Honey Mustard Salmon Recipe: Easy One Pan Mediterranean Dinner

Name: Honey Mustard Salmon Recipe: Easy One Pan Mediterranean Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 salmon fillets (about 6 oz each), skin-on or skinless; 3 tablespoons honey; 2 tablespoons Dijon mustard; 1 tablespoon extra virgin olive oil; 1 tablespoon fresh lemon juice (or white wine vinegar); 2 garlic cloves, minced; 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped; optional); 1/2 teaspoon smoked paprika; 1/2 teaspoon salt (plus more to taste); 1/4 teaspoon black pepper; 2 cups cherry tomatoes, halved; 1 medium red onion, sliced into wedges; 1 small zucchini, sliced into half moons; 1 red bell pepper, seeded and sliced; 1 tablespoon olive oil (for drizzling on veggies); 1/2 teaspoon salt (for veggies); 1/4 teaspoon black pepper (for veggies)

Posted on September 11, 2025

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Introduction

The first time I made honey mustard salmon, the kitchen smelled so inviting that my family started stealing glances at the oven before dinner was even ready. There’s something about the combination of rich, flaky salmon and that sweet-tangy honey mustard glaze—it’s the kind of aroma that makes you forget you ever considered takeout. Honestly, this one pan honey mustard salmon recipe is what I whip up when I want something quick, healthy, and impressive, but I don’t have the energy for a pile of dishes.

I stumbled upon this Mediterranean-inspired take during a week when my schedule was jam-packed and my fridge was looking a little sad. Salmon is my go-to protein when I want something satisfying but not heavy, and the honey mustard combo is pure gold. The best part? Everything cooks together on a single sheet pan, so cleanup is a breeze (you know that’s a win in my book!). Plus, with roasted veggies and a punchy glaze, it feels like you spent hours in the kitchen—even though you barely did.

This honey mustard salmon recipe is now part of my regular dinner rotation. I’ve tested it every which way: with different veggies, a touch of lemon, even swapping Dijon for whole grain mustard (each version was delicious). As someone who believes dinner should nourish both body and soul, I can tell you—this dish delivers every time. Whether you’re feeding picky kids, impressing a date, or just treating yourself after a long day, this easy one pan Mediterranean dinner has your back.

Why You’ll Love This Recipe

If you’re searching for a weeknight dinner that feels like a treat but requires almost zero effort, this honey mustard salmon recipe will be your new best friend. Here’s why you’ll come back to it, again and again:

Quick & Easy: From start to finish, you’ll have dinner on the table in about 30 minutes. Perfect for busy nights when time is tight but you don’t want to sacrifice flavor.
Simple Ingredients: No outlandish shopping lists—just salmon, pantry staples, and veggies you probably have in your crisper drawer.
Perfect for Any Occasion: Whether it’s a cozy dinner for two, a family meal, or even a meal prep solution for the week, this dish fits the bill.
Crowd-Pleaser: The honey mustard glaze wins over even the pickiest eaters (trust me, I’ve tested it on my kids and salmon skeptics alike!).
Unbelievably Delicious: The caramelized, slightly sticky glaze on tender salmon is comfort food at its best—bright, bold, and balanced.

What really sets this honey mustard salmon apart from the rest, though, is its Mediterranean twist. I blend a touch of garlic, lemon, and herbs into the glaze, infusing every bite with layers of flavor that sing of sunny coasts and fresh market produce. Plus, the one pan method means all those delicious juices mingle with the veggies, creating a built-in side dish that soaks up every drop of flavor.

This recipe isn’t just easy—it’s smart. You get protein, veggies, and a sauce that doubles as a salad dressing all in one go. It’s the kind of meal that makes you feel like you’re treating yourself, even when you’re keeping things healthy. And let’s face it, who doesn’t want fewer dishes at the end of the night?

