This Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes is an easy, restaurant-quality dinner made entirely on one pan. Tender salmon fillets are glazed with a sweet and tangy honey mustard sauce, while crispy roasted potatoes and Brussels sprouts are tossed in a creamy homemade Caesar dressing. Perfect for busy weeknights or elegant family dinners, this recipe delivers bold flavors with minimal cleanup.
Why You’ll Love This Recipe
- Easy one-pan meal with minimal cleanup
- Juicy honey mustard glazed salmon
- Crispy roasted potatoes and Brussels sprouts
- Creamy homemade Caesar dressing
- Ready in about 40 minutes
- Perfect for weeknight dinners or entertaining
- Healthy, balanced, and satisfying
Ingredients
Salmon & Vegetables
- ½ pound potatoes, cut into ½-inch chunks
- ½ pound Brussels sprouts, halved
- 5 tablespoons extra virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 salmon fillets (5–6 ounces each)
- 3 tablespoons salted butter
Honey Mustard Glaze
- 2 tablespoons honey
- 2 tablespoons grainy Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
Homemade Caesar Dressing
- ½ cup extra virgin olive oil
- ½ cup tahini
- ¼ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ cup grated Parmesan cheese, plus extra for serving
- ¼–½ cup water, as needed
Instructions
- Preheat the oven to 450°F (230°C).
- Arrange the potatoes and Brussels sprouts on a large sheet pan.
- Drizzle with 2 tablespoons olive oil and season generously with salt and black pepper.
- Toss everything together until evenly coated.
- Roast for 15 minutes until the vegetables begin to soften.
- Meanwhile, whisk together the honey, Dijon mustard, garlic, chili powder, cayenne, and the remaining 2 tablespoons olive oil.
- Season the glaze lightly with salt.
- Place the salmon fillets on a plate and spoon the honey mustard mixture evenly over each fillet.
- Remove the vegetables from the oven and carefully place the salmon on the same baking sheet.
- Top each salmon fillet with a small piece of butter.
- Return the sheet pan to the oven and bake for 10 minutes, or until the salmon flakes easily with a fork.
- During the final minute, switch the oven to broil and cook just until the glaze begins to caramelize. Watch carefully to prevent burning.
- While everything cooks, prepare the Caesar dressing by combining the olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, and Parmesan cheese in a blender.
- Blend until smooth, then gradually add water until the dressing reaches your preferred consistency.
- Taste and adjust the seasoning if necessary.
- Toss the roasted vegetables with the Caesar dressing while still warm.
- Sprinkle with extra grated Parmesan cheese.
- Serve the Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes immediately, spooning any remaining pan sauce over the salmon and vegetables.
Tips & Tricks
- Cut the potatoes into even-sized pieces for uniform roasting.
- Pat the salmon dry before adding the glaze to help it caramelize.
- Freshly grated Parmesan creates the smoothest Caesar dressing.
- Add asparagus or broccoli for extra vegetables.
- Line the baking sheet with parchment paper for easier cleanup.
- Avoid overcooking the salmon; it should flake easily while remaining moist.
Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Pescatarian, Nut-Free
Notes
- Yukon Gold or baby potatoes work especially well.
- Greek yogurt can replace part of the tahini for a lighter Caesar dressing.
- Fresh parsley or dill makes an excellent garnish.
- Serve with lemon wedges for extra brightness.
Nutrition (Approximate Per Serving)
- Calories: 685
- Protein: 36g
- Carbohydrates: 28g
- Fat: 47g
- Fiber: 5g
- Sugar: 9g
- Sodium: 620mg
FAQ
Can I make Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes ahead of time?
Yes. Prepare the vegetables and dressing ahead of time, then bake the salmon just before serving for the freshest results.
Can I use frozen salmon?
Yes. Thaw the salmon completely and pat it dry before applying the glaze.
Can I substitute another vegetable?
Absolutely. Broccoli, asparagus, carrots, cauliflower, or green beans roast beautifully alongside the potatoes.
How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I make the Caesar dressing without tahini?
Yes. Greek yogurt or mayonnaise can be substituted for a different but equally creamy dressing.
What should I serve with this meal?
A fresh green salad, warm crusty bread, or roasted asparagus pair perfectly with this sheet pan dinner.
Storage
Refrigerator: Store leftovers in airtight containers for up to 3 days.
Freezer: Freeze cooked salmon for up to 2 months. The roasted vegetables are best enjoyed fresh.
Reheating: Warm the salmon and vegetables in a 325°F (165°C) oven until heated through. Add fresh dressing after reheating.
Similar Recipes
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
Ingredients
Salmon & Vegetables
- ½ pound potatoes cut into ½-inch chunks
- ½ pound Brussels sprouts halved
- 5 tablespoons extra virgin olive oil divided
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 salmon fillets 5–6 ounces each
- 3 tablespoons salted butter
Honey Mustard Glaze
- 2 tablespoons honey
- 2 tablespoons grainy Dijon mustard
- 2 garlic cloves minced
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
Homemade Caesar Dressing
- ½ cup extra virgin olive oil
- ½ cup tahini
- ¼ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ cup grated Parmesan cheese plus extra for serving
- ¼ –½ cup water as needed
Instructions
- Preheat the oven to 450°F (230°C).
- Arrange the potatoes and Brussels sprouts on a large sheet pan.
- Drizzle with 2 tablespoons olive oil and season generously with salt and black pepper.
- Toss everything together until evenly coated.
- Roast for 15 minutes until the vegetables begin to soften.
- Meanwhile, whisk together the honey, Dijon mustard, garlic, chili powder, cayenne, and the remaining 2 tablespoons olive oil.
- Season the glaze lightly with salt.
- Place the salmon fillets on a plate and spoon the honey mustard mixture evenly over each fillet.
- Remove the vegetables from the oven and carefully place the salmon on the same baking sheet.
- Top each salmon fillet with a small piece of butter.
- Return the sheet pan to the oven and bake for 10 minutes, or until the salmon flakes easily with a fork.
- During the final minute, switch the oven to broil and cook just until the glaze begins to caramelize. Watch carefully to prevent burning.
- While everything cooks, prepare the Caesar dressing by combining the olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, and Parmesan cheese in a blender.
- Blend until smooth, then gradually add water until the dressing reaches your preferred consistency.
- Taste and adjust the seasoning if necessary.
- Toss the roasted vegetables with the Caesar dressing while still warm.
- Sprinkle with extra grated Parmesan cheese.
- Serve the Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes immediately, spooning any remaining pan sauce over the salmon and vegetables
Notes
- Yukon Gold or baby potatoes work especially well.
- Greek yogurt can replace part of the tahini for a lighter Caesar dressing.
- Fresh parsley or dill makes an excellent garnish.
- Serve with lemon wedges for extra brightness
Conclusion
This Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes is an effortless one-pan dinner that combines tender glazed salmon, crispy roasted vegetables, and creamy homemade Caesar dressing into one unforgettable meal. Easy enough for busy weeknights and impressive enough for guests, it’s a wholesome recipe you’ll return to again and again.