This Sheet Pan Maple Dijon Glazed Salmon is coated in a sweet and tangy maple mustard glaze and roasted with tender potatoes and asparagus for an easy, healthy dinner all made on one pan!
This Sheet Pan Maple Dijon Salmon is one of my favorite easy weeknight dinners! Tender salmon fillets are brushed with a sweet and tangy maple Dijon glaze and roasted alongside seasoned baby potatoes and asparagus for a complete meal all on one pan.
The maple mustard glaze is made with simple ingredients like Dijon mustard, pure maple syrup, garlic, lemon and fresh thyme, giving the salmon so much flavor without a complicated marinade. Everything comes together easily on one sheet pan, which means less prep, minimal cleanup and a healthy dinner the whole family will love. If you love easy one-pan meals like this one, you’ll also love my sheet pan ginger soy glazed salmon for another quick salmon dinner.
Why You’ll Love This
- Easy one-pan dinner – the salmon, potatoes and asparagus all cook on one sheet pan for minimal prep and easy cleanup.
- Sweet and savory glaze – pure maple syrup, Dijon mustard, garlic and lemon create the perfect balance of sweet, tangy and savory flavors.
- Healthy and filling – salmon is packed with protein while the roasted potatoes and asparagus make this a satisfying complete meal.
- Ready in 45 minutes – this simple sheet pan dinner is easy enough for busy weeknights, but flavorful enough to serve for a special dinner.
- Easy to customize – swap the asparagus for broccoli or green beans and use sweet potatoes or another favorite vegetable in place of the baby potatoes.
Ingredients You’ll Need
- salmon – you’ll need four evenly sized 6-ounce salmon fillets so they cook at roughly the same rate. Fresh or frozen salmon both work well; just make sure frozen salmon is completely thawed and patted dry before cooking.
- asparagus – try to find thin to medium-sized asparagus as the cooking time depends on the size of your asparagus. If you aren’t a fan of asparagus, you could easily swap them with green beans or broccoli, totally your preference!
- potatoes – I used gold baby potatoes, but any type of potato will work in this recipe.
- olive oil – this helps bring out all that delicious roasted flavor and gives the veggies a nice golden color. Olive oil is also important to prevent everything from sticking to the pan and from drying out
- garlic – you can use fresh chopped garlic or minced garlic from the jar.
- whole grain Dijon mustard – gives the maple glaze its signature tangy flavor and a little texture. Regular Dijon mustard will work too if that’s what you have on hand.
- maple syrup – pure maple syrup adds natural sweetness that balances the tangy Dijon mustard. Honey can also be substituted for a slightly different flavor.
- lemon juice + zest – you’ll need just a tablespoon of fresh lemon juice and I always like to add a teaspoon of lemon zest so that lemon flavor really comes through! Feel free to squeeze a little extra lemon juice on everything at the end too.
- seasoning – combination of fresh thyme, paprika, salt and black pepper.
How to Make Sheet Pan Maple Dijon Salmon
- Roast the potatoes. Since potatoes take the longest to cook, you’ll want to throw those in the oven first. Toss the potatoes with olive oil, garlic and fresh thyme and season with salt and pepper. Spread them out in an even layer on a large baking sheet (line it with aluminum foil or parchment paper for easy clean-up!) and roast for about 20 to 25 minutes, until potatoes start to brown.
- Prepare asparagus. While the potatoes are roasting, toss asparagus in a large bowl with a little olive oil, garlic, lemon zest and salt/pepper and let those flavors marinate until ready to bake.
- Make the maple dijon glaze. You can also make the glaze for the salmon filets while the potatoes are roasting. Simply whisk together whole grain Dijon mustard, maple syrup, garlic, lemon juice, fresh thyme and paprika in a small bowl, and set aside the mixture until ready to brush on top of the salmon.
- Bake everything together. Once the potatoes have roasted, push them to one side of the pan, add the asparagus to the other side and place the salmon fillets in the center. Brush the salmon generously with the maple Dijon glaze and season with salt and pepper. Return the sheet pan to the oven and bake for about 12 to 15 minutes, depending on the thickness of your fillets, until the salmon flakes easily with a fork. For extra caramelization, broil everything for the last 1 to 2 minutes.
- Serve. Top the salmon, potatoes and asparagus with fresh chopped parsley and season again, as-needed. And that’s it! These flavors taste incredible together so I hope you enjoy!
Maple Dijon Glaze
The star of this recipe is the sweet and tangy maple Dijon glaze made with whole grain Dijon mustard, pure maple syrup, fresh garlic, lemon juice, thyme and paprika. The maple syrup balances the sharp Dijon mustard while the lemon adds brightness and the garlic and herbs give the sauce plenty of savory flavor.
