Easy One-Pan Braided Salmon

If you’ve been searching for a show-stopping dinner that’s as easy to pull off as it is beautiful, let me introduce you to my One-Pan Braided Salmon. Yes, you heard that right—braided! This recipe proves that weeknight dinners can be gorgeous enough for a dinner party, yet simple enough to make while carpooling kids to and from their activities. The braid makes it look like you spent hours in the kitchen , and the honey mustard glaze adds a tangy-sweet kick that keeps you coming back for more. (Click here for a link to my serving tray.)

This One-Pan Braided Salmon recipe brings together “buttery” salmon, crispy baby potatoes, and tender honey-mustard roasted asparagus—all on one sheet pan. The glaze is made with two types of mustard, honey, a hint of heat from Calabrian chili paste, and just enough sweetness from brown sugar to make your taste buds happy. The braid not only looks impressive, but it also helps the salmon cook evenly and hold in more of that luscious glaze.

❤️ Why You’ll Love My One-Pan Braided Salmon

There’s so much to love about my One-Pan Braided Salmon!

• It’s a one-pan wonder—less cleanup, more flavor.
• The braid is visually stunning but takes just a couple of extra minutes to do.
• The honey mustard glaze is tangy, sweet, and just a little spicy.
• It’s guest-worthy but simple enough for a Tuesday night.

🍲 Ingredients

🍯 Honey brings a natural sweetness that balances the tangy mustard and savory salmon.
🥄 Dijon mustard gives a sharp, refined flavor that elevates the glaze.
🌾 Whole grain mustard adds a rustic, textured and punch.
🌶 Calabrian chili paste delivers a gentle heat that makes the glaze addictive.
🍎 Apple cider vinegar brightens everything and cuts through the richness of the salmon.
🍬 Brown sugar adds depth and a caramelized note when roasted.
🧅 Onion powder and garlic powder provide a subtle savory backbone.
🥔 Baby potatoes turn golden and crispy in the oven, perfect for soaking up extra glaze.
🌿 Dried parsley adds a hint of freshness without overpowering.
🌱 Asparagus roasts into tender, flavorful perfection when tossed with the honey mustard.
🐟 Salmon tail is mild, rich, and holds its shape beautifully when braided.

👩‍🍳 How to Make My Honey Mustard Braided Salmon

My One-Pan Braided Salmon requires very little prep and comes together in a little under an hour.

• Preheat and prep: Set your oven to 400°F and line a baking sheet with parchment paper.
• Blend the glaze: Combine all honey mustard glaze ingredients in a blender and blend until silky smooth.
• Roast the potatoes: Toss baby potatoes with olive oil, salt, garlic powder, onion powder, and parsley. Spread them out and roast for 25 minutes.

Want to save this recipe for later?

Just enter your email and I’ll send it to your inbox! Plus you’ll get new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

• Dress the asparagus: Toss trimmed asparagus with a couple of spoonfuls of the honey mustard glaze.

• Braid the salmon: Place your salmon tail on a cutting board, make three long slices lengthwise (keeping one end intact), and braid from top to bottom like you’re styling hair.

• Assemble the tray: Push the roasted potatoes to one side, lay asparagus on the other, then place the salmon braid in the center, on top of the veggies.

• First roast: Brush half the remaining honey mustard over the salmon and roast for 17 minutes or until the salmon has an internal temperature of 120°F to 130°F.
• Final glaze: Brush on the remaining glaze and serve hot.

🗒 Substitutions

This One-Pan Braided Salmon is easily customizable. Swap out the veggies, skip the braiding to make it perfect for you and your family.

• Not a fan of asparagus? Green beans, broccolini, or even zucchini ribbons work!
• No honey? Try maple syrup instead of honey for a deeper, earthy sweetness.
• Can’t find whole grain mustard? Feel free to swap with stone ground.
• Replace Calabrian chili paste with sriracha or red pepper flakes for heat.
• Substitute salmon tail for salmon fillets and just skip the braiding.

