With just 5 ingredients, this sheet pan salmon is an easy way to get a healthy dinner on the table, even on your busiest nights! Maple-glazed salmon, sweet potatoes, and broccoli all roast together on one tray, so you get protein, starch, and veggies with barely any dishes to wash.
More Glazed Salmon Recipes:
Before You Get Started
A few small things make the difference between perfectly cooked salmon and dry, overdone fish. Keep these in mind before you turn on the oven:
- Give veggies a head start. Roast the sweet potatoes and broccoli before the salmon goes in, so the fish stays moist while they finish turning tender.
- Line the pan. The maple glaze drips and burns onto bare metal, so lay down foil for much easier cleanup at the end.
- Watch for the flake. Broiling time changes with the thickness of your fillets, so pull the salmon the moment it flakes easily instead of watching the clock.
How to Make Sheet Pan Salmon
Giving the potatoes and broccoli a head start before adding the fish is the whole trick to a sheet pan dinner that finishes evenly.
The veggies get tender without drying out the salmon. Cut your sweet potatoes into small, uniform 1-inch cubes so they cook through in time, and if you’re using skin-on fillets, place them skin-side down on the pan.
Step 1: Roast the Vegetables
Line a rimmed baking sheet with foil and spray with cooking spray. Spread the sweet potatoes and broccoli in a single layer, drizzle with olive oil, and toss to coat.
Season with salt and pepper, then roast at 425°F for 10 to 15 minutes, until the potatoes are almost fork-tender.
Step 2: Whisk the Maple Glaze
While the veggies roast, whisk together the maple syrup, Dijon mustard, salt, and pepper in a small bowl.
The mustard does double duty here: it adds savory, zesty flavor and helps the glaze cling to the fish.
No Dijon on hand? Yellow prepared mustard works too. You can also trade the maple syrup for honey or brown sugar.
Step 3: Add the Salmon and Glaze
Remove the veggies from the oven and switch the setting to BROIL on high. Push the potatoes and broccoli to the outer edges, then set the salmon in the center, leaving at least half an inch between fillets so they cook evenly. Brush plenty of glaze over each piece.
Love it saucy? Double the glaze and reserve half to brush on right at the end. It’s a tip several readers swear by.
Step 4: Broil Until It Flakes
Broil for 7 to 10 minutes, until the salmon flakes easily with a fork and the top is browned and crisp. The sugar in the maple syrup caramelizes under the broiler, giving the fish a beautiful crust and a moist, tender inside.
If the potatoes or broccoli start to get too dark before the fish is done, transfer them to a plate and return the salmon to the oven on its own.
→ Veggie Swaps: Cauliflower or Brussels sprouts stand in nicely for broccoli. If you’d rather use asparagus, pull it off before adding the fish since it cooks faster. You can also use halved baby gold or red potatoes in place of the sweet potatoes; just give them a 10-minute head start, as they take a little longer to soften.
Step 5: Garnish and Serve
Finish with a squeeze of lemon and a scatter of fresh herbs like parsley, basil, thyme, or chives for a bright, colorful touch.
For an extra layer of flavor, sprinkle the fish with some of my all-purpose seasoning before glazing.
This recipe is absolutely delicious, quick and easy. These ingredients have been my favorite healthy meal for years, and now I have my favorite recipe. So glad I found it.
– Sherry
What to Serve With Sheet Pan Salmon
This meal is complete on its own, with protein, a starch, and a veggie already on the tray. But if you’re feeding a crowd or just want to round things out, a crisp salad, a warm bread, or a light extra side all work beautifully:
Storage & Reheating
Store: Keep leftover salmon and vegetables in an airtight container in the refrigerator for 1 to 2 days.
Freeze: You can freeze the leftovers for four to six months. Thaw the cooked salmon in the fridge or immersed in cold water. Cooked, thawed salmon is great in salads or as a stand-in for canned salmon in casseroles, pasta dishes, sandwiches, or wraps.
Reheat: Warm the salmon, sweet potatoes, and broccoli on a sheet pan in a 325°F oven just until heated through. Individual portions also reheat in the microwave in about a minute.
Frequently Asked Questions
How do I keep the salmon from sticking to the pan?
Line the pan with foil and give it a light coat of cooking spray or olive oil before the fish goes down. If you’re using skin-on fillets, place them skin-side down. One thing to note: skip parchment paper for this recipe. It isn’t made for the high heat of the broiler and can scorch, so foil is the safer choice here.
How do I know when the salmon is done?
The most reliable sign is that the fish flakes easily when you press it with a fork and looks opaque all the way through. If you use an instant-read thermometer, salmon is done at 145°F. Because broiling is fast, keep an eye on it, especially with thinner fillets, which can go from perfect to overcooked in a minute or two.
Can I make this with frozen salmon?
