Honey mustard salmon is the perfect blend of rich and tangy flavours and results in tender, delicious salmon perfect for weeknights, plus your veggies all done on one baking sheet.
- Quick, easy, delicious – great for a busy weeknight or when entertaining.
- Rich in flavour – you’ll want it again and again.
- The salmon, sauce and sides are cooked together on one pan.
- Tangy and sweet yet savoury – a perfectly balanced sauce.
While this honey mustard salmon recipe is incredibly easy to cook in the oven, you can cook the salmon on the stove if you prefer, leaving the sauce until the end but you won’t get those delicious sides all in one dish.
Tray bakes make dinner so quick and simple. Try this Italian chicken tray bake or this baked pork chops with potatoes next.
This recipe was first posted here on July 17th, 2022 and has been updated with a new cooking method and tray baked style.
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Ingredients you’ll need
I’ve split the ingredients section into two parts here for the simple fact that the honey mustard salmon is a wonderful standalone recipe if you want to add your own choice of sides. The second section shows the side ingredients that turns this recipe into a simple traybake dinner.
For the salmon
Jump to the recipe card for full ingredients and instructions.
- Salmon: Choose salmon fillets between 1 – 1 ½ inches wide, or roughly 125-150g each (4.4-5.3oz).
- Mustard: We use both Dijon mustard and wholegrain mustard in the sauce. This combination adds both the perfect amount of mustard flavour and tang with a little texture too.
- Garlic: Use fresh garlic if possible, or jarred varieties work well too but steer away from garlic powder as it doesn’t offer the same punch of flavour.
- Honey: Just use your favourite runny honey.
- Chilli: The chilli in this recipe is optional and adds just a little touch of heat. It’s not overpowering at all but feel free to leave it out. You can also swap it for sriracha.
- Butter: A little butter (salted or unsalted) adds silkiness to the sauce.
For the sides
This salmon tray bake combines all the components for your dinner in one easy tray bake meal.
Jump to the recipe card for full ingredients and instructions.
- Potatoes: Go for 3-4 small or medium potatoes cut into wedges
- Asparagus: When I think salmon, I always think asparagus, it just goes so well but you could swap these for other veggies too like green beans or capsicum (bell pepper).
- Frozen peas round out the 3 veggies sides. Such an easy addition. You could use corn or a frozen vegetable mix.
- Greek yoghurt: While optional, this is served with a Greek yogurt dressing that’s simple, light and tastes delicious.
- Dijon mustard, onion powder and salt are all used to season your yogurt dressing.
- Fresh dill takes the dressing to another level and goes beautifully with both salmon and potatoes.
How to make honey mustard salmon (step-by-step)
You can choose whether or not you want to make this as a salmon tray bake like it’s shown here, with the salmon and vegetables all cooked on one pan. The honey mustard salmon portion works equally well on it’s own if you want to add your own side dishes.
If you decide to make this without the sides suggested here (so taking it from a traybake just to 4 baked salmon fillets) it will only take about 20 minutes start to finish which is amazing. The sides here though turn it into a really simple and complete dinner.
Jump to the recipe card for full ingredients and instructions.
1. Bake the potatoes
Once you’ve peeled and chopped your potatoes, toss them with some oil, salt and pepper on a baking sheet and bake for 25 minutes.
2. Marinate the salmon
Mix up the honey mustard sauce in a bowl and coat the salmon pieces well, then leave them flesh-side down in the marinade while you wait for the potatoes.
3. The Greek yogurt dressing
You can also get ahead and make the yoghurt dressing now too. Just combine all the ingredients in a bowl and mix them together.
4. Bake the salmon
Once the potatoes are fork tender, add the salmon fillets to the sheet pan and spoon all of the leftover honey mustard sauce mixture over the top of them.
Add pats of butter to the top of each fillet and scatter the asparagus around the pan. Now, bake this for 6 minutes.
Add the peas and bake for another 6-8 minutes or until the salmon is done to your liking.
And, when you serve it up, make sure not to leave any of that honey-mustard glaze behind – all baked and delicious.
When is salmon cooked?
According to the USDA, the internal temperature of salmon making it safe to eat should reach 63c / 145F. Food safety Australia say fish fillets should “be cooked to around 69°C or when flesh flakes easily”. Most people would find salmon dry and overdone at these stated temperatures though and I find the flesh flakes long before.
