This Sheet Pan Breaded Honey Mustard Salmon is a delicious and easy weeknight dish. While this sheet pan meal requires minimal prep and clean up, it’s also full of flavor and balanced nutrition for an easy family meal.
This post is sponsored by Pier 33 Gourmet.
Happy Friday! We’re extra excited because we’re leaving today for our short little babymoon – we’re spending a few days in Savannah and Charleston. I am looking forward to some R&R. Though I’m a planner by nature, I actually forbid myself from doing any planning because I just want to put my feet up and really relax. So, not much on the agenda aside from some good food. And I picked up a bunch of books at the library so I plan on catching up on a lot of reading (for fun!).
I’m also excited to share today’s recipe with you for my favorite honey mustard salmon. Who doesn’t like honey mustard anything? Maybe it’s something you’ll even make TONIGHT or this weekend. I find that by the time Friday comes around, I am wiped out from the week. We usually get take out, or gravitate towards something easy in the kitchen. So, if that sounds like you too, here you go.
I can’t stress to you how amazing sheet pan (or one pan/pot) meals are. I think you can all agree. Last time, we focused on shrimp and all their glory, but salmon is my personal favorite (if we’re talking seafood faves).
This time, it’s Ocean Raised Atlantic Salmon. Salmon has been such a great choice for me during pregnancy. Obviously, it’s full of protein and omega 3’s (helpful for the baby’s brain health), but it’s also full of Vitamin D, B-12 and Vitamin A. While fresh wild salmon is only available during the summer, ocean raised farmed Atlantic salmon is available year round. This has proven exceptionally helpful for me since most of my pregnancy has been in the fall and winter months.
Ever since stumbling upon Pier 33 in the grocery store over the summer, I’ve been very loyal to this brand of salmon because it’s so delicious.
I probably cook salmon every week or so. This is actually a salmon recipe we make quite often. It’s kind of a blend of many different recipes I’ve seen online, but I’ve perfected it to my own after having it time and time again. I really like the crunch of the breadcrumbs and the taste the extra parmesan cheese adds (which you sprinkle on at the end).
Why Sheetpan Meals Are Amazing:
- Easy prep and clean up
- Less dishes to clean
- Comes together quickly
- Saves time and good way to use up leftover veggies
To minimize the prep dishes here, you could even mix the marinade in a ziplock bag. Same with the breadcrumbs, so you aren’t dirtying as many dishes. The staples for this recipe include honey, dijon mustard and breadcrumbs, things you probably already have in your pantry. That’s one reason this is such a prime go-to for us – it doesn’t utilize crazy ingredients that I never have.
You can also obviously switch the broccoli for any other veggies you may have on hand. I just happen to always have frozen broccoli on hand, as one of my favorite go-to’s. You could also another starch or carbohydrate. Sweet potatoes would be another alternative, but cutting them in even slices is important to make sure they cook evenly. As mentioned in the recipe notes, you may want to bake the potatoes a little beforehand to ensure they are fully cooked.
If you’re not a potato person, you could put this over rice or another grain, or throw it over pasta!
This Sheet Pan Breaded Honey Mustard Salmon is a delicious and easy weeknight dish. While this sheet pan meal requires minimal prep and clean up, it's also full of flavor and balanced nutrition for an easy family meal.
- 2 Pier 33 salmon filets
- 3 tbsp honey
- 3 tbsp dijon mustard
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and pepper, to taste
- ¼ tsp paprika
- ½ cup breadcrumbs or panko bread crumbs
- 3 small red potatoes, chopped
- 2 cups broccoli
- 2 tbsp grated parmesan cheese
- 1-2 tbsp chopped parsley, for topping
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.
To make the marinade, combine honey, Dijon mustard, olive oil, lemon juice and spices in a small bowl. If you have the time, you can let the salmon marinade for a few hours.
Place breadcrumbs in a separate bowl. Dip filets into marinade bowl and then dip into breadcrumbs, before placing on the sheetpan.
Align broccoli and chopped potatoes on sheetpan, marinating them with some olive oil, salt and pepper. You can pour any extra salmon marinade over broccoli, if you choose. Lastly, sprinkle grated parmesan over salmon filets.
Bake for 12-15 minutes, or until salmon is cooked through.
Once cooked through, broil for an additional 2-3 minutes on high for extra crisp (optional). You can drizzle any extra marinade over the salmon.
Top with chopped parsley before serving. Enjoy immediately!
You may want to cook the potatoes for 10-15 minutes beforehand, or leave them in a little longer, to ensure they are fully cooked.
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Any recommendations for Charleston/Savannah?
What’s your favorite way to cook salmon?