When it comes to quick, nutritious meals, nothing quite compares to a perfectly cooked salmon fillet draped in a luscious honey mustard glaze. This Sheet-Pan Honey Mustard Salmon is not just pleasing to the palate but also to the eyes, with bright green broccoli and golden baby Yukon potatoes nestled alongside. You’ll find that the tender salmon flakes effortlessly when cooked, and the honey mustard sauce provides a delightful contrast between sweet and tangy, wrapping it all together in a comforting embrace.

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 beauty of this recipe lies not only in its incredible flavor combination but also in its simplicity. Prepping and cooking everything on a single sheet pan means clean-up is a breeze—perfect for busy evenings or lazy weekends. Trust me, this dish will quickly become a weeknight favorite in your household. So grab your apron, and let’s get started!

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep and 48 minutes total cooking time, you’ll have a delicious meal ready in no time!
Irresistible Flavor: The combination of sweet honey and tangy mustard balances perfectly with fresh garlic and herbs.
Eye-Catching Appeal: The vibrant colors of salmon, broccoli, and golden potatoes make for a stunning presentation.
Flexible Serving: Ideal for family dinners or meal prep, and goes well with grains or salads.
Diet-Friendly Options: Easily adaptable to suit various dietary preferences with simple substitutions.

Ingredients You’ll Need

5 salmon fillets or 1 large fillet cut into 2-inch pieces: Skin-on fillets are recommended for great flavor and moisture.
1/4 cup honey: Adds natural sweetness, helping to caramelize the salmon and create a sticky glaze.
1/4 cup stone ground mustard: Offers a robust flavor that complements the honey beautifully.
4 cloves garlic, minced: Fresh garlic infuses the dish with inviting aroma and depth.
1 tablespoon apple cider vinegar: Adds acidity to balance the sweetness (you can sub with balsamic vinegar if desired).
2 teaspoons lemon zest: Brightens the flavors and enhances the overall taste.
3/4 teaspoon salt: Key seasoning to develop the overall flavor profile.
1/2 teaspoon each smoked paprika, dried oregano, and black pepper: These add warmth and depth to the marinade.
1/4 teaspoon each onion powder and dried thyme: These enhance the savory base of the dish.
1 teaspoon hot sauce (I recommend Frank’s Buffalo Sauce): It adds just a hint of heat; adjust based on your preference.
1 pound baby Yukon Gold potatoes: Provides a hearty element to the meal; cut them in half for even cooking.
3 cups broccoli florets: Fresh vegetables add color and nutrients, complementing the salmon.
2 tablespoons reserved marinade (from the chicken): Used to dress the vegetables, ensuring flavor is consistent throughout the dish.
1 1/2 tablespoons olive oil: Helps to crisp up the potatoes and broccoli on the baking sheet.
1/4 teaspoon salt and 1/8 teaspoon pepper: Seasonings to flavor the vegetables.
Fresh parsley for garnish (optional): Adds a burst of freshness and color when serving.

How to Make Sheet-Pan Honey Mustard Salmon

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Lining a large sheet pan (15×21 inches) with foil, spray it lightly with cooking spray for an easy cleanup later.

Whisk the Marinade: In a medium bowl, whisk together the honey, stone ground mustard, minced garlic, apple cider vinegar, lemon zest, salt, smoked paprika, dried oregano, black pepper, onion powder, dried thyme, and hot sauce. Remember to remove 2 tablespoons for later use on the veggies before pouring the remaining marinade over the salmon.

Marinate the Salmon: Place the salmon fillets, skin-side down, in a dish that fits them snugly. Pour the marinade evenly over the salmon and brush the sides to fully coat. Let the salmon marinate at room temperature while you prepare the vegetables (ideally 30-40 minutes). Just be careful not to exceed that time, as it could become mushy.

Prepare the Potatoes: While the salmon is marinating, it’s time to focus on those baby Yukon Gold potatoes. Add the halved potatoes to the prepared sheet pan. Toss them with 1 tablespoon reserved marinade, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Ensure they’re evenly coated before spreading them out into a single layer.