Personally, I like it around 55-60C / 130-140F which is about medium doneness. The fish will still flake but be very moist. Many like it medium rare. Grab yourself a meat thermometer and you’ll always know exactly when it’s done.
Yield and storage
This honey mustard salmon tray bake recipe serves 4, using salmon fillets 125g -150g (4.8oz – 5.3oz). Larger portions may take longer to cook.
Leftover salmon and veggies will keep well in the refrigerator in an airtight container for 2-3 days. You can reheat pieces in the microwave for a couple of minutes on a lower setting, or in a pan over low heat until it comes up to temperature.
You can also flake the cold salmon into a salad.
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Ingredients
HONEY MUSTARD SALMON TRAY BAKE
- 420 g small/medium potatoes (~1lb / about 130g each, 4 small/3medium)
- 2 tablespoons vegetable oil
- 4 salmon fillets (125-150g / 4.4-5.3oz each)
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons honey
- 1 teaspoon chilli paste
- 1 clove garlic minced
- 28 g butter in 4 pieces (2 tablespoons, 1oz)
- 12 stalks asparagus
- 1 cup frozen peas
GREEK YOGURT DRESSING
- 1 cup plain low fat Greek yoghurt
- 1 ½ tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh dill finely chopped
- ½ teaspoon onion powder
- ½ tsp fine sea salt
For best results, always weigh ingredients where a weight is provided
Equipment
- Large sheet pan
Instructions
- Preheat the oven to 200C/395F.
- Wash and dry the potatoes. Cut them in half, then slice into 1cm (~1/3 inch) slices.
- Line a large baking sheet with baking paper and add your potatoes. Drizzle over half the oil, and season well with salt and pepper. Toss well, then bake for 25 minutes.
- While they bake, in a wide bowl, combine the both mustards, honey, chilli, garlic and remaining 1 tablespoon of oil. Mix well, then add the salmon and turn them to coat well in the marinade, leaving them flesh side down. Set aside.
- Make the dressing: Combine the yoghurt, lemon juice, Dijon, olive oil, dill, onion powder and salt in a small bowl and whisk well to combine. Set aside.
- Flip the potatoes over, and make some room amongst them, then add the salmon skin side down. Spoon all the remaining marinade over the top of them salmon pieces, then place a piece of butter on top of each one. Arrange the asparagus around the outside.
- Return to the oven for 6 minutes, then scatter the peas around the outside.
- Return to the oven again for a further 6-8 minutes or until the salmon is cooked to your liking.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Don’t want a tray bake? No problem. You can fry your salmon in a frying pan or skillet with a dash of oil for 4 minutes on the flesh side, then flip and cook for 4-6 minutes on the skin side or until cooked through. In the last 2 minutes, add the sauce ingredients, including the butter, and cook, spooning it over the salmon as you go.
- If you want to cook the salmon on it’s own, it goes lovely served with a simple salad and rice. Broccoli and asparagus always go well with salmon. Add some lemon wedges to the side or sprinkle with a little fresh parsley to make them extra special.
- Cooking times will vary depending on the thickness of your salmon.
- Leftovers can be stored in the fridge, in an airtight container, for 2-3 days.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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10 Comments on “Honey Mustard Salmon (Tray Bake)”
Delicious!! Great recipe.
So happy you love it, Jennifer. Truly appreciate you dropping back to leave a review.
Cooked this for the first time when having guests over so I was a bit nervous. It was absolutely delicious and so easy as a lone hostess as I wasn’t constantly leaving my guests to do stuff in the kitchen. They were very impressed.
I’m so happy you all loved it, Ann. Truly appreciate you dropping back to leave a review.
Would highly recommend this recipe. I practised it before preparing it for guests the following week and it was delicious. Thank you.
I’m so happy you love it. Thank you so much for dropping back to leave a review.
Delicious flavour. Excellent recipe as usual Marie. The extra butter on top kept the salmon moist and tasty. I like tray bakes because of the convenience. I’ll also try the salmon pan fried. Loved it.
I’m so happy you love it, Helen. Truly appreciate you dropping back to leave a review.
I made this for dinner last night. I didnt do it as a tray bake but did the potatoes and asparagus in the airfryer and peas in the microwave and salmon in the pan.
Everybody said it was delicious. I liked it but prefer salmon another way..
But to anyone who like honey mustard its a yummy meal.
So happy everyone enjoyed it, Linda. You should definitely try it as a traybake – so easy.