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honey mustard salmon with potatoes
Blog Home | Cooking + Recipes
honey mustard salmon with potatoes

Honey Mustard Baked Salmon

August 29th, 2023

The Perfect Sheet Pan Meal for Fall

Honey mustard baked salmon is an easy meal that’s full of comforting fall flavors that are a little sweet and a little savory. It’s an especially good recipe for folks who are new to salmon, since honey mustard gives the meal an easy-to-like flavor profile.

When salmon is paired with potatoes, it becomes a healthy, home-cooked sheet pan dinner that can be on the table in 40 minutes. Consider baking a couple extra salmon fillets, since leftover salmon filets can be enjoyed cold the next day — they make a great protein for a lunch salad. 

What Vegetables to Pair with Salmon and Potatoes: 

Try adding a vegetable to the sheet pan to add variety to the meal: 

  • Carrots can be added to the sheet pan at the same time as the potatoes.

  • After potatoes have baked for 10 minutes, you can add quick cooking vegetables to the pan. Try green beans, zucchini, cherry tomatoes, or snow peas. These need less time than potatoes to cook, so you're staggering cook times.

  • Thin spears of asparagus can be added at the same time as the salmon.
  • Serve the meal with a fresh green salad. It’s easy to make while the potatoes are roasting.

About Jenna Amos, RDN: 

Jenna Amos is a Registered Dietitian Nutritionist and nutrition communications expert.  She has nearly 10 of experience contributing to and leading well-being strategies for brands across the food industry, from start ups to category leaders. Jenna has an “all foods fit” approach to nutrition, with a focus on local and sustainable foods. She is passionate about the future of our food system, nutrition policy and sustainable agriculture.

Jenna received her degree in dietetics from Boston University and completed her Dietetic Internship at VCU Health in Richmond, VA. In her free time, she enjoys urban gardening, developing recipes and hiking her way through the National Parks.

Print Recipe

Honey Mustard Baked Salmon

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

30 minutes

Total time

40 minutes

Yield

4 servings

Ingredients

  • 4 (6 oz.) portions Sockeye Salmon or Coho Salmon
  • About 1 pound fingerling potatoes
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt, plus more for seasoning
  • ¼ teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon grainy mustard
  • 1 pound green beans or asparagus (optional)
  • ½ a lemon, cut into 4 wedges
  • Chopped chives, optional

Instructions

1. Preheat oven to 400F. Line a baking sheet with parchment paper or a reusable silicone mat.

2. In a bowl, toss potatoes with olive oil, salt, garlic powder and a few twists of fresh ground black pepper. Spread evenly on the lined baking sheet and bake for 10 minutes.

3. While potatoes cook, pat salmon dry with a paper towel or tea towel. Arrange on a plate and season to taste.

4. Combine honey and mustards in a small bowl. Spoon evenly on top of salmon filets, about 1 tablespoon of honey mustard per fillet.

5. After 20 minutes, remove potatoes from oven and push to one side of baking sheet. Carefully place salmon filets on open side of baking sheet. Quick cooking vegetables (such as green beans or asparagus) should be added to the sheet pan now, if using. Pour any remaining sauce over the vegetables. Don’t worry if sauce drips down the sides and onto the pan.

6. Bake for 8 to 10 minutes or until the salmon reaches an internal temperature of 120F on an instant-read thermometer at its thickest part. Add another minute or two for thicker fillets or until the salmon has reached desired doneness.

7. Remove from oven and let rest for 5 minutes. Sprinkle with chopped chives and a squeeze of lemon prior to serving.


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

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