Easy Sheet Pan Honey Mustard Salmon with Potatoes!

Name: Honey Mustard Salmon
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Ingredients: 5 salmon fillets or 1 large fillet cut into 2-inch pieces ((I recommend skin on)); 1/4 cup honey; 1/4 cup stone ground mustard; 4 cloves garlic, (minced); 1 tablespoon apple cider vinegar ((may sub balsamic)); 2 teaspoons lemon zest; 3/4 teaspoon salt; 1/2 tsp EACH smoked paprika, dried oregano, pepper; 1/4 tsp EACH onion powder, dried thyme; 1 teaspoon hot sauce ((I use Frank’s Buffalo Sauce)); 1 pound baby Yukon gold potatoes ((cut in half if much larger than an inch)); 3 cups broccoli florets; 2 tablespoon reserved marinade ((in directions)); 1 1/2 tablespoons olive oil; 1/4 teaspoon salt; 1/8 teaspoon pepper; fresh parsley for garnish ((optional))

This Honey Mustard Salmon recipe is an easy, healthy, meal-in-one that’s vibrant, tangy with a kiss of smoky sweetness that’s magic!

This Honey Mustard Salmon is a versatile, healthy, easy recipe for any night of the week that your whole family will love! The buttery tender, juicy salmon is bathed in a bright, garlicky, zesty honey mustard sauce then baked alongside creamy potatoes and crisp-tender broccoli for the ultimate meal-in-one. This Honey Mustard Salmon can also be made without the sheet pan veggies and served with any of your favorite sides like creamy mashed potatoes and garden salad or in salmon bowls, wraps or salads. No matter how you serve it, this baked salmon is one for the repeat recipe binder!

Salmon recipes are always a quick and easy dinner win! If you’re looking to diversify, here are some of our favorites: Tuscan salmon, cilantro lime salmon, garlic butter salmon , and blackened salmon in creamy Cajun sauce.

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How to Make Honey Mustard Salmon Video

honey mustard salmon baked on a sheet pan with broccoli and potatoes

WHY YOU’LL LOVE this easy salmon recipe

It’s ridiculously easy. The salmon literally takes minutes of hands-on prep because the marinade does all the work! Additionally, I love baking salmon because it’s the easiest, hand’s-off method that’s practically foolproof.

Baked salmon = perfectly cooked salmon. Baking the Honey Mustard Salmon ensures incredibly juicy, silky, succulent, buttery tender (without butter!), never chalky, and evenly cooked salmon- every time.

Packed with flavor. No one-note salmon here! The sauce is a full-throttle blend of tangy stone ground mustard, sweet honey, lemon zest and apple cider vinegar to cut through the sweetness, punchy garlic, aromatic herbs and a kiss of smoky paprika and sassy hot sauce.

It’s healthy!  This healthy baked salmon recipe is 100% crave-worthy without any butter, just juicy, succulent, salmon rich in protein, omega-3 fatty acids, magnesium, selenium and B vitamins.

An easy meal-in-one!   The salmon and veggies all bake together so there’s no extra sides to prepare. Additionally, everything is flavored with the same sauce for extra ease and flavor!

It’s easy to prep ahead for a hassle-free dinner.   The veggies can be chopped days ahead of time and the marinade can be whisked together earlier in the day. When it’s dinner time, just add the salmon to the marinade, and the rest of the prep is done!

You don’t have to make a sheet pan meal,  You can skip the roasted veggies and just bake the salmon and serve it in salads, wraps, pasta, rice bowls, etc. The possibilities are endless!

showing how to make honey mustard salmon by lining the salmon fillets on a baking sheet

honey mustard salmon Ingredients

This recipe is all about the glorious honey mustard sauce which coats both the salmon and the potatoes and broccoli – because you’re going to want to put it on everything! Let’s take a closer look at what you’ll need to make this easy Honey Mustard Salmon recipe (full recipe in the printable recipe card at the bottom of the post):