Bake the Potatoes: Place the tray in the oven and bake at 400°F for 20 minutes. This initial roasting gives the potatoes a head start on becoming perfectly golden and tender.

Add the Broccoli: After 20 minutes, pull the baking sheet from the oven. Push the potatoes to one side of the pan and add the broccoli florets. Toss them with 1 tablespoon of the reserved marinade and 1/2 tablespoon olive oil before spreading to the sides of the pan. This makes ample space for the salmon!

Bake the Salmon: Now it’s time to nestle the salmon fillets down the center of the pan, flesh side up. Bake everything together for an additional 12-16 minutes. You’ll know it’s done when the salmon registers 125-130°F at its thickest part on an instant-read thermometer and flakes easily with a fork.

Rest and Garnish: Allow the salmon to rest for about 5 minutes before serving. Garnish with freshly chopped parsley if desired, and don’t forget to season with freshly cracked salt and pepper to your taste—always taste before you add more!

Storing & Reheating

To store your leftovers, allow the dish to cool to room temperature before transferring it to an airtight container; it’ll last in the fridge for up to 3 days. For longer storage, freeze the portions in individual containers for up to 3 months. When ready to eat, reheat in the oven at 350°F for about 15-20 minutes, adding a hint of moisture with a splash of water or olive oil to refresh the flavors.

Chef’s Helpful Tips

Avoid over-marinating the salmon; 30-40 minutes is plenty. Anything longer can result in a mushy texture.
Ensure your potatoes are similar in size for even cooking; if they are larger than an inch, cut them in half.
If you’d like the broccoli to be crisper, add it to the pan during the last 8-10 minutes of cooking.
For a little extra flavor, squeeze some fresh lemon juice over everything just before serving.

This Sheet-Pan Honey Mustard Salmon recipe nails it on both flavor and ease! It’s packed with vitamins, minerals, and omega-3 fatty acids, making it not only a delightful meal but also a health-conscious choice. As you dive into this dish, you can explore swapping in your favorite vegetables or even switching the salmon for another protein like chicken or tofu! With just a touch of creativity, you can tailor it to suit your preferences. Relish every bite and let that honey mustard flavor dazzle your taste buds.

Recipe FAQs

Can I use other types of fish in this recipe?

Absolutely! While salmon is a fantastic choice due to its rich flavor and texture, you could easily swap it for trout or even chicken fillets—just adjust cooking times as needed.

What’s the best way to tell when the salmon is done cooking?

Using an instant-read thermometer is the best method—remove the salmon when it reaches 125-130°F. Alternatively, the salmon should flake easily with a fork and appear opaque throughout.

Can I make this dish in advance?

Yes! You can prep the marinade and vegetables ahead of time. Just store them separately in the refrigerator; then, assemble and bake them right before serving for a fresh taste.

How can I make this recipe gluten-free?

This dish is naturally gluten-free! Just ensure that the mustard and any sauces you use do not contain gluten-containing ingredients. Always check labels to be safe.

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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

This Sheet-Pan Honey Mustard Salmon shines with its incredible flavor and simplicity. With fresh salmon fillets and a delightful honey mustard marinade, it’s perfect for a quick, healthy dinner that will satisfy. Plus, cleanup is a breeze!

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 each smoked paprika, dried oregano, pepper
1/4 teaspoon each onion powder, dried thyme
1 teaspoon hot sauce (like Frank’s 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 your oven to 400 degrees F and line a large sheet pan (15×21-inches) with foil. Spray with cooking spray for easy cleanup.
In a medium bowl, whisk the honey mustard marinade ingredients together, reserving 2 tablespoons for the vegetables later.
Arrange the salmon fillets (flesh side up) closely in a dish. Pour the remaining marinade evenly over the salmon, brushing the sides as necessary. Let it marinate at room temperature while you prepare the vegetables, ideally for 30-40 minutes but no longer to avoid mushy fish.
While the salmon marinates, prepare the baby potatoes and broccoli for roasting.

Notes

Make sure to cut the potatoes evenly for uniform cooking.
You can substitute the apple cider vinegar with balsamic vinegar for a different flavor profile.
Garnish with fresh parsley for added flavor and presentation.