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Maple Dijon Glazed Salmon with Roasted Brussels Sprouts

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Maple Dijon Glaze
  • 3 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce (or tamari for gluten-free option)
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar or lemon juice
  • Salt and black pepper, to taste
  • For the Salmon and Brussels Sprouts
  • 4 salmon fillets (6 oz each)
  • 1 lb (450 g) Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1/2 tsp chili flakes (optional, for a mild heat)
  • Fresh parsley or thyme, chopped (for garnish)
  • Lemon wedges, for serving

Instructions
 

  • Step 1: Preheat and Prep : Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  • Step 2: Prepare the Brussels Sprouts : In a mixing bowl, toss Brussels sprouts with olive oil, salt, pepper, and chili flakes (if using). Spread them evenly on one side of the prepared baking sheet, cut side down for maximum crispiness.
  • Step 3: Make the Maple Dijon Glaze : In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, garlic, olive oil, and apple cider vinegar. Adjust seasoning with salt and pepper to taste.
  • Step 4: Prepare the Salmon : Pat salmon fillets dry with a paper towel and season lightly with salt and pepper. Place the fillets on the other half of the baking sheet. Spoon or brush the Maple Dijon glaze generously over each piece of salmon.
  • Step 5: Bake Everything Together : Roast in the preheated oven for 15–18 minutes, or until the salmon flakes easily with a fork and the Brussels sprouts are crisp and tender. For a caramelized finish, broil the salmon for 2–3 minutes at the end, watching closely to avoid burning.
  • Step 6: Finish and Serve : Transfer salmon and Brussels sprouts to serving plates. : Drizzle any extra glaze from the pan over the top. Garnish with chopped parsley or thyme and serve with fresh lemon wedges for brightness.