Some nights call for a dinner that feels comforting and wholesome, yet still a little elevated and this Sheet Pan Maple Dijon Glazed Salmon with Sweet Potatoes delivers exactly that. The salmon turns perfectly flaky and tender in the oven, coated in a glossy maple Dijon glaze that’s gently sweet, lightly tangy, and rich without being overpowering. Alongside it, sweet potatoes roast until soft in the center with beautifully caramelized edges, adding warmth and natural sweetness to every plate.
This is the kind of meal that fits effortlessly into real life. Everything cooks together on one pan, keeping prep simple and cleanup easy, while the flavors feel intentional and satisfying. Whether you’re cooking for a busy weeknight, a quiet weekend dinner, or a low key gathering, this recipe offers comfort, balance, and big flavor with very little fuss.
Sheet Pan Maple Dijon Glazed Salmon
What Is Sheet Pan Maple Dijon Glazed Salmon with Sweet Potatoes?
Sheet Pan Maple Dijon Glazed Salmon with Sweet Potatoes is a complete, oven baked meal that combines protein and vegetables on a single pan for easy cooking and cleanup. Salmon fillets are coated in a glaze made from maple syrup and Dijon mustard, creating a sweet and savory crust as they roast. Alongside the salmon, sweet potatoes are seasoned and roasted until tender inside and lightly caramelized on the outside.
The beauty of this dish lies in its simplicity and balance. The natural richness of salmon pairs beautifully with the earthy sweetness of roasted sweet potatoes, while the maple Dijon glaze ties everything together with bold yet approachable flavor. It’s a modern, weeknight-friendly take on classic roasted salmon that fits seamlessly into everyday cooking.
Why You’ll Love This Recipe
- One pan convenience Minimal prep and easy cleanup make this a stress free dinner.
- Perfect flavor balance Sweet maple syrup and tangy Dijon complement rich salmon.
- Nutritious and filling Packed with protein, healthy fats, and fiber rich vegetables.
- Weeknight friendly Ready in under an hour with simple steps.
- Versatile Easy to customize with different vegetables or seasonings.
How This Recipe Works
- Staggered roasting Sweet potatoes start first so they finish perfectly alongside the salmon.
- High oven heat Encourages caramelization without drying out the fish.
- Glaze applied at the right time Prevents burning while creating a flavorful crust.
- Natural fats do the work Salmon’s oils keep it moist while enhancing flavor.
Ingredients
For the Salmon
- 4 salmon fillets (about 6 ounces each), skin-on or skinless
- Salt and black pepper, to taste
Maple Dijon Glaze
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar or lemon juice
- 1 clove garlic, finely minced
Sweet Potatoes
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Optional Garnishes
- Fresh parsley or thyme, chopped
- Lemon wedges
Notes & Substitutions:
- Honey can replace maple syrup for a slightly different sweetness.
- Whole-grain mustard works if Dijon isn’t available.
- Yukon gold potatoes can be substituted for sweet potatoes if preferred.
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2. Season the Sweet Potatoes
Place cubed sweet potatoes on the baking sheet. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated and spread into a single layer.
3. Start Roasting
Roast sweet potatoes for 20–25 minutes, flipping halfway through, until they are just beginning to soften and brown around the edges.
4. Make the Maple Dijon Glaze
While the potatoes roast, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, and minced garlic in a small bowl.
5. Add the Salmon
Remove the baking sheet from the oven and push the sweet potatoes to one side. Place salmon fillets on the other side, skin-side down if applicable. Season lightly with salt and pepper.
6. Glaze and Roast
Brush the salmon generously with the maple Dijon glaze. Return the pan to the oven and roast for 12–15 minutes, until the salmon is opaque and flakes easily with a fork.
7. Finish and Serve
Remove from the oven, garnish with fresh herbs if desired, and serve with lemon wedges for a bright finish.
Tips & Tricks / Flavor Variations
- Add greens: Toss in broccoli florets or green beans during the last 10 minutes.
- Spice it up: Add a pinch of red pepper flakes or cayenne to the glaze.
- Extra caramelization: Broil for 1–2 minutes at the end, watching closely.
- Herb-forward: Mix fresh thyme or rosemary into the glaze.