Yes. For the crispiest result, thaw the salmon in the refrigerator overnight before cooking. You can bake it straight from frozen in a pinch, but you’ll need to add time, and the extra moisture keeps the exterior from getting quite as caramelized.
What if my sweet potatoes still aren’t tender when the salmon is done?
This usually means the cubes were a little large. Transfer the finished salmon to a plate to rest, and return the pan of veggies to the oven for a few more minutes until they soften. Next time, cut the potatoes smaller so everything finishes together.
More Sheet Pan Dinners to Try
- Sheet Pan Shrimp and Potatoes with Vegetables
- Sheet Pan Chicken Fajitas
- Sheet Pan Low Country Boil
- Sheet Pan Sausage and Peppers
- Baked New Orleans Barbecue Shrimp
This recipe was sooo delicious, fast and easy. My husband really enjoyed it as well. I wanted to take a picture of my dish. It looked so good and pretty, but I was anxious to dig into it, I forgot. Lol!
– Virginia
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Maple-Glazed Sheet Pan Salmon
Ingredients
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil, plus more for drizzling
- 12 ounces broccoli florets
- 4 salmon fillets (about 4-6 ounces each)
- ¼ cup maple syrup
- 2 tablespoons Dijon mustard
- Kosher salt and ground black pepper, to taste
Instructions
- Prep the pan. Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
- Season the vegetables. Spread the sweet potatoes and broccoli on the pan in a single layer. Drizzle with the olive oil (add more as needed to coat), toss well, and season with salt and pepper to taste.
- Roast. Roast for 10 to 15 minutes, until the potatoes are almost fork-tender.
- Make the glaze. Meanwhile, whisk together the maple syrup, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
- Add the salmon. Remove the pan and switch the oven to BROIL on high. Push the vegetables to the outer edges, then set the salmon in the center, leaving at least ½ inch between fillets. Brush each piece generously with the glaze.
- Broil. Broil for 7 to 10 minutes, until the salmon flakes easily with a fork and the top is browned and crisp. Broiling time varies with the thickness of the fish, so watch closely. If the vegetables start to darken too fast, transfer them to a plate and return the salmon to the oven until it's done.
Notes
- Thick fillets: If your salmon fillets are particularly thick, add them to the pan with the vegetables for a few extra minutes before switching to BROIL.
- Potato swap: If you substitute baby gold or red potatoes for the sweet potatoes, cut them into halves or quarters and give them a 10-minute head start before adding the broccoli. They take a bit longer to soften than sweet potatoes.
- Double the glaze: For saucier salmon, make a double batch of glaze and reserve half to brush on right after broiling.
- Frozen salmon: Thaw in the refrigerator overnight before using for the best crisp exterior.
- Scale it: Double all ingredients for a larger family, or halve them for one or two. The cooking time stays the same.
- Storage: Refrigerate leftovers 1 to 2 days, or freeze up to four to six months. Reheat in a 325°F oven just until warmed through.
Nutrition
Originally published in September 2015, this post was updated in August, 2026.
I love the idea of a sheet pan meal, Blair!What a great way to make dinner on busy weeknights. Salmon is one of my favorites, so I cant wait to try this out. Pinned!
Thanks so much, Gayle! It’s definitely perfect for busy evenings. So fast, so easy, and no clean-up!
Can you use a Convection oven for this recipe?
Hi, Ossie! Yes, I think that should work fine.
I love any meal that requires one simple pan! Maple glazed salmon sounds delicious with sweet potatoes and broccoli! Yum!
Thanks, Jen! Me too!
I love salmon, but we’ve eaten so much of it lately. Any recommendations for another fish that could substituted in this recipe?
Hi, Kathleen! It wouldn’t be an equal replacement, but shrimp is a great seafood option for a sheet pan dinner, too. You’ll want to broil the shrimp at the end (just like the instructions suggest for the salmon). Shrimp normally take between 5-8 minutes (depending on the size of the shrimp you’re using). Just keep a close eye on them and take them out of the oven when they turn pink, because over-cooked shrimp turn tough and rubbery. 🙂
I made this and it was DELICIOUS!!! Absolutely outstanding!!! Thank you for this excellent recipe!!!! Will certainly be making this again!!! ????????
Yay! So glad to hear that, Victoria! Thanks for letting me know. 🙂
Fixed this for dinner last night and it was great. Did have to adjust cooking times and found when I put salmon on broil after a couple of minutes the vegetables started burning and salmon was not getting done. Took vegetables off pan and finished the salmon. I will definitely try this again. But with adjustments in cooking.
Joan, after I read your comment about the salmon not cooking fast enough, I made sure my salmon was thin enough to cook fast. I had thicker pieces of salmon which I cut in half. Hope that helps!
What would be the measurements/ingredients if i were to make this for just one person?
