I’m making Baked Honey Mustard Salmon, and serving it with a simple side dish of some baby potatoes and some green veg. And as the whole thing’s ready in just over half an hour, it’s the perfect midweek dinner dish! Seriously, it’s so good.
This isn’t just throwing fish in the oven. We’re creating a lovely crusted salmon and a side dish that mixes perfectly cooked boiled potatoes with sweet, roasted onions. It’s a complete meal with minimal fuss.
Table of Contents
Why You’ll Love This
- The “Crust” Factor: We aren’t just glazing the fish; we are mixing that tangy dressing with breadcrumbs to create a texture that keeps the salmon juicy while adding a satisfying crunch
- Sweet & Savory Combo: By roasting the onions separately while the potatoes boil, you get those lovely sweet, caramelized onions mixed in with the tender spuds. It elevates a boring side dish into something special.
- Less Washing Up: We cook the greens in the same pan as the potatoes to save on washing up. Seriously, less washing up is always a win
- Super Customizable: Not a fan of dill? I’ve got tips on how to switch it up for whatever you have in the fridge
If you love this crunchy crusted salmon, also try my Sticky Honey Garlic Salmon Rice Bowls for an Asian twist or Restaurant-Quality Pistachio Salmon & Sweet Potato Mash for nutty elegance.
What You’ll Need
Special Equipment
- Large non-stick baking tray
- Large saucepan (for boiling potatoes)
- Small mixing bowl and whisk
The Salmon & Crust
- Salmon: 4 fillets (approx. 150g / 5–6oz each), skin-on or skinless
- Breadcrumbs: 50g (approx. 1 cup) fresh or Panko breadcrumbs
- Fresh Dill: 1 small bunch, finely chopped
The Honey Mustard Dressing
- Dijon Mustard: 2 tbsp
- Clear Honey: 2 tbsp
- White Wine Vinegar: 1 tbsp
- Olive Oil: 2 tbsp
- Salt: A generous pinch
The Vegetables
- Onion: 2 medium onions (red or brown), sliced really finely
- Potatoes: 500g (approx. 1 lb) baby or new potatoes
- Green Veg: 200g (approx. 7oz) green beans, asparagus, or broccoli florets
Let’s Get Cooking!
1. Roast the Onions (The Base)
Preheat your oven to 200°C (400°F). Slice your onions really finely and toss them into a non-stick baking tray.
In a small bowl, whisk together the Dijon mustard, honey, white wine vinegar, olive oil, and salt until completely mixed.
Important: Pour just 1 tablespoon of this dressing over the onions. Give them a quick mix so they are roughly coated and spread them out in a nice thin layer. Pop the tray into the oven for about 5 minutes to get them started.
2. Make the Breadcrumb Crust
While the onions roast, place your breadcrumbs in a bowl. Pour the remaining dressing over the crumbs and give it a quick stir.
Add the finely chopped dill and stir to combine. You want a damp, flavorful crumb mixture.
Tip: If you really don’t like dill, no problem! You can swap it for parsley or chives. As long as they’re finely chopped, you can use almost anything!
3. Prepare the Salmon
Take the onions out of the oven. Push them to one side of the tray to make space. Lay the salmon fillets next to the onions.
Note: Do not place the salmon on top of the onions, or the onions underneath won’t cook properly.
Carefully spoon the breadcrumb mixture on top of each salmon fillet, pressing down lightly to form a nice crust.
4. Boil Potatoes & Bake Fish
Get a pan of salted boiling water ready. Drop your baby potatoes in to boil.
At the same time, put the salmon and onion tray back into the oven. Bake for 10 to 15 minutes until the salmon is just cooked through and opaque (internal temp 145°F/63°C).
5. The “One-Pot” Veggie Trick
Since the potatoes had a head start, check them when the salmon has about 2–3 minutes left. Add your green veg directly into the same boiling water as the potatoes. This blanches them quickly and saves on washing up!
6. Plate Up
Once the salmon is cooked (flaky and juicy), remove the tray. Drain the potatoes and greens well.
Tip the drained vegetables directly onto the baking tray with the roasted onions. Give everything a mix together so the potatoes get coated in those lovely sweet, caramelized onions—it creates a warm potato salad vibe!
Use a fish slice to plate the salmon, serve the veg on the side, and enjoy!
If you love this potato-onion combo, also try my Spring Herb Roasted Chicken Thighs with Potatoes—same easy one-pan vibes with juicy chicken.
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FAQs
Can I use frozen salmon fillets?
Yes, you can! Just make sure you defrost them completely in the fridge beforehand. If you cook them from frozen, the breadcrumb crust might burn before the fish is cooked through, and they might release too much water, making your roasted onions soggy
Can I roast the potatoes instead of boiling them?
You can, but it changes the timing. Roasted potatoes take about 30–40 minutes, whereas the salmon only takes 10–15. If you want to roast them, put the potatoes in the oven for about 20 minutes before you start the onions or add the fish. Personally, I love the texture of the boiled potatoes mixed with the sticky roasted onions!
How do I know when the salmon is cooked?
The salmon should be opaque (light pink) all the way through and should flake easily when you press it with a fork. It usually takes about 10 to 12 minutes at 200°C, but keep an eye on it so it stays juicy! (145°F/63°C internal)
Baked Honey Mustard Crusted Salmon with Warm Potato Salad
Course: DinnerCuisine: Modern British / EuropeanDifficulty: Easy4
people10
minutes20
minutes450
kcal30
minutesA perfect midweek dinner ready in 30 minutes. Features tender salmon with a zesty honey-mustard dill crust, served alongside baby potatoes tossed with sweet roasted onions
Ingredients
- Equipment Needed
Non-stick baking tray
Large saucepan
Whisk
Fish slice / Spatula
- Ingredients
4 salmon fillets (approx. 150g each)
500g baby potatoes
2 medium onions, finely sliced
200g green beans or asparagus
50g breadcrumbs (fresh or panko)
1 small bunch fresh dill, chopped
2 tbsp Dijon mustard
2 tbsp clear honey
1 tbsp white wine vinegar
2 tbsp olive oil
Salt and pepper to taste
Directions
- Preheat oven to 200°C (400°F).
- Make the Dressing: Whisk Dijon mustard, honey, white wine vinegar, olive oil, and salt in a small bowl.
- Roast Onions: Place sliced onions on baking tray. Toss with 1 tbsp of the dressing. Roast for 5 minutes.
- Make Crust: Mix remaining dressing with breadcrumbs and chopped dill.
- Assemble: Remove tray. Push onions to one side. Place salmon on tray (not on onions). Press breadcrumb mixture onto salmon.
- Cook: Boil potatoes in salted water. Return salmon tray to oven. Bake 10–15 minutes (145°F/63°C).
- Add Greens: Last 2–3 minutes, add green veg to potato pot.
- Combine: Drain veg. Tip onto baking tray and toss with onions.
- Serve: Plate salmon with veg immediately.
Notes
- The Asian Twist: Swap dill for coriander and olive oil for toasted sesame oil.
- Don’t Overcrowd: Salmon next to onions, not on top.
- Herbs: Parsley or chives work if no dill—just finely chop
- Safety: Salmon to 145°F (63°C) internal temp
