My one-pan meals have been both a reader favorite and family favorite for the last few months. They’re layered with so much flavor, and make clean-up so much easier.
This one-pan honey mustard salmon bites dish is a personal favorite. It’s made with seasoned salmon cubes, sliced potatoes, carrots and shallots. The veggies get seasoned and baked first, then the salmon cubes get added to finish baking in the pan.
Everything gets topped with a homemade honey mustard sauce for the most flavorful dinner.
My braiser-pan has been working overtime for these one-pan meals. It’s been the perfect dish to cook in and serve out of, and is so easy to clean.
This dish works well in a braiser pan, casserole dish or even on a sheet pan. It’s made with simple ingredients but is filled with flavor for an elevated dinner.
What you’ll need for honey mustard salmon bites
Salmon– I removed the skin off the salmon and cubed the fillet to 1″ cubes
Veggies– I used potatoes, carrots and shallots
Dijon mustard– I used a grainy mustard, but regular dijon will work great here
Honey- for a touch of sweetness
Olive oil
Spices- paprika, garlic powder, salt & pepper
Fresh parsley– for a pop of color
Homemade honey mustard sauce– made with mayonnaise, honey, mustard, apple cider vinegar, paprika and salt & pepper
- Start by tossing your sliced veggies with the olive oil and spices. Bake them on 400 F for 30 minutes, give them a flip and finish baking for another 10 minutes
- Season the salmon cubes with olive oil, salt, pepper, garlic powder, paprika, honey and mustard and let them marinate while the veggies cook
- After the veggies cook, add the salmon cubes to the pan with parsley and finish cooking for another 10-12 minutes
- Once ready, drizzle over the honey mustard sauce
Garnish the dish with lemon juice and extra parsley and serve as is or with your favorite sides. This one-pan dish is so delicious and packed with flavor, I know you guys are going to love it!
Other one-pan meals you’ll love:
One-pan Chicken and Couscous
One-pan Lemon Orzo and Salmon
Sheet-pan Honey Sriracha Chicken
Honey Mustard Salmon Bites and Veggies
Ingredients
Salmon Cubes
- 1 1/2 lbs skinless salmon, cubed
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic power
- 1/4 tsp salt
- 1 tsp dijon mustard
- 1 tsp honey
Veggies
- 2 yellow potatoes
- 4 -5 carrots, peeled and sliced
- 3 shallots, sliced into rounds
- 1/4 cup olive oil
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup parlsey, chopped
Honey Mustard Sauce
- 2 tbsp mayonnaise
- 2 tbsp dijon mustard, grainy or regular
- 1 tbsp honey
- 1/4 tsp apple cider vinegar
- 1/8 tsp paprika
- Salt and pepper
Directions
- Notes- I added the sauce after baking, but it can also be poured into the dish when adding the salmon bites to add even more flavor
- Preheat the oven to 400 F
- Start by preparing your veggies. Thinly slice the potatoes into rounds, about 1/2 inch thick, and slice the carrots diagonally into 2″ sticks. Add them to a large baking dish, casserole dish or large sheet pan with the sliced shallots and toss together in the 1/4 cup olive oil, 1 tsp paprika, and 1/2 tsp salt & pepper
- Bake the veggies for 30 minutes, remove from the oven and flip them, then bake for an additional 10 minutes. The potatoes should be fork tender before adding the salmon
- While that bakes, cut your salmon into 1″ cubes and toss it together with the olive oil, spice mix, mustard and honey. Let it marinate while the veggies continue to bake.
- After 40 minutes, remove the pan from the oven and add the salmon cubes on top of the veggies with the chopped parsley. Place the dish back into the oven for 10-12 minutes. I set it under the broiler for the last 2 minutes.
- While that bakes, prepare the honey mustard sauce by whisking together the ingredients until smooth. Pour the sauce over the dish once its ready, and finish off with a squeeze of lemon
Total winner! My not-a-fan-of-salmon boyfriend goes feral for this recipe.
Also measures in “three carrot, two shallots etc” can vary significantly – how about oz or g to be precise? Recipe is in the oven and it looks good…. I just thin this could be much more repeatable and help the feedback obtained.
Hi Tom, thank you for your feedback! What I meant was remove the veggies from the oven, and add the salmon on top of them then place the pan back into the oven. I just made an edit to the recipe to clarify 🙂
As far as the amounts, I do try to quantify in amounts when it will affect the recipe texture, but this is one of those forgiving recipes that doesn’t need to be exact if the carrots are a little smaller or larger than standard. I hope you enjoyed the dish!
This was so good!!! This will be in my regular rotation. It is flavorful and so easy to make. I did leave the skin on I love the crispy bits. The dressing OMG it could be used on anything and be delicious! I think you could even use smoked paprika but this is perfect the way it is!!!
Thank you, Amy!