Name: Honey Mustard Salmon Sheet Pan Dinner Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: 1/4 cup pure honey; 3 tablespoons whole grain mustard; 1 1/2 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); 1/2 teaspoon dried thyme; 1/2 teaspoon fine salt, more to taste; 1/4 teaspoon black pepper; 4 salmon fillets, 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

There’s something so comforting about a dinner you can throw on a single sheet pan and forget about while it bakes. This Honey Mustard Salmon Sheet Pan Dinner Recipe hits that sweet spot—full of flavor, colorful, and done in about 30 minutes. It’s my go-to when I want wholesome food without fuss.

A white round plate holds a meal with three main parts: on the right side, a cooked salmon fillet with a light orange color, topped with whole mustard seeds and small green herb leaves, and a thin lemon slice placed near its top; on the left, a pile of golden-brown roasted baby potatoes with crisp skin and a few green herb sprigs on top; below the salmon and potatoes, a cluster of bright green steamed broccoli florets with a fresh, slightly shiny texture. Around the plate, a gold fork leans on the left edge, and an off-white striped cloth is on the upper right side on a white marbled surface. In the background, a small white round bowl filled with whole grain mustard and a small gold spoon sits on the lower right. The photo was taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Mustard Salmon Sheet Pan Dinner Recipe
Top Tip
How to Serve Honey Mustard Salmon Sheet Pan Dinner Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Mustard Salmon Sheet Pan Dinner Recipe

Why You'll Love This Recipe

This Honey Mustard Salmon Sheet Pan Dinner Recipe is one of those wonderful finds that combines simplicity with really bold, balanced flavors. I love how it comes together fast but tastes like you spent hours in the kitchen. Plus, it’s all done on one pan, so cleanup’s a breeze!

Effortless one-pan cooking: You prep everything on one baking sheet, which means minimal mess and maximum flavor mingling.
Balanced flavors: The honey mustard sauce is sweet, tangy, and savory—perfect for salmon and veggies alike.
Complete meal on one plate: Protein, veggies, and potatoes come together in perfect harmony, so no side dish scramble needed.
Quick and healthy: Ready in about 30 minutes, packed with nutrients, and great for busy weeknights.

Ingredients & Why They Work

Each ingredient in this Honey Mustard Salmon Sheet Pan Dinner Recipe plays a key role, creating layers of taste and texture without overcomplicating things. Here’s why these everyday staples work so well together:

Flat lay of fresh, vibrant salmon filets with smooth pink flesh and natural skin edges, a large head of bright green broccoli cut into florets, small red potatoes halved to reveal creamy interiors, a whole lemon with a few wedges cut and arranged nearby alongside a small pile of yellow lemon zest, two whole clean brown garlic cloves, a few sprigs of dried thyme, a small white ceramic bowl filled with golden pure honey, another small bowl containing coarse whole grain mustard with visible mustard seeds, a small white bowl of clear, rich olive oil, a small bowl of fine white salt crystals, and a small bowl of coarse black peppercorns, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pure honey: Adds natural sweetness that caramelizes nicely during baking.
Whole grain mustard: Offers a tangy kick and nice texture contrast with those mustard seeds.
Olive oil: Helps everything roast beautifully and brings richness to the sauce.
Lemon zest: Brightens the whole dish with fresh citrus notes—don’t skip it!
Garlic: Adds depth and aromatic warmth, making the sauce irresistible.
Dried thyme: Earthy herbal flavor that complements salmon and potatoes perfectly.
Salt and black pepper: Essentials that balance and enhance all the flavors.
Salmon filets: Thick pieces are best to stay moist and flaky after roasting.
Broccoli florets: Roasts up crisp-tender and soaks in the honey mustard sauce.
Small red or yellow potatoes: Their creamy centers become tender and pair wonderfully with salmon.

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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.

Make It Your Way

I love experimenting with small tweaks depending on my mood or what’s in the fridge. Don’t hesitate to adjust this Honey Mustard Salmon Sheet Pan Dinner Recipe to suit your taste buds—it’s flexible and forgiving!

Variation: I sometimes swap thyme for fresh dill or parsley for a brighter herbal note, which pairs beautifully with salmon.
Spice it up: Adding a pinch of cayenne or smoked paprika to the honey mustard mix gives it a subtle heat that really wakes up the flavors.
Veggie swap: Feel free to replace broccoli with asparagus or green beans—just make sure to cut them into similar sizes for even roasting.
Make it gluten-free: This recipe is naturally gluten-free, so just double-check your mustard label if that’s a concern.

