There’s something truly special about Sheet-Pan Honey Mustard Salmon—a dish that beautifully contrasts tender salmon with the vibrant crunch of roasted veggies, all drizzled in a sweet, zesty glaze. This unique blend of taste and texture transforms a simple weeknight dinner into a delightful experience. The honey mustard marinade brings a sweet and tangy flavor to the salmon, ensuring that every bite is bursting with taste. Plus, the simplicity of a sheet pan means less cleanup, allowing you to savor not just the meal but also the moments around the table.

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 vividly remember the first time I made this recipe. I was aiming for something quick yet wholesome, and as soon as it came out of the oven, the aroma enveloped the kitchen. Each forkful was a reminder of how delicious healthy food can be, and it quickly became a family favorite. With very little prep time and mouthwatering results, you’ll see why this dish deserves a spot on your dinner table. Trust me, your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about an hour with minimal prep time that fits right into your busy schedule.
Irresistible Flavor: The marriage of honey and mustard offers a perfect balance of sweetness and tang that enhances the rich salmon.
Eye-Catching Appeal: The vibrant colors of roasted broccoli and golden potatoes make it as pleasing to the eye as it is to the palate.
Flexible Serving: Perfect for a weeknight meal or as a crowd-pleasing dish at your next gathering.
Diet-Friendly Options: Naturally gluten-free, and you can easily adjust ingredients to fit dairy-free or low-carb diets.

Ingredients You’ll Need

5 salmon fillets (or 1 large fillet cut into 2-inch pieces): Skin-on fillets add flavor and moisture; feel free to swap to skinless if preferred.
1/4 cup honey: This gives the dish its sweet base; substitute with maple syrup for a vegan alternative.
1/4 cup stone ground mustard: Offers texture and depth; Dijon can work as a substitute but might change the flavor slightly.
4 cloves garlic, minced: Fresh garlic infuses the dish with aromatic flavor that pairs beautifully with the other ingredients.
1 tablespoon apple cider vinegar: Adds a tangy kick; balsamic vinegar can be an alternative.
2 teaspoons lemon zest: Brightens the dish up; fresh lemon juice can be used if you want extra tang.
3/4 teaspoon salt: Enhances all the flavors in play; taste and adjust to your liking.
1/2 tsp each smoked paprika, dried oregano, pepper: Provides depth and warmth; use fresh herbs if you have them for added freshness.
1/4 tsp each onion powder, dried thyme: These spices round out the flavor nicely—omit if you don’t have them on hand.
1 teaspoon hot sauce: A touch of spice adds a layer of flavor; adjust based on your heat preference.
1 pound baby yukon gold potatoes: These potatoes are creamy and delicious; replace with other small potatoes if preferred.
3 cups broccoli florets: Broccoli shines here, but asparagus or green beans could also be wonderful substitutes.
2 tablespoons reserved marinade: For tossing with vegetables later.
1 1/2 tablespoons olive oil: Helps with roasting and adds healthy fats; any neutral oil can be used.
1/4 teaspoon salt and 1/8 teaspoon pepper: For additional seasoning on the veggies.
Fresh parsley for garnish (optional): Adds a fresh touch at the end; feel free to skip it if you’re in a hurry.

How to Make Sheet-Pan Honey Mustard Salmon

Preheat Oven: Start by preheating your oven to 400 degrees F. This ensures an evenly cooked meal. Line a large sheet pan (15×21 inches) with foil and give it a spritz of cooking spray for effortless cleanup later.

Whisk 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, and 1 teaspoon hot sauce. Reserve 2 tablespoons of this mixture to use with the veggies later.

Marinate Salmon: Arrange the salmon fillets, skin side down, in a dish snug enough to hold them together. Pour the remaining marinade over the salmon, brushing it on the sides. Let this marinate at room temperature while you prep the veggies—about 30-40 minutes is ideal for soaking up flavors. Just avoid marinating too long to prevent the fish from getting mushy.

Prep Potatoes: While the salmon marinates, take your 1 pound of baby yukon gold potatoes, cut them in half if they are larger than an inch. Toss them with 1 tablespoon reserved marinade, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread them out in a single layer on the prepared sheet pan.

Bake Potatoes: Slide the potatoes into your hot oven and bake for 20 minutes. You want them fork-tender and slightly golden.

Add Broccoli and Salmon: After 20 minutes, pull the pan out of the oven. Push the potatoes over to one side of the pan. Now, add in 3 cups of broccoli florets and toss them with the remaining 1 tablespoon reserved marinade and 1/2 tablespoon olive oil. Spread everything out again before lining the salmon fillets down the middle of the pan, flesh side up.

Bake Salmon: Place the pan back in the oven and bake for an additional 12-16 minutes. You’re looking for a temperature of 125-130 degrees F at the thickest part of the salmon—it should flake easily when prodded with a fork.

Rest and Garnish: After removing from the oven, let everything rest for about 5 minutes. Garnish with fresh parsley if you like, and don’t forget to add freshly cracked salt and pepper to taste!

Storing & Reheating

You can store any leftovers in an airtight container in the fridge for up to 3 days. If you’d like to keep it longer, consider freezing it; just be sure to wrap the salmon and veggies tightly in foil or store them in a freezer-safe bag to avoid freezer burn—up to 3 months works great. Reheat in the oven at 350 degrees F for about 15-20 minutes or until warmed through. The texture might change slightly, so to refresh the flavors, add a drizzle of olive oil before serving.

Chef’s Helpful Tips

Don’t marinate the salmon for longer than 40 minutes; beyond that, the texture might get mushy.
Ensure your potatoes are around the same size for even cooking. Smaller ones don’t need to be halved.
When checking the salmon for doneness, use a reliable instant-read thermometer for accuracy.
Leftover marinade can be used to toss with fresh greens for a quick side salad.
Consider using other seasonal vegetables for roasting alongside the salmon to keep things interesting.

This recipe highlights how simple ingredients can result in a meal that’s not just delicious but also visually stunning. Experiment with the flavors and techniques; feel free to swap in your favorite veggies or adjust the spices to your tastes. Enjoy this layer of comfort and flavor on your plate, and cheerful dining experiences await!

Recipe FAQs

Can I use skinless salmon fillets for this recipe?

Absolutely! While skin-on fillets tend to retain moisture and flavor better during cooking, skinless salmon will also work well. Just keep an eye on cooking time, as skinless fillets may cook a little faster.

How do I know when the salmon is done?

The best way to check for doneness is to use an instant-read thermometer. When the salmon reaches an internal temperature of 125-130 degrees F, it means it’s perfectly cooked and ready to enjoy.

Can I prepare the marinade in advance?

Yes! You can make the honey mustard marinade a day ahead of time. Store it in an airtight container in the fridge, and when it’s time to cook, just mix it back together as some ingredients may separate.

What can I substitute for the Yukon gold potatoes?

If you don’t have Yukon gold on hand, feel free to use other small potatoes like red or fingerling potatoes. You can also try sweet potatoes for a different flavor twist; just adjust cooking time slightly for softer potatoes.