Sheet Pan Baked Honey Glazed Salmon Recipe

This honey glazed salmon recipe bakes on a single pan with broccoli for a quick and easy weeknight dinner!

Course Dinner

Cuisine American

Keyword baked honey glazed salmon, honey glazed salmon, honey glazed salmon baked, honey glazed salmon recipe, sheet pan salmon with broccoli

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 333kcal

Author Blair Lonergan

Preheat oven to 425°F. Line a large, rimmed baking sheet with foil and spray with nonstick cooking spray. Spread the broccoli on the prepared pan, drizzle with the olive oil, and toss to coat. Season with about ¼ teaspoon kosher salt and some ground black pepper to taste.
Push the broccoli to the sides of the pan and arrange the salmon (skin-side down) in the center. In a small bowl, whisk together honey, mustard, soy sauce, garlic powder, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Brush the glaze on top of each piece of salmon. Reserve the extra glaze, if desired.
Bake until the salmon flakes easily with a fork, about 14-15 minutes. For a crispier finish, place the pan under the broiler for the final 1-2 minutes of cooking (just keep an eye on it closely so that it doesn’t burn).
This step is optional, if you'd like to serve the salmon with the extra glaze: While the salmon is in the oven, simmer the remaining glaze in a small saucepan over medium heat on the stovetop (or in a microwave-safe bowl in the microwave) for 1-2 minutes, until the glaze thickens slightly.
Serve salmon and broccoli over rice, drizzle or brush with remaining glaze, and garnish with sliced green onions.

If you’re starting with frozen salmon instead of fresh salmon, let the salmon thaw in the refrigerator overnight before using in this recipe.

Use an extra-large rimmed baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the salmon and veggies cook faster, brown, and crisp in the oven.

Spray the aluminum foil lined baking sheet with nonstick cooking spray to prevent the salmon from sticking to the pan.

Use fresh broccoli (not frozen broccoli). Frozen broccoli will release a lot of liquid on the pan, which will prevent it from becoming charred and crisp.

Place the tray under the broiler during the final 1-2 minutes so that the fish gets that flavorful, crispy, caramelized exterior. If you choose to do this, just make sure that you keep a close eye on the pan the entire time -- the food can burn fast!

You'll know the salmon is done when it flakes easily with a fork. If you’re using an instant read thermometer, the USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.