If you’re looking for a dinner that’s as easy as it is impressive, the Honey Mustard Salmon Sheet Pan Dinner Recipe is exactly what you need. This dish brings together tender, flaky salmon glazed with a tantalizing blend of honey and whole grain mustard, balanced perfectly by roasted potatoes and crunchy broccoli all cooked on a single sheet pan. It’s a weeknight winner that combines vibrant colors, nourishing ingredients, and bold flavors to delight your taste buds without tying you up in the kitchen for hours.
Ingredients You’ll Need
All the ingredients for this recipe are straightforward and full of character. Each one plays a crucial role in building the sweet, tangy, and savory flavor profile while also contributing to the dish’s irresistible texture and eye-catching appearance.
- ¼ cup pure honey: Adds natural sweetness and a glossy finish to the salmon glaze.
- 3 tablespoons whole grain mustard: Provides that signature tang and a slight crunchy texture to the sauce.
- 1 ½ tablespoons olive oil, divided: Keeps the salmon moist and helps roast the veggies to golden perfection.
- Zest of 1 lemon (1-2 teaspoons) plus wedges: Brightens the dish with fresh citrus notes.
- 1-2 garlic cloves, finely minced (2 teaspoons): Infuses a subtle depth of flavor without overpowering.
- ½ teaspoon dried thyme: Adds an earthy herbal lift to the glaze.
- ½ teaspoon fine salt, more to taste: Balances the flavors and enhances all ingredients.
- ¼ teaspoon black pepper: Brings a mild kick and complexity.
- 4 salmon filets (4-5 oz each, about 1 inch thick): The star ingredient delivering buttery, flaky protein.
- Cooking spray: Prevents sticking and helps everything roast evenly.
- 1 large head broccoli, cut into florets (4-5 cups): Adds a satisfying crunch and vibrant green color.
- 1 lb small red or yellow potatoes, halved if large: Roasts up fluffy on the inside and crisp on the outside.
How to Make Honey Mustard Salmon Sheet Pan Dinner Recipe
Step 1: Preheat the Oven
Set your oven to 400°F. This temperature is ideal for roasting the salmon and vegetables together, ensuring everything cooks evenly and develops delicious caramelized edges.
Step 2: Make the Honey Mustard Sauce
In a small bowl, whisk together the honey, whole grain mustard, 1 tablespoon of olive oil, lemon zest, finely minced garlic, dried thyme, salt, and black pepper. Taste your mixture and adjust the salt if you feel it needs a little boost. Reserve about 3 tablespoons of this sauce to toss with the potatoes later – this little step makes all the difference in flavor.
Step 3: Coat the Salmon
Lay the salmon filets in a shallow bowl or dish and spoon the remaining honey mustard sauce over top. Use a spatula or marinade brush to coat every side evenly. Let the salmon marinate briefly so those flavors sink deep into the flesh, enhancing each delicate bite.
Step 4: Prepare the Baking Sheet
Lightly coat a large rimmed baking sheet with cooking spray. Spread the potatoes on one side of the pan and toss them with the reserved honey mustard sauce until fully coated. Arrange them cut-side down in a single layer so they get that crispy golden crust. Pop the potatoes in the oven and bake for 15 minutes to give them a head start.
Step 5: Add Broccoli and Arrange Salmon
Remove the pan from the oven after 15 minutes. Shift the potatoes to one side, occupying about a third of the pan. Place the broccoli florets on the opposite end, drizzle with the remaining ½ tablespoon of olive oil, and lightly sprinkle with salt before tossing. Finally, nestle the marinated salmon filets in the middle space between the potatoes and broccoli, allowing everything to cook together harmoniously.
Step 6: Roast Until Done
Return the sheet pan to the oven for another 8 to 13 minutes, depending on the thickness of your salmon. You’re looking for salmon that flakes easily with a fork and vegetables that are tender with slight caramelization. This hands-off roasting lets the flavors blend beautifully while you relax.
Step 7: Serve
Once cooked, remove from the oven and serve your delicious Honey Mustard Salmon Sheet Pan Dinner Recipe right away. Don’t forget the lemon wedges for squeezing over the top, adding a fresh, zesty brightness that pulls the whole meal together.
How to Serve Honey Mustard Salmon Sheet Pan Dinner Recipe
Garnishes
A sprinkling of fresh herbs such as chopped parsley or dill elevates the dish visually and adds an herbal freshness that complements the rich salmon and sweet honey mustard glaze perfectly. Lemon wedges are almost essential here; their acidic punch brightens every bite.
Side Dishes
While the baked potatoes and broccoli already make a balanced plate, a crisp green salad or a light quinoa pilaf can add extra texture and nutrition. For something indulgent, a dollop of garlicky aioli on the side pairs beautifully with salmon’s richness.
Creative Ways to Present
Want to impress your dinner guests? Serve the salmon over a bed of fluffy rice or creamy mashed potatoes to soak up the honey mustard sauce. Serving the broccoli in a separate small bowl garnished with toasted almonds adds a contrast of texture and keeps your presentation tidy and inviting.
Make Ahead and Storage
Storing Leftovers
Store any uneaten portions in an airtight container in the refrigerator for up to 2 days. Keeping the salmon separate from the vegetables will help maintain their texture, especially if the broccoli might get soggy after sitting.
