Sheet Pan Mustard Salmon Dinner is a deliciously quick and easy meal that’s perfect for a weeknight meal but flavorful enough for company.
You know I love sheet pan dinners. And this Sheet Pan Mustard Salmon Dinner might be the best one yet!
Why I Love This Recipe
- Quick & Easy: You throw stuff on a sheet pan and bake it. It comes together quickly, and the oven does all the work for you. Plus, you avoid the dreaded tower of dirty pans and dishes.
- Flavourful: This Sheet Pan Mustard Salmon Dinner hits all the flavor notes of sweet, tangy, and deeply savory.
- Different: Turn your basic salmon fillets into a flavorful dinner that will far exceed your and your family’s expectations.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Potatoes: Potatoes serve as a hearty and filling base for this dish. You can use any variety, such as russet, red potatoes, or Yukon gold.
- Olive Oil: Olive oil adds richness and helps the ingredients crisp up nicely in the oven.
- Salt and Black Pepper: These pantry staples are essential for perfectly seasoning potatoes and vegetables.
- Salmon Fillets: Salmon is the star of this dish, high in omega-3 fatty acids and protein. Opt for fresh, wild-caught salmon for the best flavor and texture.
- Old-Style Mustard: The mustard adds a tangy flavor to the salmon and helps create a beautiful glaze as it caramelizes in the oven. My favorite mustard for this dish is Maille® Old-Style Mustard, which has a grainy texture and helps create a crunchy and delicious crust.
- Cherry Tomatoes: Bursting with sweetness, cherry tomatoes add a pop of color and freshness to the dish.
- Broccolini: This tender and flavorful vegetable pairs perfectly with the salmon and potatoes. If you can’t find broccolini, substitute broccoli florets or asparagus.
What is Old-Style Mustard?
Old-style mustard, also known as stone-ground or country-style mustard, is made from coarsely ground mustard seeds mixed with vinegar, water, salt, and sometimes spices. It has a bold, tangy flavor and a slightly grainy texture due to the whole or partially crushed mustard seeds. It’s commonly used as a condiment or ingredient in sandwiches, dressings, marinades, and sauces.
Whole-Grain Mustard vs. Old-Style Mustard
As the name suggests, whole grain mustard retains the whole mustard seeds, giving it a coarse texture, and tends to have a more pronounced, robust flavor than old-style mustard. On the other hand, old-style mustard typically has a smoother consistency, as the mustard seeds are partially crushed or ground and may have a milder taste since the seeds are partially broken down.
Process Overview: How To Make Mustard-Coated Salmon
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Roast The Potatoes
Place the potatoes on the baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with kosher salt and black pepper. Stir to coat with a wooden spoon or silicone spatula, arranging the potatoes cut-side down. Bake for 15 minutes.
Step 2 – Coat The Salmon
Pat dry salmon fillets with a paper towel. Brush salmon with Old Style Mustard. Set aside.
Step 3 – Season Veggies
Toss the broccolini and cherry tomatoes in a clean mixing bowl with the remaining 1 tablespoon of olive oil. Sprinkle with the remaining teaspoon of salt and black pepper to taste. Set aside.
Step 4 – Add Salmon and Veggies to The Sheet Pan
Push potatoes to the edges of the pan, creating 4 open spaces to place the salmon. Place salmon on the baking sheet. Use tongs to flip the potatoes. Arrange the broccolini and cherry tomatoes on the pan around the salmon. Bake for 15 minutes, or until the salmon is cooked through. I recommend using a meat thermometer inserted into the thickest part of the salmon fillet to control the salmon doneness. The salmon is ready when the internal temperature reaches 145°F (63°C).
Tip: If broccolini is browning too much for your liking, simply use tongs to remove and set aside until salmon silicone.
Variations
This Sheet Pan Mustard Salmon Dinner is super versatile! With simple changes, you can customize this meal to meet family tastes. For example, substitute regular potatoes for sweet potatoes. Instead of broccolini, you can use regular broccoli, cauliflower, or even asparagus.
Recipe Tips
- Make sure to coat the salmon fillets generously with mustard for maximum flavor.
