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This delicious crispy honey mustard salmon with broccoli is full of flavor, bakes up easily on a sheet pan, and it’s ready to go in just 35 minutes!
New easy sheet pan dinner! ♡
This crispy honey mustard salmon received rave reviews all around the dinner table this month and couldn’t be easier to make. Tender salmon filets are brushed with a smoky honey mustard sauce and topped with a crunchy, buttery panko-parsley crust. Everything then roasts together with broccoli florets until golden, crispy, and absolutely delicious. So much flavor for so little effort!
We served our salmon and broccoli over fluffy rice with an extra squeeze of lemon, which was just perfect. But you could also easily serve this meal over quinoa, noodles, or with a hunk of crusty bread. Trust me, this recipe is a keeper!
Sheet Pan Salmon Ingredients
Here are a few brief notes about the ingredients you will need to make this sheet pan salmon and broccoli recipe:
Salmon filets: Salmon filets are the star of this dish, with a flaky texture and rich buttery flavor that pairs perfectly with the zesty honey mustard sauce. When buying salmon, always look for filets that have a vibrant color, firm texture, even thickness and filets that smell fresh (like the ocean!).
Honey mustard sauce: We’ll whisk up a simple 5-ingredient honey mustard sauce to spread on the salmon, made with Dijon mustard, honey, garlic powder, smoked paprika and lemon zest.
Panko mixture: On top of the sauce, we’ll layer a breadcrumb mixture made with crunchy Panko breadcrumbs, melted butter, minced fresh parsley, fine sea salt and black pepper.
Broccoli: In order for the broccoli to cook evenly, it’s essential that you trim the florets into small, evenly-sized pieces. We’ll toss them in a bit of olive oil and season with salt and pepper so that the edges will get nice and caramelized while roasting.
Rice and lemon wedges: We love serving this recipe over rice, but it would also be delicious paired with quinoa, farro, orzo, or any noodles that you love best. And of course, don’t forget some fresh lemon wedges to brighten up all of these delicious flavors.
Recipe Tips
Step-by-step instructions are included in the recipe below, but here are a few extra tips to help make this recipe a success:
Line the sheet pan with parchment. This will help to prevent the salmon from sticking and make cleanup a breeze! I love these pre-cut parchment sheets, which you can purchase for any size of baking pans.
Bring salmon to room temperature. When you first begin prepping this recipe, go ahead and set the salmon out on the counter so that it can warm up to room temperature while you get everything ready. This will help to ensure that it cooks as evenly as possible.
Cut the broccoli into small, evenly-sized pieces. As mentioned above, be sure that your broccoli florets are cut into small, bite-sized pieces for this recipe so that they will cook in the same amount of time as the salmon.
Use a thermometer to measure the salmon. I highly recommend using a cooking thermometer to be sure that the salmon is perfectly cooked. It should register about 135°F, which will then rise to around 145°F as it rests.
Finish with a squeeze of lemon. Finally, I highly recommend a few squeezes of fresh lemon juice just before serving to brighten up all of these flavors. (And I love to squeeze some extra on the rice!)
Recipe Variations
Here are a few variations that you’re welcome to try with this recipe:
Use different veggies. Swap in a different vegetable in place of the broccoli, such as asparagus, Brussels sprouts, green beans or zucchini. Cooking times for different veggies may vary.
Use a different fish. If salmon isn’t your thing, try swapping in filets of cod, halibut or Arctic char. Again, cooking time may vary depending on the type/size of your filets, so use a cooking thermometer to measure for doneness.
Add Parmesan. Finish the fish with a sprinkling of freshly-grated Parmesan for extra cheesy, umami flavor.
More Salmon Recipes To Try!
Looking for more easy salmon recipes to try? Here are a few of our all-time favorites:
Prep the oven and baking sheet.Heat oven to 425°F and line a large (half sheet) baking pan with parchment paper.
Make the honey mustard sauce.Whisk together the Dijon, honey, garlic powder, smoked paprika and lemon zest until combined.
Make the Panko topping.In a separate bowl, stir together the Panko, melted butter, parsley, salt and pepper until combined.
Assemble the salmon.Lay the salmon filets in the center of the baking sheet, about ½-inch apart, and use a paper towel to pat the salmon dry. Brush the filets evenly with the honey mustard sauce, then sprinkle the panko topping on evenly on top of the filets and gently press it down to adhere.
Prep the broccoli.In a separate bowl, toss the broccoli with the olive oil until evenly coated. Arrange the broccoli on the sheet pan in an even layer around the salmon, then season it generously with salt and pepper.
Bake.Bake for 16-18 minutes or until the salmon is cooked through and the panko topping is lightly golden. (Salmon should register about 135°F, which will then rise to around 145°F as it rests.)
Serve.Serve the salmon and broccoli immediately over rice, topped with a generous squeeze of fresh lemon juice, and enjoy!
This was really nice, good flavors and crunch on the salmon and healthy to boot! Just have to watch the cook time depending on your salmon as it and broccoli don’t always complete cooking at the same time. Very tasty!
Great recipe! Very good flavor. I used a digital probe thermometer to monitor the internal temperature of the salmon since I only had once piece and wasn’t sure how thick the time recommendation was for. It was a 7.5 ounce piece and it took about 12 minutes. Next time I will add the broccoli a little later, it was quite chared, but still good.
I never cared for salmon. But I thought I would give this recipe a try. I am glad I did! I like salmon now and will make it again! It might be a good way to prepare other fish too.
The dish turned out really delicious, with great flavors and a satisfying crunch on the salmon. It’s also healthy, which is a bonus! Just keep an eye on the cooking time, as the salmon and broccoli might not finish cooking at the same time.
Hey, I’m Ali!
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Could I cook the salmon in an air fryer?
This was really nice, good flavors and crunch on the salmon and healthy to boot! Just have to watch the cook time depending on your salmon as it and broccoli don’t always complete cooking at the same time. Very tasty!
So good and so easy! My family loved it with no left overs. Tons of flavor and the yummy crunch of the panko.
Great recipe! Very good flavor. I used a digital probe thermometer to monitor the internal temperature of the salmon since I only had once piece and wasn’t sure how thick the time recommendation was for. It was a 7.5 ounce piece and it took about 12 minutes. Next time I will add the broccoli a little later, it was quite chared, but still good.
I never cared for salmon. But I thought I would give this recipe a try. I am glad I did! I like salmon now and will make it again! It might be a good way to prepare other fish too.
Delicious, will definitely be making this again. Easily converted to gluten free too which is great! Thank you
Thank you! That was yummy!!
Another winner!! I didn’t have honey but replaced it with more lemon, delicious! Loved how the salmon and broccoli were ready at once.
The dish turned out really delicious, with great flavors and a satisfying crunch on the salmon. It’s also healthy, which is a bonus! Just keep an eye on the cooking time, as the salmon and broccoli might not finish cooking at the same time.