The easiest spring dinner ever! This Glazed Honey Dijon Roasted Salmon comes with a touch of lemon and asparagus that makes it a one pan meal. It’s gluten free, dairy free, paleo, and takes just 8 minutes to cook. So the next time you’re looking for a real stunner, this recipe is perfect for everything from entertaining to a weeknight dinner. This salmon dinner makes a great healthy and light dinner, but it’s filling enough you won’t go hungry either.
Almost by accident I came to a point where I completely stopped making seafood at home. Tyler isn’t crazy about seafood, and so it just seems easier to make chicken or beef. However I love seafood so much that I might be rubbing off on him after 12 years! He’s definitely trying my seafood dishes now, and even enjoying them.
I guess it’s pretty hard not to like salmon when it comes with an addictive honey-mustard glaze. And so this one has been a keeper for over 6 years now. I make it a lot every springtime when asparagus is in season.
Spring is the perfect time for wild caught salmon, and I love pairing it with asparagus for two reasons. The first being that asparagus is amazing, and I try to add it to every meal this time of year. The second reason is that it cooks at the same rate as the salmon so it makes this meal even easier! But you can always omit the asparagus and just make the glazed salmon as well, with another veggie on the side.
Let’s get started by talking about the ingredients for this Glazed Honey Dijon Salmon!
- Salmon – wild caught fresh or frozen salmon tastes the best here. And depending on where you live, frozen might be the freshest option. Better to buy frozen, than ‘not so fresh’ from the cooler section!
- Honey – or maple syrup works well for the glaze here, but we really like the flavor combo of honey and mustard.
- Dijon mustard – pairs perfectly with the honey. You could also use whole grain mustard, but I wouldn’t recommend regular yellow mustard in this case.
- Coconut aminos – adds just a touch of savory to the honey mustard combo and rounds out the flavors. You can also use your choice of soy sauce/ tamari as well.
- Garlic – also adds a touch of savory flavor that’s perfect with the honey mustard.
- Asparagus – is my choice of veggie here because it pairs well with salmon and because it cooks in the same amount of time. However when it’s not in season, just omit it and cook your choice of veggie on the side.
- Lemon – sliced and layed over the salmon adds the perfect bright note of flavor to the honey mustard mix.
- Fresh herbs – I use either chopped chives in the glaze, or a sprinkling of fresh parsley over the top. You can also omit them, but they are tasty if you have some on hand. I have also used a touch of Italian seasoning in the glaze which is tasty too.
Now let’s make this recipe step by step:
Start by preheating the oven, then measure and prep all the ingredients. Trim the asparagus by snapping off the tough ends at the bottom.
Most store bought asparagus needs to be trimmed because it’s been cut when it was harvested. This means there’s almost always extra tough woody ends that need to be cut or snapped off. If you can, try and find some asparagus at Farmer’s Market. They usually harvest their asparagus by snapping it off at the breaking point, so you won’t need to trim it.
The difference in the 2 methods of harvesting is important because when asparagus has been cut, once you trim it, you could loose up to 1/3 the weight of what you bought. Asparagus at our farmers market is usually the same price as the store, but I get to use 100% of what I bought without having to throw any out.
Mix together all the ingredients for the glaze.
Lay the salmon out on a baking sheet and surround it with the asparagus. Pat the salmon fillet dry with paper towels so the glaze adheres better.
Note: If you’re using parchment paper, aim for the least amount showing. This recipe is broiled and you’ll see the edges of my paper turned very brown. But I love not having to clean up the extra mess in the pan! You can also bake the salmon and asparagus directly on the cookie sheet and not use the parchment paper at all.
Spread the glaze evenly over the salmon and drizzle about 1/3 of it over the asparagus. Lay the lemon slices evenly over the top.
Broil until the salmon is just done in the center, about 8 minutes. Sprinkle with a bit of fresh chopped parsley if using and serve immediately.
More delicious salmon recipes!
- Cedar Plank Greek Salmon
- Summer Salmon Chopped Salad (this is perfect if you have leftover salmon)
- Cajun Glazed Salmon
- Healthier Sheet Pan Teriyaki Salmon
- Fish Taco Lettuce Wraps
- Cedar Plank Salmon with Mixed Herb Chimichurri
- Miso Salmon Lettuce Wraps with Wasabi Cucumbers
I really hope you enjoy this simple Glazed Honey Dijon Salmon! And if you do get a chance to make it, I hope you’ll leave me a comment/rating below. I always love hearing from you here! Also for lots more easy dinners, head over to the recipe index.Print
The easiest spring dinner ever! This Glazed Honey Dijon Roasted salmon comes with a touch of lemon and asparagus that makes it a one pan meal. It’s gluten free, dairy free, paleo, and takes just 8 minutes to cook. So the next time you’re looking for a real stunner, this recipe is perfect for everything from entertaining to a weeknight dinner.
Honey Dijon Glaze:
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon coconut aminos, or gluten free soy sauce
1 large clove garlic, minced
Salmon and Asparagus:
1 1/2 pounds salmon fillet, about 1” thick
1 pound asparagus, trimmed
1 small lemon, thinly sliced
1 tablespoon chopped fresh parsley to sprinkle over top, see notes
Preheat the oven to the broiler setting.
Mix together all the ingredients for the glaze, and set it aside.
Line a baking sheet with parchment paper, or use a non-stick cookie sheet. Lay the salmon out and pat it dry. Arrange the asparagus around it being sure to cover up as much parchment paper as possible if using.
Spoon about 2/3 of the glaze over the salmon, and drizzle the rest over the asparagus. Lay the lemon slices evenly spaced over the top of the salmon, and tuck a few slices in and around the asparagus.
Broil the salmon on the middle oven rack for about 8 minutes or until the salmon is just done.
The easiest way to tell if it’s done is to poke it apart and see if it’s no longer raw, but some tell tale signs are a small amount of cracking appearing in the surface of the salmon.
It’s better to pull it out too soon and have to return it to the oven than to overcook it. Over time with practice, you can learn to lightly press meat with your pointer finger and know whether or not it’s done by the feel.
Serve the salmon and asparagus immediately with a sprinkle of optional parsley or other herbs.
Parchment paper isn’t rated for the broiler, but I like to use it to help with cleanup. I haven’t had a problem with it other than the edges turning buts. But to be safe, you can place the salmon and asparagus on a non-stick cookie sheet as well.
You can also use 1 tablespoon chopped fresh chives and add them to the glaze, or 1/2 teaspoon Italian seasoning.
- Category: Dinner
- Method: Oven
- Cuisine: American
Keywords: Honey Mustard Salmon, Honey Dijon Salmon, Sheet Pan Salmon, Honey Mustard Salmon and Asparagus
This post was originally published in 2016, but has been updated with new photos and prep photos along with more information, tips, and nutritional facts.