Honey Mustard Glazed Salmon Potatoes

Honey mustard glazed salmon with potatoes and broccoli is one of those go-to weeknight dinners that feels like a treat but comes together with almost no fuss. The salmon cooks up juicy and flavorful thanks to a tangy-sweet glaze, and everything gets brightened by a squeeze of lemon at the end. Whether you are cooking for yourself or your family, you will want this dish in your rotation.

The first time I made this after a busy workday I was amazed at how quickly everything came together yet it tasted restaurant quality. Now it is one of our favorites for busy evenings but also for impressing friends with minimal effort.

Ingredients

• Salmon fillets: choose filets with bright color and a fresh sea scent for best flavor
• Olive oil: brings richness to the fish and helps caramelize the glaze
• Salt and black pepper: bring out natural flavors do not skip good sea salt
• Dijon mustard: the backbone of the glaze for a tangy sharp note
• Honey: for sweetness and glossy finish try local honey for depth
• Lemon juice: fresh juice gives brightness and balances the sweetness
• Garlic: minced garlic adds aromatic kick use firm fresh cloves for best results
• Whole grain mustard: optional this gives a rustic touch and more texture if you love the mustard flavor
• Baby potatoes: choose firm small potatoes even-sized for even cooking
• Broccoli florets: bright green florets add crunch buy fresh and store in the fridge to keep them crisp
• Fresh thyme or fresh parsley for garnish: adds herbal freshness at the end

Step-by-Step Instructions

Prepare the Glaze:

Mix the Dijon mustard honey lemon juice minced garlic olive oil salt and pepper in a small bowl until smooth the glaze should be thick but pourable so whisk vigorously until all the honey is dissolved

Cook the Potatoes and Broccoli:

Put baby potatoes in a pot with salted water bring to a boil and simmer for about twelve minutes until fork tender after draining steam the broccoli over the same pot for five to six minutes until bright green and just barely soft then toss both with olive oil salt and pepper in a bowl to coat

Sear and Glaze the Salmon:

Dry the salmon fillets well with paper towels and season both sides with salt and pepper heat olive oil in a nonstick skillet over medium high heat place the salmon skin side down and let it cook undisturbed for around four minutes so the skin gets crisp gently flip the fish brush or spoon on the glaze and cook for three to four more minutes basting frequently with the glaze until the salmon is cooked just through and the glaze is bubbling and sticky

Serve the Dish:

Arrange the salmon fillets on plates with the hot potatoes and broccoli on the side drizzle extra glaze over the top of the fish for more flavor then sprinkle with chopped herbs and finish with a generous squeeze of lemon juice serve hot

Save

My favorite part of this dish is the glaze that caramelizes beautifully and makes the kitchen smell incredible. Once my sister caught a whiff coming home and immediately asked if there would be seconds at the table.

Storage Tips

Store leftover salmon and veggies in airtight containers in the refrigerator for up to two days. For best results reheat gently in the oven or microwave until just warmed through to keep the fish moist. The potatoes and broccoli also make great meal prep sides for other proteins.

Ingredient Substitutions

If you do not have fresh salmon you can use frozen fillets just thaw completely and pat dry first. Any mustard you like will work but Dijon gives the glaze its classic balance and tang. Broccolini works well in place of broccoli and sweet potatoes can be swapped for baby potatoes if you prefer.

Serving Suggestions

This dish shines with a crisp green salad on the side or a light yogurt sauce for dipping. For extra heartiness serve with a side of quinoa or brown rice to soak up the extra glaze. To make it a dinner party plate finish with a bit of lemon zest on the hot salmon right before serving for a little pop.

Cultural and Historical Context

Honey mustard glazed salmon brings together classic French flavors of mustard and honey often paired with pork or chicken but here united with salmon for a bright modern taste. The combination of simple vegetables and a sweet sharp sauce is common in Northern European kitchens and feels comforting yet light.

Recipe FAQs

→ How do you make the honey mustard glaze?

Mix Dijon and whole grain mustards, honey, lemon juice, garlic, olive oil, and season with salt and pepper for a smooth glaze.

→ Can I use skinless salmon fillets?

Yes, both skin-on and skinless salmon work. The skin helps maintain moisture, but either option gives excellent results.

→ How should the potatoes and broccoli be cooked?

Boil baby potatoes until tender, and steam broccoli just until bright green and slightly crisp for best texture and flavor.

→ What is the best way to cook the salmon?

Sear salmon in olive oil, skin-side down first, then flip and glaze while continuing to spoon sauce over for a caramelized finish.

→ Can this dish be prepared ahead of time?

Elements such as glazing sauce and vegetable prep can be done ahead, but cooking the salmon fresh gives the best texture and flavor.