This Dijon mustard, smoked paprika and brown sugar glazed salmon topped with buttery panko is one of my family’s favorite salmon dinners. It all comes together in a sheet-pan and it requires only 10-minutes of prep time and 15-minutes of roasting time. It’s so easy and delicious and it’s my go-to salmon dinner during those busy weeknights.
key ingredients
smoky dijon glazed salmon
- wild-caught salmon
- Dijon mustard
- smoked paprika
- brown sugar
- panko
- butter
- parsley
roasted asparagus & cherry tomatoes
- asparagus
- cherry tomatoes
- olive oil
tarragon dijon vinaigrette (optional)
- shallot
- red wine vinegar
- tarragon
- Dijon mustard
- extra virgin olive oil
key steps
make the spice blend
In a small bowl, mix the brown sugar, smoked paprika, garlic powder, kosher salt and black pepper together.
prep the panko topping
In a separate bowl, add the panko, melted butter, chopped parsley, kosher salt and black pepper. Mix all the ingredients together until the panko is well coated with the butter.
prep the salmon
Pat the tops of the salmon dry with paper towel. Brush the tops of the salmon with Dijon mustard. Then generously season with the spice blend and top the salmon with the buttery panko.
asparagus & cherry tomatoes
Then add the asparagus and cherry tomatoes to the same sheet pan with the salmon. Season the veggies with olive oil, salt and black pepper.
roast the salmon & veggies
Finally, roast the salmon and veggies at 425°F for 12-15 minutes. I like my salmon a little rare so I pull them out at the 12-minute mark.
tarragon dijon vinaigrette
This vinaigrette is optional but I personally love to dress my roasted vegetables with something extra. It makes me feel like I’m having a warm salad, especially during those colder months.
In a small bowl, add the shallots, tarragon, red vinegar and a pinch of salt. Let the shallots soften for 5 minutes. Then stir in the Dijon mustard and then whisk in the olive oil to make a dressing. Season to taste with salt and pepper.
Sheet-Pan Smoky Dijon Glazed Salmon
Equipment
- 1 Baking Sheet
Ingredients
- 2 salmon fillets 3" fillets (about 1/2 lb each)
- 4 tbsp Dijon mustard
- 2 tbsp light brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 cup panko breadcrumbs
- 2 tbsp butter
- 2 tbsp fresh parsley chopped
- 1 lb asparagus trimmed
- 1/2 pint cherry tomatoes
- 3/4 tsp kosher salt
- 1/2 tsp cracked black pepper
Dijon Tarragon Vinaigrette
- 1 small shallot chopped
- 3 sprigs of tarragon leaves removed and chopped
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- fine sea salt + cracked black pepper
Instructions
- Preheat oven to 425°F. Line a sheet pan with foil.
- In a small bowl, mix the brown sugar, smoked paprika, garlic powder, kosher salt and black pepper together.
- In a separate small bowl, mix the melted butter, panko, chopped parsley and kosher salt together.
- Pat the salmon fillets dry with a paper towel. Then spray the top of the foil with non-stick spray. Transfer the salmon to the baking sheet, skin-side down.
- Brush the tops of the salmon with Dijon. Then generously season the top of the salmon with the brown sugar mixture. Top the salmon with the panko mixture and press down gently so that it adheres to the salmon.
- Add the trimmed asparagus and cherry tomatoes to the same sheet pan. Generously season the veggies with olive oil, kosher salt and black pepper.
- Bake in the oven for approximately 12-15 minutes until the salmon reaches desired doneness.
Dijon Tarragon Vinaigrette
- Add the shallots, tarragon, red vinegar and a pinch of salt to a small bowl. Let the shallots soften for 5 minutes. Stir in the Dijon mustard and then whisk in the olive oil to make a dressing. Season to taste with salt and pepper.
- Drizzle the tops of the roasted asparagus and cherry tomatoes with the vinaigrette.
