Sheet Pan Honey Mustard Salmon

Sheet pan dinners exist for a reason, and this honey mustard salmon is one of the best arguments for the format. One pan, minimal cleanup, and a complete protein-plus-vegetable meal in about 35 minutes. The Dijon-honey glaze caramelizes under the broiler into something sticky, tangy, and slightly sweet, coating each fillet in a way that makes salmon appealing even to people who claim they do not like fish.

The trick to making everything finish at the same time is staggering your ingredients. Start the baby potatoes 15 minutes before adding the salmon and green beans. Potatoes are dense and need the head start, while salmon and green beans cook quickly and will dry out if they go too long. Use skin-on fillets: the skin acts as a barrier between the fish and the pan, making it easier to flip or slide off with a spatula. The glaze can be whisked together up to two days ahead and stored in the fridge, which makes this a strong candidate for busy weeknights. Serve with a squeeze of lemon and some crusty bread to mop up the pan juices.

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How to Make Sheet Pan Honey Mustard Salmon

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Give the Potatoes a Head Start

Toss the halved baby potatoes with olive oil, salt, and pepper.

Spread them on the sheet pan and roast for fifteen minutes before adding anything else. This gives them time to start cooking through and developing a golden crust.

After fifteen minutes, push them to one side of the pan to make room for the salmon and green beans.

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Make the Glaze While the Potatoes Roast

Mix Dijon mustard, whole grain mustard, honey, soy sauce, minced garlic, and olive oil.

Whisk until smooth. Taste it. It should be sweet, tangy, and slightly salty. Adjust if needed by adding more honey for sweetness or more mustard for tang.

The glaze can be made up to two days ahead and stored in the fridge, which makes this recipe even faster on a busy night.

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Add the Salmon and Green Beans

Place the salmon fillets skin-side down in the center of the pan.

Brush the glaze generously over the top of each fillet.

Toss the green beans with olive oil, salt, and pepper and add them to the pan around the salmon.

Roast for twelve to fifteen minutes until the salmon flakes easily with a fork and the green beans are tender-crisp.

Garnish with fresh dill and serve with lemon wedges.

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Print

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