What Ingredients You Will Need

This honey mustard salmon recipe is built on simple, wholesome ingredients that pack a punch—no fancy stuff, just real food that tastes amazing. Here’s what you’ll need for a Mediterranean-inspired dinner that comes together in one pan:

For the Salmon & Glaze:
- 4 salmon fillets (about 6 oz/170g each), skin-on or skinless (fresh or thawed from frozen both work—just pat dry well)
- 3 tablespoons honey (adds that gorgeous caramelized sweetness)
- 2 tablespoons Dijon mustard (for tang and depth—sometimes I use whole grain for extra texture)
- 1 tablespoon extra virgin olive oil (Mediterranean staple for richness)
- 1 tablespoon fresh lemon juice (or white wine vinegar for a tangier punch)
- 2 garlic cloves, minced (don’t skip—this makes the glaze pop!)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped—optional, but highly recommended for that Mediterranean vibe)
- 1/2 teaspoon smoked paprika (adds color and a subtle smokiness)
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
For the Veggies:
- 2 cups cherry tomatoes, halved (juicy and colorful—grape tomatoes also work)
- 1 medium red onion, sliced into wedges (I love how it roasts up sweet and tender)
- 1 small zucchini, sliced into half moons (or swap for yellow squash—super flexible!)
- 1 red bell pepper, seeded and sliced (for sweetness and crunch)
- 1 tablespoon olive oil (for drizzling—helps the veggies caramelize)
- 1/2 teaspoon salt and 1/4 teaspoon black pepper (season to taste)

Ingredient Tips & Substitutions:

Salmon: I prefer wild-caught for flavor, but farmed works too. If using frozen, thaw completely and pat dry.
Mustard: Dijon is classic, but whole grain or spicy brown are great swaps.
Honey: Maple syrup can replace honey for a different sweetness (especially if you’re out of honey!).
Veggies: Use whatever’s in season—broccoli, asparagus, or green beans all work. In winter, root vegetables like carrots or parsnips are lovely.
Fresh vs. Dried Herbs: Fresh herbs add brightness, but dried work just fine if that’s what you have.
Gluten-Free: This recipe is naturally gluten-free as written.

This is seriously a “use what you’ve got” dinner—don’t stress if you’re missing a veggie or want to toss in extras. The honey mustard salmon is the star, and everything else is flexible!

Equipment Needed

One of the things I love most about this honey mustard salmon recipe is how little equipment you need. Here’s what you’ll want on hand:

Large Sheet Pan or Baking Tray: Big enough to fit salmon fillets and veggies in a single layer. If you only have a smaller sheet, use two and rotate halfway through cooking.
Parchment Paper or Aluminum Foil (optional): For easier cleanup and to prevent sticking. I personally prefer parchment for a crispier finish on the veggies.
Mixing Bowl: To whisk up the honey mustard glaze. A small bowl works fine if you’re mixing by hand.
Whisk or Fork: For blending the sauce—honestly, a fork is totally fine if that’s what you’ve got.
Sharp Knife & Cutting Board: For prepping veggies and slicing lemon.
Measuring Spoons: To get the sauce just right. I always recommend measuring honey and mustard for perfect balance.
Spatula or Tongs: For arranging and serving. Tongs make it easy to gently lift the salmon without breaking the fillets.

Don’t stress if you don’t have fancy tools—use what’s in your kitchen! If your sheet pan is warped (I’ve had a few that rattle in the oven), just rotate it halfway through to make sure everything cooks evenly. For budget-friendly options, I love my lightweight aluminum sheet pans—they heat up fast and clean up easily. And if you’re using foil, spray it lightly with oil to keep the salmon from sticking.