- Meal prep-friendly: Double the recipe and roast on two pans.
Make-Ahead, Storage & Freezing Instructions
Make Ahead:
You can cube and season the sweet potatoes and prepare the glaze up to a day in advance. Store separately in the refrigerator.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Freezing:
While salmon can be frozen, the texture is best fresh. If freezing, store cooled salmon and sweet potatoes separately for up to 1 month and thaw overnight before reheating.
Serving Suggestions
- Serve with a simple green salad and vinaigrette for a fresh contrast.
- Pair with quinoa or brown rice to soak up extra glaze.
- Add a dollop of Greek yogurt or sour cream with lemon zest on the side.
- For a heartier meal, serve alongside crusty bread.
- This dish also works well as a protein packed lunch the next day.
Nutritional Notes (Approximate Per Serving)
- Calories: 420–480
- Protein: 32–35g
- Fat: 22–25g
- Carbohydrates: 28–32g
- Fiber: 4–5g
Values will vary depending on portion size and exact ingredients used.
Common Mistakes to Avoid
- Overcrowding the pan: Prevents proper roasting and caramelization.
- Adding salmon too early: Leads to overcooked, dry fish.
- Using low quality maple syrup: Artificial syrup won’t deliver the same depth.
- Skipping parchment paper: Maple glaze can stick and burn without it.
- Overcooking the salmon: Pull it as soon as it flakes easily.
FAQs About Recipe
Can I use frozen salmon?
Yes, but thaw it completely and pat dry before cooking.
How do I know when salmon is done?
It should be opaque and flake easily with a fork.
Can I use another vegetable?
Absolutely. Brussels sprouts, carrots, or cauliflower work well.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I make it dairy-free?
It already is no dairy required.
Conclusion
Sheet Pan Maple Dijon Glazed Salmon with Sweet Potatoes is the kind of dinner that checks all the boxes: flavorful, nourishing, and incredibly easy to make. With sweet, tangy glaze, perfectly roasted vegetables, and tender salmon, it’s a meal you’ll come back to again and again.
If you love easy dinners like Baked Lemon Butter Cod or Lemon Dill Salmon, this recipe belongs in your regular rotation.
Sweet, tangy maple Dijon salmon and caramelized sweet potatoes all on one pan. Save this easy dinner recipe for your next busy night!
Sheet Pan Maple Dijon Glazed Salmon with Sweet Potatoes
Ingredients
For the Salmon
- 4 salmon fillets about 6 ounces each, skin-on or skinless
- Salt and black pepper to taste
Maple Dijon Glaze
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar or lemon juice
- 1 clove garlic finely minced
Sweet Potatoes
- 2 large sweet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Optional Garnishes
- Fresh parsley or thyme chopped
- Lemon wedges
Instructions
1. Preheat and Prep
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2. Season the Sweet Potatoes
- Place cubed sweet potatoes on the baking sheet. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated and spread into a single layer.
3. Start Roasting
- Roast sweet potatoes for 20–25 minutes, flipping halfway through, until they are just beginning to soften and brown around the edges.
4. Make the Maple Dijon Glaze
- While the potatoes roast, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, and minced garlic in a small bowl.
5. Add the Salmon
- Remove the baking sheet from the oven and push the sweet potatoes to one side. Place salmon fillets on the other side, skin-side down if applicable. Season lightly with salt and pepper.
6. Glaze and Roast
- Brush the salmon generously with the maple Dijon glaze. Return the pan to the oven and roast for 12–15 minutes, until the salmon is opaque and flakes easily with a fork.
7. Finish and Serve
- Remove from the oven, garnish with fresh herbs if desired, and serve with lemon wedges for a bright finish.
Video
Notes
📝 Notes
- Use salmon fillets of similar thickness for even cooking.
- Cut sweet potatoes into small cubes so they roast through.
- Roast sweet potatoes first if they are very thick.
- Maple syrup can be swapped with honey if needed.
- Brush glaze on salmon near the end to prevent burning.
- Line the pan with parchment for easy cleanup.
- Store leftovers in an airtight container for up to 2 days.
- Reheat gently in the oven to keep salmon moist.
