Name: Honey Mustard Salmon Sheet Pan Dinner Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 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

There's something so satisfying about dinner that comes together on just one pan—and with every bite bursting with flavor. This Honey Mustard Salmon Sheet Pan Dinner Recipe hits all the marks: tender salmon glazed with honey mustard, crispy-roasted potatoes, and bright, garlicky broccoli—all cooked at once. It’s a total game-changer for weeknights or anytime you want effortless, delicious food.

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

What I love most about this Honey Mustard Salmon Sheet Pan Dinner Recipe is how it simplifies dinnertime without compromising on flavor or nutrition. It’s hearty but light, packed with wholesome ingredients, and clean-up is a breeze. Trust me, you’ll want this recipe in your regular rotation.

One-Pan Wonder: Everything cooks together, saving you time and dishes—a true lifesaver on busy nights.
Sweet and Tangy Flavor: The honey and whole grain mustard combo creates a balanced glaze that’s irresistible on salmon and potatoes alike.
Healthy and Complete: Protein, veggies, and carbs all on one pan make this a perfectly rounded dinner.
Customizable: Easily swap veggies or seasonings to suit your taste or use what’s in your fridge.

Ingredients & Why They Work

The ingredients in this recipe come together like old friends. The tang of mustard, sweetness of honey, and the brightness from lemon zest create a vibrant sauce that makes every bite exciting. Plus, choosing tender salmon, crisp-tender broccoli, and baby potatoes ensures textures that complement each other perfectly.

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: For natural sweetness that balances the tangy mustard perfectly.
Whole grain mustard: I love its texture and punch—it’s more flavorful than smooth mustard.
Olive oil: Adds richness and helps everything roast beautifully.
Lemon zest: Brings fresh citrus notes that brighten the dish.
Garlic: Minced for depth—never skip it here!
Dried thyme: Earthy and aromatic, complements both salmon and veggies.
Salt & black pepper: To taste, enhancing all the flavors.
Salmon fillets: Thick, fresh filets work best to stay tender and juicy.
Cooking spray: Keeps the pan non-stick and aids roasting.
Broccoli florets: Fresh, cut into bite-sized pieces for even cooking.
Small red or yellow potatoes: Their creamy interiors and crispy skins are a winner here.

📝

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 like to tweak this recipe depending on what’s around. Sometimes I swap broccoli for asparagus or green beans, and adding a sprinkle of red pepper flakes gives the honey mustard glaze a nice little kick. You should absolutely make this recipe your own—the combo is forgiving and open to personalization.

Variation: One week, I tossed in sliced bell peppers and red onions with the potatoes—added a subtle sweetness and extra color that everyone loved.

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 Together the Magic Sauce

Start by combining honey, whole grain mustard, olive oil, lemon zest, garlic, thyme, salt, and pepper in a small bowl. Give it a good whisk so everything blends smoothly. Taste your sauce—this little bowl of goodness is going to coat your salmon and veggies, so make sure it’s just right. I always keep a bit of the sauce aside to toss with the potatoes later, too.

Step 2: Coat the Salmon

Place your salmon fillets in a shallow dish and spoon the honey mustard sauce over them. Use a brush or the back of a spoon to cover every side. Letting the salmon sit in the marinade while you prep the rest makes the flavors seep in beautifully.

Step 3: Prep the Baking Sheet & Roast Potatoes

Spray a large rimmed baking sheet with cooking spray to prevent sticking. Toss the potatoes with 3 tablespoons of the reserved honey mustard sauce until well coated. Spread them out cut-side down in a single layer and roast for 15 minutes to get them nice and crispy.

Step 4: Add Broccoli and Salmon

Pull the pan out, push the potatoes to one side, and add the broccoli florets on the opposite side. Drizzle the broccoli with the remaining olive oil and toss with a pinch of salt. Nestle the salmon fillets in the middle, making sure they’re not crowded. Slide the pan back into the oven and roast everything together for another 8-13 minutes—cooking times vary, so keep an eye on the salmon and test for flakiness.

