Maple Glazed Salmon is an easy, healthy dinner for busy weeknights! Potatoes roast to golden, crispy perfection on a sheet pan while salmon fillets bake to flaky perfection. Tender salmon is marinated in a sweet & savory maple mustard glaze (made from simple ingredients!) that’s arguably the best part of this easy sheet pan salmon dinner.
Who doesn’t love sheet pan dinners? They’re easy, quick, and usually make for easy clean-up. This easy salmon recipe is absolutely packed with great flavor, and the whole family will love it. Let me know in the comments down below what kind of one-pan meal you want to see next time.
Why you’ll love this Sheet Pan Salmon recipe:
- Maple Mustard Glaze – A simple shake-it-up maple glaze packs tons of flavor and is made with basic ingredients you probably have on hand already! This sweet & savory glaze is our favorite way to enjoy salmon.
- Perfectly Flaky Salmon – This salmon bakes to tender, flaky perfection in no time.
- Crispy Roast Potatoes – Golden potatoes are roasted until deeply browned and crisp on the outside, while tender in the middle.
- Time-Saving Sheet Pan Meal – Potatoes take longer to roast than the salmon, so we’ll start the potatoes while the salmon marinates, then the two finish cooking together.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Salmon – Pick salmon filets that appear bright pinky orange in color. Avoid choosing any that have any gray or brown blemishes, or a white filmy residue. Although this is fish, it shouldn’t have a fishy smell. That indicates that the fish has spoiled. See more about picking out salmon in the FAQs farther down in this post.
- Real Maple Syrup – Use pure maple syrup for best results. Maple adds a delicious, warm depth of flavor to the salmon, and pairs beautifully with the other savory ingredients in the maple glaze.
- Honey Mustard – Honey mustard is my preference, but you can use another variety if there’s another type you love (like dijon mustard!).
- Lemon Zest & Juice – Use fresh lemon juice and lemon zest for lots of fresh flavor.
- Garlic Powder – A little garlic powder in the salmon marinade and with the potatoes punches up the flavors! You can also use 1-2 cloves of fresh garlic, minced, instead.
- Potatoes – I used the baby potatoes, so I only needed to halve them. If you use regular size potatoes, be sure to cut them down to a similar size (bite sized pieces).
- Parsley – I used dried, but if you want to use fresh herbs, you’ll need 3 times the amount.
Ingredient Substitutions:
- Gluten-free – This recipe is naturally gluten-free!
- Dairy-free – This recipe is dairy-free as written!
- Potatoes – I used baby yukon gold potatoes, but you can use full size potatoes cut into bite-sized pieces, and any variety of potato you like.
How to Make this Baked Salmon Recipe Step-by-Step:
Step 1: Prep the Potatoes. Toss your diced baby potatoes with olive oil, salt, pepper, and garlic powder, then arrange in a single layer on the baking sheet. Set aside, while you marinate the salmon. Once that’s going, bake potatoes on a sheet pan at 425 degrees F for 15 minutes.
Step 2: Marinate the Salmon. Pat your salmon filets dry with a paper towel, then sprinkle with salt and black pepper. Shake up the glaze ingredients in a jar and marinate the salmon in an airtight container in the fridge while the potatoes bake.
Step 3: Add Salmon & Finish Cooking. Push the potatoes down to one half of the baking dish, and add the marinated salmon to the other half.
Continue cooking for 10-15 minutes, or until the salmon reaches desired doneness and flakes easily when pricked with a fork. (See FAQs below for more info about cook time).
Serving + Storing this Maple Glazed Salmon:
Enjoy immediately! Serve with a simple side salad with fresh veggies (like cucumber slices, red onion, & cherry tomatoes) or something like roasted asparagus or these simple stovetop green beans. You can throw any of these things together while the salmon cooks! Or, enjoy it with just the potatoes. In the photos here, I added sliced oranges & chopped pecans to my side salad.
Expert Success Tips:
- Marinade – Be sure to shake the marinade up in a jar – trying to stir these ingredients together in a small bowl will be messy and they won’t emulsify.
- Parchment Paper – I prefer to cook my salmon on parchment paper instead of aluminum foil. The salmon skin has a tendency to stick to the foil.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most recipes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized. It’s also a good idea to measure all your ingredients, period, since measuring cups are not standardized!
FAQs:
The USDA recommends cooking salmon to an internal temperature of 145 degrees F. However, you can pull the salmon at about 130 degrees F and as it rests it should reach 145 degrees F. If you’re super paranoid about making sure your meat is well done, I would cook it until 140 or 145 degrees F. See more about salmon cooking temperatures here.
Wild-caught salmon will have a dark pink or orange color, and fresh farmed salmon will have a lighter pink color. Try to pick filets that don’t look dry at all. Avoid any salmon that has gray blemishes, brown spots, or a filmy white residue. If your fish smells fishy (yes, I know this seems counterintuitive but it should smell fairly neutral!), sour, or like ammonia it’s likely gone bad.
Yes you can! If doubling, I would do 1 or two pans for just the potatoes, then get the salmon going after the potatoes have cooked for 15-20 minutes, on their own pan just to keep things simpler.
Check the internal temperature with an instant read thermometer (see 3 faqs above for the temperatures). It should also look opaque, and flake easily when you gently scratch at it with a fork. These are good indicators to look for, since the cooking time can vary depending on the thickness of the fish.
No, fish can’t be marinated for as long as other meats like chicken. The longest I would recommend marinating fish is 1 hour. Fish is a more delicate meat, and it can become mushy if marinated too long.
