Sheet-Pan Honey Mustard Salmon is that delightful dish you didn’t know you needed in your life until now. Combining tender, flaky salmon with a subtly sweet and tangy honey mustard marinade creates a perfect balance that’s hard to resist. As the salmon bakes, the vibrant colors of the roasted baby Yukon gold potatoes and broccoli add a gorgeous visual appeal to the plate, making it a meal you’ll be proud to serve. Plus, it’s all made on a single sheet pan, so cleanup is a breeze––a true blessing on busy weeknights!

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 frantic week when I was juggling work and family commitments. I was craving something nutritious yet uncomplicated. This recipe quickly became a household favorite, all thanks to its simple prep and incredible flavor. You can impress guests or enjoy a cozy dinner with loved ones without spending hours in the kitchen. With warm notes of honey, mustard, and garlic, every bite of this Sheet-Pan Honey Mustard Salmon will have you coming back for seconds.

Why You’ll Love This Recipe

Simple & Quick: Whip up this delicious dish in just under an hour, including prep.
Irresistible Flavor: The honey mustard marinade brings an incredible flavor profile that balances sweetness and tang.
Eye-Catching Appeal: The beautiful colors of the salmon, potatoes, and broccoli make for a stunning presentation.
Flexible Serving: Perfect for weeknight dinners, brunch gatherings, or meal prep for the week.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets.

Ingredients You’ll Need

5 salmon fillets (skin on recommended): Fresh salmon is ideal for this recipe. Skin helps retain moisture during cooking and adds a delightful texture.
1/4 cup honey: Adds a natural sweetness that enhances the flavor of the mustard. You can substitute with maple syrup if needed.
1/4 cup stone ground mustard: This gives a grainy texture and depth of flavor. If using a different mustard, adjust based on vinegar content.
4 cloves garlic, minced: Fresh garlic adds aromatic flavor that enhances the entire dish.
1 tablespoon apple cider vinegar: Brings acidity to balance the sweetness. Balsamic vinegar can be a great alternative.
2 teaspoons lemon zest: Offers fresh brightness and complexity; you can use other citrus zests like lime if preferred.
3/4 teaspoon salt: Essential for enhancing the dish; adjust according to your taste.
1/2 teaspoon smoked paprika, dried oregano, and black pepper: These spices add depth and warmth to the dish.
1/4 teaspoon onion powder and dried thyme: For extra layers of flavor; feel free to skip if you don’t have them.
1 teaspoon hot sauce (Frank’s Buffalo sauce recommended): Adds a subtle kick; adjust to your spice tolerance.
1 pound baby Yukon gold potatoes: Their creamy texture complements the salmon well; cut larger potatoes in half for even roasting.
3 cups broccoli florets: Packed with nutrients and adds color; you can substitute with asparagus or green beans if desired.
2 tablespoons reserved marinade: Set aside for tossing vegetables; boosts their flavor.
1 1/2 tablespoons olive oil: Helps crisp up the veggies as they roast.
Fresh parsley for garnish (optional): Adds a splash of color and freshness to the finished dish.

How to Make Sheet-Pan Honey Mustard Salmon

Preheat the oven: Start by setting your oven to 400 degrees F. Prepare a large sheet pan (15×21 inches) by lining it with foil and spraying it with cooking spray for easy cleanup later.

Mix the marinade: In a medium bowl, whisk together 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. Reserve 2 tablespoons of this flavorful marinade for the veggies later.

Marinate the salmon: Place your salmon fillets (flesh side up) snugly in a dish. Pour the remaining marinade over the salmon, brushing it on the sides as well. Allow the salmon to marinate at room temperature while you prep the veggies. Aim for 30-40 minutes, but avoid marinating for too long to prevent a mushy texture.

Roast the potatoes: Once the salmon is marinated, toss the halved baby Yukon gold potatoes with the reserved 1 tablespoon of marinade, 1 tablespoon of olive oil, ¼ teaspoon of salt, and ⅛ teaspoon of pepper on the prepared sheet pan. Spread them out in an even layer and bake for 20 minutes.

Add the broccoli: After 20 minutes, remove the baking sheet from the oven and push the potatoes aside. Toss the broccoli florets with the remaining 1 tablespoon of reserved marinade and ½ tablespoon olive oil before adding them to the pan. Spread everything evenly, then create space for the salmon fillets down the center of the pan.

Bake the salmon: Carefully place the marinated salmon down the center of the pan (also flesh side up) and return it to the oven. Bake for 12-16 minutes, or until the salmon reaches an internal temperature of 125-130 degrees F at its thickest part. It should easily flake with a fork when done.

Rest and garnish: Once cooked, let the salmon rest for 5 minutes prior to serving. Garnish with fresh parsley and adjust the seasoning with freshly cracked salt and pepper as needed. Always remember to taste first!

Storing & Reheating

To store any leftovers of the Sheet-Pan Honey Mustard Salmon, place them in an airtight container in the refrigerator for up to three days. If you wish to freeze it, wrap the salmon and veggies tightly in plastic wrap and then in an aluminum foil layer for up to three months. When ready to enjoy again, simply reheat in the oven at 350 degrees F for about 10-15 minutes or until warmed through. The texture may change slightly, but refreshing it with a squeeze of lemon can revive flavors beautifully.

Chef’s Helpful Tips

Marinate the salmon for no more than 40 minutes to maintain its firmness; longer might make it mushy.
Make sure the salmon fillets are of even thickness for consistent cooking.
If the salmon fillets are thicker, they may require a few extra minutes in the oven to cook through.
Swap out the veggies for seasonal options like zucchini or bell peppers for a refreshing twist.
For a quicker meal, consider using pre-cut vegetables or even frozen broccoli florets.

This delicious Sheet-Pan Honey Mustard Salmon recipe is not only a tasty dish but also a breeze to prepare. You’ll love how it satisfies those healthy cravings without sacrificing flavor. Don’t hesitate to experiment with the vegetables and seasonings, making this your own culinary creation! Enjoy a wholesome meal with minimal fuss while gathering around the table with friends and family.

Recipe FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but it’s best to thaw it completely before marinating. Thaw the salmon in the fridge overnight or place it in a sealed plastic bag under cold running water for quicker thawing.

How can I tell when the salmon is done cooking?

The easiest way to check for doneness is to use an instant-read thermometer. The salmon should register between 125-130 degrees F at the thickest part. For flakiness, it should easily break apart with a fork.

Can I prepare the marinade in advance?

Absolutely! You can prepare the honey mustard marinade ahead of time and store it in the refrigerator for up to three days. Just give it a good stir before using it to mix any settled ingredients.

What should I serve with Sheet-Pan Honey Mustard Salmon?

This dish pairs wonderfully with a light garden salad, quinoa, or a side of roasted sweet potatoes. You can also drizzle a little more of the marinade on top for added flavor!