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.
How to Make Honey Mustard Salmon Video
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):
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.
You can use either five 6-8 oz. salmon filets OR one 2-3 pound salmon filet and slice it into filets yourself.
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.
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.
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.
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!
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.
- 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.
- 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.
- 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.
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:
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:
Tools Used in This Recipe
Honey Mustard Salmon
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- 5 salmon fillets or 1 large fillet cut into 2-inch pieces (I recommend skin on)
HONEY MUSTARD MARINADE
- 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…
- 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.
- 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!
- 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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