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 5 servings
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)
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, 1/4 teaspoon salt and 1/8 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 1/2 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.