How to Reuse Leftovers

• 🥗 Build a beautiful salad! Flake leftover salmon over a salad and use the honey mustard as a vinaigrette.
• 🍳 Make the perfect breakfast! Add the leftover salmon to an omelette or frittata! and use the leftover potato to make breakfast hash.

🗒 You May Also Like

• Parchment Baked Salmon

• One Pan Shrimp and Spaghetti

👝 How to Store Leftovers

Cool completely, then store in an airtight container in the fridge for up to 2 days. Keep potatoes, asparagus, and salmon separate if possible to maintain textures.

🤔 Common Questions

Pin Print

5 from 7 votes

One Pan Braided Salmon Tail

This One-Pan Braided Salmon recipe brings together "buttery" salmon, crispy baby potatoes, and tender honey-mustard roasted asparagus—all on one sheet pan. The glaze is made with two types of mustard, honey, a hint of heat from Calabrian chili paste, and just enough sweetness from brown sugar to make your taste buds happy. The braid not only looks impressive, but it also helps the salmon cook evenly and makes room for more of that luscious glaze.

Prep Time: 15 minutes mins

Cook Time: 42 minutes mins

Servings: 8 people

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Equipment

• 1 large baking sheet

Ingredients 

1x2x3x

Honey Mustard Glaze

• ▢ ⅓ cup honey
• ▢ ¼ cup Dijon mustard
• ▢ 1 tablespoon whole grain mustard
• ▢ 2 teaspoons jarred Calabrian chili
• ▢ 1½ tablespoons apple cider vinegar
• ▢ 1½ tablespoons brown sugar
• ▢ 1 teaspoon kosher salt
• ▢ ¾ teaspoon onion powder
• ▢ 1 tablespoon extra-virgin olive oil

Everything Else

• ▢ 1 tablespoon extra-virgin olive oil
• ▢ 1 pound baby potatoes, halved
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ 2 teaspoons dried parsley
• ▢ 24 asparagus spears, ends trimmed
• ▢ 2 pound salmon tail, bones and skin removed

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 400°F and line a large baking sheet with parchment paper.
• Make the Honey Mustard Glaze:
In a blender, combine honey, Dijon mustard, stone ground mustard, Calabrian chili paste, apple cider vinegar, brown sugar, salt, onion powder, and olive oil. Blend until completely smooth.
• Prepare and Roast the Potatoes:
Toss baby potatoes with 1 tablespoon olive oil, salt, garlic powder, onion powder, and dried parsley. Spread evenly on the prepared baking sheet and roast for 25 minutes.
• Coat the Asparagus:
Place the asparagus in a medium bowl and drizzle with 2 tablespoons of the honey mustard dressing. Toss to coat and set aside.
• Braid the Salmon:
Place the salmon tail on a cutting board. Without cutting all the way through, slice lengthwise into 3 equal strips, keeping one end intact. Gently braid the strips from top to bottom and tuck
• the ends underneath.
• Assemble the Sheet Pan:
Once the potatoes are roasted, move them to one side of the baking sheet. Arrange the asparagus on the other side. Place the braided salmon in the center, on top of the vegetables.
• Glaze and Bake:
Brush half of the remaining honey mustard dressing over the salmon, making sure to get it into the grooves of the braid. Bake for about 17 minutes, or until the salmon reaches an internal temperature of 125–130°F for medium-rare to medium doneness.
• Final Glaze and Serve:
Remove from the oven, brush with the remaining honey mustard dressing, and serve immediately.

Notes

NOTE: All nutritional facts are an approximation

Nutrition

Calories: 302kcal, Carbohydrates: 26g, Protein: 25g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Cholesterol: 62mg, Sodium: 658mg, Potassium: 917mg, Fiber: 2g, Sugar: 15g, Vitamin A: 414IU, Vitamin C: 14mg, Calcium: 38mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @erekav or tag #cookingwithereka!