Maple Glazed Salmon Sheet Pan Dinner

Enjoy a quick, savory maple-glazed salmon dish that pairs perfectly with roasted sweet potatoes and a touch of fresh herbs. Packed with protein and easy to assemble, it’s ideal for weeknight dinners or quick lunch prep. Let the sweet, caramelized glaze elevate the flavor of tender fish in just 35 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 salmon fillets (6 oz each)
• 2 medium sweet potatoes, cubed
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt & pepper to taste
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley, divided
• 1 tbsp toasted sesame seeds (optional)
• 1 tbsp lemon zest

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together honey, maple syrup, Dijon mustard, smoked paprika, garlic powder, salt, pepper, and lemon juice to create the glaze.
3. Pat salmon fillets dry with paper towels and season lightly with salt and pepper.
4. Toss sweet potato cubes with olive oil, salt, and pepper, then spread them out in a single layer on the prepared baking sheet.
5. Place salmon fillets on top of the sweet potatoes, skin-side down if applicable.
6. Brush the glaze generously over each salmon fillet, reserving a little for a final glazing.
7. Roast in the preheated oven for 12–15 minutes, then brush with the remaining glaze and continue roasting for another 2–3 minutes until the salmon is cooked through and the glaze is caramelized.
8. Remove from the oven, garnish with chopped parsley, toasted sesame seeds, and lemon zest, and serve immediately.
9. Optional: For an extra pop of freshness, squeeze a bit of fresh lemon juice over the dish just before serving.

Chef's Note

Pro tip: Roast the sweet potatoes first for 5–7 minutes before adding the salmon so they come out perfectly tender and crisp.

Make-Ahead Tips

You can assemble the dish up to 24 hours in advance; store the uncooked sweet potatoes in a sealed container and keep the salmon in the fridge until ready to cook.

Substitutions

Use cod or tilapia instead of salmon; replace maple syrup with honey for a different caramel flavor; swap smoked paprika for regular paprika or chipotle powder for a smoky kick; use a vegan yogurt or tahini for a dairy‑free glaze.