Preparation Method

Preheat the Oven: Set your oven to 400°F (200°C). This temp gives you that perfect combo of juicy salmon and caramelized veggies. Line your sheet pan with parchment paper or foil if you like easy cleanup.
Prep the Veggies (5 minutes): Slice the cherry tomatoes in half, cut the red onion into wedges, and slice the zucchini and bell pepper. Toss them on the sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them out in a single layer, leaving room for the salmon fillets in the center. If your veggies are crowded, they’ll steam instead of roast, so use a second pan if needed.
Make the Honey Mustard Glaze (2 minutes): In a small mixing bowl, whisk together 3 tablespoons honey, 2 tablespoons Dijon mustard, 1 tablespoon olive oil, 1 tablespoon lemon juice, minced garlic, oregano, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust—if you like it tangier, add a bit more mustard; for a sweeter bite, a drizzle more honey.
Arrange the Salmon (2 minutes): Pat the salmon fillets dry with paper towels (this helps the glaze stick and the fish to crisp up a little). Nestle the fillets among the veggies, skin-side down if using skin-on.
Glaze the Salmon (1 minute): Spoon or brush about two-thirds of the honey mustard glaze generously over the salmon. Reserve the rest for later. Don’t worry if some drips onto the veggies—it just makes them tastier.
Roast (15-20 minutes): Place the sheet pan in the oven and bake for 15-20 minutes, depending on the thickness of your salmon. Salmon is done when it flakes easily with a fork and the glaze looks caramelized and sticky. If your fillets are on the thinner side (about 1 inch/2.5cm), start checking at 12-15 minutes. If you like a more golden top, broil for the last 2 minutes, but watch closely—it can burn fast!
Finish & Serve (2 minutes): Remove from the oven and immediately brush the salmon with the reserved glaze. Squeeze fresh lemon over the whole pan for brightness. Sprinkle with extra herbs if you’ve got them.

Troubleshooting Tips:

Salmon Overcooked? Check early—salmon continues to cook a bit after coming out of the oven. Tent with foil if you’re waiting to serve.
Veggies Not Browning? Spread them out more or broil for 1-2 minutes at the end.
Glaze Too Runny? Let the pan rest a few minutes; juices will thicken as they cool.

My favorite time-saving tip: Prep the glaze and veggies the night before, so all you have to do is assemble and bake. And don’t forget—salmon cooks fast, so keep an eye on it! The smell will tell you when it’s ready (seriously, you’ll know).

Cooking Tips & Techniques

After making this honey mustard salmon countless times, I’ve picked up a few tricks that make all the difference—little things you learn after a kitchen fail or two!

Pat the Salmon Dry: Moisture is the enemy of caramelization. Blotting the fillets with paper towels helps that sticky glaze cling and creates beautiful color as it roasts.
Don’t Crowd the Pan: I used to pile everything on one tray, but packed veggies end up steaming. Spread them in a single layer for perfect roasted edges and maximum flavor absorption.
Glaze in Two Stages: Brush most of the glaze on before baking, then add a final swipe after roasting for a glossy, flavorful finish. This trick gives you sticky, saucy salmon every time.
Check for Doneness Early: Salmon goes from perfect to dry in a flash. It’s done when it flakes easily but is still slightly translucent in the thickest part—aim for an internal temp of 125°F (52°C) for medium.
Broil for a Caramelized Top: If you like crispy edges, set your oven to broil for the last 1-2 minutes. Keep a close eye, though—sugary glazes can burn quickly.
Multitasking Like a Pro: While the salmon’s roasting, whip up a quick couscous or leafy salad. That way, dinner’s ready all at once, and you look like you planned it that way (even if you didn’t!).

Honestly, sometimes I’ve forgotten to preheat the oven or left the salmon in a minute too long—still tasty, but best results come with those little extra steps. If you’re new to sheet pan meals, don’t stress. The more you make this recipe, the more natural it feels, and the more you’ll want to experiment with flavors and textures. Every time, you’ll get a little better—and dinner will be just as delicious.

Variations & Adaptations

One of the best things about this honey mustard salmon recipe is how easy it is to tweak for different tastes, dietary needs, or whatever you’ve got in the fridge.

Low-Carb/Keto: Swap honey for sugar-free maple syrup or a keto-friendly sweetener. Use low-carb veggies like broccoli, cauliflower, or asparagus. The glaze is naturally low in carbs if you use a substitute sweetener.
Dairy-Free & Gluten-Free: The recipe is dairy-free as written. For gluten-free, just double-check your mustard and any side dishes.
Extra Mediterranean: Add olives, capers, or a sprinkle of feta cheese after roasting. Sometimes I toss in a handful of chopped artichoke hearts for that briny punch.
Spicy Honey Mustard Salmon: Add 1/2 teaspoon of chili flakes or a dash of hot sauce to the glaze for a little kick.
Different Proteins: Try the same glaze on chicken thighs, shrimp, or even tofu. Just adjust the cooking time as needed—chicken takes longer, shrimp much less.
Seasonal Veggies: In spring, swap in asparagus and snap peas. In fall, go for Brussels sprouts and sweet potatoes (just cut them small so they cook in time).

