Sheet Pan Salmon + Honey Mustard, Roasted Potatoes
Learn how to make sheet pan salmon in the oven with this four-ingredient honey mustard salmon with roasted potatoes. Cook sheet pan salmon in the oven and dinner’s ready in 30!
If you are anything like me, you really appreciate those slam dunk, set it n’ forget it sheet pan meals that come together with a handful of simple ingredients and minimal effort. Dump it on a pan, toss it in the oven, call it a day.
Well lazy girls and lazy boys, have I got a treat for you: my four-ingredient honey mustard salmon with crispy potatoes. All you need is 30 minutes in the oven, 10 minutes of hands-on prep and you’ve got yourself the most delightful.
The salmon is a little bit sweet and garlicky, a teeny bit tangy, and cooked to buttery, moist perfection thanks to tinfoil packets. The potatoes have a nice crispy, crunchy exterior, but are soft on the inside.
This meal was made for weeknights, busy parents, college students and long days at work. Who am I kidding… This is for everyone. It’s so tasty and easy that your friends and family wouldn’t believe how quick the preparation was.
It would also be super easy to throw a vegetable on there, if you don’t feel like fussing with an extra side dish to get more nutrients in. Maybe green beans, asparagus, carrots, zucchini, broccoli… Whatever your little heart desires, friends.
Make The Best Sheet Pan Salmon
The secret to the speed of this easy sheet pan dinner is using the broiler setting on my oven. If I’m baking my dinner in the oven, you’ll catch me using the broiler method nine times out of 10.
It’s so much faster when you’re in a rush (yeah, OK, I’m always in a rush) and it gives you a nice crispy exterior — especially on potatoes.
If you’re still a little new to broiling, just try to keep an eye on your food to ensure it isn’t incinerated. Some ovens get hotter than others. Conversely, many ovens (i.e. every oven I’ve ever used in one of my rental apartment kitchens) do not get as hot as they should be. This is another reason I like using the broiler method. Weirdly, it’s more reliable than setting the temperature in my oven, which I’ve learned runs about 30 or more degrees (YES, THIRTY!!!!!) cold.
To avoid drying out the fish but still ensure it cooks quickly, I like to wrap the fillets in a tinfoil packet with the honey mustard sauce inside. This is my favorite way to cook salmon — or any fish, really — at home. You’ll never eat gross, dry fish again.
The fish retains so much moisture and flakes beautifully when you poke your fork into it to take a bite. I would say it’s fall-off-the-bone tender, but fish don’t really have bones like that. So just use your imagination. It’s wonderful, I promise.
Before we move onto the ingredients, one quick note on the serving size. This is portioned to make two true servings of salmon and potatoes, but you can easily add more potatoes or bake additional veggies to make the meal more filling. If you add more salmon onto the pan, you might need to add another few minutes onto the cooking time — especially if you’re baking one large fillet. Just be sure to cut into your salmon or use a meat thermometer to ensure it’s cooked all the way through before serving.
Ingredients
For the salmon:
- Salmon
- Honey
- Mustard (I prefer brown mustard)
- Garlic
- Lemon
- Salt and pepper
For the potatoes:
- Red potatoes
- Seasoning of your choice (I love Indian garam masala seasoning on roasted potatoes)
- Olive oil
Sheet Pan Salmon Instructions
Preheat oven.
Cover a sheet pan in tinfoil and place quartered red potatoes on the pan. Drizzle enough olive oil to coat the potatoes, add seasoning to taste, then mix together with your hands. Bake potatoes.
While potatoes begin to bake, combine honey, mustard and lemon into a small bowl and stir together. Mince garlic.
Using a large sheet of tinfoil, place salmon in the center and fold the edges of the tinfoil upwards to ensure honey mustard sauce won’t leak out the bottom. Pour the sauce over the salmon, then sprinkle garlic, salt and pepper on top.
Fold over the edges of the tinfoil and create packets. This doesn’t have to be a perfect science ? just make sure the sauce can’t leak onto the pan and the tinfoil is folded over enough so that you don’t allow too much steam to escape.
Halfway through cooking the potatoes, add salmon tinfoil packets into the center of the sheet pan and continue baking.
Remove from the oven and check center of salmon to ensure fish is completely cooked. Garnish with herbs, if desired, and serve!
There you have it. An easy, crowd-pleasing sheet pan dinner that just might make it into your new weekly rotation, dare I say?!
Salmon Sheet Pan Dinner + Honey-Mustard Sauce, Roasted Potatoes
Equipment
- sheet pan
- Tinfoil
Ingredients
For the salmon:
- approx. 7 oz. salmon
- 2 tbs. mustard
- 2 tbsp. honey
- 1 lemon juice of
- 2 cloves garlic minced
- salt and pepper
For the potatoes:
- 4 large red potatoes quartered
- olive oil
- seasoning of your choice
Instructions
- Set oven to broil.
- Cover a sheet pan in tinfoil and place quartered red potatoes on the pan. Drizzle enough olive oil to coat the potatoes, add seasoning to taste, then mix together with your hands. Bake potatoes when the oven is hot for 15 minutes.
- Combine honey, mustard and lemon into a small bowl and stir together.
- Using a large sheet of tinfoil, place salmon in the center and fold the edges of the tinfoil upwards to ensure honey mustard sauce won’t leak out the bottom. Pour the sauce over the salmon, then sprinkle garlic, salt and pepper on top. Fold over the edges and create tinfoil packets.
- After potatoes have baked 15 minutes, add salmon tinfoil packets into the center of the sheet pan and continue baking.
- Remove from the oven after 15 minutes and check center of salmon to ensure fish is completely cooked. Garnish with herbs, if desired, and serve!
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Honolulu girl obsessed with farmers markets, eating, seasonal ingredients, eating, writing and eating. Read more about me here and get new recipes from me every week @feedthesoulblog.
I am a real salmon lover and this recipe was new to me and I can’t wait to try it thanks so much. I think I’ll park cook the potatoes ahead of time because I think they have a better chance of being done around the same time as the salmon if I do it that way just a little suggestion from me..
Of course, Penny! So glad to hear you’re excited to try it! I think the potatoes should be cooked to your liking since they go in the oven before the salmon is added to the pan, but if you try it another way, please let me know! Would love to hear what you end up doing/how it works out.
Perfect for summer! I can’t wait to try it.