Salmon: See my detailed notes in the section below on how to select the best salmon for this recipe.
Mustard: You can use Dijon or stone-ground mustard but I prefer stone ground because it’s a little milder as to not overpower the salmon. Both Dijon and stone ground are made from brown mustard seeds, but stone ground is milder because many of the seeds are left whole, not crushed to release the spice and flavor.
Honey: Regular clover honey works perfectly for this recipe. You can swap it with maple syrup in a pinch, noting a different flavor profile.
Garlic: I use 4 cloves of fresh garlic but you can use more if you like!
Apple cider vinegar: This cuts through the richness of the honey mustard sauce with a complex fruity tanginess. You may also use balsamic vinegar.
Lemon zest: Only 2 teaspoons works wonders at uplifting the entire flavor profile! Wash the lemon before grating the zest. Grate just until you reach the pith (the white part) and no further; the pith is bitter and you don’t want it in your marinade.
Herbs and spices: The honey mustard marinade is flavored with smoked paprika, onion powder, dried oregano, thyme and pepper.
Hot sauce: I like to add just a teaspoon for a subtle kick – it will not make the recipe spicy by any means. I use Franks Buffalo Wings Sauce, but you can use your favorite.
Potatoes: Baby Yukon gold potatoes boast a luxuriously creamy, melt-in your mouth inside, and crispy outside. If the potatoes are much larger than an inch, cut them in half.
Broccoli: Cut the broccoli into small florets so they cook in the same time as the salmon.

up close of honey mustard salmon showing how juicy it is

Recipe FAQS

What Type of Salmon Is Best?

Look for salmon that is bright pink in color, smells fresh but not fishy, and, if possible, is wild caught. I prefer wild caught salmon (king, coho, and sockeye) because it has a richer flavor, but if you want milder flavor, then farm-raised Atlantic salmon might be the way to go. Atlantic salmon can cook up watery or mushy due to the artificial diet but I have had success with farm raised salmon from Costco (fresh and frozen), they seem to have higher quality suppliers.

What Size Salmon Is Best?

You can use either five 6-8 oz. salmon filets OR one 2-3 pound salmon filet and slice it into filets yourself.

Should I Purchase Salmon with the Skin on or off?

Purchase salmon with the skin on. Cooking salmon with the skin on traps in moisture and prevents juices from running out the bottom of the salmon, keeping it extra juicy. If you purchase skinless salmon fillets, they will still be delicious. The skin easily peels off after cooking.

Where Should I Purchase Salmon?

Purchase salmon at the seafood counter of your local market or grocery store to ensure the freshest salmon. Costco also has a good selection of fresh and frozen salmon.

Can I Use Frozen Salmon?

Absolutely! Frozen fish is a great option because it is packaged at peak freshness in individual filets so you can use just what you need. It’s also easy to keep stocked. To thaw, either transfer the packaged filets (or place in a sealable bag) from the freezer to the refrigerator to sit overnight (it can take 12 to 24 hours to thaw) or let the salmon (packaged) rest in a large bowl of cold water for 30-60 minutes, changing the water occasionally if it’s gone tepid.

What are the health benefits of salmon?

Salmon is be a low-calorie protein source that is rich in heart-healthy omega-3s, and low in saturated fat. It is also an excellent source of several B vitamins, antioxidants and potassium. Studies show that salmon can help lower inflammation, which may reduce the risk factors for several diseases and may help skin retain moisture. A growing number of studies also suggest that including salmon in your diet might improve brain function and even reduce symptoms of anxiety, depression and the risk of age-related memory problems. All great reasons to eat more salmon this year!

up close of taking a bite of honey mustard salmon showing how juicy and flaky it is

HOW TO MAKE honey mustard salmon

Honey Mustard Salmon comes together quickly with minimal prep work. Let’s take a look at how the salmon and vegetables are made (full recipe in the printable recipe card at the bottom of the post):

Step 1: Marinate the salmon. Whisk all of the honey mustard marinade ingredients together. Remove 2 tablespoons to use later for the vegetables. Pour the rest over the salmon in a shallow dish, brushing the sides as needed.

showing how to make baked honey mustard salmon by brushing the salmon with the marinade

Step 2: Roast the potatoes. While the salmon is marinating, add the potatoes to a large sheet pan and toss with some of the reserved marinade, olive oil, salt and pepper, then roast for 20 minutes.

