Why you’ll love this roasted salmon recipe
When I’m looking for an impressive yet effortless dinner, a trusty sheet pan recipe always delivers!
And this sheet pan roasted honey mustard salmon is no exception!
- Flavor and Texture – Buttery tender salmon filets are brushed with a sweet and savory honey mustard glaze, and your favorite fresh vegetables are included to lighten up and round out the meal.
- Quick – Made in just 30 minutes from start to finish, with minimal hands-on time.
- Easy – All you need is a baking sheet, 4 ingredients to make the salmon, and whatever quick-cooking veggies you have on hand!
This is one the best sheet pan salmon recipes, and it’s just as easy to make as my baked 2-ingredient salmon. If that sounds too good to be true, give it a try, and see it for yourself!
Key Ingredient Notes
- Salmon – You’ll need a 2-3 pound salmon filet, skin-on or skinless, either way is okay. I usually use wild-caught, skin-on sockeye, or pink salmon. The skin acts as insulation, preventing the fish from overcooking. However, I don’t recommend eating it because it comes out soggy and unappetizing.
- Stone ground mustard provides bold, zesty, and savory flavors.
- Honey sweetens and mellows the bold flavors in the stone ground mustard.
- Coarse kosher salt adds depth to the honey mustard glaze.
- Optional vegetables – You can add any kind of quick-cooking vegetables to the sheet
How to make this sheet pan roasted salmon
Before you get started, preheat your oven to 375°F, and line a baking sheet with aluminum foil or parchment paper.
- Place your salmon filet skin-side down on the prepared baking sheet.
- Cover the top of the entire salmon with a layer of mustard and honey. Then, evenly sprinkle it with salt.
- Optional step: Toss your sliced quick-cooking vegetables with olive oil and salt. You can even sprinkle your favorite all-purpose seasoning on them! Then, spread the vegetables evenly around the salmon.
- Bake the honey mustard salmon and veggies for 20-25 minutes, or until the thickest portion of the salmon reaches an internal temperature of 140°F.
- Remove the salmon from the oven, cover it with foil, and let it rest for about 5 minutes before serving. Enjoy!
How to know when salmon is done
The only fool-proof way to know when salmon is done is to use an instant-read thermometer (thermapen is the best). According to the FDA, fish should be cooked to an internal temperature of at least 145°F. There’s nothing worse than overcooked fish, though. So, I like to remove my salmon from the oven at 140°F and let it finish cooking while it rests.
If you don’t have an instant-read thermometer, look for these visual cues:
- The salmon is opaque, meaning it’s no longer translucent.
- The flesh flakes easily with a fork.
What to serve with honey mustard salmon
The best part about this honey mustard salmon recipe (besides the irresistible flavor!) is its versatility. Serve it with everything from potatoes and rice to couscous and quinoa. You really can’t go wrong!
Here are some of my favorite side dishes:
Time-Saving Tips
With just 5 minutes of prep time required, this honey mustard salmon recipe is my go-to dinner for ultra-busy weeknights. But if you don’t even have 5 minutes to spare, you can utilize these time-saving hacks:
- Purchase a jar of honey mustard instead of mixing up your own.
- Use vegetables that don’t need any chopping, like baby carrots and snap peas.
- Ask the fish counter to remove the salmon skin for you.
Make-Ahead Tips:
To get a jumpstart on dinner earlier in the day, prepare the honey mustard salmon in advance, and slice your vegetables.
- Smear the mustard and honey over the salmon, sprinkle with salt, cover tightly with plastic wrap, and store in the refrigerator until you’re ready to cook. You can prepare the salmon up to 2 hours in advance.
- Slice your vegetables up to 3 days in advance. Store sliced vegetables in an airtight container or ziplock bag and refrigerate until ready to use.
Storing Tips
Store leftover honey mustard salmon and vegetables in an airtight container in the refrigerator for 3-4 days. Reheat leftover salmon gently because overcooked salmon becomes dry and chalky.
- Stovetop reheating method #1: Place the cold leftover salmon in a skillet drizzled with olive oil over medium heat. Cover with a tightfitting lid and gently reheat until warmed through, about 5 minutes. If needed, add 2 tablespoons of water to give the salmon a little steam.
- Stovetop reheating method #2: Place the leftover cold salmon in a steamer basket, and steam for about 5 minutes, or until heated through.
- Microwave reheating method: Place the leftover salmon on a microwave-safe plate, cover it with a damp paper towel, and microwave at 70% power for 2 minutes.
What to make with leftover salmon
If you don’t feel like eating honey mustard salmon for days in a row, repurpose leftovers into new and creative meals! Options include:
- Leftover Salmon Fried Rice
- Southern Salmon Patties
- Roasted Red Pepper Salmon Cakes
- Toss leftover salmon into pasta. Take a look at this guide to pasta for inspiration!
Salmon FAQs
Mustard pairs exceptionally well with salmon. The tangy and slightly spicy flavor of mustard cuts through the rich, buttery taste of salmon, resulting in a well-balanced combination of flavors. That’s why this honey mustard salmon recipe is such a hit!
There are a few secrets to perfectly cooked, flavorful salmon! First, choose a high-quality salmon variety, even better if it’s wild-caught! Then, infuse the salmon with flavor using a sauce, fresh herbs, or dry rub. Lastly, don’t overcook your salmon! Remove it from the oven once it reaches an internal temperature of 140°F, and allow it to rest on the pan until it reaches the fully cooked temperature of 145°F.
When it comes to marinating fish, there are no hard and fast rules. In general, the point of marinating is to infuse food with flavor and soften tough or lean cuts of meat, like boneless chicken breast and flank steak. Salmon and all other flaky fish are naturally tender, allowing sauces and marinades to soak into their flesh quickly. Marinating fish can be counterproductive because if fish is left to soak for too long, the flesh becomes mushy and unappetizing. This can happen in as quickly as 30 minutes!
Honey Mustard Roasted Salmon
Equipment
- Sheet pan
Ingredients
- 1 side of salmon filet Note 1
- 3 tablespoons stone ground mustard
- 2 tablespoons honey
- 2 teaspoons coarse kosher salt
Optional Vegetables:
- 2 zucchini, or yellow summer squash Note 2
- 2 cups snap peas
- 1 tablespoon olive oil
- 1 teaspoon coarse kosher salt
- 1 teaspoon seasoning mix of your choice
Instructions
- Preheat the oven to 375°F. Line a baking sheet with a sheet of foil, or parchment paper.
- Place salmon filet, skin-side down, on prepared baking sheet.1 side of salmon filet
- Smear mustard and honey all over the fish. Then evenly sprinkle salt on top.3 tablespoons stone ground mustard, 2 tablespoons honey, 2 teaspoons coarse kosher salt
- If desired, add sliced vegetables around the salmon tossed with olive oil, salt and seasoning.2 zucchini, or yellow summer squash, 2 cups snap peas, 1 tablespoon olive oil, 1 teaspoon coarse kosher salt, 1 teaspoon seasoning mix of your choice
- Bake the salmon for 20-25 minutes, or until the internal temperature at the thickest part of salmon reads 140°F.
- Remove from oven, cover with foil and rest for about 5 minutes before slicing and serving.
Notes
Nutrition
This recipe was originally published on December 17th, 2020.
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