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.

How to Make Sheet Pan Honey Mustard Salmon

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.

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.

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.

Sheet Pan Honey Mustard Salmon

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5 from 4 reviews

• Author: Becky Winkler
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Salmon with a honey mustard glaze is one of those weeknight dinners that looks impressive but takes about ten minutes of actual work. The glaze caramelizes under high heat while green beans and potatoes roast alongside. You get a complete dinner from one pan, and the sweet-tangy sauce on the fish is the kind of thing kids and adults both go for.

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Ingredients

Units USM Scale 1x2x3x

• 4 salmon fillets (6 ounces each), skin-on
• 1 lb baby potatoes, halved
• 12 ounces green beans, trimmed
• 3 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh dill, chopped
• Lemon wedges for serving

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Instructions

1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil.
2. Toss the halved potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 15 minutes to give them a head start.
3. While the potatoes roast, whisk together the Dijon mustard, whole grain mustard, honey, soy sauce, garlic, and 1 tablespoon olive oil.
4. Remove the baking sheet from the oven. Push the potatoes to one side. Toss the green beans with the remaining olive oil, salt, and pepper and add them to the pan. Place the salmon fillets skin-side down in the center.
5. Brush the honey mustard glaze generously over the top of each salmon fillet.
6. Return to the oven and roast 12 to 15 minutes until the salmon is cooked through and flakes easily with a fork, and the green beans are tender-crisp.
7. Garnish with fresh dill and serve with lemon wedges.

Notes

• Starting the potatoes first ensures everything finishes at the same time — they need more time than the fish and green beans.
• Skin-on salmon is easier to handle on a sheet pan and the skin peels right off after roasting if you do not want to eat it.
• The glaze can be mixed up to 2 days ahead and stored in the fridge, making this even faster on a busy night.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 14
• Sodium: 620
• Fat: 18
• Carbohydrates: 32
• Fiber: 4
• Protein: 38
• Cholesterol: 75