showing how to make easy honey mustard salmon recipe by roasting vegetables

Step 3: Add the broccoli and salmon. Add the broccoli and toss with 1 tablespoon reserved marinade, then spread to the sides of the pan to make room for the salmon down the middle. Line the salmon down the center of the pan.

showing how to make easy honey mustard salmon by arranging the salmon fillets on a baking sheet

Step 4: Bake the salmon. Bake for 12-16 minutes or until salmon is almost opaque throughout and easily flakes with a fork.
Step 5: Rest and serve. Let the salmon rest for 5 minutes before serving alongside the roasted vegetables. Garnish with fresh parsley if desired.

top view of showing how to make easy honey mustards salmon by baking until the salmon is flaky

What Temperature to Bake Salmon?

America’s Test kitchen suggests baking your salmon until it reaches 125-130 degrees F (52 degrees C) to avoid overcooked salmon. 125-140 degrees F will be medium to medium-well. I like to cook mine to 130 degrees F and the results are always perfect after a 5-minute rest. During the 5-minute rest, the salmon will continue to cook (carryover) and rise about 5 degrees. Always take this carry over into consideration when taking the temperature of your salmon or any protein.

Note: The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature, it will be dry, chalky and overdone.

How to Tell When Salmon Is Done

The most accurate way to tell if your salmon is done is with an instant read meat thermometer, (this digital one is my fav) but if you don’t own one, you can also pay attention to appearance. As salmon cooks, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, a moist coral color, but not raw. If the salmon is completely opaque all the way through, it won’t be as juicy and tender.

Cooked salmon will also easily flake with a fork along the muscle fibers. Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked.

TIPS FOR making baked salmon

Purchase quality salmon. Refer to the section on how to purchase salmon above. Cooking Light also has a great article on how to pick the best salmon at the grocery store.
Use salmon right away. If you’re using fresh salmon, make sure to use it within one day otherwise it can go bad very quickly.
Do NOT rinse salmon before baking. The USDA cautions: “Do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”
Don’t over-cook the salmon. Take care not to overbake the salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked. Aim for 125-130 F degrees and allow it to rest for 5 minutes before serving. If you have different size salmon fillets, you may need to remove one fillet from the oven before the rest are done.
Use a meat thermometer. Overcooked salmon is dry salmon. The only way to ensure perfectly cooked salmon is to use a meat thermometer. You can pick up an instant read thermometer at the grocery store or Amazon, or I am obsessed with this inexpensive digital probe thermometer – you will never overcook any protein again! Instant read thermometers can be temperamental, but this digital probe thermometer retrieves temperature precisely to within ±1.8°f (±1°c) and allows you to insert a probe into two pieces of fish/protein at a time (I suggest the thinnest and thickest) and it will alert you when they’re done.
Let the salmon rest. After your baked salmon is finished cooking, transfer it to a plate and let it rest for 5 minutes before serving. While the salmon cooks, the juices are forced away from the heat to the middle of the fish. The resting time allows for the redistribution and reabsorption of the juices throughout the whole fillet for optimal flavor and juiciness.

up close of a fillet of honey mustard salmon

possible recipe variations

Use a different mustard. Use anything you like from a combination of stone ground and Dijon, all Dijon, or half Dijon and half yellow mustard. Please note Dijon and is stronger than stone ground mustard.
Play with the seasoning: Mix up the herbs or the spice ratios to change the flavor profile of the honey mustard marinade.
Make it spicy: Add additional hot sauce or use cayenne pepper or red pepper flakes.
Make it sweeter: Add extra honey to the marinade.
Add fresh herbs: Replace any of the dried herbs with three times the amount of fresh.
Mix and match veggies: Pair the salmon with any vegetables you’d like, adjusting the cook times as needed.
Use another type of fish: I imagine this honey mustard marinade would pair well with many types of seafood!

