30-Minute Sheet Pan Honey Mustard Salmon Easy Weeknight Dinner Recipe
This quick and flavorful sheet pan salmon recipe features a tangy honey mustard glaze, making it perfect for easy weeknight dinners with minimal cleanup.
- Prep Time: 13 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Dairy Free
Ingredients
Scale
Ingredients
- 4 salmon fillets (about 6 ounces each / 170g)
- 3 tablespoons honey (60ml)
- 2 tablespoons Dijon mustard (30g)
- 2 tablespoons olive oil (30ml)
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 teaspoon smoked paprika (2g)
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat: Preheat your oven to 400°F (205°C). Line your sheet pan with parchment paper or a silicone mat to prevent sticking and ease cleanup. Pat the salmon fillets dry with paper towels.
- Make glaze: In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, smoked paprika, lemon juice, salt, and pepper until smooth and glossy. Add more olive oil if the glaze is too thick.
- Prepare salmon: Place the salmon fillets skin-side down on the prepared sheet pan, spaced evenly. Use a basting brush or spoon to generously coat each fillet with the honey mustard glaze.
- Roast: Roast the salmon in the oven for 12 to 15 minutes, depending on thickness, until the salmon flakes easily with a fork and has a golden caramelized glaze.
- Rest and serve: Remove from oven and let the salmon rest on the pan for 2 minutes to redistribute juices. Serve with a squeeze of fresh lemon and your choice of sides.
Notes
- Pat salmon dry before glazing to ensure the glaze sticks and caramelizes properly.
- Use fresh minced garlic for best flavor; garlic powder is not recommended.
- Check salmon starting at 12 minutes to avoid overcooking.
- If glaze is too sweet, add more lemon juice or smoked paprika to balance flavors.
- Avoid crowding the pan to allow even roasting and proper glaze formation.
- Recipe scales well for larger groups; use multiple pans if needed.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently in a skillet.