Ready and on the table in 25 minutes with just a handful of simple ingredients, you are your family will love this healthy and delicious Honey Dijon Salmon and Brussels Sprouts in the oven! This sheet pan salmon recipe pairs a sticky, tangy, sweet and savory glaze with flaky salmon and thinly sliced, tender-crisp veggies for a fuss-free restaurant-worthy meal at home.
Featured comment: 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
Update: This post was originally published in October 2016. I took new photos, tweaked the recipe slightly and updated the post below to include more information about this Tray Bake Salmon. Plus, I added a recipe video to show you how easy this salmon dinner is to make!
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About this salmon and brussels sprouts
Hi, friends! Today we’re going to talk about a dinner method you need in your life. Sheet pan dinners are like a magical culinary gift you can give to yourself (and your family). I mean, they are stupid easy AND relatively foolproof. Plus, there’s only one pan to clean — or NO pan to clean if you use aluminum foil, which is always winning in my world.
As if that weren’t enough to love, this easy sheet pan salmon and brussels sprouts dinner is seriously scrumptious AND super nutritious! Succulent, honey-mustard glazed salmon is paired with delicate, thinly sliced, smoky, crisp and tender veggies for a meal that’ll have you coming back for more.
This baked salmon and brussel sprouts dinner has become my go-to for hectic weeknights.
Only one pan, a handful of easy steps, and 25 minutes stand between you and this healthy salmon dinner with brussel sprouts. So what are you waiting for? Tick tock, tick tock – let’s do it!
Why you’ll love this healthy salmon dinner
If you’re on the hunt for a naturally gluten-free, pescatarian, and diet-friendly meal that you can get on the table even when life gets nuts, this one pan salmon and brussel sprouts recipe is for you.
Aside from being absolutely jam-packed with flavor, this easy salmon dinner is also:
- Quick and Easy Sheet Pan Meal – One pan, 10 minutes of prep, and dinner is on the table in just 25 minutes. This salmon with brussels couldn’t be simpler or speedier!
- Made With Just 10 Simple Ingredients – And I’d bet you already have *most* of what you need for this sheet pan salmon and brussel sprouts in the pantry already.
- Light and Satisfying – A big ol’ plate of lean protein and vegetables is ideal for filling you up without weighing you down.
Ingredients for brussels sprouts and salmon
As promised, you only need a handful of easy-to-find ingredients to make this sheet pan salmon brussel sprouts dinner. Here’s your shopping list:
- Brussels Sprouts – Man oh man do I love these tasty little cruciferous buddies.
- Substitute: In a pinch, feel free to swap in shaved cabbage instead.
- Olive Oil – Just your normal cooking oil will be perfect here.
- Skin-on Salmon Filet – Even if you don’t like eating the salmon skin, it will help to protect the salmon fillets from drying out as they roast.
- Honey – For a sweet contrast to the sharp mustard.
- Substitutes: Feel free to swap in maple syrup, agave nectar, or even brown sugar if needed.
- Stone Ground Dijon Mustard – I love the texture of whole-grain mustard — the little pops remind me of eating caviar!
- Substitute: Any whole-grain mustard will do. In a pinch, you can swap in regular dijon instead.
- Fresh Ginger – I always keep a knob of fresh ginger in my crisper drawer because it lasts a long time and adds such delicious flavor to brussels sprouts and salmon. Feel free to swap in the ginger paste that comes in a tube or frozen cubes of Dorot ginger for a very close approximation.
- Substitute: You can also use powdered ginger if needed.
- Garlic – Fresh is best, but in a pinch, you can use jarred minced garlic cloves instead.
- Substitute: Garlic powder won’t have quite the same kick as fresh, but you can use ¼ – ½ teaspoon instead.
- Crushed Red Pepper Flakes – For a touch of heat. Feel free to omit it if you prefer.
- Fresh Thyme – For an herbaceous kick that is simply stellar, not to mention a pretty garnish on the plate.
- Substitute: You can also use about ⅓ of a teaspoon of dried thyme leaves instead.
- Kosher Salt & Ground Black Pepper – For seasoning.
- Lemon – Optional, but lovely for a touch of acidity.
