There’s something undeniably satisfying about a simple yet flavorful dish, and Sheet-Pan Honey Mustard Salmon fits that bill beautifully. This recipe combines tender salmon fillets with a tangy honey mustard glaze, roasted baby Yukon gold potatoes, and savory broccoli florets, all cooked together for a delightful one-pan meal. The bonus? Cleanup is a breeze! Whether you’re feeding a busy family or hosting friends, this dish strikes the perfect balance of elegance and ease. You’ll find that it’s a fantastic solution for your weeknight dinners, offering both drama and comfort without taking up too much of your precious time.

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 whipped up this Sheet-Pan Honey Mustard Salmon on a particularly hectic evening when I craved something hearty yet hassle-free. That first bite—juicy salmon mingling with the sweet and tangy sauce, perfectly roasted potatoes, and crisp-tender broccoli—had my tastebuds dancing. Ever since, it has become a staple in my home. I love how the ingredients come together harmoniously, creating a dish that’s colorful and satisfying. So, gather your ingredients and get ready to fill your kitchen with the irresistible aroma of honey mustard goodness!

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep and about 48 minutes of cook time, this dish is perfect for a busy weeknight.
Irresistible Flavor: The sweet and tangy honey mustard glaze elevates the salmon, making each bite truly memorable.
Eye-Catching Appeal: A colorful, well-balanced meal that’s as much a feast for the eyes as it is for the palate.
Flexible Serving: Perfect for a casual family dinner or impressing guests at a gathering—everyone will love it!
Diet-Friendly Options: Easily adaptable for gluten-free diets by ensuring your mustard is gluten-free.

Ingredients You’ll Need

5 salmon fillets (skin on recommended): They provide healthy omega-3s and stay moist and flavorful while cooking. You can also use one large fillet cut into 2-inch pieces.
1/4 cup honey: Sweetness balances the tang of the mustard.
1/4 cup stone ground mustard: This adds a rich, hearty flavor that complements the fish perfectly. If you don’t have stone ground, Dijon works fine too.
4 cloves garlic, minced: Fresh garlic infuses the dish with warm, aromatic notes.
1 tablespoon apple cider vinegar (can substitute with balsamic): This provides acidity, enhancing flavor complexity.
2 teaspoons lemon zest: A bright touch that livens up the dish. Use organic lemons for best results.
3/4 teaspoon salt: Essential for flavor; adjust according to your salt preference.
1/2 teaspoon each smoked paprika, dried oregano, pepper: These spices add depth and warmth to the dish.
1/4 teaspoon each onion powder, dried thyme: A subtle layer of flavor that complements the other ingredients.
1 teaspoon hot sauce (I use Frank’s Buffalo sauce): Adds a pleasant kick; feel free to add more or skip for a milder version.
1 pound baby Yukon gold potatoes: These creamy potatoes make the way homey and comforting. Cut them in half if larger than an inch.
3 cups broccoli florets: Fresh broccoli adds color and nutrition. You can substitute with green beans or asparagus.
2 tablespoons reserved marinade (in directions): This will be drizzled on the veggies before roasting for added flavor.
1 1/2 tablespoons olive oil: Using olive oil helps the vegetables caramelize and adds a nice richness.
1/4 teaspoon salt: Extra salt for the veggies to enhance their natural flavors.
1/8 teaspoon pepper: For seasoning the broccoli.
Fresh parsley for garnish (optional): A sprinkle of green adds freshness and brightness.

How to Make Sheet-Pan Honey Mustard Salmon

Preheat the oven: Preheat your oven to 400 degrees F and line a large sheet pan (15×21 inches) with foil, making cleanup a breeze by spraying it with non-stick cooking spray.

Whisk the Honey Mustard Marinade: In a medium bowl, combine 1/4 cup honey, 1/4 cup stone ground mustard, 4 minced garlic cloves, 1 tablespoon apple cider vinegar, 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, and 1/4 teaspoon dried thyme. Remove 2 tablespoons of this delightful mixture to use on the veggies later.

Marinate the salmon: Arrange the salmon fillets (flesh side up) in a dish, ensuring they fit snugly. Pour the remaining marinade over the fillets, brushing the sides as needed. Allow the salmon to marinate at room temperature for about 30-40 minutes while you prepare the vegetables. Avoid marinating longer than this, or else the fish can become mushy.

