Introduction

Maple Glazed Salmon with Roasted Sweet Potatoes and Brussels Sprouts is a perfect harmony of sweet, savory, and wholesome flavors — a restaurant-quality dish that’s surprisingly easy to make at home.

Flaky, tender salmon fillets are brushed with a luscious glaze of pure maple syrup, Dijon mustard, garlic, and soy sauce, then roasted alongside caramelized sweet potatoes and crispy Brussels sprouts. The vegetables absorb the salmon’s glaze and juices as they roast, creating a beautifully balanced meal that feels both indulgent and healthy.

This recipe celebrates the comfort of fall flavors with the freshness of a light, nutritious entrée. It’s elegant enough for entertaining but simple enough for a weeknight dinner — and it leaves your kitchen smelling absolutely divine.

Why I Love This Recipe

I love this recipe because it’s a complete, well-balanced meal in one pan — protein, fiber, healthy fats, and natural sweetness, all working together in perfect harmony.

The glaze is what truly makes this dish shine: the maple syrup caramelizes beautifully, while the Dijon and garlic add a subtle tang and depth of flavor. The roasted sweet potatoes and Brussels sprouts bring color, texture, and an earthy sweetness that complements the salmon perfectly.

Another reason I adore it is that it’s foolproof — salmon cooks quickly and stays moist under the glaze, and the vegetables roast to golden perfection without needing much attention. It’s one of those dishes that looks gourmet but comes together with minimal effort.

Why It’s a Must-Try Dish

This is a must-try dish because it’s:

• Nutritious yet decadent: packed with omega-3s, fiber, and antioxidants.
• Perfectly balanced: sweet, salty, tangy, and savory all in one bite.
• One-pan and easy to clean up.
• Visually stunning: with rich golden hues and caramelized edges.
• Versatile: fits any occasion — from cozy family dinners to elegant date nights.

If you’re looking for a meal that feels special but is incredibly easy to pull off, this maple-glazed salmon will instantly become a favorite.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories per Serving: ~480 kcal
• Course: Main Course
• Cuisine: American (Healthy, Contemporary)

Ingredients

For the Maple Glazed Salmon:

• 4 salmon fillets (about 6 oz / 170 g each), skin-on or skinless
• 2 tablespoons pure maple syrup
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of ½ lemon

For the Roasted Vegetables:

• 2 medium sweet potatoes, peeled and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika

For Garnish (Optional):

• Fresh parsley or thyme leaves
• Lemon wedges for serving

Cooking Directions (Overview)

1. Preheat oven and prepare a baking sheet.
2. Toss sweet potatoes and Brussels sprouts with olive oil and seasonings.
3. Roast vegetables partially.
4. Mix the maple glaze and brush over salmon.
5. Add salmon to the pan and roast until cooked through and caramelized.
6. Serve with fresh herbs and lemon wedges.

Step-by-Step Preparation Method

Step 1: Preheat the Oven

• Preheat your oven to 400°F (200°C).
• Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2: Prepare the Vegetables

1. In a large bowl, combine sweet potato cubes and halved Brussels sprouts.
2. Drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, and paprika.
3. Toss well until evenly coated.
4. Spread the vegetables on the prepared baking sheet in a single layer.

Tip: Keep them spaced out so they roast and caramelize instead of steaming.

Step 3: Roast the Vegetables

• Roast for 15 minutes, stirring once halfway through, until they begin to soften and brown slightly.

---

Step 4: Make the Maple Glaze

While the vegetables roast, whisk together in a small bowl:

• Maple syrup, soy sauce, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, pepper, and lemon juice.

This glaze should be glossy and aromatic — sweet with a tangy bite.

Step 5: Add the Salmon

1. Remove the baking sheet from the oven.
2. Push the vegetables to the sides to make room for the salmon fillets in the center.
3. Place the salmon fillets skin-side down on the pan.
4. Brush the tops generously with the maple glaze.

Step 6: Roast Everything Together

• Return the pan to the oven and roast for 10–12 minutes, or until the salmon is opaque and flakes easily with a fork.
• For a caramelized top, broil for the last 2 minutes — watch carefully to avoid burning the glaze.

Step 7: Finish and Serve

• Garnish with fresh parsley or thyme and lemon wedges.
• Drizzle a bit more glaze or lemon juice before serving for extra brightness.

How to Serve

Serve this dish hot and fresh out of the oven.

Serving Suggestions:

• Arrange one salmon fillet on each plate with a generous helping of roasted vegetables.
• Drizzle any leftover glaze or pan juices over the salmon.
• Serve with a side of brown rice, quinoa, or couscous for a heartier meal.

Pair with:

• A glass of crisp white wine like Chardonnay or Sauvignon Blanc.
• Sparkling water with lemon or apple cider for a non-alcoholic option.

Recipe Tips

• Use real maple syrup: The flavor difference is huge — avoid artificial pancake syrups.
• Don’t overcook salmon: It should flake easily but still be moist inside (internal temp ~135°F / 57°C).
• Even roasting: Cut sweet potatoes into similar-sized cubes for uniform cooking.
• Crispy vegetables: For extra crunch, roast vegetables for 5 extra minutes before adding the salmon.
• Add a kick: Mix a pinch of cayenne or red pepper flakes into the glaze for mild heat.

Recipe Variations

1. Spicy Maple Salmon: Add 1 teaspoon Sriracha or chili flakes to the glaze.
2. Asian-Inspired: Use sesame oil instead of olive oil and sprinkle with toasted sesame seeds.
3. Citrus Twist: Add orange zest or juice to the glaze for a bright citrusy note.
4. Vegetable Swap: Use broccoli, carrots, or green beans instead of Brussels sprouts.
5. Sheet Pan Meal Prep: Double the recipe for easy lunches throughout the week.

Freezing and Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Cool completely and freeze salmon and vegetables separately for up to 2 months.
• Reheat: Thaw overnight and warm gently in the oven at 325°F (165°C) for 10–12 minutes, or microwave for 2–3 minutes.

Avoid refreezing cooked salmon — it can dry out and lose texture.

Special Equipment Needed

• Large rimmed baking sheet
• Mixing bowls
• Whisk and pastry brush
• Parchment paper or aluminum foil
• Spatula or tongs

Frequently Asked Questions (FAQ)

Q1: Can I use frozen salmon?
Yes, just thaw it completely and pat dry before glazing and roasting.

Q2: Can I make this dish ahead of time?
You can prep the glaze and chop the vegetables up to 24 hours ahead. Assemble and bake when ready.

Q3: What if I don’t like Brussels sprouts?
Swap with broccoli florets, asparagus, or green beans — they all roast beautifully.

Q4: Can I grill the salmon instead?
Absolutely! Brush with glaze and grill for 4–5 minutes per side, then serve with roasted veggies.

Q5: How do I know when the salmon is done?
The salmon should flake easily with a fork and have a slightly translucent center. Internal temp should reach 135°F (57°C).

Conclusion

Maple Glazed Salmon with Roasted Sweet Potatoes and Brussels Sprouts is a perfect example of how simple ingredients can come together to create a stunning, flavorful, and nutritious meal.

Every bite balances sweet, savory, and tangy notes — from the caramelized maple glaze on the salmon to the crisp-tender vegetables roasted to perfection. It’s elegant enough for guests but effortless enough for a weeknight dinner.

Healthy, hearty, and naturally delicious, this dish proves that wholesome food doesn’t have to be boring — it can be vibrant, satisfying, and absolutely crave-worthy.