The potatoes go in first because they need a head start; the salmon and broccoli join for the final stretch so everything finishes together. One tray, one glaze, and dinner is done.
The glaze is just honey, mustard, lemon and garlic. Brush it on generously, and keep a little back to spoon over at the table.
Honey mustard salmon traybake
4 servings · 50 minutes total · Metric measurements
Ingredients
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Method
- Start the potatoesHeat the oven to 220°C / 200°C fan / gas 7. Toss the potatoes with the olive oil and half the salt and pepper on a large lined baking tray. Roast for 20 minutes, turning once, until starting to soften and colour.
- Mix the glazeMeanwhile, stir together the honey, mustard, lemon juice and garlic. Pat the salmon dry with kitchen paper.
- Add the broccoli and salmonPush the potatoes to the sides of the tray. Add the broccoli in the middle and the salmon on top. Season with the remaining salt and pepper, then brush the salmon generously with the glaze.
- Roast until doneRoast for 12-15 minutes, until the salmon is opaque and flakes easily with a fork, and the broccoli is tender with crisp edges. For accuracy, the thickest part of the salmon should reach 63°C / 145°F on a food thermometer.
- ServeRest for 2 minutes, then serve with the lemon wedges and any extra glaze spooned over.
Small details that help
- Fillets of different thicknesses finish at different times. Start checking the thinnest one a few minutes early.
- Lining the tray makes the sticky glaze much easier to clean up.
- Patting the salmon dry helps the glaze cling instead of sliding off.
Swaps and variations
Use green beans or asparagus instead of broccoli, adding them for the same final 12-15 minutes. Maple syrup works in place of honey. For a dairy-free traybake nothing needs changing; the glaze has no butter.
What to serve with it
Serve as it comes off the tray, or with golden turmeric rice or a crisp green salad. Extra lemon on the table is never wrong with salmon.
Storage and reheating
Refrigerate leftovers within 2 hours (1 hour above 32°C / 90°F) and use within 2 days. Reheat gently until 74°C / 165°F throughout, or flake the cold salmon over a salad.
Food-safety reference: safe cooking and reheating temperatures. Refrigerate perishable food within 2 hours, or 1 hour above 32°C / 90°F. Keep the refrigerator at 4°C / 40°F or below.
Common questions
Should I leave the skin on?
Either works. Skin-on fillets hold together well on the tray; the skin lifts off easily after cooking if you prefer not to eat it.
Can I use frozen salmon?
Yes, but thaw it fully in the fridge overnight first, then pat it very dry. Adding frozen fillets straight to the tray throws off the timing.
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