Sheet Pan Honey Butter Glazed Salmon with Veggies – One pan, 30 minutes, and zero chaos. The kind of dinner that makes you feel like you planned ahead, even when you absolutely didn’t.
The Lazy Cook’s Secret to Perfect Salmon
This is the salmon recipe for people who say they “should eat more fish” but don’t actually want to try that hard. We’re talking honey butter glaze, roasted veggies, and an entire dinner that politely minds its own business in the oven while you do literally anything else.
And yes, it’s all on one sheet pan because I refuse to scrub three pots just to feel “balanced.” Baby potatoes get a quick head start, broccoli gets those crispy edges everyone fights over, and the salmon? Golden, glossy, and absolutely not dry. The bar is low, but we’re clearing it with style.
It’s fast, it’s easy, it looks like effort, and no one needs to know you barely did anything.
Why You’ll Love This Salmon with Veggies
- One pan, zero drama. The oven does the work while you pretend you’re extremely organized.
- That honey butter glaze? Sweet, tangy, buttery, and the reason salmon suddenly becomes everyone’s favorite.
- Built-in veggie side means no “what do I serve with this” panic. It’s already handled.
- Ready in 30 minutes, which is less time than it takes to talk yourself out of takeout.
- It looks impressive without requiring actual effort, skill, or emotional energy.
Before You Start: Tips & Ingredients
- Salmon fillets: Skin on or off, both work. Just try to use pieces that are similar in size so they cook evenly.
- Honey + melted butter: This combo caramelizes beautifully in the oven. Don’t skip the butter. It’s doing very important work.
- Dijon mustard: Balances the sweetness and gives the glaze actual flavor instead of just “honey salmon.”
- Baby potatoes: They need the 10-minute head start. If you roast everything at once, you’ll end up with raw potatoes or overcooked salmon.
- Broccoli + bell pepper: Slice them so they roast, not steam. And yes, the crispy bits are the best part.
- Sheet pan + parchment: Keeps cleanup painless and prevents the glaze from welding itself to the pan forever.
- Don’t overcook the salmon: Check early. Salmon goes from perfect to sad faster than you think. 10–12 minutes usually does it.
Frequently Asked Questions
Yes, just thaw completely and pat dry so the glaze sticks.
Cut them smaller so they cook in time. Think bite-sized, not boulder-sized.
Absolutely. Asparagus, green beans, zucchini, or carrots all work. Just keep pieces similar in size.
Yes. Yellow mustard changes the flavor completely. Dijon keeps it sharp and balanced.
It flakes easily with a fork and hits 145°F internally. Check early so you don’t overcook it.
Yep. Toss the veggies and mix the glaze ahead of time. Add glaze and bake when ready.
Refrigerate up to 3 days. It’s great cold, or warmed gently so it stays tender.
Try These Recipes Next
- Southern BBQ Salmon Bowl
- Slow Cooker Salisbury Steak Meatballs
- French Onion Grilled Cheese
- Buffalo Ranch Chicken Pot Pie
- Air Fryer Salmon
Sheet Pan Honey Butter Glazed Salmon with Veggies
Ingredients
- 4 salmon fillets, about 6 oz each, skin-on or off
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 tablespoon olive oil
- fresh parsley or dill, chopped (for garnish)
- lemon wedges, for serving
Instructions
- Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup (you’re welcome).
- In a large bowl, toss the potatoes, broccoli, and bell pepper with the olive oil, salt, and pepper. Spread them out on the sheet pan and roast for 10 minutes.
- In a small bowl, whisk together the melted butter, honey, Dijon mustard, lemon juice, smoked paprika, garlic powder, salt, and pepper.
- After the veggies have had their head start, scoot them over a bit and nestle the salmon fillets in the middle of the pan. Brush the salmon generously with the honey butter glaze.
- Return the sheet pan to the oven and roast for another 10 to 12 minutes, or until the salmon is flaky and the veggies are tender with a bit of char.
- Sprinkle with chopped fresh herbs and serve with lemon wedges.
Recipe Notes
- Don’t skip the veggie head start. Potatoes need it.
- If the salmon is thin, check it at 8 minutes.
- Swap broccoli for asparagus if you’ve got extra spring energy.
- Yes, you can double this. Just use two pans.
- That glaze also works on chicken. Just saying.
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