Our oven baked honey mustard salmon features roasted carrots, potatoes, and salmon served with a tangy glaze. It is a delicious dinner the whole family will enjoy!
Why You’ll Love This Recipe
- This easy recipe features juicy salmon with a flavorful honey mustard sauce.
- This easy salmon recipe is one of our favorite sheet pan dinners. It comes together quickly for busy weeknights and will be on your dinner table in no time.
- The salmon cooks on the same pan as the potatoes and carrots, making for easy clean up as well.
- We use simple ingredients you likely have at home to make a homemade honey mustard sauce.
- This salmon dish is a complete meal featuring protein and fatty acids, carbs, and fiber. Incorporating those components into a meal is the best way to make sure it is satisfying and nourishing!
Ingredient Notes
- Salmon - use the type of salmon you prefer. We prefer Atlantic salmon because it is typically more mild and less fishy. If you're a fan of sockeye salmon, that will definitely work as well. We typically use skinless salmon. If you use salmon with the skin on, just brush the marinade on the non skin side. We find salmon to be a good price at Costco!
- Carrots - we like to use large carrots for this recipe, but you can use baby carrots as well.
- Baby potatoes - red or yellow will work!
- Olive oil - feel free to use another cooking oil such as avocado oil.
- Garlic powder, smoked paprika, dried parsley, salt, pepper - you will use these spices to flavor both the potatoes/carrots and the salmon.
- Dijon mustard - dijon mustard is the perfect mustard to use for the honey mustard glaze. There are several types of dijon mustard. You can use a whole grain mustard (a grainy mustard with the mustard seeds still intact) or a smooth mustard where the seeds have been ground.
- Honey
- Fresh lemon juice
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large baking sheet
- Parchment paper*
- Large bowl
- Cutting board and knives
- Measuring cups and spoons
- Small bowl
- Spatula
- Instant read thermometer* (optional)
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Quarter the potatoes and cut the carrots into chunks (see pictures). Add the potatoes and carrots to a large bowl. Next, add the oil, garlic powder, smoked paprika, parsley, salt, and pepper.
Step 2: Mix well and evenly spread out the potatoes and carrots onto the baking sheet. Place the baking sheet in the oven for 20 minutes.
Step 3: While the potatoes and carrots are cooking, mix the salmon marinade ingredients in a small bowl. Add the oil, dijon mustard, honey, lemon juice, garlic powder, paprika, parsley, salt, and pepper and mix well.
Step 4: Once the potatoes and carrots have been in the oven for 20 minutes, remove the pan from the oven. Use a spatula to move around the potatoes and carrots to make room for the salmon. Place each salmon filet on the baking sheet, nestled between the potatoes and carrots.
Step 5: Use a spoon to drizzle about half of the salmon marinade over the top of the salmon fillets (do not let the spoon touch the raw salmon, as we will be adding the rest of the marinade towards the end of the cooking time and don't want to contaminate the spoon or the marinade).
Step 6: Place the baking sheet back in the oven for 12-15 minutes, until the salmon is almost to your preferred doneness (the baking time may vary based on the thickness of your salmon). Remove the baking sheet from the oven and turn the oven to broil. Spread the remaining sauce on the salmon and allow the salmon to broil for 1-2 minutes, or until it’s golden brown and the internal temperature reads 145 degrees F on a meat thermometer in the thickest part of the salmon. Keep a close eye on the salmon during this time and be careful not to overcook or burn the salmon.
Tips & Variations
- A meat thermometer is optional, but really makes a difference in how the salmon turns out! Checking the temperature ensures that the salmon is cooked safely without becoming dry.
- Feel free to serve this flaky salmon with lemon wedges or fresh parsley.
- While we love the combination of potatoes and carrots, you can also customize the vegetables to your preference. Feel free to use something like brussels sprouts or green beans!
FAQ
We recommend storing leftovers in an airtight container in the refrigerator and eating within 3-4 days. The next time you want to eat it, simply warm it up in the microwave or oven.
This recipe is gluten free and dairy free.
If you like this recipe, check out our other salmon recipes
If you make this honey-mustard salmon recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Oven Baked Honey Mustard Salmon
Ingredients
For the potatoes and carrots
- 3 large carrots, peeled and cut into chunks
- 1 pound baby potatoes, quartered
- 2 teaspoons olive or avocado oil
- ¾ teaspoon garlic powder
- ¾ teaspoon smoked paprika
- 1 teaspoon dried parsley
- ¾ teaspoon Kosher salt
- ¼ teaspoon black pepper
For the salmon
- 1 ½ pounds salmon filet
- 2 teaspoons olive or avocado oil
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried parsley
- ¼ - ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Quarter the potatoes and cut the carrots into chunks (see pictures). Add the potatoes and carrots to a large bowl. Next, add the oil, garlic powder, smoked paprika, parsley, salt, and pepper. Mix well and evenly spread out the potatoes and carrots onto the baking sheet. Place the baking sheet in the oven for 20 minutes.
- While the potatoes and carrots are cooking, mix the salmon marinade ingredients in a small bowl. Add the oil, dijon mustard, honey, lemon juice, garlic powder, paprika, parsley, salt, and pepper and mix well.
- Once the potatoes and carrots have been in the oven for 20 minutes, remove the pan from the oven. Use a spatula to move around the potatoes and carrots to make room for the salmon. Place each salmon filet on the baking sheet, nestled between the potatoes and carrots. Use a spoon to drizzle about half of the salmon marinade over the top of the salmon fillets (do not let the spoon touch the raw salmon, as we will be adding the rest of the marinade towards the end of the cooking time and don't want to contaminate the spoon or the marinade).
- Place the baking sheet back in the oven for 12-15 minutes, until the salmon is almost to your preferred doneness (the baking time may vary based on the thickness of your salmon). Remove the baking sheet from the oven and turn the oven to broil. Spread the remaining sauce on the salmon and allow the salmon to broil for 1-2 minutes, or until it’s golden brown and the internal temperature reads 145 degrees F on a meat thermometer in the thickest part of the salmon. Keep a close eye on the salmon during this time and be careful not to overcook or burn the salmon.
Notes
- This recipe is gluten free and dairy free.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Honey Mustard Salmon."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
*Affiliate links
Leave a Reply