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Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes – potatoes and bright brussels sprouts roasted alongside a honey mustard, garlic-glazed salmon filet. Everything cooks together all at once, making this perfect for busy weeknights! Finish this simple, all-in-one sheet pan dinner with a creamy parmesan Caesar style dressing. Everything together is true dinner-time perfection. Delish!
I really can’t think of a better Monday recipe. This is no fuss, totally delicious, bright, and colorful, and made with only wholesome (delicious) ingredients. So it’s a keeper kind of dish!
When it comes to weeknights, or let’s be honest, any night when things are busy. For me, things somehow seems even busier this year. I continuely find myself reaching for my easiest, quickest recipes that take no time to make.
There’s been a lot of crockpot and sheet pan dinners, which no one ever complains about.
This honey-mustard salmon recipe is a reflection of the foods I’m loving most right now. And most importantly, the Caesar-style parmesan dressing I am obsessed with.
Here are details
You might recall last week’s parmesan kale salad. The one with all that yummy dressing? It’s currently been on repeat almost every single night since I first made it. We really love it.
And we love it because we love the dressing. It’s creamy and very similar to a Caesar dressing, but I swap the raw egg/mayo for tahini. I think it’s better.
To make this an all-in-one dinner, start with your favorite potato and some brussels sprouts. Or use another green veggie like broccoli or asparagus!
Toss the vegetables simply with olive oil, salt, and pepper, then throw them in the oven to get a head start on cooking.
Meanwhile, prepare the salmon honey-mustard glaze. In a small bowl, mix some honey with whole grain mustard, garlic, chili powder, cayenne, olive oil, and then some salt and pepper to taste.
Rub the honey mustard over each fillet, then arrange the fish on the same sheet pan with the potatoes/brussels sprouts.
Roast until the salmon is cooked up to your preference, then broil to get it crispy!
During this time, mix all of the ingredients for the dressing in a blender until creamy. And at this point, all the work is DONE. Let the fish finish cooking, then as soon as you pull everything out of the oven, drench the vegetables in the creamy dressing and sprinkle parmesan over the baking sheet. It melts into the sauce and makes everything on the sheet pan that much more delicious.
And it smells incredible too!
The only thing I’d add is a good piece of crusty bread for moping up the yummy sauces on the pan. So good!
The salmon is perfectly buttery and garlicky, and the vegetables are addictingly delicious. If you have leftovers, you can save these in an airtight container in the fridge.
Looking for other seafood dinners? Here are a few to try:
20 Minute Honey Garlic Butter Shrimp
Garlic Butter Creamed Spinach Salmon
20 Minute Caribbean Shrimp Tacos with Roasted Jalapeño Pineapple Salsa
Lastly, if you make this Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
Servings: 4
Calories Per Serving: 789 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1/2 pound potatoes, cut into 1/2 inch chunks
- 1/2 pound brussels sprouts, halved
- 5 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 4 (5-6 ounce) salmon fillets
- 2 tablespoons honey
- 2 tablespoons grainy dijon mustard
- 2 cloves garlic, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne
- 3 tablespoons salted butter
Ceasar Dressing
- 1/2 cup extra virgin olive oil
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup grated parmesan cheese, plus more for serving
Instructions
- 1. Preheat oven to 450° F. On a baking sheet, toss the potatoes and brussels sprouts with 2 tablespoons olive oil. Season with salt and pepper. Roast for 15 minutes, or until tender. 2. Meanwhile, whisk together the honey, mustard, garlic, chili powder, cayenne, and 2 tablespoons olive oil. Season with salt. Place the salmon on a plate and spoon the sauce evenly overtop. 3. Remove the vegetables from the oven. Add the salmon to the baking sheet. Add the butter to each filet. Bake for 10 minutes, or until the salmon reaches your desired doneness. During the last minute, switch the oven to broil and broil until lightly charred. Watch close. 4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt.5. As soon as you pull everything out, drench the vegetables in dressing, then top with extra parmesan. Serve the salmon and any sauce left on the pan over the potatoes. Add more dressing. Enjoy!
This post was originally published on January 23, 2023
I have some family that only eat fish and others that don’t like it. Could this be done with chicken breasts as well?
Hey Janey,
Totally, chicken would also be delicious you will just have to cook longer:)
I hope you love this recipe! Happy Holidays!
Another HBH winner! I don’t know how you get so much flavor from such easy recipes, but thank you
Thanks so much:) Love to hear this recipe was a hit, I appreciate you making it! Have a great week!
I never write reviews, but this recipe is one of the best recipes I have ever made! My family devoured it! The only change I made was I used broccoli and cauliflower instead of brussels sprouts (because I didn’t have any) and I halved the tahini sauce. Soooo goood!! Will definitely be on a rotation in this house. Thank you!
Hey Kim,
Wonderful! So glad to hear you enjoyed this recipe, thanks a bunch for giving it a try!
More of a question, is the butter just for the crispy broil?? I am making this for dinner tonight but don’t have a working broiler
Hi Alyssa! Yes, the butter is mainly for that crispy broil at the end, but it also adds flavor to the sauce as it melts over the salmon. If you don’t have a broiler, you can just bake the salmon through and then spoon the melted butter sauce over top, it will still be delicious! xT
Another great recipe from Tieghan! This was delicious!!! My son said that it was his favorite salmon dish that I have made yet. He has been badgering me daily to make it again! I did have some leftover dressing though. How long do you think you could keep the dressing in the refrigerator? I would like to use it again before it goes bad. Great recipe!!!
Hey there,
Fantastic! So glad to hear you enjoyed this recipe, I appreciate you making it! The dressing is good for 2 weeks in the fridge. x
I love the salmon and the brussel sprouts. I think just for my own personal taste, I’ll leave the potatoes just roasted on their own. The Caesar dressing made a TON and I still had a bunch left over, even with all the veggies covered. Overall, a good easy meal!
Thanks so much, Kit! So glad this recipe was enjoyed, I appreciate you making it! Happy Sunday!🌼🐰
Can I sub something else for the tahini in the caesar dressing?
Hi Mikaela,
Sure, you could another nut butter of choice. Please let me know if you have any other questions! xx
We loved it! I would just double my potatoes and Brussels for left overs – soooo good!!
Hey Jodi,
Amazing! Thank you so much for trying this recipe, I am so glad it turned out well for you! xxT
OH – EHM – GEE!!!
If I could give this 10 stars I would. This flavour combination was AMAZING!! We thoroughly enjoyed it. The tahini sauce was super gritty, and then I added some water and blended and it turned into a beautiful creamy sauce. Such a great dish I want to make this again and again and I want to use this marinade on ALL my meat now! Thanks Tieghan!! <3
Hey Julie,
Wonderful! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xxT
This is one of my HBH faves. Made it tonight for probably our 4th time since finding this recipe. It’s so easy and delicious!
Hey Alessandra,
Happy Friday!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xxT
We really enjoyed the Honey Dijon Salmon recipe. We cooked it on the smoker at 450 deg. I substituted Broccoli for Brussels. Great recipe, looking forward to making it again. Many thanks, Tieghan.
Hi Kym,
Love to hear this! Thanks a lot for making this recipe and your comment! Have a nice day:) xxT
Another keeper. So good!
Hi there,
Amazing! Thanks a bunch for trying this dish and your feedback, so glad to hear it turned out well for you! XxT
It’s amazing! Husband is picky about any type of fish and he loves it! Definitely will be making again! Thank you
Hey Shannon,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx