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We all need more quick and easy weeknight meals that requires little cleanup. One that’s healthy, filling, and delicious – right?
This maple glazed salmon fits all of the bills.
It only requires one large sheet pan, and a small sauce pot. It takes 35 minutes to make, and it’s pretty darn tasty.
Perfectly roasted, crunchy, brussels sprouts go so nicely with the tender, flaky salmon.
And the salmon, oh man, it’s baked with this thick, glossy maple glaze that ties everything together so well. It’s got that salty, sweet, and savory situation happening. 🤤
Here’s how to make sheet pan maple glazed salmon:
- cut up the brussels sprouts
- roast the brussels sprouts
- make the maple glaze – while the sprouts are roasting make the maple glaze – all you do is simmer the ingredients in a small sauce pot until they’re thickened.
- bake the salmon – Move all the brussels sprouts over to the edges. Add the salmon onto the pan, brush with some of the maple glaze. And then the whole pan goes back into the oven.
- Serve – serve the brussels sprouts right alongside the maple glazed salmon with extra maple glaze for dipping.
- Enjoy!
100% weeknight friendly. And anything but boring.
Why is maple glazed salmon a healthy meal?
The salmon is packed with protein and healthy omega-3 fats. Not to mention that consuming fish helps us have healthier brain function, along with a healthier heart, and joints.
Sign me up for all of it!
Of course, getting a serving of veggies in is key to eating healthy. Brussels sprouts are a great seasonal fall and winter vegetable.
Brussels sprouts are high in fiber, and have plenty of vitamins and antioxidants.
The maple glaze is probably the most “indulgent” part of this meal, but it doesn’t include refined sugar, and packs so much flavor that it’s worth it.
Reasons you’ll love sheet pan maple glazed salmon:
- It’s easy to make – 35 minutes, and one pan + one sauce pot.
- It’s delicious – salty, sweet, savory.
- It’s satisfying – packed with fiber, protein, and healthy fats to keep you full.
- It’s healthy – a balance of veggies, healthy fats, and protein.
- Only 10 ingredients – a few fridge/pantry staple ingredients to make the maple glaze + salmon + brussels sprouts.
I hope you enjoy this maple glazed salmon recipe as much as we do. It’s a new fall and winter favorite.
More salmon recipes for you to try:
- sheet pan miso glazed salmon with broccoli
- healthy smoked salmon sushi bowls
- easy salmon patties with herby slaw
- salmon cakes with Greek yogurt horseradish dip
When you make this recipe don’t forget to leave a comment below, along with a star rating. This helps my recipes to be seen by more people. And, I LOVE hearing from you. Thanks friends.
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Sheet Pan Maple Glazed Salmon with Brussels Sprouts
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 2 1x
- Category: entree, dinner, one pan, healthy, fish
- Method: roasting
- Cuisine: gluten free, dairy free, nut free, superfood
- Diet: Gluten Free
Description
A quick and easy, one pan entree that’s perfect for busy weeknights. Maple glazed salmon with Brussels sprouts is delicious, it’s salty, sweet, and savory.
Ingredients
brussels sprouts
- 1.5 pound brussels sprouts
- 1/2 to 3/4 teaspoon kosher salt
- 1 tablespoon avocado oil or grapeseed oil
maple glaze
- 1/4 cup + 1 tablespoon real maple syrup
- 3 to 4 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1/4 teaspoon black pepper
Salmon
- 12 ounces salmon (wild caught, when possible)
- kosher salt
- 1 teaspoon of avocado, or grapeseed oil
- Optional: fresh thyme leaves, for garnish
Instructions
- Prepare: Preheat the oven to 400 degrees Fahrenheit. Trim the stem end of the brussels sprouts off and slice the brussels sprouts in half lengthwise. Remove any unhealthy looking leaves from around the brussels spouts. Place on an extra large baking sheet. Add the 1 tablespoon of boil and 1/2 to 3/4 teaspoon of kosher salt to the pan. Use clean hands, or tongs to toss the brussels sprouts and make sure they are well coated. Arrange the brussels sprouts so they are facing cut-side-down, and in an even layer. Also pat the salmon dry at this time, set aside.
- Roast the brussels sprouts: Once the oven has come up to temperature place the brussels sprouts in the oven and roast them for 10 to 15 minutes, or until they are almost done cooking.
- Make the maple glaze: While the brussels sprouts are roasting combine all the ingredients for the glaze in a small sauce pot – the maple syrup, Dijon mustard, balsamic vinegar, soy sauce, and black pepper, combine. Bring the glaze to a boil, reduce to a rolling simmer, stirring often. Simmer for 6 to 8 minutes, or until the sauce coats the back of a spoon and has thickened significantly. Remove from the heat. Transfer 3 tablespoons of the sauce to a small bowl.
- Bake the salmon: Once the brussels sprouts are almost done cooking remove the pan from the oven. Reduce the heat to 300 degrees Fahrenheit. Move the brussels sprouts to the edges of the pan, while still keeping them in a single layer. Brush a little oil in the center of the pan. Salt the salmon and place the salmon in the center of the pan. Brush the 2 to 3 tablespoons of the glaze over the salmon. Bake for 8 to 10 minutes, or until the salmon is opaque and flaky.
- Finish: Transfer the salmon to serving plates, along with the brussels sprouts. Garnish the salmon with thyme leaves, if desired. Serve the meal with a side of the extra maple glaze for dipping or drizzling the brussels sprouts in. Serve immediately. NOTE: if the glaze got way too thick for the desired consistency for the veggies then stir in another tablespoon of maple syrup to thin it out a bit.
Notes
Brussels sprouts: If you’re not a fan of brussels sprouts, or they’re out of season, a head of broccoli florets would also work great.
Gluten free: be sure to use gluten free soy sauce, or tamari, if needed.
Soy free: use coconut aminos instead of soy sauce.
Maple syrup: be sure to use real maple syrup here. Pancake syrup won’t work.
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