Salmon brussel sprouts variations
While I love this salmon and brussel sprouts recipe just the way it’s written, feel free to make adjustments to make it work for you and your family. Here are a few variations to consider:
- Balsamic Honey Salmon – I love finishing this sheet pan salmon with brussels sprouts with a generous drizzle of balsamic vinegar reduction. The sweet and tangy syrup pairs beautifully here.
- Honey-Free – If you or loved ones are allergic to bees, honey is probably a no-no. Feel empowered to make the switch to maple syrup, agave nectar, or the sweetener of your choice.
- Swap Your Fish – Fish with brussels sprouts is a great pairing, even if you’re tired of salmon. Arctic char, steelhead trout, amberjack, or mahi mahi are all great substitutes.
How to make honey dijon salmon
This recipe for salmon and brussels in the oven is fuss-free and simple to prepare. Here’s how it’s done:
- Prepare salmon and brussel sprouts: Line a large sheet pan with parchment for easy clean up. Add the sliced brussels to the pan and drizzle with olive oil. Season generously with kosher salt and ground black pepper before tossing to coat the sprouts. Then, push the sprouts to one side of the baking sheet. Next, pat the fish dry and place salmon filets next to the brussels on the opposite side of the baking tray. Season the salmon with salt and pepper. Set aside.
- Make the honey dijon sauce: In a small mixing bowl, whisk together the honey, mustard, ginger, garlic and pepper flakes. Transfer a fourth of a cup of the honey dijon sauce to a small bowl and set aside for later.
- Brush salmon: Use a pastry or basting brush to generously apply the honey dijon sauce all over the salmon filets.
- Bake the salmon with brussels sprouts: Transfer the baking sheet to a 425-degree oven and roast for 10-12 minutes.
- Brush salmon again: Remove the fish and vegetables from the oven and brush the reserved sauce all over the top of the salmon. Use a spatula or large spoon to gently toss the brussels.
- Broil: Return the brussels and salmon to the oven and broil for 2-5 minutes, or until the salmon is cooked to your liking.
- Serve: Remove the sprouts and fish from the oven and transfer to serving plates. Garnish with fresh herbs and lemon wedges. Enjoy immediately.
Expert tips for salmon and brussels sprouts in oven
- Line your sheet pan with foil or parchment paper for super easy clean-up.
- To quickly peel ginger, use a spoon!
- Check your fish filets for pin bones. Simply place the fillet skin-side down on an overturned mixing bowl — the skinny little bones that might be lurking should 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 towards.
- Use your food processor (fitted with the slicing blade) to make quick work of the brussels sprouts. You’re also welcome to use frozen shaved brussels sprouts to make life even easier.
- The brussels sprouts taste amazing tossed with the Dijon and honey mixture. There is plenty of sauce to go around, so if you want to remove a few tablespoons to toss with the sprouts, DO it!
- If you can’t find a whole salmon filet, or simply don’t want to use one, you can absolutely substitute 4 (6-ounce) filets instead. However, if your filets are thick, keep in mind you will need to cook them for a bit longer. I recommend keeping an eye on your brussels sprouts. If they are roasted to your liking before the salmon is, 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.
FAQs: brussels sprouts and salmon
When is salmon done baking?
Sheet pan roasted salmon is such an easy, yet elegant main dish! It’s simple to make, yet downright delicious and perfect for everything from busy weeknight dinners to fancy entertaining with friends.
Salmon cooks quickly, so the key to tasty baked salmon is to not overcook it! The length of time the salmon needs to cook in the oven depends on your preference and the thickness of your salmon. I cook my sprouts and salmon for a total of 13 minutes for medium doneness (145 degrees).
As a guideline for seafood doneness, salmon needs about 4-6 minutes to bake per half-inch of thickness. You can tell when salmon is done cooking when it starts to flake easily with a fork and the flesh looks opaque in color.
If you prefer to be precise, use an instant-read thermometer to check for doneness. The USDA recommends you cook salmon to a minimum internal temperature of 145 degrees F.
Do you rinse brussels sprouts before roasting?
I always suggest that you wash produce before using it, unless it comes in a bag that clearly states that it has been pre-washed and is ready to use. Just make sure to drain them thoroughly!
How do I make my brussels sprouts not bitter?
