Hot Honey Sheet Pan Salmon
Writer, recipe developer, and content creator for @myeverydaytable, Emily Dingmann, shares one of her family favorites — a weeknight winner with easy prep, balanced nutrition, and big flavor.
My Everyday Table
My Everyday Table
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Hot Honey Sheet Pan Salmon
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
Ingredients
1 ½ pounds baby Yukon gold potatoes, quartered
1 tablespoon extra virgin olive oil
1 teaspoon all purpose seasoned salt
2 tablespoon L&B Sweet & Spicy Hot Honey
1 tablespoon Dijon mustard
4 - 6-ounce salmon fillets
Kosher salt, to taste
Black pepper, to taste
Directions
- Heat oven to 400 F.
- On an extra large sheet pan, toss the potatoes with the oil and seasoned salt until well coated. Spread the potatoes, cut sides-down, in an even layer. Roast for 20 minutes.
- Meanwhile, in a small bowl, stir together the L&B Sweet & Spicy Hot Honey and Dijon mustard.
- Once roasted, scoot the potatoes to the sides of the sheet pan to make room for the salmon. Place the salmon fillets skin-side down on the pan and pat dry with a paper towel. Season each fillet with kosher salt and black pepper.
- Brush salmon with hot honey mixture and bake for 15 to 20 minutes, or until the salmon is cooked through and easily flakes with a fork. Serve warm.
- Leftover salmon and potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
The Little Potato Co. Little Yellows Fresh Potatoes, 1.5 Pound
$4.99$3.33/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Lawry's Seasoned Salt, 8 Ounce
$4.59$0.57/oz
L&B Sweet & Spicy Hot Honey, 12 Ounce
$8.99$0.75/oz
L&B Dijon Mustard, 9.5 Ounce
$3.99$0.42/oz
Sixty South Pure Antarctic Salmon Fillets, 1 Pound
$18.99/lb$18.99/lb
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Directions
- Heat oven to 400 F.
- On an extra large sheet pan, toss the potatoes with the oil and seasoned salt until well coated. Spread the potatoes, cut sides-down, in an even layer. Roast for 20 minutes.
- Meanwhile, in a small bowl, stir together the L&B Sweet & Spicy Hot Honey and Dijon mustard.
- Once roasted, scoot the potatoes to the sides of the sheet pan to make room for the salmon. Place the salmon fillets skin-side down on the pan and pat dry with a paper towel. Season each fillet with kosher salt and black pepper.
- Brush salmon with hot honey mixture and bake for 15 to 20 minutes, or until the salmon is cooked through and easily flakes with a fork. Serve warm.
- Leftover salmon and potatoes can be stored in an airtight container in the refrigerator for up to 3 days.