Honey Mustard Salmon
This is the sheet pan dinner I make when I want the whole meal done at once. Salmon fillets get a honey mustard and herb crust, the golden-green top you see in the photo, and they roast next to carrots and Brussels sprouts on the same tray. A cool herb sauce goes in a bowl on the side for dipping and drizzling.
The glaze is the point. Honey, mustard, garlic, and herbs bake into a sticky, savory crust on the salmon, the way it looks in the photo, with a lemon slice on each fillet that softens and sweetens in the oven. The vegetables catch the same drippings. Nothing on this tray is boring.
It feeds four, one fillet each with a full tray of vegetables. Serve it as soon as the salmon flakes. The vegetables wait better than the fish does.
Why You'll Love This
Looks like the photo: glazed salmon, lemon slices, roasted vegetables, herb sauce.
Anti-inflammatory and Mediterranean.
One tray, one bowl of sauce, dinner done.
Anti-Inflammatory & Mediterranean Recipes
Honey Mustard Salmon
- Prep10 min
- Cook15 min
- Total25 min
- Servings4 servings
- Calories480 kcal
Ingredients
Instructions
- Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
- Toss the carrots, Brussels sprouts, and parsnips with 1 Tbsp olive oil, 1/4 tsp salt, and the pepper. Spread in a single layer on the pan. Roast 10 minutes.
- Stir the Dijon, honey, garlic, 1 Tbsp olive oil, parsley, and lemon juice in a small bowl.
- Pat the salmon dry. Rub with a little olive oil and the remaining salt. Place on the pan with the vegetables. Spread the glaze thickly over each fillet. Lay a lemon slice on top.
- Roast 10 to 12 minutes more, until the salmon flakes easily and the vegetables are tender with browned edges.
- Stir the herb sauce ingredients together. Serve the salmon and vegetables with the sauce on the side.
Notes & Tips
- Single layer. Crowded vegetables steam. Give them space to brown.
- Glaze thick. A thin smear disappears in the oven. Spoon it on like frosting.
- Lemon slices on top, not under. Under the fish they steam. On top they caramelize.
- Cut the vegetables small. They need to finish in the same time as the salmon.
- Nutrition: Per serving (1 fillet, vegetables, and 2 Tbsp sauce). Estimate.
- Nutrition: Net carbohydrates: 24g
- Fridge: 2 days in a sealed container. Reheat at 350°F (175°C) for 10 minutes. The microwave dries salmon out.
- Best the night it is made. The glaze stays glossy and the vegetables keep their edges on day one.
- Nutrition is an estimate from salmon, vegetables, honey, yogurt, and olive oil. Heavier glazing and extra oil move it up.
- The Secret to Salmon That Does Not Dry Out
- Pull it early. The salmon in the photo is juicy because it came out of the oven the moment it flaked, not a minute later. Fish keeps cooking on the hot tray. If it looks done in the oven, it is overdone on the plate. Check at 10 minutes, and trust the fork test over the timer.
Variations & serving ideas
- No salmon: trout or cod fillets. Thinner fillets need 2 minutes less.
- No honey: maple syrup, same amount.
- No Dijon: whole-grain mustard for more texture.
- No Brussels sprouts: broccoli florets, same time and temp.
- Dairy-free sauce: use a thick coconut or almond yogurt.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 480 kcal |
| Total fat | 24 g |
| Sodium | 560 mg |
| Total carbohydrate | 30 g |
| Fibre | 6 g |
| Protein | 38 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Can I use frozen salmon?
Yes. Thaw it fully first and pat it very dry. The glaze slides off a wet fillet. Bake the same way.
The vegetables are not done when the salmon is. What went wrong?
They were cut too big or crowded too tight. Cut them smaller and give them the 10-minute head start. Hard vegetables go in first, always.
Can I make the herb sauce ahead?
Yes, up to 3 days in the fridge. It actually gets better as the garlic and herbs settle in. Stir before serving.
More questions about this recipe
How long does it take to make Honey Mustard Salmon?
About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
What ingredients do I need for Honey Mustard Salmon?
The key ingredients include salmon fillets, baby carrots, garlic, lemon, dijon mustard and parsley. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: 2 days in a sealed container.
What oven temperature does this recipe use?
Heat the oven to 425°F (220°C).
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