Roast the potatoes: In the prepared sheet pan, toss 1 pound baby Yukon gold potatoes with 1 tablespoon reserved marinade, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Ensure they are evenly coated, then spread them out into a single layer.

Bake the potatoes: Place the potatoes in the oven and bake for 20 minutes, until they start to turn golden brown and tender.

Add the broccoli and salmon: Remove the pan from the oven, pushing the potatoes to one side. Toss 3 cups broccoli florets with 1 tablespoon reserved marinade and 1/2 tablespoon olive oil. Spread them alongside the potatoes to make room for the salmon. Line the marinated salmon fillets down the center of the pan, flesh side up.

Bake the salmon: Bake everything in the oven for an additional 12-16 minutes, or until the salmon reaches an internal temperature of 125-130 degrees F at the thickest part and flakes easily with a fork.

Rest and serve: After removing from the oven, let the salmon rest for 5 minutes. If you like, garnish with fresh parsley and sprinkle with freshly cracked salt and pepper before serving. Remember to taste first!

Storing & Reheating

For leftovers, allow your Sheet-Pan Honey Mustard Salmon to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. You can also freeze portions for up to 3 months. To reheat, place in the oven at 350 degrees F for about 15 minutes or until warmed through, adjusting time based on your appliance. Keep in mind, while reheating, the texture may change slightly, but a dash of fresh lemon juice can help refresh the flavor.

Chef’s Helpful Tips

Avoid over-marinating the salmon; too long and it may turn mushy. Stick to the recommended time for the best texture.
Make sure that your potatoes are cut uniformly for even cooking; larger pieces may need a bit longer.
Timing is crucial; keep an eye on the salmon as it bakes. Fish is done when it easily flakes with a fork.
For the best flavor, use fresh garlic rather than jarred for a more robust taste.
If you’re planning ahead, you can prepare the marinade the night before and let the salmon marinate in the fridge for extra flavor.

Sheet-Pan Honey Mustard Salmon is not just a meal; it’s a celebration of spring flavors in a delightful one-pan dish. The combination of flaky salmon with the sweet tang of honey mustard, paired with roasted potatoes and broccoli, brings comfort to your table effortlessly. Perfect for busy evenings or impressing guests, this recipe is a gem worth keeping close. So scatter these flavors over your dining table, and enjoy every joyous bite with family and friends!

Recipe FAQs

Can I use frozen salmon for this recipe?

Yes, you can! If using frozen salmon, make sure to thaw it completely before marinating. This will help the marinade penetrate better and ensure even cooking.

What can I substitute for honey if I want a sugar-free version?

For a sugar-free version, consider using a sugar-free syrup or a blend of pure maple syrup with a bit of lemon juice to achieve a similar sweet and tangy effect.

Can I add other vegetables to the sheet pan?

Absolutely! Feel free to add seasonal vegetables like asparagus, bell peppers, or zucchini. Just note that cooking times may vary based on the water content of the vegetables you choose.

How do I know when the salmon is done cooking?

The best indicator of doneness is to use an instant-read thermometer. The salmon should reach an internal temperature of 125-130 degrees F or should easily flake with a fork when it’s perfect.

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Sheet-Pan Honey Mustard Salmon

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Author: Anna
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

This Sheet-Pan Honey Mustard Salmon is a delightful choice for a quick dinner. With its irresistible flavor, fresh ingredients, and healthy appeal, it makes for a satisfying meal. Featuring salmon, honey, and veggies, this dish is perfect for those seeking wholesome homemade recipes.

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 (sub balsamic if needed)
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 (e.g., Frank’s buffalo sauce)
1 pound baby yukon gold potatoes (cut in half if larger than an inch)
3 cups broccoli florets
2 tablespoon reserved marinade (from directions)
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 (flesh side up) in a suitable dish, ensuring they fit snugly. Pour the remaining marinade over the salmon, brushing it on the sides as needed. Let the salmon marinate at room temperature for 30-40 minutes while prepping the veggies. Do not marinate for longer to avoid mushiness.
Meanwhile, roast the potatoes…

Notes

If you don’t have stone ground mustard, regular mustard can be used as a substitute.
Make sure to cut the potatoes uniformly for even cooking.
Feel free to adjust the level of hot sauce according to your taste.