Name: Honey Mustard Salmon Sheet Pan Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: ¼ cup pure honey; 3 tablespoons whole grain mustard; 1 ½ tablespoons olive oil, divided; Zest of 1 lemon (1-2 teaspoons), plus 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; 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

If you’re looking for a weeknight dinner that’s effortless, delicious, and impressive all at once, you have to try this Honey Mustard Salmon Sheet Pan Recipe. It’s one of those meals I turn to when I want something wholesome but don’t want to spend hours in the kitchen. This sheet pan recipe combines tender salmon, roasted potatoes, and crisp broccoli all glazed with a sweet and tangy honey mustard sauce—so you get protein, veggies, and carbs in one beautiful pan. Stick around because I’ll share all my tips to make sure this turns out perfectly every time.

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Why You’ll Love This Recipe

All-in-One Sheet Pan: Minimal cleanup means more time to relax after dinner.
Balanced Flavors: The honey mustard glaze hits sweet, tangy, and savory notes perfectly.
Versatile and Nutritious: Protein, veggies, and carbs all on one pan make this a complete meal.
Quick and Easy: Ready from prep to table in about 30 minutes—ideal for busy nights.

The dish is a black baking tray filled with four pieces of light orange salmon fillets, each topped with grainy mustard seeds and a slice of yellow lemon, placed in the middle of the tray. On the top section, there are many bright green broccoli florets arranged evenly. The bottom section is covered with small, golden-brown roasted potatoes, some cut in half showing soft yellow inside. On the top left, there is a small plate with light yellow lemon wedges, and on the top right, a white bowl with grainy mustard and a gold spoon inside, all set on a white marbled surface with a beige and white striped cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Honey Mustard Salmon Sheet Pan Recipe lies in combining super simple ingredients that pack a punch when roasted together. Fresh salmon fillets team up with crunchy roasted potatoes and lightly crisped broccoli, all coated in a honey mustard sauce that’s bursting with flavor. Here’s what you’ll want to shop for—and a few tips to make your prep smoother.

Pure honey: Use a good-quality honey for the best balance of sweetness and depth.
Whole grain mustard: Adds texture and a nice tang; Dijon can be a substitute but I love the little mustard seeds here.
Olive oil: Use extra virgin for flavor; divided to coat veggies and salmon perfectly.
Lemon: Both zest and wedges are essential—the zest brightens the sauce, and wedges add a fresh squeeze at the end.
Garlic cloves: Freshly minced for that punch of aroma and savory depth.
Dried thyme: A subtle herb that complements salmon beautifully.
Salt and black pepper: To balance and enhance flavors—don’t skimp!
Salmon fillets: About 1 inch thick and 4-5 oz each—skin on or off works.
Cooking spray: Keeps your sheet pan cleanup easy and prevents sticking.
Broccoli: Cut into florets for even roasting—makes the broccoli perfectly tender with crispy edges.
Small red or yellow potatoes: Halved if large; roasting makes their skins nice and crisp.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how easy it is to tweak this Honey Mustard Salmon Sheet Pan Recipe to suit different tastes or dietary needs. Whether you want to add a bit more heat, swap out veggies, or make it lower carb, there’s plenty of room for customization to make it your own.

Spicy Kick: I sometimes add a pinch of cayenne pepper to the honey mustard sauce for a subtle heat that wakes up the flavors.
Veggie Swap: When broccoli isn’t in season, I swap in green beans or asparagus – just adjust the roasting time accordingly.
Gluten-Free: The recipe is naturally gluten-free, but always double-check your mustard label to be sure.
Low-Carb Version: Instead of potatoes, I roast cauliflower florets with the broccoli for a lighter meal that still feels hearty.

How to Make Honey Mustard Salmon Sheet Pan Recipe

Step 1: Whisk Together the Honey Mustard Glaze

Start by mixing pure honey, whole grain mustard, olive oil, lemon zest, finely minced garlic, thyme, salt, and pepper in a small bowl. I always taste the sauce at this point because it’s easier to adjust seasoning here than once it’s on the salmon or veggies. Set aside a few tablespoons of this mixture – you’ll use that to coat the potatoes later. This glaze is where all the flavor magic happens, so don’t rush it.

Step 2: Marinate the Salmon

Place your salmon fillets in a shallow dish and spoon over most of the honey mustard sauce. Use a brush or spatula to spread it all around, coating every side of the salmon. Letting the salmon soak up some of this sauce—not too long, just while you prep the veggies—makes the fish juicy and flavorful once it cooks.

Step 3: Roast the Potatoes First

Give your baking sheet a quick spritz of cooking spray and spread out the halved potatoes. Toss them with the reserved honey mustard sauce so every piece gets that lovely glaze. I always place the potatoes cut-side down because it helps them crisp up beautifully. Roast these for about 15 minutes to start them cooking—they need the head start since potatoes take longer than broccoli and salmon.

