This post may include affiliate links. Thank you for your support.

Boldly flavorful, wildly delicious, and secretly simple to make, this salmon with brussels sprouts is a sheet-pan dream come true. Featuring crispy-edged shaved brussel sprouts, tender-flaky salmon, and a glossy, sweet-savory honey mustard glaze to tie it all together—this is the kind of recipe that’s weeknight easy, yet dinner-party delicious. Think: 25-minutes, one pan, big flavor, and zero stress.

“This was a delicious combination. For the glaze I used a German stone ground mustard and ginger paste. The salmon was moist and uniquely tangy.”

– JUNE
Close-up photo of oven roasted shaved brussels sprouts and salmon filets on a baking sheet.

Update: This recipe was originally published in October 2016. I made updates to the article below to include more information about this recipe for salmon brussel sprouts.

Hi, friends! Today I’m uncovering a dinner method you absolutely need in your life—sheet pan recipes. Like a magical culinary gift, this is the lazy genius meal that tastes like you tried way harder than you actually did:

Table of Contents

About this salmon with brussels sprouts

Imagine biting into flaky, buttery salmon with a melt-in-your-mouth center, tender shredded brussels sprouts roasted until deeply caramelized with crispy edges, and a sticky, irresistible honey-dijon glaze tying it all together. Everything roasts together on just one pan, so you get bold, beautiful, maximum flavor—with minimal cleanup.

Best of all, you can get this salmon and brussels sprouts recipe prepped, cooked, and on the table in under 30 minutes. Sweet glaze, crispy sprouts, and buttery salmon? Truly, it’s a sheet pan dream come true.

Why you’ll love this recipe

Aside from being absolutely jam-packed with flavor, this one pan salmon and brussel sprouts recipe is also:

  • Beautiful, Balanced Flavors. This honey mustard inspired glaze with stone ground mustard, honey, garlic, and ginger gives you a tangy, sweet, savory, and welcoming flavors that cling to every bite.
  • Perfect Textures. Think: sticky, luscious glaze with tender, flakey, buttery salmon and charred, caramelized brussels sprouts with crisp edges.
  • Quick, One Pan Ease. Everything cooks together one pan in under 30 minutes.
  • Just 10 Simple Ingredients. And I’d bet you already have *most* of what you need for this salmon and brussel sprouts recipe already in the pantry.
  • Crowd-Pleasing and Customizable. Use wild or farm raised salmon, swap the veggies, make the glaze sweeter or more-mustard forward. Regardless, it’s a reliable any-occasion dinner that tastes restaurant-quality, yet feels blissfully simple to prepare.

If you’re looking for more delicious salmon dinners, be sure to try these fan favorites next: Salmon Chipotle, Salmon and Quinoa recipe, Salmon with Salsa, and Coconut Curry Salmon recipe.

Angled, close-up photo of raw shredded brussel sprouts in the bowl of a food processor.

Ingredients for brussels sprouts and salmon 

Here’s what to grab to make this sheet pan salmon brussel sprouts dinner:

  • Brussels Sprouts. Look for fresh brussel sprouts with tight, bright green heads for the best taste. Swap: In a pinch, swap in shaved cabbage instead.
  • Olive Oil. Lightly coats the fish to keep the salmon moist and helps the sprouts crisp and caramelize in the oven.
  • Salmon Filet. Choose wild‑caught if possible for rich flavor. And, be sure to leave the skin on to protect the fish from drying out in the oven.
  • Honey. Brings a sweet contrast to the sharp mustard. Swaps: Maple syrup, agave nectar, or even brown sugar.
  • Stone Ground Dijon Mustard. Whole-grain mustard lends texture and delicious pops of flavor. Swaps: Any whole-grain mustard or regular dijon will work too.
  • Fresh Ginger. Adds a savory, warming backbone that pairs perfectly with brussels sprouts and salmon. Swap: Use the ginger paste that comes in a tube. Or in a pinch, use powdered ginger.
  • Garlic. Lends savory, umami flavor. Swap: While they won’t have the same robust flavor, jarred minced garlic cloves work too. Or, use ¼ – ½ teaspoon garlic powder instead.
  • Optional – Red Pepper Flakes. For a touch of heat.
  • Fresh Thyme. For an herbaceous kick. Swap: ⅓ of a teaspoon of dried thyme leaves instead.
  • Kosher Salt and Ground Black Pepper. To enhance all the delicious flavors.
  • Lemon. Optional, but lovely for a touch of acidity.

