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+ servings

Honey Mustard Roasted Salmon

Buttery soft and juicy salmon with an amazing sweet and savory glaze. The best one sheet pan dinner ever!


  • 1 side of salmon filet, Note 1
  • 3 tablespoons stone ground mustard
  • 2 tablespoons honey
  • 2 teaspoons coarse kosher salt

Optional Vegetables:

  • 2 zucchini, or yellow summer squash, Note 2
  • 2 cups snap peas
  • 1 tablespoon olive oil
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon seasoning mix of your choice


  • Sheet pan


  • Preheat the oven to 375°F. Line a baking sheet with a sheet of foil, or parchment paper.
  • Place salmon filet, skin-side down, on prepared baking sheet.
  • Smear mustard and honey all over the fish. Then evenly sprinkle salt on top.
  • If desired, add sliced vegetables around the salmon tossed with olive oil, salt and seasoning.
  • Bake the salmon for 20-25 minutes, or until the internal temperature at the thickest part of salmon reads 140°F.
  • Remove from oven, cover with foil and rest for about 5 minutes before slicing and serving.


Note 1: 1 side of salmon is about 2-3 pounds. You can choose either skin on, or skinless filet. Skin acts as an insulation, preventing the fish from overcooking. However, it comes out soggy and unappetizing.
Note 2: You can add any kind of quick cooking vegetables here. Here I used yellow summer squash and snap peas. Other options: asparagus, zucchini, baby carrots.
*Nutritional Information doesn't include vegetables.
Reheating Instructions: Read the article below for 3 ways to reheat leftover salmon.

Nutrition Information

Calories: 295kcal, Carbohydrates: 6g, Protein: 38g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 104mg, Sodium: 944mg, Potassium: 936mg, Fiber: 1g, Sugar: 6g, Vitamin A: 76IU, Calcium: 27mg, Iron: 2mg
All images and text ©. Disclaimer: Nutritional information is estimate only. Read full disclosure here.
Continue Reading for additional tips and serving suggestions.