The aromas of roasting Brussels sprouts mingling with the sweet, tangy notes of honey and Dijon mustard create an irresistible melody in your kitchen. As the salmon bakes, a golden crust forms, inviting you to savor a dish that balances health and indulgence in every bite. This isn’t just another weeknight meal; it’s a vibrant celebration of flavors that beckons you to delight in something truly special.

Salmon and Brussel Sprouts with Honey Dijon Glaze: Sheet Pan

Pin this for later!

In a world where dinners can often become repetitive, here’s a remarkable solution: Salmon and Brussels Sprouts with Honey Dijon Glaze: Sheet Pan. Simplifying your cooking with a one-pan recipe that delivers a wholesome meal without the fuss is downright clever. Perfect for busy weekdays or even weekend gatherings, it’s easily adaptable to suit diets or preferences. So, gather your ingredients, and let’s embark on this delectable journey!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Salmon and Brussels Sprouts with Honey Dijon Glaze: Sheet Pan
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Salmon and Brussel Sprouts with Honey Dijon Glaze: Sheet Pan

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, this dish allows more time for you to enjoy.
Irresistible Flavor: The combination of honey and Dijon mustard brings a delightful sweet heat that pairs beautifully with savory salmon.
Eye-Catching Appeal: The vibrant colors of green Brussels sprouts alongside perfectly baked salmon make this a feast for the eyes.
Flexible Serving: Be it a cozy dinner for the family or a meal prep for the week, it fits any occasion.
Diet-Friendly Options: Easily swap honey for maple syrup to keep it vegan, or use any mild fish variety if salmon isn’t your favorite.

Ingredients You’ll Need

1 pound Brussels sprouts – thinly sliced: These tiny cabbages are nutritious and add a nice crunch.
1 tablespoon olive oil: Essential for roasting, it helps the sprouts crisp up while adding flavor.
1 1/2 pounds skin-on salmon fillets: Choose fresh for the best texture; the skin adds richness.
1/4 cup honey: Provides sweetness that balances the spicy kick from the Dijon mustard.
1/4 cup stone-ground Dijon mustard: Adds a robust tang that complements the salmon beautifully.
1 teaspoon fresh ginger, grated: Introduces a zesty warmth; fresh enhances overall flavor.
1 large clove garlic, minced: Infuses aromatic flavor that elevates the dish.
1/8 teaspoon crushed red pepper flakes: A subtle touch of heat; adjust based on preference.
1 teaspoon fresh thyme, finely chopped: Fresh herbs boost flavor and add a fragrant note.
Kosher salt & ground black pepper, to taste: Essential for seasoning, enhancing all flavors.

How to Make Salmon and Brussels Sprouts with Honey Dijon Glaze: Sheet Pan

Preheat the Oven: Set your oven to 425 degrees F, and make sure the oven rack is in the center position. Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
Make the Honey Mustard Glaze: In a small bowl, combine 1/4 cup honey, 1/4 cup stone-ground Dijon mustard, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1/8 teaspoon crushed red pepper flakes. Whisk until smooth and well mixed. Set aside a portion as a glaze by transferring 1/4 cup of the mixture to another bowl and adding 1 teaspoon of finely chopped fresh thyme.
Prep the Brussels Sprouts: Place the thinly sliced Brussels sprouts on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with kosher salt and ground black pepper. Toss to evenly coat, then push the sprouts to one side of the baking sheet.
Prepare the Salmon: Pat the skin-on salmon fillets dry with paper towels, then arrange them on the baking sheet next to the Brussels sprouts. Generously brush the honey mustard glaze over the top of the salmon and season with kosher salt and ground black pepper.
Bake the Salmon and Brussels Sprouts: Transfer the sheet pan to your preheated oven and bake for 10-12 minutes. When it’s done, the salmon should flake easily with a fork, and the Brussels sprouts will be tender.
Glaze and Broil: Switch your oven to broil. Brush the reserved glaze over the salmon fillets and toss the Brussels sprouts to ensure even roasting. Return the pan to the oven and broil for 2-5 minutes. Keep a close eye on them! The salmon should reach an internal temperature of 145 degrees F, and the sprouts should be nicely caramelized.
Serve: Remove the pan from the oven and transfer the Brussels sprouts to a serving bowl. Let the salmon rest for a few minutes before cutting it into portions. Consider serving it with lemon slices and additional fresh thyme for that extra touch.

Storing & Reheating

To store any leftovers, let the dish cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days. For longer storage, you can freeze the salmon and Brussels sprouts in a freezer-safe container for up to 3 months. When reheating, place it in the oven at 350 degrees F for about 10-15 minutes, wrapped in foil to prevent drying out. The flavor may change slightly, but it remains delicious—refresh with a squeeze of lemon!

Chef’s Helpful Tips

Use a meat thermometer to ensure the salmon is perfectly cooked without drying out.
Room temperature ingredients blend better, so let your salmon sit out for about 15 minutes before cooking.
For an even crispier finish, try placing the Brussels sprouts cut-side down during the initial baking phase.
If you’re short on time, pre-packed Brussels sprouts can save prep time; just ensure they’re fresh and not overly wet before roasting.
Experiment with different herbs, like rosemary or sage, for a different aromatic flavor.

The combination of honey and Dijon mustard creates a beautifully balanced dish that is both healthy and indulgent. Cooking doesn’t always have to feel like a chore; sometimes it’s about the simple joys, flavors, and aromas that bring us together. The Salmon and Brussels Sprouts with Honey Dijon Glaze: Sheet Pan is not just a meal; it’s an exploration of deliciousness. So, go ahead and try it out!

Recipe FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just ensure to thaw the salmon completely in the refrigerator before cooking. Follow the remaining instructions as usual. The texture might be slightly different, but it will still be enjoyable.

What can I substitute for Brussels sprouts?

If you’re not a fan of Brussels sprouts, try broccoli or asparagus. Both will roast nicely and offer a different but equally delightful flavor profile.

Can I make this dish ahead of time?

You can prepare the honey mustard glaze and chop the Brussels sprouts in advance. Just store them separately in airtight containers in the fridge until you’re ready to cook.

How can I avoid overcooking the salmon?

Using a meat thermometer will help you cook the salmon perfectly. Aim for an internal temperature of 145 degrees F, and be careful not to walk away during broiling, as it can quickly go from delicious to burnt.

More Dinner Recipes

👉 If you make my Salmon and Brussel Sprouts with Honey Dijon Glaze: Sheet Pan recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.