WHAT to serve with honey mustard salmon

This baked salmon recipe can be a meal-in-one with the salmon and vegetables, or it would also be delicious with:

Grains: Try rice pilaf, Parmesan risotto or mushroom risotto or simpler rice, quinoa, or low carb cauliflower rice or broccoli rice.
Potatoes: If not roasting with potatoes, pair the salmon with mashed potatoes, melting potatoes, Hasselback potatoes, twice baked potatoes, smashed potatoes or mashed sweet potatoes.
Salads: This robust, flavorful salmon pairs well with big refreshing salad such as Caesar salad, mandarin orange salad, green bean salad, apple salad or strawberry spinach salad.
Fruit: Try summer fruit salad, perfect fruit salad, creamy grape salad or tropical fruit salad .
Bread: Garlic Bread, or Moist Sweet Cornbread for the carb win!

up closer of baked honey mustard salmon showing how juicy it is

Ways to serve honey mustard salmon

This baked Honey Mustard Salmon is scrumptious served with the sheet pan roasted veggies, or you can skip the veggies and serve in salads, wraps or bowls:

Honey Mustard Salmon Wraps: Layer salmon in tortillas along with lettuce, red onions, tomatoes, avocado, etc. and serve with your favorite sauce or dressing like tzatziki, pesto, avocado crema, etc.
Honey Mustard Salmon Salad: Add salmon to a bed of baby arugula, spring mix or spinach along with cucumbers, dried cranberries, feta, sliced almonds and sunflower seeds, or any of your favorite ingredients. Drizzle with your favorite dressing.
Honey Mustard Salmon Grain Bowls: Add rice or quinoa to a bowl and pile with salmon and your favorite veggies. The veggies can be roasted/cooked like roasted tomatoes, roasted asparagus, roasted broccoli, cauliflower, Brussels sprouts or butternut squash, or raw such as fresh tomatoes, thinly sliced radishes, sprouts etc. or pickled like pickled red onions, carrots, etc. or I LOVE a combo of all three!
Honey Mustard Salmon Tacos: Top tortillas with black beans, salmon and desired toppings. Pick from avocado corn salsa, corn salsa, avocado crema or guacamole, cotija cheese, pickled red onions and/or hot sauce.

can this recipe be prepped ahead?

Absolutely! Here’s how:

1.     Whisk all of the honey mustard marinade ingredients together and refrigerate without the salmon.
2.     Chop the broccoli into florets and store in the fridge until ready to use. If you need to slice any of the potatoes, keep them submerged in a bowl in the refrigerator so they don’t turn brown.
3.     When ready to bake, slather the salmon with marinade and let rest on the counter for 30 minutes.
4.     Meanwhile, toss the veggies with oil and spices and then proceed to bake everything per recipe instructions.

how long is this recipe good for?

Store leftover Honey Mustard Salmon in an airtight container in the fridge for up to three days. You can enjoy the salmon warm in pasta, tacos, rice bowls, etc. or cold in salads, wraps etc.

How do I reheat this recipe?

Gently reheat the salmon fillets in a skillet, covered, for about 5 minutes or in the microwave at 30-second intervals. You can also warm in the oven for 10-15 minutes at 275 degrees F, until it reaches an internal temperature of 125°F to 130°F. Take care not to overcook the salmon or it will become dry.

can i freeze this recipe?

Freeze leftover salmon for up to 3 months. To freeze, place salmon fillets in a freezer size bag in a single layer, squeeze out excess air to preserve freezer burn, label and freeze. You can also freeze individual salmon fillets by wrapping in plastic wrap before storing together.

up close of taking a bite of honey mustard salmon with potatoes and broccoli on a fork

Looking for more salmoN Recipes?

Grilled Chili Lime Salmon
Honey Garlic Salmon
Asian BBQ salmon
Blackened Salmon in Creamy Cajun Sauce
Lemon Pepper Salmon
Salmon with Mango Salsa

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Tools Used in This Recipe

Baking Sheet 21 x 15 inches

Digital Meat Probe Thermometer

Staub Ceramic Baking Dish Set, 3pc (9×13, 10.5 x 7.5 7.5x 6)

Stainless Steel Mixing Bowl Set

Garlic Press

Citrus Zester

See Favorite Tools

Honey Mustard Salmon

This Honey Mustard Salmon is a versatile, healthy, easy recipe for any night of the week that your whole family will love! The buttery tender, juicy salmon is bathed in a bright, garlicky, zesty honey mustard sauce then baked alongside creamy potatoes and crisp-tender broccoli for the ultimate meal-in-one. This Honey Mustard Salmon can also be made without the sheet pan veggies and served with any of your favorite sides like creamy mashed potatoes and garden salad or in salmon bowls, wraps or salads.

