Sheet Pan Honey Mustard Salmon

This sheet pan honey mustard salmon recipe is one of my favorite meals to prepare on busy weeknights. With minimal prep time, it’s ready to eat in a total time of about 30 minutes, and my boys go crazy for the sweet, tangy flavors. They gobble up every last bite … even including the broccoli! 

Key Ingredients

This isn’t the full list of ingredients, but these are the main things to gather:

• Salmon – I make at least 4 salmon fillets at a time to feed my whole family and sometimes add a few extra to save for meal prep. I buy equal-size fillets that are roughly 1-inch-thick and 4 to 5 ounces in weight for even cooking. I usually opt for wild-caught Alaskan salmon since it is safe and more sustainably fished and have success with both skin-on and skinless salmon filets, choosing whichever is available at my local grocery store.
• Whole-grain mustard – this ingredient creates an intense, earthy flavor. May sub stone ground mustard, spicy brown, or even Dijon mustard.
• Broccoli – I use one large head of broccoli, which is usually 4 to 5 cups of fresh broccoli florets.
• Potatoes – I prefer red potatoes for this recipe because their thinner skin means they cook faster. I’ve also tested it, making the roasted potatoes with baby Dutch yellow potatoes, and that works well, too.

Find the ingredient list with exact measurements in the recipe card below.

How To Make Honey Mustard Salmon

This recipe comes together quickly. So, I always make sure to gather my ingredients and prep the veggies ahead of time.

1. Prepare the honey mustard sauce. Whisk the honey, whole grain mustard, olive oil, lemon zest, garlic, dried thyme, salt, and pepper in a small bowl until smooth. Then, set aside 3 tablespoons.
2. Coat the salmon. Place the salmon fillets in a small bowl, and spoon the remaining honey mustard mixture on top, coating them on all sides.
3. Season the potatoes. Arrange the halved potatoes on a greased baking sheet, and toss them with the reserved mustard sauce. Spread them out in an even layer, cut side down, and bake until they begin to soften.
4. Combine. Push the potatoes to one side, and add the broccoli florets to the opposite end of the pan. Toss the broccoli with olive oil and salt.
5. Bake the salmon. Arrange the salmon in the center of the baking sheet, skin side down. Bake until the filets flake easily with a fork.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Best Ways To Serve 

One of my favorite things about this dish is that I can serve it as a complete meal on its own. Topped with lemon wedges as a garnish, it feels fancy and is super filling. However, given that I have four active and fast-growing boys, I often add a side dish or two just to make sure I have enough to go around with the hopes I’ll have a few leftovers for lunch the next day.

Some of my favorite additions:

• instant pot jasmine rice
• easy cooked quinoa
• homemade cornbread muffins
• copycat Olive Garden salad

How To Store Properly

Once they’ve cooled, transfer leftovers to an airtight container and store in the fridge for up to 3 days. I reheat leftovers in the microwave or air fryer set to 350°F for 3-4 minutes. 

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Sheet Pan Honey Mustard Salmon Recipe

This easy honey mustard salmon recipe is a flavorful sheet pan meal that comes together quickly and is ready to eat in about 30 minutes. Including protein, veggies, and carbs, it’s a sweet, savory, tangy main course that makes a complete meal on its own. 

Prep: 15 minsCook: 15-18 minsTotal: 30-33 mins

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Servings: 4 1x

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Ingredients

• ¼ cup pure honey
• 3 tablespoons whole grain mustard
• 1 ½ tablespoons olive oil, divided
• Zest of 1 lemon (1-2 teaspoons), after zesting cut the lemon into 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
• 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

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Instructions

1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the honey, mustard, 1 tablespoon oil, lemon zest, garlic, thyme, salt, and pepper. Taste and adjust salt as needed. Set aside 3 tablespoons of the sauce for tossing with the potatoes.
3. Place the salmon fillets in a shallow bowl. Spoon the remaining honey mustard mixture over top and use a spatula or marinade brush to coat the salmon on all sides. Set aside.
4. Generously mist a large rimmed baking sheet pan with cooking spray. Place the potatoes on the prepared baking sheet. Toss the potatoes with the 3 tablespoons reserved honey mustard mixture until well coated. Spread the potatoes, cut-side down, in an even layer on the pan. Bake for 15 minutes. 
5. Remove the pan from the oven and push the potatoes to one side so they take up about ⅓ of the pan.
6. Add the broccoli florets to the opposite end of the pan leaving room for the salmon in the middle. 
7. Drizzle the broccoli with the remaining ½ tablespoon olive oil and toss until evenly coated. Sprinkle with a pinch of salt. 
8. Place the salmon on the baking sheet between the potatoes and broccoli. Cook until the salmon flakes easily with a fork, another 8-13 minutes, depending on thickness. 
9. Serve with lemon wedges.

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Notes

If using very thin salmon fillets (less than 1 inch thick), cook the broccoli for 5 minutes before proceeding with step 8 (adding the salmon to the pan) OR cut your broccoli into smaller pieces and proceed with the recipe as written.

Nutrition Information

• Serving Size: 1/4 of the recipe
• Calories: 323
• Fat: 10 g
• (Sat Fat: 2 g)
• Sodium: 528 mg
• Carbohydrate: 36 g
• (Fiber: 4 g
• Sugar: 15 g)
• Protein: 28 g
• Cholesterol: 52 mg

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreeNut-freePaleo

© The Real Food Dietitians

Recipe By: Ana Ankeny

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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