Recipe variations

Feel free to make adjustments to this salmon and brussel sprouts recipe to make it work for you and your family. Here are a few variations to consider:

  • Balsamic Finish. To take this sheet pan salmon with brussels sprouts to the next level of yum, finish with a generous drizzle of sweet and tangy balsamic vinegar reduction.
  • Honey-Free Version. For a deeper, caramel flavor, swap out the honey for pure maple syrup.
  • Swap Your Fish. Any fish with brussels sprouts is a great pairing. If you’re not feeling salmon, swap in Arctic char, steelhead trout, amberjack, or mahi mahi—just adjust the cook time for thinner/thicker fillets.
  • Spicy Salmon and Brussels. If you like a little fiery heat, add some sriracha or chili paste to the glaze.
  • Herb Forward Twist. Finish the glazed brussels with salmon with a flurry of fresh thyme, chives, and/or parsley for a bright, herby finish.

If you’ve got leftover honey mustard sauce, put it to goos use in this honey mustard baked chicken recipe.

Angled action photo of a honey dijon glaze being drizzled over raw salmon and shredded brussel sprouts on a large baking sheet.

Chef expert tips for perfect results every time

  • Cut Salmon into Even Sized Filets. I using a side of salmon, be sure to slice it into evenl portions so they cook at the same rate. Or, if purchasing filets, be sure they’re even in size and thickness.
  • Check Fish for Pin Bones. Simply place the fillet skin-side down and look for the skinny little pin bones that pop out a little when the filet is convex. To remove them, use a pair of tweezers, pulling in the same direction they naturally point.
  • Dry the Fish Well. Patting the salmon dry before adding the glaze helps it adhere and promotes better browning, versus steaming.
  • Make Quick Work of Ginger. To quickly peel ginger, use a spoon. And check out this tutorial on cutting ginger root if you need help.
  • Use Food Processor to Shred Brussels. Fit your food processor with the slicing blade to make quick work out of shredding the brussels sprouts. 
  • Use Dijon Honey Glaze to Taste. There is plenty of sauce to go around, so if you want to remove a few tablespoons to toss with the sprouts, DO it! And if you prefer a smooth sauce, try this honey mustard sauce recipe instead.
  • Line Sheet Pan. Make clean up a breezy by lining your baking pan with foil or parchment paper.
  • Don’t Overcrowding the Pan. Use your largest rimmed baking sheet or two pans if needed to prevent steaming. 
  • Keeping an Eye on Brussel Sprouts. If they are roasted before the salmon is done cooking to your liking, simply remove them from the oven while the salmon finishes cooking. Just transfer them to a serving bowl and tent with aluminum foil to keep them warm.
  • Rest After Baking. Be sure to let the brussels and salmon sit on the pan sit for a few minutes before serving.
  • Garnish Before Serving. A generous sprinkle of fresh herbs, a drizzle of balsamic reduction, and a neatly arrange few lemon wedges can take this recipe from good to great.

FAQs: frequently asked questions 

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use frozen salmon?

Of course, frozen salmon fillets will work perfectly. Just be sure to thaw completely in the fridge and pat them very dry before roasting so they roast and caramelize, instead of steam.

Do I have to trim and wash the brussels sprouts?

You’ll want to properly prepare the brussels for the best texture and flavor. It’s best practice to rinse the sprouts, drain them well, trim the stem ends, and discard any yellowed or discolored outer leaves before roasting.

Can I change the flavor profile?

