Sheet pan maple dijon salmon is a perfectly balanced blend of velvety sweet potatoes, crisp roasted broccoli, and tangy, sweet maple glazed salmon. This recipe is ideal for a weeknight dinner or meal prep!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you recipes & tips every week!
Why You’ll Love Maple Glazed Salmon with Veggies
This easy sheet pan meal has a wonderful depth of flavor you might not expect from a one-pan weeknight dinner.
With a balanced mixture of sweet maple syrup, tangy Dijon mustard, savory garlic, herbaceous thyme, and a hint of acid and heat, the maple glaze is uniquely delicious.
Paired with luscious sweet potatoes and beautifully browned broccoli, these tender salmon fillets are cooked to a perfect medium-rare.
This recipe is amazing for meal prep. Cook it on a Sunday and enjoy several days of this nourishing and filling salmon recipe.
Plus, this dish is super adaptable. You can swap the broccoli for Brussels sprouts or asparagus and the sweet potatoes for regular potatoes - use what you have on hand for this incredibly flavorful dinner!
What You’ll Need for Sheet Pan Salmon and Sweet Potatoes
Two Cloves Kitchen, as an Amazon Affiliate, makes a small percentage from qualified sales made through affiliate links at no cost to you.
- Salmon: I like to remove the skin from the salmon in this dish because it will not get crisp. I use four 6-ounce fillets that are about an inch or so thick for even cooking.
- Dijon Mustard: Any variety of Dijon mustard will work well here. I personally like the brand Maille. The flavor is balanced and almost a bit creamy.
- Maple Syrup: I recommend using real maple syrup for this recipe. That can be either light or dark maple syrup, depending on your preference. I would not recommend using anything labeled "pancake syrup."
- Garlic: Just a hint of garlic adds lots of savory flavor to this dish. If you don't have access to fresh garlic, you can use a teaspoon or so of jarred chopped garlic.
- Apple Cider Vinegar: This is my secret ingredient that wakes up the flavor of the entire dish. It adds a bit of tanginess and fruitiness that make every bite interesting and delicious.
- Thyme: I use dried thyme for this recipe but you are welcome to use fresh thyme as well. You could try this recipe with a bit of chopped fresh rosemary as well.
- Cayenne: This is optional but highly recommended. I like to add a dash of cayenne pepper to the maple sauce for a tiny bit of heat.
- Broccoli: You can buy either a head of broccoli and cut it into florets, or buy a bag of florets. If you buy a bag of florets, I recommend cutting them down a bit more so the pieces are more even.
- Sweet Potatoes: I also recommend cutting sweet potatoes into even pieces so that they cook through at the same rate.
- Olive Oil: Olive oil will help with the browning process. If you'd like, you can also use a neutral oil like avocado oil, but I like the flavor that extra virgin olive oil adds to the dish.
- Kosher Salt: I use kosher salt in all of my recipes. It is less salty by volume than table salt or sea salt, making it easier to season your food as you go.
- Black Pepper: Freshly ground black pepper is a nice addition to this recipe, but optional. These are my favorite black peppercorns.
How to Make Maple Mustard Salmon
Step One: Preheat the oven to 425 degrees Fahrenheit. Peel the sweet potatoes.
Step Two: Cut the sweet potatoes into evenly sized pieces.
Step Three: Add the broccoli to the mixing bowl. Season with olive oil, salt, and pepper, and toss well to combine. Place them on a sheet pan covered with parchment paper, if using.
Step Four: Roast in the preheated oven for 20 minutes. Meanwhile, pat the salmon dry and season it generously with kosher salt and pepper, if using. Remove the skin if desired.
Step Five: Whisk the Dijon, maple syrup, vinegar, garlic, thyme, and cayenne, if using, in a small bowl.
Step Six: Remove the vegetables from the oven. Push the vegetables to the edge of the sheet pan, creating space for each of the salmon fillets. Brush the dijon and maple syrup mixture over the salmon.
Step Seven: Return the sheet tray to the oven and cook for another 12 to 15 minutes for medium-rare salmon (internal temperature of 125 degrees Fahrenheit) and 15 to 18 minutes for medium to well-done salmon (internal temperature of 145 degrees or more).
