This recipe hits that sweet spot between comfort and clean eating. Maple-glazed salmon roasts on the same pan as crispy Brussels sprouts, so everything finishes at once with minimal cleanup. The glaze is gently sweet, savory, and a little tangy, while the sprouts get caramelized and golden.
It’s a crowd-pleaser, it looks impressive, and you can pull it together on a busy weeknight. Serve it as-is, or add rice or quinoa if you want a heartier plate.
What Makes This Recipe So Good
- One pan, one cleanup: Everything cooks on a single sheet pan, which means less time washing dishes.
- Balanced flavors: The maple glaze is sweet, tangy, and garlicky, with a little heat to keep it interesting.
- Quick cook time: Salmon and Brussels sprouts roast in about 16–18 minutes, so dinner’s on the table fast.
- Nutritious and satisfying: Healthy fats from salmon and fiber-rich Brussels sprouts keep you full without feeling heavy.
- Adaptable: Swap in different veggies or spices based on what you have on hand.
What You’ll Need
- Salmon fillets: 4 center-cut fillets, skin-on, about 5–6 ounces each
- Brussels sprouts: 1 to 1.25 pounds, trimmed and halved
- Olive oil: 2–3 tablespoons, divided
- Maple syrup: 3 tablespoons, pure (not pancake syrup)
- Dijon mustard: 1 tablespoon
- Soy sauce or tamari: 1 tablespoon (use tamari for gluten-free)
- Apple cider vinegar or rice vinegar: 2 teaspoons
- Garlic: 2 cloves, finely minced or grated
- Red pepper flakes: 1/4 to 1/2 teaspoon, to taste
- Salt and black pepper: To season
- Lemon: 1, cut into wedges for serving
- Optional garnish: Chopped parsley or chives, and toasted sesame seeds
How to Make It
- Prep the pan and oven: Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
- Mix the glaze: In a small bowl, whisk together maple syrup, Dijon, soy or tamari, vinegar, garlic, and red pepper flakes.
- Season the sprouts: Toss Brussels sprouts with 1–2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.
Spread them cut-side down on two-thirds of the sheet pan for maximum browning.
- Start the sprouts: Roast the Brussels sprouts for 8 minutes to give them a head start.
- Prepare the salmon: Pat salmon dry with paper towels. Brush with olive oil and season lightly with salt and pepper.
- Add salmon to the pan: Pull the pan from the oven, scoot the sprouts to keep them in a single layer, and place salmon fillets skin-side down on the empty space.
- Glaze generously: Spoon about two-thirds of the maple glaze over the salmon. Drizzle the remaining glaze over the sprouts and toss lightly.
- Roast to finish: Return the pan to the oven for 8–10 minutes, or until the salmon is just opaque and flakes easily with a fork (internal temp 125–130°F for medium).
The sprouts should be browned and tender.
- Optional broil: For extra color, broil for 1–2 minutes, watching closely to avoid burning the glaze.
- Serve: Squeeze fresh lemon over everything. Garnish with herbs or sesame seeds if you like. Serve with rice, quinoa, or a simple green salad.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
Keep salmon and sprouts together or separate—your choice.
- Reheat gently: Warm in a 300°F oven for 8–10 minutes or microwave in short bursts at 50% power to avoid drying the salmon.
- Do not freeze cooked salmon with glaze: The texture and glaze can turn watery after thawing.
- Meal prep tip: Make extra sprouts and glaze. Roast fresh salmon the day you plan to eat for best texture.
Health Benefits
- Omega-3s for heart and brain health: Salmon is rich in EPA and DHA, which support cardiovascular health and reduce inflammation.
- High-quality protein: Each serving offers a solid protein boost for muscle repair and steady energy.
- Fiber and micronutrients: Brussels sprouts deliver fiber, vitamin C, vitamin K, and antioxidants.
- Balanced meal: Healthy fats, lean protein, and fiber help keep you full without heavy sauces or excessive starch.
- Lower-sugar sweetness: Maple syrup adds flavor with less total sugar than many bottled glazes.
What Not to Do
- Don’t skip drying the salmon: Moisture prevents browning and keeps the glaze from sticking.
- Don’t overcrowd the pan: Crowding traps steam and stops the sprouts from getting crispy edges.
- Don’t overcook: Salmon goes from perfect to dry quickly. Start checking at 8 minutes.
- Don’t use pancake syrup: It lacks the depth of real maple syrup and can taste artificial.
- Don’t add glaze too early to sprouts: Sugar can burn if roasted too long; add it in the final stretch.
Alternatives
- Vegetable swaps: Try halved baby carrots, broccoli florets, or green beans.
Keep pieces similar in size so everything roasts evenly.
- Protein swaps: Use Arctic char or steelhead trout with the same timing. For chicken thighs, roast the chicken first for 15 minutes, then add sprouts and glaze; cook until chicken reaches 165°F.
- Glaze twists: Replace Dijon with whole-grain mustard, add 1 teaspoon grated fresh ginger, or swap vinegar for lemon juice.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Spice profile: Add smoked paprika or a dash of cayenne to the glaze for warmth.
- Citrus finish: Orange zest and a squeeze of orange juice brighten the maple notes.
FAQ
How do I know when the salmon is done?
The fish should be opaque and flake easily with a fork. If you use a thermometer, aim for 125–130°F in the thickest part for medium.
It will continue to cook slightly as it rests.
Can I use frozen salmon?
Yes, but thaw it fully in the fridge overnight, then pat very dry before seasoning. Frozen fillets may be thinner and cook faster, so start checking at 6–7 minutes once they go in.
Will this work with salmon without skin?
Yes. Grease the parchment well or brush a little oil under each fillet to prevent sticking.
Skin-on helps keep moisture, but skinless is fine with careful handling.
What can I serve with this?
Steamed rice, quinoa, or roasted sweet potatoes are great. A simple arugula salad with lemon and olive oil keeps things light and fresh.
How do I make the Brussels sprouts extra crispy?
Dry them thoroughly after washing, toss with enough oil to coat, and place them cut-side down with space between each piece. The high heat and contact with the pan help them caramelize.
Can I make the glaze ahead?
Absolutely.
Mix it up to 3 days in advance and store in the fridge. Give it a stir before using.
Is there a way to reduce the sugar?
You can cut the maple syrup down to 2 tablespoons and add a bit more Dijon and vinegar. The flavor stays balanced without being too sweet.
Wrapping Up
Sheet Pan Maple Glazed Salmon with Brussels Sprouts is a reliable, low-effort dinner that still feels special.
The glaze is bold yet simple, and the roasting method keeps everything juicy and crisp. Keep this one in your weeknight rotation, and tweak the spices or sides based on your mood. It’s the kind of recipe that makes healthy eating feel easy.