Maple-Glazed Sheet Pan Salmon

Square side shot of sheet pan salmon with broccoli and sweet potatoes.

4.96 from 22 votes

Maple-Glazed Sheet Pan Salmon

With just 5 ingredients, this sheet pan dinner brings together maple-glazed salmon, roasted sweet potatoes, and broccoli on a single tray. It's an easy, healthy weeknight meal with a sweet-and-savory glaze and almost no cleanup!

Course Dinner

Cuisine American

Keyword maple glazed salmon, salmon and sweet potato, salmon sheet pan dinner, salmon sweet potato recipe, sheet pan dinner, sheet pan salmon

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 407kcal

Author Blair Lonergan

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.

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