Honey Mustard Salmon Recipe
This Honey Mustard Salmon is a versatile, healthy, easy recipe for any night of the week that your whole family will love! The buttery tender, juicy salmon is bathed in a bright, garlicky, zesty honey mustard sauce then baked alongside creamy potatoes and crisp-tender broccoli for the ultimate meal-in-one. This Honey Mustard Salmon can also be made without the sheet pan veggies and served with any of your favorite sides like creamy mashed potatoes and garden salad or in salmon bowls, wraps or salads.
Ingredients
- 5 salmon fillets or 1 large fillet cut into 2-inch pieces ((I recommend skin on))
- 1/4 cup honey
- 1/4 cup stone ground mustard
- 4 cloves garlic, (minced)
- 1 tablespoon apple cider vinegar ((may sub balsamic))
- 2 teaspoons lemon zest
- 3/4 teaspoon salt
- 1/2 tsp EACH smoked paprika, dried oregano, pepper
- 1/4 tsp EACH onion powder, dried thyme
- 1 teaspoon hot sauce ((I use Frank’s Buffalo Sauce))
- 1 pound baby Yukon gold potatoes ((cut in half if much larger than an inch))
- 3 cups broccoli florets
- 2 tablespoon reserved marinade ((in directions))
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- fresh parsley for garnish ((optional))
Directions
- 1
Preheat oven to 400 degrees F. Line a large sheet pan with sides (15×21-inches) with foil and spray with cooking spray for easy cleanup.
- 2
Add the potatoes, 1 tablespoon reserved marinade, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper to the prepared sheet pan. Toss to evenly coat, then spread into an even layer.
- 3
Remove the baking sheet from the oven and push the potatoes to the side of the pan. Add the broccoli and toss with 1 tablespoon reserved marinade and 1/2 tablespoon olive oil, then spread to the sides of the pan to make room for the salmon. Line the salmon (flesh side up) down the center of the pan.