Step 5: Serve and Enjoy

Once everything’s cooked through, serve it all up with those bright lemon wedges on the side. I love squeezing the fresh lemon over the salmon for that extra zing.

Top Tip

After making this recipe several times, I’ve learned that balancing the thickness of your salmon fillets really helps get the cooking time right. Thicker fillets mean a slightly longer bake, but still juicy inside. Plus, keeping those potatoes cut small ensures they crisp up well within the initial 15 minutes before adding the rest to the pan.

Don’t Overcrowd the Pan: Give your salmon, broccoli, and potatoes enough space to roast evenly—crowding leads to steaming, not roasting.
Reserve Sauce for Potatoes: Tossing the potatoes in some of the honey mustard mixture before roasting really amps up their flavor.
Watch the Salmon Closely: Start checking at 8 minutes with a fork; salmon should flake easily but remain moist.
Use Fresh Lemon Zest: It really brightens the dish and adds that fresh, zesty aroma you just can’t get from bottled lemon flavor.

How to Serve Honey Mustard Salmon Sheet Pan Dinner Recipe

honey mustard salmon - Serving Suggestion

Garnishes

I often sprinkle chopped fresh parsley or chives on top—it adds a lovely fresh green contrast and a slight oniony bite that pairs beautifully with the glaze. Lemon wedges are a must; squeezing them just before eating makes the whole meal pop.

Side Dishes

This is a full meal on its own, but if you want to mix things up, serving with a simple mixed green salad or some garlic bread on the side rounds it out nicely. Sometimes I throw together a light quinoa salad if we want a grain-based side.

Creative Ways to Present

For special occasions, I like plating the salmon on a bed of herbed couscous with the roasted veggies arranged artistically on the side. Garnish with edible flowers or microgreens to elevate the look. It turns this humble sheet pan dinner into a restaurant-worthy dish with minimal effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When storing, I keep the salmon, veggies, and potatoes separated if possible to maintain texture. This prevents the salmon from getting mushy and preserves the crispness of the potatoes.

Freezing

Freezing works well for the potatoes and broccoli but salmon can be a bit delicate—if you want to freeze cooked salmon, wrap it tightly to avoid freezer burn. Personally, I prefer freezing the honey mustard sauce separately and making this fresh when I have time.

Reheating

To reheat, I pop the leftovers in a 350°F oven for 10-15 minutes to re-crisp the potatoes and warm everything evenly without drying out the salmon. Avoid microwaving if you can—it tends to toughen the fish quickly.

Frequently Asked Questions:

Can I use frozen salmon fillets for this recipe?

Yes! Just thaw them completely before marinating and baking to ensure even cooking. Frozen salmon tends to release extra moisture, so pat it dry before applying the honey mustard glaze for best results. Cooking time may vary slightly depending on thickness.

What can I substitute for broccoli in this sheet pan dinner?

Great question! You can swap broccoli for asparagus, green beans, Brussels sprouts, or even cauliflower florets. Just adjust roasting times slightly depending on the vegetable’s density to get the perfect tenderness and roast.

How do I know when the salmon is perfectly cooked?

The best sign is that the salmon flakes easily with a fork and looks opaque all the way through. The internal temperature should be around 125–130°F for medium doneness, which keeps the fish moist and tender. Start checking at 8 minutes to avoid overcooking.

Can I make this recipe gluten-free?

Absolutely! All ingredients in this Honey Mustard Salmon Sheet Pan Dinner Recipe are naturally gluten-free. Just double-check that your cooking spray and mustard don’t have any hidden gluten additives to be safe.

Final Thoughts

This Honey Mustard Salmon Sheet Pan Dinner Recipe holds a special place in my routine because it makes mealtime joyful and stress-free. I love sharing it with friends who say it feels like eating out, yet it’s all homemade and simple. Give it a try—I bet it'll become one of your favorites too.