- Cut the potatoes into uniform pieces to ensure even cooking.
- For extra crispiness, place the sheet pan under the broiler for a minute or two at the end of cooking.
Storing and Reheating Instructions
Store cooked salmon for 3 to 4 days in the refrigerator.
Reheat: Place the fish on a rimmed baking sheet and warm it in a 275°F oven for about 15 minutes, or until warmed through. Sprinkle the fish with water to keep it moist.
Frequently Asked Questions
Yes, whole-grain mustard will work well in this recipe and will add a slightly different texture.
While fresh salmon is preferred for the best flavor and texture, you can use frozen fillets if you have them on hand. Just make sure to thaw them completely before cooking.
You can prepare the ingredients ahead of time and store them in the refrigerator until you’re ready to cook. However, to prevent the salmon from becoming soggy, I recommend waiting to coat it with mustard until just before baking.
As the name suggests, whole grain mustard retains the whole mustard seeds, giving it a coarse texture, and tends to have a more pronounced, robust flavor than old-style mustard. On the other hand, old-style mustard typically has a smoother consistency, as the mustard seeds are partially crushed or ground and may have a milder taste since the seeds are partially broken down.
More Salmon Recipes You’ll Love
Recipe Card 📖
Sheet Pan Mustard Salmon Dinner
Sheet Pan Mustard Salmon Dinner is a deliciously quick and easy meal that’s perfect for a weeknight meal but flavorful enough for company.
Instructions
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Arrange a rack in the middle of the oven and heat to 400° F (200º C). Line a rimmed baking sheet with parchment paper, or foil, for easy cleanup later. Spray with cooking spray.
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Place potatoes on the baking sheet, and drizzle with 2 tablespoons olive oil and sprinkle with kosher salt and black pepper. Stir to coat with a wooden spoon or silicone spatula, arrange the potatoes to be cut-side down. Bake for 15 minutes.
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Meanwhile, pat dry salmon fillets with paper towel. Brush salmon with the old Style Mustard. Set aside.
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Toss the broccolini and cherry tomatoes in a clean mixing bowl with the remaining 1 tablespoon of olive oil and sprinkle with the remaining teaspoon salt and black pepper to taste. Set aside.
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After 15 minutes, push potatoes to edges of pan, creating 4 open spaces to place the salmon. Place salmon in the baking sheet. Use tongs to flip the potatoes. Arrange the broccolini and cherry tomatoes on the pan around the salmon.
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Bake 15 minutes, or until the salmon is cooked through. Note: if broccolini is browning too much for your liking, simply use tongs to remove and set aside until salmon silicone.Tip: I recommend using a meat thermometer inserted into the thickest part of the salmon fillet to control the salmon doneness. The salmon is ready when the internal temperature reaches 145°F (63°C).
Potatoes: You can substitute regular potatoes for sweet potatoes. Cut the potatoes into uniform pieces to ensure even cooking.
Salmon: Skin on or off is fine.
Broccolini: you can use regular broccoli, cauliflower or even asparagus if you prefer.
Mustard can be very strong for some people so feel free to add less or more according to your liking.
Store salmon in an airtight container in the refrigerator up to 3 days.
Variations:
This Sheet Pan Mustard Salmon Dinner is super versatile! With simple changes, you can customize this meal to meet family tastes. For example, substitute regular potatoes for sweet potatoes. Instead of broccolini, you can use regular broccoli, cauliflower, or even asparagus.
Recipe Tips:
- Make sure to coat the salmon fillets generously with mustard for maximum flavor.
- Cut the potatoes into uniform pieces to ensure even cooking.
- For extra crispiness, place the sheet pan under the broiler for a minute or two at the end of cooking.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.
★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 406kcalCarbohydrates: 15gProtein: 37gFat: 21gSaturated Fat: 3gCholesterol: 93mgSodium: 114mgPotassium: 1152mgFiber: 2gSugar: 2gVitamin A: 1135IUVitamin C: 65.5mgCalcium: 67mgIron: 2.5mg
Disclosure: This recipe was sponsored by Mirum.
Oriana Romero
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