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Sheet Pan Salmon is what I turn to on rushed evenings when I want a complete meal with minimal cleanup. The salmon stays tender while the honey mustard glaze caramelizes on top, and the potatoes come out crispy and golden. The broccoli gets those charred edges that taste amazing with lemon. You’ll love how simple it is to pull together.
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It’s my go-to for weeknight dinners when I need something quick, filling, and packed with protein, and works perfectly for meal prep since everything reheats well. It’s also great for casual dinner parties because it looks impressive but comes together easily. The salmon stays fresh in the fridge for up to 3 days or can be frozen for about 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sheet Pan Salmon with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through roasting everything together so the potatoes get crispy and the salmon stays tender.
Make the Honey Mustard Glaze
Whisk together the Dijon mustard, honey, lemon juice, garlic powder, and thyme in a small bowl until smooth. I like using this stainless steel balloon whisk to break up any clumps and fully incorporate the honey.
The glaze should be thick enough to coat the salmon but still pourable.
Marinate the Salmon
Sprinkle the salmon fillets with salt and black pepper, then place them in a medium bowl. A glass mixing bowl works great here because the acid in the lemon juice won’t react with it.
Pour the honey mustard glaze over the salmon, turning each fillet to coat evenly. Let the salmon marinate for 20 minutes at room temperature so the flavors soak in.
Roast the Potatoes First
Preheat your oven to 375°F. I always use an oven thermometer to help ensure your oven is actually at the right temperature.
Toss the quartered baby potatoes with 1 tablespoon of olive oil, salt, and pepper in a bowl. Spread them in a single layer on a rimmed baking sheet and roast for 20 minutes.
Starting the potatoes first gives them a head start, so they’ll be crispy and golden instead of soggy when everything finishes cooking together.
Add the Salmon and Vegetables
Remove the sheet pan from the oven and push the potatoes to one side. Place the marinated salmon fillets in the center of the pan, then arrange the broccoli florets and asparagus around them.
Top everything with the lemon slices and drizzle the remaining tablespoon of olive oil over the vegetables.
Finish Roasting Everything Together
Return the sheet pan to the oven and roast for 15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. I use my instant-read thermometer to check the thickest part of the salmon.
The broccoli should be tender with charred edges, and the asparagus should be bright green and slightly crispy at the tips.
Serve and Finish
Serve immediately with an extra squeeze of fresh lemon juice over everything for brightness. The lemon slices that roasted on top will be soft and caramelized, so you can eat them or use them as a garnish.
If you’re taking this to a potluck or dinner party, this insulated casserole carrier keeps the dish warm during transit. Just cover the large sheet pan tightly with foil before placing it in the carrier, and bring extra lemon wedges on the side for squeezing over individual servings.
Sheet Pan Salmon
Ingredients
For the Honey Mustard Glaze:
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or maple syrup
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 tablespoon fresh thyme or 1 tsp dried
For the Salmon and Veggies:
- 1 pound salmon cut into four 4-ounce fillets
- 2 cups baby potatoes quartered
- 2 tablespoons olive oil divided
- Salt and black pepper to taste
- 2 cups broccoli florets
- 12 asparagus spears trimmed
- 2-3 medium lemons thinly sliced
Instructions
- In a small bowl, whisk together mustard, honey (or maple syrup), lemon juice, garlic powder, and thyme.2 tablespoons Dijon mustard, 2 tablespoons honey or maple syrup, 1 tablespoon lemon juice, ½ teaspoon garlic powder, 1 tablespoon fresh thyme
- Season salmon fillets with salt and pepper. Place in a medium bowl and coat evenly with the honey mustard glaze. Let it marinate for 20 minutes.1 pound salmon, Salt and black pepper
- Preheat oven to 375°F (190°C). Toss quartered baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a large sheet pan (16×12 inches) and roast for 20 minutes.2 cups baby potatoes, 2 tablespoons olive oil
- Remove the pan from the oven and push the potatoes to one side. Add the marinated salmon fillets to the center of the pan. Arrange broccoli florets and asparagus around the salmon. Top with lemon slices and drizzle the veggies with the remaining tablespoon of olive oil. Season with more salt and pepper.2 cups broccoli florets, 12 asparagus spears, 2-3 medium lemons
- Return the sheet pan to the oven and roast for an additional 15 minutes, or until salmon is cooked through and flakes easily with a fork (internal temp of 145°F).
- Serve immediately with an extra squeeze of lemon juice for a bright, healthy dinner that’s easy to clean up!
Video
Notes
- Start the potatoes first: Roast them for 20 minutes before adding the salmon and tender vegetables, so they get crispy rather than steaming in the rest of the dish.
- Check salmon doneness with a thermometer: The salmon is perfectly cooked at 145°F in the thickest part, and it should flake easily with a fork but still be slightly translucent in the center.
- Use room-temperature salmon: Take the salmon out of the fridge 20 minutes before cooking to cook more evenly and prevent the outside from overcooking while the center catches up.
- Don’t skip the lemon slices: Roasting them directly on top adds a caramelized, slightly sweet citrus flavor you can’t get from just squeezing fresh lemon juice at the end.
- Make it your own with easy swaps: This sheet pan recipe is one of my favorite ways to use whatever vegetables I have like carrots, cauliflower, green beans, or cherry tomatoes, and you can finish with melted butter, fresh herbs like parsley or oregano, or turn the honey mustard glaze into a drizzling sauce for an easy prep one-pan meal that becomes a weeknight staple.
- Flash-freeze meal prep: Freeze cooked salmon portions on a parchment-lined baking sheet for 1 hour, then transfer them to containers so they don’t stick together, and you can grab individual servings easily.
Nutrition
How to Store Leftovers
Let the salmon and vegetables cool completely before transferring them to separate airtight containers. I use glass airtight containers because they’re microwave-safe and won’t absorb odors.
The salmon stays fresh in the fridge for up to 3 days, and the vegetables last about 4 days. Store them separately so the veggies don’t get soggy from the salmon’s moisture.
For longer storage, freeze the salmon for up to 2 months in a freezer-safe container or bag. Vegetables don’t freeze well because they lose their texture, so I usually just make what I’ll eat within a few days.
Reheat the salmon in a 350°F oven for about 10 minutes, or microwave individual portions for 1-2 minutes until warmed through.
What to Serve With Sheet Pan Salmon
This is already a complete meal with protein, vegetables, and potatoes, but I sometimes add a simple mixed greens salad with lemon vinaigrette to lighten it up. Crusty French bread or garlic bread is perfect for soaking up the honey mustard glaze that pools on the pan.
You could also serve it with quinoa, couscous, or white rice if you want to stretch it further for meal prep or feeding a bigger crowd. For drinks, I usually go with iced water with lemon slices, iced tea, or lemonade to keep things simple and refreshing alongside the rich glaze.
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