Freezing
Although the Honey Mustard Salmon Sheet Pan Dinner Recipe is best fresh, you can freeze cooked salmon and vegetables if necessary. Place them in freezer-safe containers and consume within 1 month for best quality. Remember that freezing may slightly change the texture of the roasted veggies.
Reheating
To gently reheat, use a low oven temperature (about 300°F) and cover the salmon loosely with foil to prevent drying out. Reheat the vegetables on a baking sheet separately if you want to restore some crispness by giving them a quick broil at the end.
FAQs
Can I use frozen salmon for this Honey Mustard Salmon Sheet Pan Dinner Recipe?
Yes, you can, but it’s best to thaw the salmon completely before cooking so it roasts evenly. Pat it dry before marinating to help the sauce stick better.
What can I substitute for whole grain mustard?
If you don’t have whole grain mustard, Dijon mustard works well as a smooth alternative that still provides tanginess without the mustard seeds.
Can I use other vegetables for this recipe?
Absolutely! Asparagus, green beans, or Brussels sprouts all roast nicely alongside salmon and potatoes. Just adjust cooking time as needed since some veggies cook faster than others.
Is this recipe suitable for meal prep?
Yes, it’s a fantastic option for meal prepping. Cook in batches and portion out leftovers in containers for quick, flavorful lunches or dinners throughout the week.
How do I know when the salmon is done?
The salmon is perfectly cooked when it flakes easily with a fork but still looks moist inside. Generally, 8–13 minutes in a 400°F oven is enough, but times can vary based on thickness.
Final Thoughts
There’s something truly satisfying about one-pan meals, especially when they include a luscious glaze like the one in this Honey Mustard Salmon Sheet Pan Dinner Recipe. It’s simple enough for a busy weeknight yet special enough to make any dinner feel like a treat. Give it a try and watch how it quickly becomes a favorite go-to in your culinary rotation!
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Honey Mustard Salmon Sheet Pan Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Description
This Honey Mustard Salmon Sheet Pan Dinner is a simple, flavorful, and balanced meal that combines tender salmon filets with roasted potatoes and broccoli, all cooked together on a single sheet pan for ease and minimal cleanup. The honey mustard sauce adds a sweet and tangy glaze that perfectly complements the savory salmon and vegetables. This recipe is ideal for a quick and healthy weeknight dinner.
Ingredients
Honey Mustard Sauce
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 tablespoon olive oil
- Zest of 1 lemon (1–2 teaspoons)
- 1–2 lemon wedges for serving
- 1 large or 2 small garlic cloves, finely minced (2 teaspoons)
- ½ teaspoon dried thyme
- ½ teaspoon fine salt, more to taste
- ¼ teaspoon black pepper
Salmon and Vegetables
- 1 ½ tablespoons olive oil, divided (1 tablespoon for sauce, ½ tablespoon for broccoli)
- 4 salmon filets, about 1 inch thick (4–5 oz each)
- Cooking spray
- 1 large head broccoli, cut into florets (4–5 cups)
- 1 lb small red or yellow potatoes, cut in half if large
Instructions
- Preheat the Oven: Preheat your oven to 400°F to prepare for roasting the salmon, potatoes, and broccoli all on a single sheet pan.
- Make the Honey Mustard Sauce: In a small bowl, whisk together honey, whole grain mustard, 1 tablespoon of olive oil, lemon zest, minced garlic, dried thyme, salt, and black pepper. Taste and adjust salt as needed. Reserve 3 tablespoons of this mixture to toss with the potatoes.
- Coat the Salmon: Place the salmon filets in a shallow bowl and spoon the remaining honey mustard mixture over them. Use a spatula or marinade brush to evenly coat all sides of the salmon. Set aside to marinate briefly.
- Prepare the Baking Sheet: Spray a large rimmed baking sheet generously with cooking spray. Spread the halved potatoes on one side of the pan. Toss the potatoes with the reserved 3 tablespoons of honey mustard sauce until well coated. Arrange the potatoes cut-side down in an even layer. Bake for 15 minutes to begin cooking the potatoes.
- Add Broccoli and Arrange Salmon: Remove the pan from the oven. Push the potatoes to one side, occupying about one-third of the baking sheet. Place the broccoli florets on the opposite end. Drizzle the broccoli with the remaining ½ tablespoon of olive oil and toss until evenly coated. Sprinkle a pinch of salt over the broccoli. Place the coated salmon filets in the middle section of the pan between the potatoes and broccoli.
- Roast Until Done: Return the baking sheet to the oven and roast everything together for another 8-13 minutes, depending on the thickness of the salmon. The salmon is done when it flakes easily with a fork and the vegetables are tender and slightly caramelized.
- Serve: Remove from the oven and serve the salmon, potatoes, and broccoli immediately with fresh lemon wedges on the side for an extra burst of citrus flavor.
Notes
- For even cooking, make sure the potatoes are cut to uniform size.
- You can substitute broccoli with asparagus or green beans according to preference.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the honey mustard sauce.
- The salmon fillets should be about 1 inch thick for optimal cooking time.
- Make sure not to overcrowd the baking sheet to ensure proper roasting and caramelization.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
