Name: Honey Mustard Sheet Pan Salmon Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 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 as effortless as it is delicious, I’ve got you covered with this Honey Mustard Sheet Pan Salmon Recipe. I absolutely love how the sweet and tangy honey mustard glaze perks up the tender, flaky salmon, while the roasted potatoes and broccoli soak up all those luscious flavors with zero extra fuss. Trust me, once you try this recipe, you’ll find yourself coming back to it over and over because it’s that good—and so pleasantly simple to pull off!

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Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks right on one sheet pan, saving you time on dishes and cleanup.
Flavor-Packed: The honey mustard sauce strikes the perfect balance of sweet, tangy, and savory.
Balanced Meal: Protein, veggies, and carbs all come together for a complete, satisfying dinner.
Easy To Customize: You can swap veggies or adjust seasoning to make it your own.

A black baking tray filled with four pieces of cooked salmon in the middle, each topped with a grainy mustard sauce and garnished with thin lemon slices; on the top half of the tray, there is a layer of bright green broccoli florets with a slightly crispy texture, and the bottom half holds roasted baby potatoes that are golden brown with some darker charred spots, scattered with small herbs. On the left side of the tray, a golden spoon rests partly on the potatoes. Around the tray, there is a beige striped cloth, a white plate with lemon wedges on top, and a white bowl with a grainy mustard sauce and a gold spoon inside it. Everything is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Honey Mustard Sheet Pan Salmon Recipe are simple and accessible, but they’re magic together. The mustard and honey combine for a glaze that’s both tangy and sweet, while lemon zest adds a fresh zing. Keep an eye on your produce when shopping—getting firm potatoes and bright, fresh broccoli will really elevate your dish.

Pure honey: Look for raw or natural honey for that deep floral sweetness.
Whole grain mustard: Adds texture and a nice punch of tang; Dijon works too if you prefer smooth.
Olive oil: Use a good quality extra virgin olive oil where possible for richness.
Lemon zest: The zest packs a bright citrus aroma; don’t skip it! Save the wedges for serving.
Garlic: Fresh minced garlic infuses savory depth; avoid pre-minced jar garlic for fresher flavor.
Dried thyme: This herb pairs beautifully with salmon and roasted veggies.
Salt and black pepper: Essential for seasoning to bring out the best in your ingredients.
Salmon filets: Look for fresh, thick-cut filets about an inch thick for best results.
Cooking spray: Helps prevent sticking on your pan.
Broccoli florets: Fresh, crisp broccoli will roast up tender with just a bit of crunch.
Small red or yellow potatoes: Even-sized halves roast evenly; waxy potatoes hold shape well.

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 that this Honey Mustard Sheet Pan Salmon Recipe is so easy to tweak to suit your mood or what’s in your fridge. Sometimes I swap in asparagus for broccoli or add a sprinkle of red pepper flakes to the glaze for a subtle kick. Feel free to get creative and make it your own!

Veggie swaps: I’ve tried green beans, Brussels sprouts, or even roasted carrots instead of broccoli, and they all work great.
Mustard twist: Switch up the mustard flavor by using Dijon or spicy brown mustard if you want more heat.
Herb variations: Fresh dill or rosemary also pair beautifully with salmon—try swapping out thyme once in a while.
Gluten-free option: This recipe is naturally gluten-free, so it’s an easy choice for special diets.

How to Make Honey Mustard Sheet Pan Salmon Recipe

Step 1: Whisk Up Your Honey Mustard Sauce

Start by mixing the honey, whole grain mustard, olive oil, lemon zest, minced garlic, thyme, salt, and pepper in a small bowl. Taste your sauce and adjust the salt if needed—this glaze is what makes the dish so memorable. Set aside about 3 tablespoons of this mixture to toss with your potatoes later on.

Step 2: Marinate the Salmon

Next, place your salmon filets in a shallow bowl and spoon the remaining honey mustard sauce over them. Use a spatula or brush to coat each filet evenly on all sides. This quick marinade amps up the flavor without any overnight prep, which I love when I’m short on time.

Step 3: Prepare the Potatoes

Spray a large rimmed sheet pan with cooking spray to prevent sticking. Toss your halved potatoes with the reserved honey mustard sauce until they’re well coated, then spread them cut-side down in an even layer on one side of the pan. Pop the pan into your preheated 400°F oven and bake for 15 minutes to give the potatoes a head start.

