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Easy Crispy Honey Mustard Salmon Recipe with Roasted Veggies

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A quick and easy recipe for crispy salmon with a tangy honey mustard glaze, served with roasted vegetables. Perfect for a healthy, satisfying weeknight meal.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin on
  • 2 tablespoons olive oil (for crisping the skin)
  • Salt and freshly ground black pepper (to taste)
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 1 teaspoon smoked paprika (optional)
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 cup cherry tomatoes
  • 1 small red onion, thinly sliced
  • 2 tablespoons olive oil (to coat the veggies)
  • Salt and pepper (to taste)
  • Fresh thyme or rosemary sprigs (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together 3 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon apple cider vinegar, minced garlic, and smoked paprika if using. Set aside.
  3. On your baking tray, toss zucchini, red bell pepper, cherry tomatoes, and red onion with 2 tablespoons olive oil, salt, pepper, and fresh herbs if you have them. Spread out in a single layer for even roasting.
  4. Place the tray in the preheated oven for about 20 minutes, stirring halfway through to prevent burning and encourage even caramelization.
  5. Pat the salmon fillets dry with paper towels. Lightly salt and pepper both sides.
  6. Heat 2 tablespoons olive oil in your skillet over medium-high heat. When shimmering, carefully lay the salmon fillets skin-side down. Press gently with a spatula to keep skin flat against the pan.
  7. Cook the salmon skin-side down for 5-6 minutes without moving it until edges turn golden and crisp.
  8. Flip the salmon fillets gently and brush the honey mustard glaze over the cooked side. Cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.
  9. In the last minute of cooking, toss the roasted veggies with half of the remaining honey mustard glaze.
  10. Plate the salmon over a bed of roasted veggies, drizzling any leftover glaze on top. Serve immediately.

Notes

Pat salmon skin dry before cooking to ensure crispiness. Do not move salmon for 5-6 minutes while cooking skin-side down. Use medium-high heat for best results. The honey mustard glaze can be made ahead and stored in the fridge for up to a week. Leftovers keep well refrigerated for up to 2 days; reheat gently in a skillet to maintain texture.

Nutrition

Keywords: honey mustard salmon, crispy salmon, roasted veggies, healthy dinner, quick salmon recipe, weeknight meal, gluten-free salmon

Find it online: https://spoonette.com/easy-crispy-honey-mustard-salmon-recipe-with-roasted-veggies-guide/