One personal favorite? I once made this with whole grain mustard instead of Dijon and added a spoonful of Greek yogurt to the glaze—extra creamy and a little tangy, absolutely delicious! Don’t be afraid to play around; the honey mustard salmon is forgiving and works with whatever you have. Just remember to taste as you go and trust your instincts.

Serving & Storage Suggestions

This honey mustard salmon is best served hot, straight from the oven. The glaze is glossy, the salmon is flaky, and the veggies are roasted to perfection—seriously, it looks as good as it tastes!

Serving Suggestions: Plate the salmon fillets over the roasted veggies and spoon any extra glaze or pan juices over the top. Add a sprinkle of fresh parsley or dill for a pop of color. I love serving it with a side of lemony couscous, quinoa, or a simple green salad. For a Mediterranean feast, pair with warm pita bread and tzatziki.
Beverage Pairings: A crisp white wine (like Sauvignon Blanc) or sparkling water with lemon is perfect here. For non-alcoholic, a homemade iced tea or sparkling citrus water is refreshing.
Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it’s fantastic for meal prep! To freeze, wrap cooled salmon fillets tightly and store for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a 300°F (150°C) oven covered with foil, or microwave on low in short bursts. Be careful not to overheat—salmon dries out quickly. If the glaze seems dry, add a splash of lemon juice or olive oil before reheating.

One tip: Leftover honey mustard salmon is amazing flaked cold over salads or tucked into wraps for lunch. The flavors mellow out, and you get a whole new meal with hardly any work!

Nutritional Information & Benefits

This honey mustard salmon recipe is not just delicious—it also fits beautifully into a balanced, Mediterranean-inspired diet.

Estimated Nutrition (per serving): 380 calories, 25g protein, 18g fat, 20g carbs, 2g fiber.
Key Health Benefits: Salmon is packed with omega-3 fatty acids for heart and brain health. The veggies bring fiber, vitamins, and antioxidants. Olive oil adds healthy monounsaturated fat.
Dietary Notes: Naturally gluten-free and dairy-free. Easily adapted for low-carb, paleo, or Whole30 with minor tweaks.
Allergens: Contains fish and sometimes mustard (check for allergies). For honey allergies, swap for maple syrup.

Personally, I love knowing this dinner is as nourishing as it is satisfying. It’s one of those recipes that feels like comfort food but still leaves you feeling light and energized—win-win!

Conclusion

If you’re on the hunt for a dinner that’s tasty, healthy, and genuinely easy, this honey mustard salmon recipe is your answer. The one pan method keeps things simple, but the flavors are anything but basic—sweet, tangy, herby, and just a little bit Mediterranean.

Don’t be afraid to put your own spin on it—try different veggies, play with the glaze, or even swap in another protein. That’s the beauty of recipes like this; they’re meant to be adapted and made your own. I keep coming back to this dish because it’s reliable, crowd-pleasing, and always feels a little bit special (even on a Tuesday night).

Give it a try, and let me know how it turns out! Drop your questions, favorite tweaks, or proud dinner photos in the comments—I love seeing what you create. Here’s to more delicious, stress-free meals around your table!

Frequently Asked Questions

How do I know when the honey mustard salmon is cooked through?

Salmon is done when it flakes easily with a fork and looks opaque in the center. The internal temperature should hit 125°F (52°C) for medium—check early to avoid overcooking!

Can I use frozen salmon fillets for this recipe?

Absolutely! Just thaw the salmon completely in the fridge and pat it dry before glazing. This helps the sauce stick and keeps the texture spot on.

What other vegetables work well in this one pan salmon dinner?

You can use broccoli, asparagus, green beans, carrots, or even sweet potatoes (cut small so they cook in time). Whatever’s in season or in your fridge will probably work!

Is this honey mustard salmon recipe good for meal prep?

Yes, it’s great for meal prep! Store leftovers in the fridge for up to 3 days. The flavors get even better overnight, and it’s tasty cold or reheated gently.

I don’t have Dijon mustard—what can I substitute?

You can use whole grain mustard, spicy brown mustard, or even yellow mustard in a pinch. The flavor will change a bit, but it’ll still be delicious.