There are a number of types of salmon available in grocery stores! If you want wild-caught salmon (or wild salmon), look for Paficic salmon. All the Atlantic salmon are farm-raised and may have lower nutritional value due to their diets. Look for King salmon (or chinook salmon) for it’s flavorful taste and buttery smooth texture. This is the most expensive type of salmon. Sockeye salmon is high in healthy fatty acids, but not as high as King salmon, and has a vibrant red color. Coho salmon has the mildest flavor of these three, making it a good option for those who may be venturing into the world of fish for the first time.
Easy Baked Salmon Recipe Variations:
- Garlic Butter Salmon – Replace the olive oil with melted butter, omit the mustard and vinegar, and add 1-2 minced cloves of garlic to the marinade.
- Potatoes – Add a sprinkle of Italian seasoning to the potatoes before baking, if desired. Or, add 1-2 tbsp of grated (the powdery kind, but buy a fresh tub not the shelf stable can!) parmesan and toss with the other ingredients on the potatoes before roasting.
- Sweet Potatoes – Swap diced sweet potatoes for regular potatoes, if desired. They may need up to 5 extra minutes at the end – if this is the case, remove the salmon from the pan and place on a plate tented with foil, and put the sweet potatoes back in the oven.
Special Tools:
- Sheet Pans – Half sheet pans are perfect for sheet pan recipes, baking cookies, and so much more!
- Instant Read Thermometer – An instant read thermometer is crucial when cooking any type of meat. It’s the only way to ensure your meat is done, but not overcooked!
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More Healthy Recipes for Dinner:
- Roasted Heirloom Tomato Basil Soup
- Classic Taco Salad with Cilantro Lime Dressing
- Easy Margherita Flatbread Pizzas
- Lamb Chops with Smashed Potatoes
- Cornbread Taco Salad
- One-Pot Lamb Barbacoa Tacos
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One Pan Maple Glazed Salmon with Roasted Potatoes
Ingredients
For the Salmon:
- 2 lbs salmon filets
- generous shake salt, to taste
- sprinkle of black pepper, to taste
- 2 tbsp maple syrup
- 3 tbsp olive oil
- 2 tbsp honey mustard
- zest of 1 large lemon
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp white vinegar
- 1 and 1/2 tsp dried parsley
- 1 tsp garlic powder
For the Potatoes
- 24 ounces baby golden potatoes See Note below
- 1 tbsp olive oil
- generous sprinkle salt, to taste
- shake of pepper, to taste
- 1 tsp garlic powder
For Serving
- fresh greens or a vegetable of your choice (green beans or asparagus pair beautifully!)
Instructions
- Preheat Oven: Preheat your oven to 425℉.
- Prep the Potatoes: Rinse and dry your potatoes (no need to peel). Halve them (or cut into bite sized pieces, similar to the size pictured) and place on a large rimmed baking sheet. Drizzle with olive oil, then add a generous sprinkle of salt, a little pepper, and the garlic powder. Toss everything together with clean hands. Don't stick them in the oven yet. Prep the salmon first (see below).
- Marinate the Salmon: Pat your salmon filets dry (if you purchased one large filet, slice it into filets similar in size to my photos. Sprinkle with salt and pepper. Add the remaining marinade ingredients (the maple syrup through the garlic powder) to a jar. Seal the lid tightly, then shake well to combine. Place the salmon in a tupperware, and pour the marinade over the filets. Cover and place in the fridge for 15 minutes while the potatoes bake. Add the potatoes to the preheated oven once you stick the salmon in the fridge – cook them for 15 minutes to begin.
- Add Salmon to Oven & Finish Cooking: Once the potatoes have cooked for 15 minutes and the salmon has simultaneously marinated for 15 minutes, pull the potatoes from the oven. If the potatoes are ready, they'll move easily when you try to use a spatula on the pan to flip them. If not, give them 2-4 more minutes. Reduce oven temperature to 400℉. Use a spatula to flip your potatoes and slide them together to make room on half the pan for the salmon. (If all your salmon doesn't fit, that's ok! Just grab a second pan.) Place a half sheet of parchment paper down for the salmon to cook on.Place the salmon filets, skin side down, next to the potatoes, and drizzle some of the excess marinade over the salmon on the pan. Pop the potatoes & salmon back in the 400 ℉ oven for 10-15 minutes. Check salmon in the thickest part for an internal temperature of 145 ℉ for well done, or 125 ℉ for medium (the temperature will rise to 140/145 as the salmon rests out of the oven).
- Serve & Store: Serve immediately! Serve with a vegetable like steamed green beans, or a simple side salad with fresh greens and sliced apples or oranges. Store leftover salmon and potatoes each in their own airtight container in the fridge, for 2-3 days. Reheat leftovers as desired.
Miranda says
Love one pan meals! I’ll have to try this next time hubby is traveling, unfortunately, he isn’t a seafood lover 🙁
Stephanie Simmons says
Same with my hubby, haha!
Linda | Brunch-n-Bites says
This is my ideal recipe! I love everything you add here. Garlic, salmon, asparagus…really love them all and I can see this happens a lot in my kitchen.
Stephanie Simmons says
Thank you so much Linda!
Mary says
This is so my kind of dinner! I love the one pan concept, I will be making this next Friday night.
Stephanie Simmons says
Glad to hear it!! Let me know how it turns out ?❤️
Rosemary says
We love salmon in our house so I know this will become a favourite. Thanks for the recipe.
Stephanie Simmons says
So glad to hear that!! ❤️❤️
Arjhon says
I have never tried cooking salmon with butter yet. But sounds delicious especially with the garlic and asparagus. Definitely trying this for dinner. Thanks for this recipe.
Stephanie Simmons says
Thank you Arjhon! Hope you love this recipe ?
Christine says
This is my kind of meal – Fresh, simple, easy, and healthy. Love it!
Stephanie Simmons says
Absolutely!! Thank you Christine!