I find that roasting the sprouts makes them a little bit sweet and nutty, with a *very* faint sulfurous, bitter flavor. If bitter isn’t your jam, feel free to soak the sprouts for up to 30 minutes before draining well and proceeding with the recipe. The water should help to leach out any of the bitter-tasting compounds before you even begin!
Serving salmon with brussel sprouts
This sheet pan salmon with brussel sprouts is a perfect meal all on its own, but feel free to add some cozy starches like mashed potatoes, brown rice, quinoa, or some crusty bread. It also pairs beautifully with a glass of dry white wine like Chardonnay or Pinot Grigio.
And, while this simple dinner is quick enough to make on a hectic weeknight, it’s also special enough to serve for company or a date night at home. (Valentine’s Day, anyone? 😍)
Storing salmon with brussels sprouts
Leftover honey dijon roasted salmon and brussel sprouts can be refrigerated for up to 5 days.
Can Can I freeze cooked salmon?
Yes! Whenever I’m making salmon, I always like to make extra just to have on hand in the freezer in preparation for a hectic day. Always make sure you allow the salmon to cool completely after baking before transferring it to a freezer-safe, zip-closure bag or air-tight container.
You can store leftover salmon safely in the freezer for up to 4-6 months. To thaw cooked salmon, either transfer the frozen salmon to the refrigerator overnight or immerse the salmon in its zip-closure bag in cold water.
How to reheat baked salmon?
The best way to reheat salmon is using slow, low temperatures as you want to avoid drying it out and overcooking it.
To reheat salmon in the oven, tent it loosely with foil on a baking sheet. Then, warm it in a 275-degree oven for 15 minutes, or until the salmon is warm throughout.
Fair warning, though: while reheated salmon is good, it is never as good as it was fresh from the oven. That said, I personally like to eat leftover salmon cold because it retains both its flavor and moisture. It’s delicious served chilled, especially when paired with a salad, grain bowl, or when added to a sandwich.
Alright, sweet friends. I hope you love this simple and so-fish-ticated salmon and brussels sprouts recipe as much as my family does! Remember: any-fin is possible in the kitchen when you put your mind to it. And, for the record, I think you’re all fin-tastic! 💛
More easy salmon dinners!
- Sriracha Honey Salmon
- Cedar Plank Salmon
- Healthy Fried Rice with Salmon
- Salmon in Foil
- Citrus Salmon
Recipes with brussels sprouts!
- Crispy Brussel Sprouts
- Gratin Brussel Sprouts
- Shaved Brussels Sprouts Salad
- Warm Brussels Sprout Salad
- Maple Brussel Sprouts
How to make the best Brussels Sprouts and Salmon in the oven👇
Salmon with Brussels Sprouts (oven recipe)
- 1 Large Rimmed Baking Sheet (sheet pan) - with parchment or aluminum for easy cleanup
- 2 Small Bowls (for the honey dijon sauce)
- 1 pound Brussels Sprouts – thinly sliced
- 1 TBS Olive Oil
- 1 1/2 pounds Skin-on Salmon Filet - pin bones removed (SEE NOTES)
- ¼ Cup Honey
- ¼ Cup Stone Ground Dijon Mustard
- 1 tsp Fresh Ginger – grated
- 1 large clove Garlic – minced
- 1/8 tsp Crushed Red Pepper Flakes
- 1 tsp Fresh Thyme – finely chopped, plus more for garnish
- Kosher Salt & Ground Black Pepper
- Optional garnish: Sliced Lemon
- Optional for serving: Honey Mustard Sauce
- Preheat 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 Dijon sauce: In a small bowl mix together the honey, mustard, ginger, garlic and red pepper flakes. Whisk until 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 pan. Drizzle with olive oil and season generously with salt and pepper. Toss to coat and push sprouts to one side of the baking sheet.
- Prepare Salmon: Pat salmon dry using paper towels and place the salmon next to the sprouts on the baking sheet. Brush the honey dijon sauce generously on top of the salmon. Then season the salmon generously with salt and pepper.
- Bake: Transfer the tray of salmon and brussels sprouts to the oven. Bake for 10-12 minutes. Remove the salmon 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: Remove 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.
- 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).
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