Step-by-Step: How I Make Honey Mustard Salmon Sheet Pan Dinner Recipe

The image shows a rectangular black tray with three layers of food evenly spaced. The top layer is fresh green broccoli florets with firm texture, filling the full top part of the tray. Below the broccoli, four bright orange salmon fillets with a shiny, slightly oily surface and speckles of black pepper are aligned in a row. The bottom layer consists of golden-brown roasted small potatoes, some halved showing a crispy edge and soft inside, filling the lower part of the tray. The tray is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk up the honey mustard sauce

I start by combining honey, whole grain mustard, one tablespoon of olive oil, lemon zest, minced garlic, thyme, salt, and pepper in a small bowl. Give it a good whisk until everything’s well blended and the sauce is glossy. Taste it here—sometimes a bit more salt or lemon zest makes all the difference.

Step 2: Marinate the salmon

Place the salmon filets in a shallow dish and spoon over most of the honey mustard sauce, saving about 3 tablespoons for the potatoes. Use a spatula or brush to coat every inch of the salmon, front and back. Set it aside while you prep the veggies—it helps the flavors sink in without extra wait time.

Step 3: Prepare the potatoes and start baking

Spray a rimmed baking sheet generously with cooking spray so nothing sticks. Toss your halved potatoes with the reserved honey mustard sauce, making sure every piece is coated. Arrange them cut-side down in an even layer on the pan—this helps them crisp up beautifully. Pop them in the oven to roast for 15 minutes.

Step 4: Add broccoli and salmon, then finish roasting

After 15 minutes, take the pan out and push the potatoes to one side, about a third of the pan. Scatter the broccoli florets on the opposite side, drizzle with the remaining olive oil, and toss with a pinch of salt. Nestle the salmon filets right in the middle. Slide the pan back into the oven and roast for 8 to 13 minutes, depending on your salmon’s thickness—it’s done when it flakes easily with a fork.

Step 5: Serve with lemon wedges

Serve everything straight from the sheet pan while it’s hot, with lemon wedges on the side for that fresh burst of juice. It’s a simple, satisfying dinner that feels a bit fancy but takes minimal effort.

Top Tip

From personal experience, the success of this dish rests on timing and coating the potatoes really well. Here’s what I’ve learned to make it foolproof every time:

Even coating: Don’t skimp on tossing the potatoes with the honey mustard sauce; this infuses them with flavor and helps them caramelize.
Salmon thickness matters: Thicker filets take closer to 13 minutes—start checking at 8 minutes to avoid drying out.
Room on the pan: Giving the veggies and salmon enough space helps everything roast rather than steam, preserving crisp textures.
Use fresh lemon zest: It lifts the entire dish, so don’t substitute it for pre-packaged lemon powder.

How to Serve Honey Mustard Salmon Sheet Pan Dinner Recipe

Honey Mustard Salmon - Serving Suggestion

Garnishes

I often add a sprinkle of chopped fresh parsley or dill on top right before serving—it brings a fresh, herbaceous note that pairs so nicely with the honey mustard glaze. And don’t forget those lemon wedges; a quick squeeze freshens everything up immediately.

Side Dishes

This sheet pan dinner is so satisfying on its own that I usually keep sides minimal. If you want to add something extra, a simple green salad or crusty bread works beautifully to round out the meal.

Creative Ways to Present

For special occasions, I’ve served this honey mustard salmon on a large platter with the veggies and potatoes artistically arranged. Adding edible flowers or microgreens elevates the look instantly, perfect for company dinner or even a fancy weekend meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge. The salmon stays moist for up to 2 days, and the roasted potatoes still taste delicious when reheated gently. Just keep in mind that broccoli can lose some crispness but remains tasty.

Freezing

While I don’t usually freeze this dish whole (potatoes and salmon don’t always thaw evenly), you can freeze the honey mustard sauce separately in an ice cube tray. Then thaw and toss with fresh vegetables or baked fish for a quick meal later.

Reheating

To reheat leftovers, I gently warm salmon and veggies in a low oven around 300°F, covering loosely with foil to prevent drying. The potatoes do well reheated in a hot skillet for a touch of crispiness.

Frequently Asked Questions:

Can I use frozen salmon fillets for this recipe?

You can use frozen salmon but make sure it’s fully thawed and patted dry before marinating. This ensures the marinade sticks well and the salmon cooks evenly without excess water.

How do I know when the salmon is perfectly cooked?

The salmon is done when it flakes easily with a fork and looks opaque all the way through. Depending on thickness, cooking time varies between 8-13 minutes at 400°F. Avoid overcooking to keep it tender and juicy.

Can I substitute other vegetables in this sheet pan dinner?

Absolutely! Vegetables like asparagus, green beans, or Brussels sprouts roast well at similar temperatures and times. Just be sure to cut them into similar sizes to broccoli for even cooking.

Is this recipe suitable for meal prep?

Yes, this makes a great meal prep option. Just store portions separately in airtight containers and consume within two days for best freshness. Reheat gently to preserve flavors and texture.

Final Thoughts

This Honey Mustard Salmon Sheet Pan Dinner Recipe holds a special place in my weekly rotation because it delivers so much flavor without demanding hours of effort. It’s that warm, satisfying dish I’m always happy to share with friends because I know it’ll impress without stress. Give it a try—you might just find your new favorite easy dinner too!