Sheet-Pan Honey Mustard Salmon brings the perfect balance of sweet and savory flavors in a beautifully simple dinner. Each bite offers a tender, flaky salmon fillet coated in a tangy honey mustard sauce that dances on your taste buds, paired with perfectly roasted baby Yukon gold potatoes and vibrant broccoli. It’s a delightful “one-dish” meal that makes cleanup almost effortless, allowing you to enjoy quality time with loved ones rather than slaving over the dishes.

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 stumbled upon this recipe during a busy week, craving something wholesome yet easy to prepare before the kids’ evening activities. The idea of a sheet pan dinner sounded like a lifesaver, and I had these wonderful ingredients on hand. Now, it’s a staple in our home, and I can’t help but share it. Trust me, Sheet-Pan Honey Mustard Salmon is everything you’ve been looking for in a quick, satisfying meal that won’t leave you feeling overwhelmed, and your family will love it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just under an hour, perfect for busy weeknights!
Irresistible Flavor: Tangy honey and mustard blend beautifully with garlic and spices for a zesty kick.
Eye-Catching Appeal: The vibrant colors of salmon, golden potatoes, and green broccoli make for an impressive presentation.
Flexible Serving: Ideal for family dinners or meal prep; delicious served hot or warm.
Diet-Friendly Options: Easily adaptable for gluten-free or other dietary preferences.

Ingredients You’ll Need

5 salmon fillets (skin on recommended): They’re tender, flavorful, and help the fish retain moisture during cooking. You can also use one large fillet cut into 2-inch pieces.
1/4 cup honey: Adds a natural sweetness to the marinade. If you’re in a pinch, maple syrup can work as an alternative.
1/4 cup stone ground mustard: Gives depth and a nice texture; dijon mustard is a great substitute if you prefer.
4 cloves garlic, minced: Infuses the dish with aromatic flavor. Fresh garlic will elevate the dish better than garlic powder.
1 tablespoon apple cider vinegar: This adds acidity that brightens the flavors. Balsamic vinegar can be substituted for a bolder taste.
2 teaspoons lemon zest: Brings vibrancy and a citrusy touch that complements the salmon beautifully.
3/4 teaspoon salt: Vital for balancing flavors; adjust to taste.
1/2 teaspoon each smoked paprika, dried oregano, and black pepper: Adds warmth and depth to the seasoning.
1/4 teaspoon each onion powder and dried thyme: Brings a hint of herbal notes that enhance the dish.
1 teaspoon hot sauce: Optional, but it gives the marinade an extra layer of flavor; I love using Frank’s Buffalo sauce.
1 pound baby Yukon gold potatoes: Their creamy texture holds up well when roasted; slice them in half if larger than an inch for even roasting.
3 cups broccoli florets: Adds nutrition and a pop of color; feel free to use other veggies like asparagus if you prefer.
2 tablespoons reserved marinade: Use this for tossing the vegetables for an extra flavor boost.
1 1/2 tablespoons olive oil: Enhances browning and flavor in the potatoes and broccoli.
1/4 teaspoon additional salt and 1/8 teaspoon pepper: Seasoning the vegetables for perfect flavor.
Fresh parsley for garnish (optional): This offers freshness and color when served.

How to Make Sheet-Pan Honey Mustard Salmon

Preheat the oven: Start by preheating your oven to 400 degrees F. Line a large sheet pan with foil and spray it with cooking spray, making cleanup a breeze.

Whisk the marinade: In a medium bowl, combine the honey, stone ground mustard, minced garlic, apple cider vinegar, lemon zest, salt, smoked paprika, oregano, black pepper, onion powder, dried thyme, and hot sauce. Mix these ingredients to create a delicious marinade. Remember to set aside 2 tablespoons to use later for the vegetables, as this extra step elevates the flavors.

Marinate the salmon: Arrange the salmon fillets, skin-side down, in a dish that allows them to fit snugly. Pour the remaining marinade evenly over the salmon, brushing the sides for an even coat. Let it marinate for 30-40 minutes at room temperature. Avoid marinating for too long to prevent the fish from becoming mushy.

Prepare the potatoes: While the salmon marinates, prepare your baby Yukon gold potatoes. In your lined sheet pan, toss the potatoes with 1 tablespoon of reserved marinade, 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Make sure each potato is well coated, then spread them into a single layer.

Roast the potatoes: Place the pan in your preheated oven and roast the potatoes for 20 minutes, until they start to turn golden and fragrant.