Variations and Substitutions
Different Roasted Veggies: In place of broccoli, you can try another cruciferous vegetable like Brussels sprouts or cauliflower, and in place of sweet potatoes you're welcome to try diced baby potatoes.
Spicy: You can make this dish spicy by dusting the vegetables with cayenne as well. You can also very finely dice some jalapeño and add it to the maple dijon sauce for added heat.
Marinate the Salmon: For added flavor, you can marinate the salmon in the maple mustard sauce for about 30 minutes before cooking.
Storage and Reheating
Fridge: Store leftover salmon and veggies in an airtight container in the fridge for 3 to 4 days.
Freezer: I don't recommend freezing this dish as all of the ingredients are quite soft. When defrosted, they will become even more soft.
Reheating: You can reheat leftovers in the microwave at 30-second intervals until heated through. You can also reheat the salmon, potatoes, and veggies on a sheet tray at 275 degrees Fahrenheit for about 15 minutes, or until warmed through.
Frequently Asked Questions (FAQS)
This salmon will be cooked to medium-rare after 12 to 15 minutes of cooking. It should flake easily with a fork and maintain pink color in the center. For a more well-done salmon, cook for 16 to 18 minutes. You can also test for internal temperature using an instant-read thermometer. 125 degrees Fahrenheit will yield medium-rare salmon.
You can. Cook the salmon for the recommended amount of time, then test the internal temperature at the thickest part of the salmon, ensuring you are not touching the thermometer to the pan itself.
To create crisp roasted veggies, be sure there is plenty of room on your sheet tray. If needed, you can use two sheet trays or an extra large-sized sheet tray to accommodate all of the ingredients.
How to Serve Sheet-Pan Maple Dijon Salmon
This maple dijon salmon recipe is a full meal on its own. If you'd like to fill out your table with some other sides, here are a few favorites!
Bread Who doesn't love bread? Try out these tasty dinner rolls.
Condiments This would be lovely with a little extra spice, like a bit of pineapple habanero sauce (which I think belongs on, well, everything). Some spicy pineapple habanero salsa is another favorite.
- I recommend using a large sheet pan. It's not necessary, but it will allow a bit more room for things to cook, giving the vegetables a chance to brown and crisp instead of steaming.
- Watch for splatter. When reheating in the microwave, watch for splatter! One of my favorite kitchen items is this splatter guard which I toss in the dishwasher after use so I don't have to constantly wipe down the microwave.
- A reliable oven thermometer is a home cook's best friend. Ovens can provide readings that are off by 100 degrees or more. An oven thermometer will give you an accurate reading of the temperature in your oven every time.
More Sheet Pan Meals to Try
Sheet Pan Maple Dijon Salmon and Veggies
- Preheat the oven to 425 degrees Fahrenheit.
- Place the cut vegetables and olive oil in a large bowl. Season them with salt and pepper. Toss to coat evenly, then place on a sheet a pan.
- Roast in the preheated oven for 20 minutes.
- Meanwhile, pat the salmon dry and season it generously with kosher salt and pepper. Remove the skin if desired.
- Mix the Dijon, maple syrup, vinegar, garlic, thyme, and cayenne, if using, in a bowl.
- Remove the vegetables from the oven. Push the vegetables to the edge of the sheet pan, creating spaces for each of the salmon fillets. Brush the dijon and maple syrup mixture over the salmon.
- Return the sheet tray to the oven and cook for another 12 to 15 minutes for medium-rare salmon (internal temperature of 125 degrees Fahrenheit) and 15 to 18 minutes for medium to well-done salmon (internal temperature of 145 degrees or more).
- Taste for seasoning, adding more salt and pepper if needed, and serve.
- Feel free to use other vegetables in place of the broccoli and sweet potatoes. You can try Brussels sprouts, cauliflower, or quartered baby potatoes.
- I like to use a large baking sheet and/or spread this recipe across two baking sheets for the best texture.
- Fridge: Store leftover salmon and veggies in an airtight container in the fridge for 3 to 4 days.
- Freezer: I don't recommend freezing this dish as all of the ingredients are quite soft. When defrosted, they will become even more soft.
- Reheating: You can reheat leftovers in the microwave at 30-second intervals until heated through. You can also reheat the salmon, potatoes, and veggies on a sheet tray at 275 degrees Fahrenheit for about 15 minutes, or until warmed through.