One Pan Honey Glazed Salmon with Roasted Vegetables

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I’ve been making this one pan honey glazed salmon for years, and it never fails to impress. The beauty lies in its simplicity. Everything goes on a single sheet pan, which means minimal cleanup and maximum flavor as the vegetables and fish cook together, sharing their juices.

The honey glaze comes together quickly with just a few pantry staples. I use a good quality honey, soy sauce (make sure it’s kosher certified), fresh garlic, and a splash of lemon juice. The key is brushing the glaze on twice during cooking. Once before the fish goes in the oven, then again halfway through. This creates layers of caramelized flavor that coat the salmon beautifully.

Building the Perfect Honey Glaze

For the vegetables, I stick with sturdy options that can handle the same cooking time as salmon. Brussels sprouts, baby potatoes, and carrots work perfectly. Cut everything roughly the same size so they cook evenly. The vegetables get tossed with olive oil and seasoning before hitting the pan, then they roast alongside the fish, picking up some of those sweet, savory drippings.

Choosing the Right Vegetables for Roasting

This recipe works wonderfully for weeknight dinners when you want something special without the fuss. It’s also impressive enough for Shabbat dinner. I like to serve it with a simple green salad and some crusty bread to soak up any extra glaze on the pan.

One Pan Honey Glazed Salmon with Roasted Vegetables - American recipe
I've been making this one pan honey glazed salmon for years, and it never fails to impress. The beauty lies in its simplicity. Everything goes on a single sheet pan, which means minimal cleanup and maximum flavor as the vegetables and fish cook together, sharing their juices. The honey glaze comes together quickly with just a few pantry staples. I use a good quality honey, soy sauce (make sure it's kosher certified), fresh garlic, and a splash of lemon juice. The key is brushing the glaze on twice during cooking. Once before the fish goes in the oven, then again halfway through. This creates layers of caramelized flavor that coat the salmon beautifully. For the vegetables, I stick with sturdy options that can handle the same cooking time as salmon. Brussels sprouts, baby potatoes, and carrots work perfectly. Cut everything roughly the same size so they cook evenly. The vegetables get tossed with olive oil and seasoning before hitting the pan, then they roast alongside the fish, picking up some of those sweet, savory drippings. This recipe works wonderfully for weeknight dinners when you want something special without the fuss. It's also impressive enough for Shabbat dinner. I like to serve it with a simple green salad and some crusty bread to soak up any extra glaze on the pan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets 6 oz each, skin removed
  • 3 tablespoons honey
  • 2 tablespoons kosher soy sauce
  • 2 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the Vegetables
  • 1 pound baby potatoes halved
  • 1 pound Brussels sprouts trimmed and halved
  • 3 large carrots cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme

Method
 

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
  2. In a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, and 1 tablespoon olive oil to make the glaze. Set aside.
  3. In a large bowl, toss the halved potatoes, Brussels sprouts, and carrots with 3 tablespoons olive oil, salt, pepper, and thyme until evenly coated.
  4. Spread the vegetables on the prepared sheet pan, leaving space in the center for the salmon fillets.
  5. Season salmon fillets with salt and pepper on both sides. Place them in the center of the pan among the vegetables.
  6. Brush half of the honey glaze over the salmon fillets, reserving the rest for later.
  7. Roast for 10 minutes, then remove from oven and brush the remaining glaze over the salmon.
  8. Continue roasting for 8-12 more minutes, until salmon flakes easily with a fork and vegetables are tender and lightly caramelized.
  9. Let rest for 2-3 minutes before serving. Serve immediately with any pan juices drizzled over the top.

Notes

For best results, choose salmon fillets of even thickness. If your fillets are very thick, add 2-3 extra minutes to cooking time. The vegetables can be prepped up to 4 hours ahead and stored in the refrigerator. Leftovers keep well for 2-3 days in the fridge and can be gently reheated in a 350°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 680mg 30%
Dietary Fiber 6g 21%
Total Sugars 18g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.
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