Hi, Sabrina! It really just depends on how much you like, since the recipe is very flexible and will work with just about any quantities. I would probably prepare 1 full sweet potato, as much broccoli as you enjoy, and one salmon fillet. Then just cut the glaze recipe in half. You may have a bit of extra glaze, but probably not too much. Enjoy! 🙂
Added some onion powder, garlic powder, paprika, smoked paprika to the potatoes and veggies. The “char” you mentioned by broiling was spot on. We live at altitude so we added a minute to each section of the directions. One of the best meals we’ve had in awhile, no joke.
Wonderful! Definitely one of my kids’ favorites, too! So glad that you enjoyed it. 🙂
I’ve made this a couple times now…love the ease of it all…and the roasted veggies and potatoes. I also love swordfish…do you think this same recipe would work as well for that?
That’s great, Luann! I’m so glad that you like it!
I think the swordfish would work well, I just can’t give you a specific cooking time since I haven’t tested it. Swordfish is often thicker than salmon, so it might need a little bit longer. You’ll just have to keep an eye on it. Enjoy, and let me know if you give it a shot! 🙂
I was looking for a recipe that included yams and broccoli to go with my salmon and luckily found yours! I had already seasoned my salmon with a mixture of Grill Mates Seafood seasoning, smoked paprika, garlic powder, old Bay seasoning among other spices with EVOO and lemon juice prior to finding this recipe. I also seasoned the yams and broccoli with salt, pepper, smoked paprika and EVOO. The pan idea Is so simple and delicious! And cleanup was a breeze.
Thank you so much for sharing!
Sounds perfect, Carolina! So glad that you enjoyed it!
Is there any way to bake this without using a broiler? New to cooking fish and not comfortable using my broiler…yet 🙂
Hi, Lisa! Yes! Just bake the salmon in the 425 degree oven for about 15 minutes. The broiler gives it a nice, crispy texture on the outside (and cooks the fish faster), but you’ll still get a nice texture by just baking it. Enjoy! 🙂
Thank you! Excited to try this out!
Hi, there. This recipe looks great. Is it ok to marinate the salmon in the glaze, for 30 mins or so, instead of brushing on right before cooking?
Hi, Maureen! Yes — that should work fine. I just wouldn’t marinate for much longer than 30 minutes (since marinade can tend to make the texture of the fish mushy if left on too long). Enjoy!
Would agave nectar work as well as maple syrup? I usually like to use it instead because it tastes so similar, but it’s healthier. Also, would brussel sprouts or carrots work as the veggies?
Hi, Daniele! Yes, I think the agave should work fine! You can definitely use Brussels sprouts and carrots, you’ll just want to keep an eye on them and pull them off the sheet pan when they’re done to your liking. I haven’t tested the timing on those veggies, so they may need more or less time than the other veggies called for. It should be pretty similar, though. 🙂
Thanks!
Hey Blair,
I just wanted to let you know I featured your recipe for Maple Glazed Salmon and Sweet Potatoes on my blog post today “10 Easy Sheet Pan Meals”. Your awesome recipe and great pictures made it easy to choose!
https://homemadebycheryl.com/10-easy-sheet-pan-meals/
Awesome! Thanks, Cheryl!
I know what I’m doing for dinner tonight, now! Planning on replacing the broccoli with asparagus. Any thoughts as to if that will make a huge difference?
That should work perfectly, Martin! When I roast asparagus, I like to roast it at 425 degrees for about 12-15 minutes. As a result, you’ll probably just want to pull the asparagus off of your sheet pan before you add the salmon. Hope that helps, and enjoy!
This was really good. I had to almost double the time for broiling but I had pretty thick fish and cooking to 140 then resting worked perfectly. I did sweet potatoes and Brussel sports. Delish! Will make again!
Thank you! I’m so glad that you enjoyed it!
We do just the salmon, but it is a hit even with my overly picky 7 year old. Thank you for this quick meal I always have ingredients on hand for!
Yes!! I’ve been known to just cook the salmon, too. My boys LOVE this dish as well! So glad that it’s a hit, Sara. Thanks for taking the time to leave me a note!
Hi
This salmon dish looks tasty – can i use a local honey instead of Maple Syrup?
hilary
Hi, Hilary! Absolutely — the honey will work really well too!
This recipe was sooo delicious, fast and easy. My husband really enjoyed it as well. I wanted to take a picture of my dish. It looked so good and pretty, but I was anxious to dig into it, I forgot. Lol! Thank you for sharing this with us all. Can’t wait to try others you have for us.
That makes me so happy to hear, Virginia! Thanks for taking the time to leave a note. 🙂
This recipe is absolutely delicious, quick and easy. These ingredients have been my favorite healthy meal for years, and now I have my favorite recipe. So glad I found it.
Thanks, Sherry! I appreciate you taking the time to leave me a note. So glad that it was a hit!