Step 4: Add Broccoli and Salmon, Then Roast Together

When your timer goes off, pull out the pan and push the potatoes to one side of the sheet pan. On the opposite side, spread the broccoli florets, drizzle with the remaining olive oil, sprinkle with salt, and toss to coat well. Then nestle the salmon in the middle of the pan. Pop everything back into the oven and let it roast for another 8 to 13 minutes, depending on your salmon thickness. You’re aiming for salmon that flakes easily but stays moist and tender.

Step 5: Serve with Lemon Wedges and Enjoy!

Once everything is roasted to perfection, serve the salmon alongside the tender potatoes and broccoli, with lemon wedges squeezed over just before eating. The lemon adds a bright, fresh contrast that really lifts the flavors. This is the kind of meal everyone will ask you to make again—honest!

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Pro Tips for Making Honey Mustard Salmon Sheet Pan Recipe

Room Temperature Salmon: I always let my salmon sit out for 15 minutes before cooking to ensure even roasting and better texture.
Use a Rimmed Sheet Pan: Keeps all the juices from the salmon and glaze contained, making cleanup easier and flavors more concentrated.
Don’t Overcrowd: Give your veggies and fish space—crowding the pan causes steaming instead of roasting, and I’ve learned that crisp edges make a huge difference.
Check Salmon Early: Oven temperatures vary; start checking salmon for doneness a few minutes before the timer to avoid overcooking.

How to Serve Honey Mustard Salmon Sheet Pan Recipe

A white plate sits on a white marbled surface, holding a meal with three main parts. The first layer is a piece of cooked salmon, pink with a slightly rough texture, topped with mustard seeds and small green herb leaves, garnished with a thin lemon slice on top. Next to it is a pile of bright green broccoli florets, looking fresh and soft. The third part is a mix of small roasted potatoes with golden-brown skins, some halved to show a light yellow inside, sprinkled with herbs. A golden fork is lifting a piece of the salmon in the lower left corner, showing the flaky fish texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling fresh chopped parsley or dill over the finished salmon—those fresh herbs add a pop of color and flavor that makes the dish feel even more special. A few lemon wedges are a must in my book because the citrus brightens everything up right at the table.

Side Dishes

This recipe really stands on its own, but if you want to add an extra snack or starter, I like serving it with a crisp green salad or a warm, crusty bread to mop up any extra glaze. Sometimes, a simple bowl of quinoa or rice can be a nice bonus for heartier appetites.

Creative Ways to Present

For special occasions, I’ve plated the salmon filet over a bed of the roasted potatoes with broccoli arranged beautifully on the side, drizzling extra honey mustard sauce artistically on the plate. Adding a sprinkle of toasted almonds or crushed pistachios on top of the salmon adds a lovely crunch and a gourmet touch that wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, usually eating them within 2 days. The salmon stays surprisingly juicy thanks to the honey mustard glaze. Just bring it out early while reheating to avoid drying it out.

Freezing

I haven’t tried freezing the fully cooked salmon and veggies together because salmon’s texture changes a bit when frozen, but you can freeze the uncooked honey mustard sauce mixture separately. Then combine and bake fresh for best results.

Reheating

I reheat leftovers gently in a 300°F oven for 10-12 minutes, tented with foil to keep the salmon moist. You can also pop it in the microwave at medium power in short bursts, but be careful not to overcook.

FAQs

Can I use frozen salmon for this Honey Mustard Salmon Sheet Pan Recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely and pat it dry before applying the honey mustard glaze. This helps ensure the fish roasts evenly and develops a nicely caramelized crust rather than steaming.
How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and the flesh is opaque all the way through. Depending on thickness, it usually takes 8-13 minutes in a 400°F oven during the final roasting step. Keep an eye on it to avoid overcooking.
Can I use other vegetables instead of broccoli?

Absolutely! Asparagus, green beans, or Brussels sprouts make great substitutes. Just keep an eye on cooking times, as some veggies roast faster and might need to be added later.
Is the honey mustard sauce spicy?

This particular recipe has a mild tang and sweetness with no heat, which makes it family-friendly. If you want a bit of spice, you can easily add a dash of cayenne or red pepper flakes to taste.

Final Thoughts

This Honey Mustard Salmon Sheet Pan Recipe is one of those dishes I always feel good making and eating. It’s simple enough for a busy weeknight yet elegant enough to impress guests. The combination of flavors and textures makes every bite satisfying, and the minimal cleanup keeps cooking stress-free—win-win in my book. I seriously hope you give this recipe a try soon; I promise it’ll become one of your go-to meals just like mine.