can create a deliciously wholesome meal without much fuss. Whether it’s a cozy weeknight or a gathering with friends, this sheet-pan wonder truly brings everyone together. Feel free to tweak the veggies based on what’s in season and your family’s favorites.

Recipe FAQs

Can I use frozen salmon?

Yes, you can use frozen salmon! Just ensure it’s completely thawed before marinating and cooking for best results.

What can I substitute for potatoes?

If you’re looking for a lower-carb option, consider using cauliflower florets or zucchini, which will cook quicker than the potatoes.

How do I know if my salmon is cooked through?

To check for doneness, use an instant-read thermometer. The salmon should reach an internal temperature of 125-130 degrees F and should flake easily with a fork when done.

Can I prepare this dish ahead of time?

Certainly! You can marinate the salmon a day in advance and keep it in the refrigerator. Just add the vegetables and bake when you’re ready to cook!

More Main Dishes Recipes

Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots

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Sheet-Pan Honey Mustard Salmon

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Author: Peter
Prep Time: 30 minutes
Cook Time: 48 minutes
Total Time: 1 hour 18 minutes
Yield: 5 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

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Description

Sheet-Pan Honey Mustard Salmon is a delightful dish that combines tender salmon fillets with a zesty honey mustard glaze, perfectly complemented by roasted Yukon gold potatoes and vibrant broccoli florets. This quick and easy recipe, ready in under an hour, is a fantastic choice for a family dinner or a healthy weeknight meal.

Ingredients

Scale

5 salmon fillets or 1 large fillet cut into 2-inch pieces (recommended skin on)
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 tsp each smoked paprika, dried oregano, pepper
1/4 tsp each onion powder, dried thyme
1 teaspoon hot sauce (like Franks buffalo sauce)
1 pound baby Yukon gold potatoes (halved if larger than an inch)
3 cups broccoli florets
2 tablespoons reserved marinade
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 and line a large sheet pan (15×21 inches) with foil, spraying with cooking spray for easy cleanup.
In a medium bowl, whisk together all the Honey Mustard Marinade ingredients. Set aside 2 tablespoons for later use with the vegetables.
Arrange the salmon fillets (skin side down) in a dish snugly. Pour the remaining marinade over the salmon, ensuring the sides are coated. Let the salmon marinate at room temperature for about 30-40 minutes while preparing the vegetables, but avoid marinating too long to prevent mushiness.
In the meantime, roast the halved potatoes in the prepared sheet pan.

Notes

Make sure the salmon is not marinated for too long to prevent it from becoming mushy.
This recipe can be easily adjusted with other vegetables of your choice for added nutrition.
For a bit of heat, use a spicy mustard or add more hot sauce according to your preference.