Simply whisk everything together and brush it generously over the salmon before baking. You can also use this maple mustard glaze on chicken, shrimp or roasted vegetables. If you’re looking for another sweet and savory chicken dinner, my ginger maple chicken is another cozy weeknight favorite.
Tips for the Best Maple Dijon Salmon
- Use evenly sized salmon fillets so they finish cooking around the same time.
- Pat the salmon dry before adding the glaze so it sticks better to the surface.
- Don’t skip roasting the potatoes first. They need a head start because they take longer to cook than the salmon and asparagus.
- Use pure maple syrup rather than pancake syrup for the best flavor.
- Don’t overcook the salmon. Cooking time will vary depending on the thickness of your fillets, so begin checking them around the 12-minute mark.
- Broil for extra caramelization. A quick 1 to 2 minutes under the broiler at the end gives the maple Dijon glaze a delicious caramelized finish.
Frequently Asked Questions
Yes! Frozen salmon works great in this recipe. Thaw the fillets completely in the refrigerator overnight and pat them dry with paper towels before adding the maple Dijon glaze.
Yes! Frozen salmon works great in this recipe. Thaw the fillets completely in the refrigerator overnight and pat them dry with paper towels before adding the maple Dijon glaze.
Absolutely. Whole grain Dijon adds a little texture to the glaze, but regular Dijon mustard will give you the same tangy flavor and works perfectly in this recipe.
Yes, you can swap the maple syrup for an equal amount of honey. The flavor will be slightly different, but you’ll still get that delicious sweet and tangy mustard glaze.
Broccoli, green beans and Brussels sprouts are all great options. Just keep in mind that different vegetables may require slightly different cooking times.
The salmon should flake easily with a fork when it’s cooked through. For the most accurate results, check the thickest part of the fillet with an instant-read thermometer and cook the salmon to your preferred level of doneness. Looking for an even quicker way to cook salmon? Try my easy air fryer salmon for a simple dinner with minimal cleanup.
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More Sheet Pan Recipes You’ll Love
- Sheet Pan Ginger Soy Glazed Salmon
- Sheet Pan Lemon Garlic Shrimp and Asparagus
- Sheet Pan Chicken Fajitas
- Sheet Pan Sesame Chicken and Veggies
- Sheet Pan Honey Balsamic Chicken and Veggies
Hope you all enjoy this Sheet Pan Maple Dijon Glazed Salmon and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Sheet Pan Maple Dijon Glazed Salmon
Ingredients
For the potatoes:
- 1 lb baby potatoes, cut in half
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp fresh thyme
- Salt and pepper, to taste
For the asparagus:
- 1 lb thin to medium asparagus, ends trimmed
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1 tsp lemon zest
- Salt and pepper, to taste
For the salmon:
- 4 (6 oz) salmon fillets, fresh or frozen, thawed
- 3 Tbsp whole grain Dijon mustard
- 3 Tbsp maple syrup, or honey
- 2 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 tsp fresh thyme
- 1/4 tsp paprika
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, toss the potatoes with olive oil, garlic and fresh thyme and season with salt and pepper. Spread them out in an even layer on a large sheet pan sprayed with nonstick spray. Roast in the oven for 20 to 25 minutes, until starting to brown.
- While the potatoes cook in the oven, toss asparagus with olive oil, garlic, lemon zest and salt/pepper; set aside. To make the maple dijon glaze, whisk together whole grain dijon mustard, maple syrup, garlic, lemon juice, fresh thyme and paprika in a small bowl.
- Once the potatoes have cooked, push those to one side of the pan, add the asparagus to the other side of the pan and place your salmon fillets in the center. Brush the tops of the salmon with the maple dijon glaze so that each piece is evenly coated, and season with salt and pepper. Place the sheet pan back in the oven and cook for 15 more minutes, until asparagus is fork tender and salmon is cooked through. You could even pop the broiler on for the last few minutes to crisp everything up!
- To serve, sprinkle with fresh parsley and season with additional salt and pepper, as-needed. Enjoy!
Notes
- To prep ahead: Make the maple Dijon glaze up to 3 days in advance and store it in an airtight container in the refrigerator. You can also trim the asparagus and halve the potatoes ahead of time.
- To store: Store leftover salmon, potatoes and asparagus in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat the salmon in a 325°F oven until warmed through or microwave individual portions in short intervals to avoid overcooking the salmon.
- For meal prep: Divide the salmon, potatoes and asparagus among individual containers for an easy protein-packed lunch or dinner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved the glaze! I used sweet potatoes instead of white potatoes. Next time, I’ll put some of the glaze over the sweet potatoes during the last 15 minutes of cook time.
I’ve had this recipe on repeat! A hit everytime