This Honey Garlic Salmon with Potatoes and Broccoli is a quick and flavorful sheet pan dinner that I can put together in about 30 minutes. The salmon is glazed with a lemony honey butter garlic sauce that’s savory, slightly sweet, and incredibly moist. Paired with parmesan baby red potatoes and roasted broccoli, it makes a satisfying, well-rounded meal that the whole family can enjoy.

Why You’ll Love This Recipe

I love this recipe because it’s both simple and impressive. I can prepare everything on one sheet pan, which means fewer dishes to clean. The honey garlic butter sauce adds richness to the salmon, while the lemon juice gives it a bright, fresh flavor. The baby red potatoes get crispy with a cheesy finish, and the broccoli roasts to perfection alongside everything else. It’s my go-to for busy weeknights when I still want a balanced, homemade meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salmon
1 lb salmon
4 tbsp ghee or clarified butter
2 tbsp honey
2 cloves garlic, minced
1 lemon
1 tsp kosher salt

For the broccoli
2 tbsp butter
1 head broccoli, cut into florets
1/2 tsp sea salt
1/2 tsp black pepper

For the potatoes
1 lb baby red potatoes
2 tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp dried parsley
1/4 cup fresh grated parmesan

Directions

1. I preheat my oven to 425°F.

2. In a saucepan over medium-low heat, I melt the butter, lemon juice, honey, garlic, and salt, stirring occasionally until combined.

3. I place the broccoli on a sheet pan with slices of butter, salt, and pepper.

4. In a small bowl, I toss the potatoes with olive oil, salt, pepper, and parsley, then spread them on the sheet pan. I grate fresh parmesan over the potatoes.

5. I place the salmon on the sheet pan and pour the honey garlic butter sauce over it.

6. I bake for 20–25 minutes, until the salmon is no longer opaque in the center.

7. I serve it hot and enjoy the perfect combination of flavors.

Servings and Timing

This recipe serves 4 people.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

I sometimes swap the broccoli for asparagus or green beans for a different twist. If I’m out of baby red potatoes, I use sweet potatoes for a slightly sweeter side. For extra heat, I add a pinch of red pepper flakes to the honey garlic sauce. And when I want to change the flavor profile, I replace the lemon with orange juice for a citrusy variation.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the salmon and vegetables in a 300°F oven for about 10 minutes, or until warmed through. I avoid microwaving the salmon for too long, as it can dry out.

FAQs

How do I know when the salmon is done?

I check if the salmon flakes easily with a fork and is no longer opaque in the center. It should reach an internal temperature of 145°F.

Can I make this recipe with frozen salmon?

Yes, but I thaw the salmon completely before cooking so it bakes evenly.

Can I use regular butter instead of ghee?

Absolutely. I like ghee for its nutty flavor, but regular unsalted butter works perfectly.

What if I don’t have fresh lemon?

I can use bottled lemon juice, but fresh lemon gives a brighter, fresher taste.

Can I cook everything on two pans instead of one?

Yes. If I want extra crispy potatoes or more roasting space for the veggies, I spread them out on a second pan.

Conclusion

This Honey Garlic Salmon with Potatoes and Broccoli is one of my favorite sheet pan dinners because it’s flavorful, quick, and family-approved. I love that it delivers a complete meal with minimal cleanup, making weeknight cooking so much easier. Every bite has the perfect balance of sweet, savory, and tangy flavors, and it’s a recipe I come back to again and again.