Honey mustard salmon sheet pan is the perfect recipe for a quick, flavourful, and wholesome dinner. This dish combines flaky, tender salmon fillets with a tangy-sweet honey mustard glaze, all baked alongside asparagus or seasonal vegetables for a complete one-pan meal.
The glaze, made with a blend of honey, Dijon mustard, and a hint of garlic, caramelises beautifully in the oven, infusing the salmon with rich, bold flavours. Meanwhile, the vegetables roast to perfection, becoming tender and slightly crispy, making every bite irresistible.
Not only is this recipe delicious, but it’s also incredibly easy to make. With minimal prep and cleanup, it’s a great option for busy weeknights or when you want a healthy, fuss-free meal. This honey mustard salmon sheet pan dish is sure to impress!
Looking for another easy sheet pan dinner recipe? You’ll love these Sheet Pan Chicken Fajitas!
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Salmon Fillets – Fresh salmon fillets are best for this recipe.
- Honey – Balances the mustard’s tanginess. Replace with maple syrup or brown sugar.
- Dijon Mustard – Adds tangy depth to the glaze. Try using a grainy mustard for texture.
- Lemon Juice – Lime juice can be used instead.
- Asparagus – Swap with green beans, zucchini, or broccoli.
- Baby Potatoes – These roast beautifully and pair perfectly with salmon. Swap with diced sweet potatoes or carrots.
How To Make Honey Mustard Salmon Sheet Pan
Step 1: Preheat your oven to 180°C (350°F) and line a large sheet pan with parchment paper or lightly grease it with cooking spray.
Step 2: In a small bowl, whisk together the honey, Dijon mustard, lemon juice, minced garlic, salt and pepper. Place the salmon fillets in the glaze, ensuring they’re fully coated. Cover and refrigerate while preparing the potatoes.
Step 3: Toss the baby potatoes with olive oil, garlic powder, salt, and pepper, then spread them out on the prepared sheet pan in a single layer. Roast in the oven for 20 minutes.
Step 4: Remove the sheet pan from the oven. Push the potatoes to one side and add the salmon fillets and asparagus to the pan. Drizzle the remaining glaze over the salmon, and toss the asparagus with olive oil, salt, and pepper.
Return the sheet pan to the oven and bake for 15 minutes or until the salmon is cooked and the asparagus is fork-tender.
Step 5: Remove from the oven and serve immediately, garnished with a squeeze of fresh lemon juice if desired. Enjoy this flavorful and easy one-pan meal!
How To Store
Refrigerate – Store the cooked salmon and vegetables in an airtight container for up to 2 days in the refrigerator. Reheat in the microwave until warmed through.
Freeze – I don’t recommend freezing this dish.
Honey Mustard Salmon Sheet Pan
Ingredients
For the Potatoes
- 600 g baby potatoes cut in half or quarters
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt & pepper to taste
For the Salmon
- 4 (150g) salmon fillets fresh. Washed and deboned
- 3 tablespoons honey or maple syrup
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice fresh or bottled
- 3 cloves garlic minced
- Salt & pepper to taste
For the Asparagus
- 450 g asparagus ends trimmed
- 1 tablespoon olive oil
- Salt & pepper to taste
Instructions
- Preheat your oven to 180°C (350°F) and line a large sheet pan with parchment paper or lightly grease it with cooking spray.
- In a small bowl, whisk together the honey, Dijon mustard, lemon juice, minced garlic, salt and pepper. Place the salmon fillets in the glaze, ensuring they’re fully coated. Cover and refrigerate while preparing the potatoes.
- Toss the baby potatoes with olive oil, garlic powder, salt, and pepper, then spread them out on the prepared sheet pan in a single layer. Roast in the oven for 20 minutes.
- Remove the sheet pan from the oven. Push the potatoes to one side and add the salmon fillets and asparagus to the pan. Drizzle the remaining glaze over the salmon, and toss the asparagus with olive oil, salt, and pepper.
- Return the sheet pan to the oven and bake for 15 minutes or until the salmon is cooked and the asparagus is fork-tender.
- Remove from the oven and serve immediately. Enjoy this flavorful and easy one-pan meal!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