You sure can! Add a little dijon mustard for more tang, more honey or maple for sweetness, or finish with a drizzle of balsamic reduction over the sprouts for a different twist.

How do I know when the salmon is done?

Salmon is done cooking when an instant‑read thermometer reads about 140°F before resting or 145°F after resting, when temped at the thickest part. Although this will obviously depend upon your doneness preference. If you don’t own a thermometer, the salmon should flake easily with a fork and look opaque rather than translucent.

What if my brussels sprouts cook faster than the salmon? 

Simply remove the sprouts from the baking sheet pan and keep them warm in a bowl while the salmon finishes cooking to your desired temperature.

Is this recipe gluten‑free?

It should be—but, always double‑check that your mustard and other condiments are certified gluten‑free.

Can I make this salmon with brussel sprouts ahead of time?

You can whisk the glaze together and prepare the sprouts ahead. However, it’s best to roast the salmon with brussel sprouts just before serving for the juiciest fish and crispiest sprouts. And, you can consider briefly marinating the salmon in the honey mustard glaze if you prefer a stronger flavor.

Close-up photo of roasted shaved Brussel sprout with salmon and honey dijon sauce.

Serving salmon and brussel sprouts

While I think this baked salmon with brussel sprouts is a delightful meal all on its own, there’s plenty of ways to make it more hearty:

Unique serving suggestions

  • Pair with Bread. If you’re looking for a cozy, simple meal, serve the salmon and brussels sprouts with crusty bread, homemade dinner rolls, or baked garlic bread for sopping up the extra glaze.
  • Serve with Salad. Keep things relatively light by adding a simple green salad—think: arugula or Boston bibb with lemon vinaigrette,
  • Enjoy with Wine. For those who are 21 and up, this meal is lovely with a glass of dry white wine such as Chardonnay.

Storing leftover brussel sprouts with salmon

  • Refrigerator Storage. Allow leftover honey roasted salmon and brussel sprouts to cool to room temperature before storing in an airtight container in the fridge for up to 5 days.
  • Freezing Instructions. While I don’t recommend freezing cooked brussels sprouts, you can freeze the salmon. Allow the fish to cool completely, then transfer it to a freezer-safe, air-tight container and store in freezer for up to 3 months.
    • Thaw the salmon overnight in the refrigerator or immerse the salmon in its zip-closure bag in cold water to thaw.
  • Reheating Instructions. To reheat, place the salmon on a baking sheet, tent it loosely with foil, and warm in a 275-degree oven for 15 minutes, or until the salmon is warm throughout.
    • Reheating Note: I personally like to eat leftover salmon cold because it retains both its flavor and moisture. It’s delicious chilled, especially when paired with a salad, grain bowl, or added to a sandwich. 
Close-up photo of a honey dijon glazed salmon filet with shaved brussel sprouts barely visible on the pan.

This salmon with brussels sprouts sheet pan recipe gives you everything could you want in a weeknight dinner: minimal dishes, quick cooking, and big, cozy flavors. Between the sweet‑tangy honey mustard glaze, succulent salmon, and caramelized veggies, it’s an easy, confidence‑boosting way to cook fish at home.

I hope you give this salmon a try and make it your own! But, don’t forget to come back and drop a comment below or snap a picture and tag me on social media. I truly love cheering you on in the kitchen. Until next time, cheers,

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More easy baked salmon dinners!

Overhead photo of honey dijon salmon and brussels sprouts on a sheet pan.

Salmon with Brussels Sprouts

4.94 from 15 votes
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Boldly flavorful, wildly delicious, and secretly simple to make, this salmon with brussels sprouts is a sheet-pan dream come true. Featuring crispy-edged shaved brussel sprouts, tender-flaky salmon, and a glossy, sweet-savory honey mustard glaze to tie it all together—this is the kind of recipe that's weeknight easy, yet dinner-party delicious. Think: 25-minutes, one pan, big flavor, and zero stress.