Servings: servings

Total Time: 48

Prep Time: 30

Cook Time: 18

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Ingredients

SALMON

5 salmon fillets or 1 large fillet cut into 2-inch pieces (I recommend skin on)

HONEY MUSTARD MARINADE

1/4 cup honey
1/4 cup stone ground mustard
4 cloves garlic, minced
1 tablespoon apple cider vinegar (may sub balsamic)
2 teaspoons lemon zest
3/4 teaspoon salt
1/2 tsp EACH smoked paprika, dried oregano, pepper
1/4 tsp EACH onion powder, dried thyme
1 teaspoon hot sauce (I use Frank’s Buffalo Sauce)

POTATOES AND BROCCOLI (OPTIONAL)

1 pound baby Yukon gold potatoes (cut in half if much larger than an inch)
3 cups broccoli florets
2 tablespoon reserved marinade (in directions)
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
fresh parsley for garnish (optional)

Instructions

Prep Salmon

Preheat oven to 400 degrees F. Line a large sheet pan with sides (15×21-inches) with foil and spray with cooking spray for easy cleanup.
Whisk the Honey Mustard Marinade ingredients together in a medium bowl. Remove 2 tablespoons to use later for the vegetables.
Line the salmon fillets (flesh side up) in a dish that fits them snuggly together. Pour the remaining marinade evenly over the salmon, brushing the sides as needed. Marinate at room temperature while you prep the veggies, ideally 30-40 minutes. Don't marinate longer or the fish can become mushy.
Meanwhile, roast the potatoes…

Vegetables

Add the potatoes, 1 tablespoon reserved marinade, 1 tablespoon olive oil, ¼ teaspoon salt and ⅛ teaspoon pepper to the prepared sheet pan. Toss to evenly coat, then spread into an even layer.
Bake at 400 degrees F for 20 minutes.

BAKE SALMON

Remove the baking sheet from the oven and push the potatoes to the side of the pan. Add the broccoli and toss with 1 tablespoon reserved marinade and ½ tablespoon olive oil, then spread to the sides of the pan to make room for the salmon. Line the salmon (flesh side up) down the center of the pan.
Bake for 12-16 minutes or until the salmon registers 125-130 degrees F at the thickest part on an instant read thermometer (this one is my FAV), and easily flakes with a fork.
Let rest for 5 minutes. Garnish with fresh parsley if desired and season with freshly cracked salt and pepper to taste – always taste first!

Video

Notes

Mustard: You can use Dijon or stone-ground mustard but I prefer stone ground because it’s a little milder as to not overpower the salmon.
Storage: Store leftovers in an airtight container in the fridge for up to three days. You can enjoy the salmon warm in pasta, tacos, rice bowls, etc. or cold in salads, wraps etc. You can also freeze leftover salmon for up to 3 months. To freeze, place salmon fillets in a freezer size bag in a single layer, squeeze out excess air to preserve freezer burn, label and freeze. You can also freeze individual salmon fillets by wrapping in plastic wrap before storing together. Prep Ahead: Whisk all of the honey mustard marinade ingredients together and refrigerate without the salmon. Chop the broccoli into florets and store in the fridge until ready to use. If you need to slice any of the potatoes, keep them submerged in a bowl in the refrigerator so they don’t turn brown. When ready to bake, slather the salmon with marinade and let rest on the counter for 30 minutes.

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6 Comments

Ramya says

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Cant wait to make this soon for me can i use mushrooms i never had easy sheet pan honey mustard salmon before perfect for my after office meals love your recipes as always brightens up my day everyday after work

- Jen says
  
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  Thanks Ramya, I love that you make my recipes!
  
  - Ramya says
    
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    I havent made your recipes but will do it soon as am busy with work
    
    - Jen says
      
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      I hope you love them!
      
Kimberly Chelin says

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Huge hit in my family! Our daughter said it needs to be added to the weeknight rotation. So delicious and clean up was a breeze!

- Jen says
  
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  I love hearing that, thank your so much Kimberly! Tell your daughter she has great taste!