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 made a version of this. Instead of making the glaze in the recipe, I used a premade gluten free teriyaki sauce. Everyone in the family loved the meal. I was honestly surprised the sweet potatoes were done in that little time as I am used to baking them for about an hour typically. I will definitely use this again as a base recipe for other fish, veggies, etc.
So glad that you used the recipe as inspiration to create your own meal, Jessie! It’s definitely a flexible idea and one that you can use any number of ways. Thanks for taking the time to leave a note! 🙂
Sooooo delicious!! And sooo easy with minimal cleanup!
I used frozen salmon and frozen broccoli. I just had to cook the salmon a few extra minutes.
Excellent! I’m so glad that you enjoyed it, Ashley! Thanks for taking the time to leave me a note. 🙂
This is a great recipe! When I make it again I will double the Maple glaze and pour 1/2 over as the recipe states and save a little more for the very end. We did have COHO salmon which is not as fatty as the farm raised salmon… otherwise it may not of needed it. Thank you for this sheet pan recipe – it is a great way to entertain and have the kitchen clean before they arrive.
Hi, Angie! Thanks for your note. I’m glad that you enjoyed the meal!
Agree about doubling the glaze and basting. We removed the broccoli when we added the salmon and then baked for 15 before broiling. So, so good!
Can you make this with frozen salmon? I am super excited to try this!
Yes, absolutely! Just thaw the salmon before using it in the recipe. Enjoy!
Loved it. Thank you!!
Thanks, Karen!
this was a beautiful and delicious meal! Thank you.
Wonderful, Tina Mary! Thank you for taking the time to leave me a note! 🙂
Just made this tonight! My boyfriend called it a “wife level meal while on a girlfriend salary” hahaha so safe to say we loved it. I did add some maple syrup to the veggies for the last 5 minutes as well. Soooo good. I added the Dijon and maple marinade to some vegetarian protein as well and it was delicious too (boyfriend had the salmon and loved it). Will absolutely make again ❤️
Amazing, Courtney! Thanks for your note. I’m glad that your boyfriend approved! 🙂
Delish!
Thank you!
Fantastic recipe!! It turned out absolutely perfect, will definitely be making again. Thank you!
Yay! Thanks, Diamond!
Such a great dinner!! I just became Gluten/Dairy free and have been struggling to find easy, tasty meals. This dinner checked all the boxes, and even my kids loved it! Thanks Blair!
We’re so happy it was a hit, Alicia!
Love this recipe goint to try for Christmas
Thank you, Asia! We hope it’s a hit with your loved ones!
I’m so excited to try this recipe this week.
Some of the ingredients in your recipes are not available where I live, in Greece, but this is perfect. I’ll post a revised and photo. Thank you.
I’m so glad that you can find these ingredients abroad, Julie. Hope you enjoy the meal!
I made this today for lunch and this was so easy to make, clean-up was a breeze and everything was so delicious! This will be my go-to salmon and veggie sheet pan meal from now on. Thank you for sharing it!
We’re so happy to hear this, Rahima! Thank you for trying it out and taking the time to leave a review.