Equipment

  • 1 Large Rimmed Baking Sheet – with parchment or aluminum for easy cleanup
  • 2 Small Bowls (for the honey dijon sauce)

Ingredients 

Instructions

  • Preheat Oven and Prep Pan: Arrange the oven rack to the center position and then close the oven door and preheat the oven to 425 degrees F.
    Line a large rimmed baking sheet with parchment paper or aluminum foil for easy clean up. Set aside.
  • Make the Honey Mustard Glaze: To a small bowl, add the honey, mustard, ginger, garlic, and red pepper flakes. Grab a whisk and vigorously stir until the ingredients are well combined and smooth.
    Transfer ¼ cup of the sauce to a small bowl to use as a glaze and stir in fresh thyme.
    Set both the sauce and the glaze aside.
    (Tip: The sauce is plain and the glaze is the bowl with the thyme.)
  • Prep Brussel Sprouts: Add the brussels sprouts to the prepared pan. Drizzle with olive oil and season generously with salt and pepper.
    Toss to coat and then push sprouts to one side of the baking sheet.
  • Prepare Salmon: Pat the salmon thoroughly dry using paper towels and then arrange the salmon next to the sprouts on the baking sheet.
    Generously brush the honey mustard sauce all over on top of the salmon. Then season the salmon generously with salt and pepper.
  • Bake Salmon and Brussels Sprouts: Transfer the sheet pan of salmon and brussel sprouts to the preheated oven and ake for 10-12 minutes.
    Remove the sheet pan from oven.
  • Glaze and Broil: Switch oven to BROIL. 
    Brush the reserved glaze all over the top of the salmon filets. Then, toss the brussels sprouts to ensure even roasting.
    Return pan to oven and broil for 2-5 minutes or until the salmon is cooked through (to an internal temperature of 145 degrees F). 
    (Tip: Never walk away when you are broiling! Keep an eye on the salmon and brussels because they can go from golden brown caramelized perfection to burnt crisp in a few seconds.)
  • Serve Salmon with Brussel Sprouts: Remove the pan from oven and transfer brussels to a serving bowl or plates.
    Allow the salmon to rest for a few minutes before cutting into desired portions.
    Serve with lemon slices and fresh thyme if desired. Enjoy immediately!

Video

[adthrive-in-post-video-player video-id=”dSsgRByD” upload-date=”2018-08-31T20:43:07+00:00″ name=”Salmon with Brussels Sprouts” description=”Boldly flavorful, wildly delicious, and secretly simple to make, this salmon with brussels sprouts is a sheet-pan dream come true. Featuring crispy-edged shaved brussel sprouts, tender-flaky salmon, and a glossy, sweet-savory honey mustard glaze to tie it all together—this is the kind of recipe that’s weeknight easy, yet dinner-party delicious. Think: 25-minutes, one pan, big flavor, and zero stress. ” player-type=”default” override-embed=”default”]

Notes

  • Salmon: You can substitute 4 (6 ounce) filets instead of one whole salmon filet. However, if your filets are thick, keep in mind you will need to cook your salmon for a lot longer. I recommend keeping an eye on your brussels sprouts and removing them from the oven while the salmon finishes cooking. Just transfer them to a serving bowl and tent with aluminum foil to keep them warm.
  • Baking Salmon: The length of time the salmon needs to roast in the oven depends on your preference and the thickness of your salmon. I cooked mine for a total of 13 minutes and it was cooked exactly to my liking, medium (145 degrees).
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 265kcal    Carbohydrates: 19g    Protein: 26g    Fat: 10g    Saturated Fat: 2g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 4g    Trans Fat: 0.002g    Cholesterol: 62mg    Sodium: 184mg    Potassium: 879mg    Fiber: 3g    Sugar: 13g    Vitamin A: 651IU    Vitamin C: 65mg    Calcium: 55mg    Iron: 2mg
Course: Main Course
Cuisine: American

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. Do not publish this recipe. If you would like to reference this dish, please link directly back to this post.