Sheet Pan Maple Dijon Glazed Salmon Recipe

I’m sharing my Sheet Pan Maple Dijon Glazed Salmon with roasted asparagus and tender seasoned potatoes as a single-pan answer to easy meals with salmon you can have on the table in just 30 minutes.

I love how a single pan can turn a rushed weeknight into something that makes you actually sit down and eat. My Sheet Pan glazed salmon has become my secret for nights I want fast but interesting, and when the skin-on salmon fillets crisp beside bright asparagus it somehow feels like I planned it all week.

This one lives in the same comfy corner as my Sheet Recipes and also works great for Easy Dinners With Lots Of Veggies, so it’s both lazy and proud. Give it a shot, you might be surprised how often you repeat it.

Ingredients

• Salmon: Rich in protein and omega-3s, great for heart health and flaky texture.
• Baby potatoes: Starchy carbs with fiber and potassium, they roast up crispy and comforting.
• Asparagus: Low calorie, high in fiber and folate, fresh green flavor that snaps.
• Maple syrup: Natural sweetener, adds caramel notes and some minerals but high in sugar.
• Dijon mustard: Tangy, sharp flavor helps balance sweetness and emulsifies the glaze.
• Olive oil: Healthy monounsaturated fats, helps brown veggies and carry flavors.
• Garlic: Adds savory depth and aroma, contains compounds linked to immune support.
• Lemon juice: Bright acid that lifts flavors, gives a fresh sour pop to finish.

Ingredient Quantities

• 1 1/2 lb skin-on salmon fillets, about 4 pieces (6 oz each)
• 1 lb baby potatoes any small red or yellow variety
• 1 bunch asparagus, about 1 lb
• 3 tbsp olive oil
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp low sodium soy sauce
• 1 tbsp fresh lemon juice
• 1 clove garlic
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Kosher salt, about 1 tsp plus more to taste
• Freshly ground black pepper, about 1/2 tsp plus more to taste
• Fresh parsley for garnish (optional)

How to Make this

1. Preheat oven to 425 F and line a sheet pan with foil or parchment; halve the baby potatoes (quarter if large) and toss them with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, about 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, then spread cut side down on the pan.

2. Roast the potatoes for 12 to 15 minutes until they start to get tender and a little golden at the edges.

3. While the potatoes roast, whisk together the glaze: 3 tbsp pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp low sodium soy sauce, 1 tbsp fresh lemon juice and 1 clove minced garlic; taste and add a pinch of salt and pepper if you want.

4. Trim the woody ends off the asparagus and toss the spears with the remaining 1 tbsp olive oil and a pinch of salt and pepper.

5. Pat the salmon fillets dry, place them skin-side down on the sheet pan among the potatoes, and season each fillet with about 1/2 tsp kosher salt and 1/4 tsp black pepper (you can split the remaining salt/pepper however you like).

6. Brush the tops of the salmon generously with about half of the maple Dijon glaze, leaving the rest for glazing later.

7. Add the asparagus to the pan in a single layer around the salmon, then return the sheet pan to the oven and roast 10 to 12 minutes, until the salmon flakes easily with a fork, potatoes are tender and asparagus is crisp-tender.

8. If you want a stickier, caramelized glaze, turn the broiler on high for 1 to 2 minutes at the end, watching very closely so nothing burns.

9. Remove the pan, brush the salmon with the remaining glaze, spoon any pan juices over the potatoes and asparagus, let everything rest 1 to 2 minutes.

10. Sprinkle with chopped fresh parsley if using, taste and adjust salt and pepper, then serve straight from the pan.

Equipment Needed

1. Rimmed sheet pan lined with foil or parchment
2. Medium mixing bowl for the glaze, you can use the one you toss the potatoes in earlier
3. Whisk plus measuring spoons and measuring cups
4. Sharp chef’s knife and a cutting board
5. Pastry brush or a spoon for brushing the glaze
6. Tongs or a spatula and a fork to test the salmon
7. Oven mitts and a kitchen timer or phone timer
8. Paper towels or a clean kitchen towel for patting the salmon dry

FAQ

Sheet Pan Maple Dijon Glazed Salmon Recipe Substitutions and Variations

• Maple syrup: swap with honey (use 1 to 1, browns a touch quicker), or agave nectar 1 to 1 for a milder flavor, or brown sugar dissolved in 1 tbsp warm water (2 tbsp sugar) if you dont have liquid sweetener.
• Dijon mustard: use whole grain mustard 1 for 1 for extra texture, yellow mustard 1 for 1 if you want it milder, or a mix of 1 tsp dry mustard plus 1 tsp water to mimic the tang.
• Low sodium soy sauce: replace with tamari (gluten free, same amount), coconut aminos (slightly sweeter so taste and adjust), or regular soy sauce but cut added salt elsewhere.
• Baby potatoes: use small fingerlings or Yukon Golds cut to size for even roasting, swap for cubed sweet potato (cut smaller, may need a few more minutes), or roast cauliflower florets but add them later since they cook faster.

Pro Tips

– Potatoes crisp up way better if you parboil them or even zap them in the microwave for 3 to 4 minutes first, then toss and roast. Roughing up the cut surfaces by shaking them in a pot or giving them a little scrape with a fork makes little nooks that get extra crunchy, and spread them out so they dont steam.

– Let the salmon sit at room temp for 10 minutes before it goes in, and pat the skin really dry, rub a little oil on the skin, then place skin-side down without moving it. That helps the skin crisp instead of going soggy. If you press the fillet gently onto the pan for the first 10 seconds it helps get full contact.

– Save half the glaze and either brush it on at the very end or simmer it 2 to 3 minutes alone to thicken before glazing, that makes it sticky and caramelized without burning. If you do broil to finish, watch it like a hawk, one minute too long and it goes from great to burned.

– Use a probe thermometer to nail doneness, 125 F gives a moist, slightly pink center most people like, 145 F is the safer, fully cooked target. Remember theres carryover cooking so pull it about 3 degrees under your target and let it rest 1 to 2 minutes.