Add the broccoli: After 20 minutes, remove the baking sheet from the oven and push the potatoes to one side of the pan. Add the fresh broccoli florets into the empty space. Drizzle them with the remaining marinade and 1/2 tablespoon olive oil, tossing to combine. Spread the broccoli out to ensure even cooking and make space for the salmon.

Bake the salmon: Line the marinated salmon fillets down the center of the pan, skin-side down. Return the sheet pan to the oven and bake for an additional 12-16 minutes. The salmon is done when it registers 125-130 degrees F at the thickest part and flakes easily with a fork.

Rest and serve: Allow the dish to rest for 5 minutes after removing it from the oven. You can garnish it with fresh parsley and a sprinkle of freshly cracked salt and pepper for added flavor.

Storing & Reheating

To store your leftovers, let the salmon and vegetables cool to room temperature, then transfer them to an airtight container. You can keep it in the refrigerator for up to 3 days or freeze it for up to 3 months. If you’re reheating, simply warm it in the oven at 350 degrees F for 10-15 minutes, but keep in mind the texture might change slightly. A splash of olive oil can help refresh the flavors.

Chef’s Helpful Tips

Be cautious with marinating time; don’t exceed 40 minutes or the salmon may become mushy.
For perfectly cooked potatoes, ensure they are cut uniformly to promote even roasting.
If you prefer a crisper texture, broil the salmon for the last 1-2 minutes of cooking for a lovely char.
Experiment with different vegetables in season that can roast well, such as bell peppers or zucchini.
If you’re making this for a crowd, consider preparing double the amount on two sheet pans.

This Sheet-Pan Honey Mustard Salmon recipe is not just a meal; it’s an experience waiting to unfold. You’ll enjoy the scrumptious combination of flavors and the convenience of cooking everything in one pan. Plus, you’ll find it to be a deliciously simple way to nourish your body without fuss.

Feel encouraged to try out variations and adjust the ingredients to your liking. This recipe serves as a perfect base to suit explorers at heart! Enjoy every bite and the joy it brings to your dinner table.

Recipe FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets, but it’s essential to thaw them completely before marinating to ensure even flavor absorption. You can defrost them overnight in the refrigerator or place them in a sealed bag in cold water for quicker thawing.

What side dishes pair well with this sheet-pan meal?

While the dish is hearty enough on its own, you may want to serve it with a simple salad or a grain like quinoa or rice to round out the meal. Both options also complement the flavors nicely!

Is there a way to make this dish low-carb?

Absolutely! Swap the baby Yukon gold potatoes for cauliflower florets or even zucchini. Cauliflower can give you similar texture without the carbs, while zucchini provides a fresh twist.

Can I marinate the salmon overnight?

While marinating overnight is tempting, it isn’t recommended. Longer marinating can lead to a mushy texture in the salmon. Stick to a maximum of 40 minutes to maintain its delicate, flaky goodness.

More Dinner Recipes

Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots

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Sheet-Pan Honey Mustard Salmon

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

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Description

This Sheet-Pan Honey Mustard Salmon features irresistible flavors paired with juicy salmon fillets and vibrant vegetables. It’s easy to prepare, healthy, and perfect for a quick weeknight dinner that everyone will love!

Ingredients

Scale

5 salmon fillets or 1 large fillet cut into 2-inch pieces
1/4 cup honey
1/4 cup stone ground mustard
4 cloves garlic, minced
1 tablespoon apple cider vinegar (may sub 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 (i use frank’s buffalo sauce)
1 pound baby yukon gold potatoes (cut in half if much larger than an inch)
3 cups broccoli florets
2 tablespoon reserved marinade (in 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 your oven to 400°F and line a large sheet pan with foil, then spray with cooking spray for easy cleanup.
In a medium bowl, whisk together the Honey Mustard Marinade ingredients. Reserve 2 tablespoons of the mixture for later use with the vegetables.
Arrange the salmon fillets in a snug dish, skin side down and pour the remaining marinade over them. Ensure they are well-coated, and let them marinate at room temperature while prepping the vegetables for 30-40 minutes. Avoid marinating longer to prevent the fish from becoming too soft.
While the salmon marinates, roast the potatoes…

Notes

Feel free to adjust the type of mustard used for different flavor profiles.
Make sure not to overcrowd the sheet pan for even cooking of both the salmon and vegetables.
Adjust the amount of hot sauce to taste based on your preference for spice.