Step 4: Add Broccoli and Salmon to the Pan

Once the potatoes have baked for 15 minutes, pull the pan out and push them to one side so they take up about a third of the sheet. Add the broccoli florets on the opposite side, toss them with the remaining olive oil, and sprinkle a pinch of salt. Then place your salmon filets right in the middle, nestled between the veggies.

Step 5: Roast Everything Together

Return the pan to the oven and roast for another 8-13 minutes, depending on your salmon’s thickness. You’ll know it’s done when the salmon flakes easily with a fork and the broccoli is tender but still vibrant green. This final roast time lets all the flavors meld beautifully without overcooking anything.

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Pro Tips for Making Honey Mustard Sheet Pan Salmon Recipe

Use Even-Sized Veggies: I learned that cutting potatoes similarly sized helps them cook evenly with the broccoli and salmon.
Don’t Overmarinate the Salmon: The sauce is powerful, so even 15 minutes on the salmon before baking gives great flavor without overpowering.
Watch Your Oven Time: Depending on your oven and salmon thickness, keep an eye on it towards the end to avoid drying out the fish.
Use a Rimmed Baking Sheet: This keeps juices from spilling and mingling too much, so each element roasts properly.

How to Serve Honey Mustard Sheet Pan Salmon Recipe

The dish shows one large piece of cooked salmon with a pink, slightly flaky texture, topped with whole grain mustard and small green herb leaves, positioned on the left side of a white plate. A thin round slice of lemon sits on top near the upper left corner of the fish. Behind the salmon, there is a bunch of bright green broccoli florets clustered in the upper center of the plate. To the right side, there is a mix of small roasted potatoes in golden brown and darker roasted shades. The plate sits on a white marbled surface, and a gold fork is placed near the lower left side, with a woman's hand holding it gently picking at the salmon photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always serve this dish with lemon wedges for a fresh burst of citrus right at the table—the lemon juice really brightens up the whole meal. Sometimes I’ll add a sprinkle of chopped fresh parsley or dill on top for color and a subtle herbal note that complements the honey mustard beautifully.

Side Dishes

Since this sheet pan recipe includes potatoes and broccoli, I usually keep sides simple. A crisp green salad or a light quinoa salad makes a nice addition if you want extra greens. For something heartier, crusty bread is great to mop up any remaining honey mustard glaze on the plate.

Creative Ways to Present

For special dinners, I like plating the salmon atop a bed of garlic mashed potatoes with the roasted broccoli alongside, drizzled with a little extra honey mustard sauce from the pan. Passing lemon wedges on the side invites everyone to add their own citrus zing, making it feel fancy with minimal effort.

Make Ahead and Storage

Storing Leftovers

I store leftover salmon, potatoes, and broccoli in an airtight container in the fridge. They stay tasty for up to 3 days, making for a quick lunch or dinner the next day. Just make sure they cool to room temp before covering and refrigerating to keep flavors fresh.

Freezing

While I usually don’t freeze fully cooked salmon with potatoes and broccoli because of texture changes, you can freeze the honey mustard sauce separately. Store it in a small airtight container or freezer bag and thaw when you want to quickly whip up this recipe.

Reheating

To reheat leftovers, I recommend warming gently in a low oven (about 275°F) for 10-15 minutes to retain moisture and avoid drying out the salmon. Alternatively, use a microwave but add a tiny splash of water and cover loosely to keep everything tender.

FAQs

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

Yes, you can use frozen salmon, but I recommend thawing it completely and patting it dry before marinating and roasting. This helps the sauce adhere better and ensures even cooking without excess moisture making the glaze watery.
What other vegetables work well with this recipe?

Besides broccoli, I’ve tried asparagus, green beans, Brussels sprouts, and even cauliflower. Just keep veggies in similar sizes for even roasting, and toss them with olive oil and a pinch of salt before adding to the sheet pan.
How can I tell when the salmon is done?

The best way is to check if the salmon flakes easily with a fork and looks opaque throughout. Cooking time varies with thickness, but typically 8-13 minutes at 400°F works well for 1-inch thick filets.
Can I make the honey mustard sauce ahead of time?

Absolutely! The sauce keeps well in an airtight container in the fridge for up to 3 days. I often make it ahead to save time on busy evenings.

Final Thoughts

This Honey Mustard Sheet Pan Salmon Recipe has truly become one of my go-to meals because it marries ease and incredible flavor so well. It’s perfect for those nights when you want a wholesome dinner on the table fast, with minimal clean-up and maximum comfort. I hope you love it as much as my family and I do—give it a try, and I promise it’ll earn a spot in your weekly rotation too!