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Sheet Pan Cajun Honey Salmon: cajun honey glazed salmon fillets on a white platter with roasted sweet potato cubes and…

Sheet Pan Cajun Honey Salmon

Sheet Pan Cajun Honey Salmon is a full salmon dinner cooked on one rimmed sheet pan with sweet potatoes, green beans, and a honey lime glaze. It has a mix of sweet, smoky, spicy, and fresh flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 6 ounces each, skin on or off
  • 1 pound sweet potatoes cut into 1/2-inch cubes
  • 12 ounces fresh green beans trimmed
  • 3 tablespoons olive oil divided
  • 1 1/2 tablespoons Cajun seasoning divided
  • 3/4 teaspoon kosher salt divided, use less if your Cajun seasoning is salty
  • 1/2 teaspoon black pepper
  • 3 tablespoons honey
  • 1 tablespoon melted butter
  • 1 tablespoon fresh lime juice
  • 2 garlic cloves finely minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika optional
  • 1 tablespoon chopped parsley or sliced green onions
  • 1 lime cut into wedges

Method
 

  1. Prep time is 15 minutes, cook time is 25 minutes, and this recipe serves 4. Heat the oven to 425 degrees F. Line a large rimmed baking sheet, about 18 by 13 inches, with parchment paper or foil for easier cleanup.
  2. Put the sweet potatoes on the pan. Add 1 1/2 tablespoons olive oil, 1 teaspoon Cajun seasoning, 1/2 teaspoon salt, and the black pepper. Toss well, then spread them out so the pieces have space. Roast for 12 minutes.
  3. While the sweet potatoes start cooking, pat the salmon dry with paper towels. This helps the seasoning stick and keeps the top from turning watery.
  4. Stir together the honey, melted butter, lime juice, garlic, Dijon mustard, smoked paprika, 2 teaspoons Cajun seasoning, and the remaining 1 1/2 tablespoons olive oil in a small bowl. It should look glossy and smell garlicky.
  5. Take the pan out of the oven. Push the sweet potatoes to one side and add the green beans. Toss the green beans with the remaining 1 teaspoon Cajun seasoning and the remaining 1/4 teaspoon salt right on the pan.
  6. Place the salmon fillets on the open side of the pan. Spoon about half of the honey mixture over the salmon, brushing it over the tops and sides. Don't pour all the sauce on now, or the honey can darken too much before the fish is done.
  7. Return the pan to the oven and roast for 10 to 12 minutes, depending on the thickness of your salmon. Thin tail pieces may be done closer to 8 minutes, so check early.
  8. Brush the salmon with the remaining glaze during the last 2 minutes of cooking. If you want a little caramelized color, switch the oven to broil for 1 minute, but stand there and watch it. Honey can go from golden to burnt quickly.
  9. Check the salmon with an instant-read thermometer in the thickest part. It should read 145 degrees F, or it should flake easily with a fork. The green beans should be tender with a little snap, and the sweet potatoes should have browned edges.
  10. Let the pan rest for 3 minutes before serving. Sprinkle with parsley or green onions and serve with lime wedges.

Notes

Cut the sweet potatoes into 1/2-inch cubes so they cook in time with the salmon. Use a rimmed sheet pan, pat the salmon dry, avoid crowding the vegetables, and check Cajun seasoning for salt before adding more. Broil carefully because honey burns quickly. Store leftovers in an airtight container in the refrigerator for up to 3 days.