Sticky, tangy, sweet and savory glazed salmon paired with thinly sliced, crisp yet tender brussels sprouts. This Sheet Pan Baked Honey Dijon Salmon with Brussels Sprouts is healthy, delicious, only requires a handful of ingredients and can be on the table in 25 minutes!
*Updated*
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!
Hey hey haaay, friends! Happy, happy, joy, joy to another marvelous Monday. Psych! <- Anyone else remember when that word was hip?
OUR LATEST VIDEOSWait. That word was hip way back when… right?
Anyways, how was everyone’s weekend? I hope it was fall FABULOUS. And with any luck you spent it chillin’ out, maxin’, relaxin’ all cool. Possibly shootin’ some B-ball outside of the school.
Name that TV show and I’ll give you a cookie.
Moving on. Our weekend was just dandy. I spent the majority of it working on the last few Thanksgiving dishes for zee blog. Let’s just say a LOT of Turkey Day deliciousness will be coming at ya hot… immediately after Halloween.
High five to anticipation.
Sheet Pan Baked Honey Dijon Salmon with Brussels Sprouts
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 fool proof. PLUS only one pan to clean… or no pan to clean if you use aluminum foil, which is always winning in my world.
And this sheet pan dinner is seriously scrumptious AND super healthy, my friends!
Sticky, tangy, sweet and savory glazed succulent salmon paired with delicate, thinly sliced, smoky, crisp yet tender brussels sprouts. Flavor bomb dot com.
This salmon and brussels sprouts sheet pan dinner has become my go-to for hectic week nights.
Let’s discuss how it all goes down-
Shred the sprouts and pat the salmon dry. Place them each on one half of a sheet pan.
Mix together the Dijon and honey topping, reserving ¼ of a cup (and adding fresh thyme) to use as a glaze later. Generously slather the Dijon and honey mixture on top of the salmon.
Bake in a preheated oven for 10 minutes. Remove. Brush the reserved glaze on the salmon and toss the sprouts. Return to the oven and continue cooking for 2-5 minutes or until salmon is cooked to your desired level of doneness.
Done and DONE. Go pour yourself a glass of wine, because you just ROCKED dinner.
When is baked salmon done?
Baked 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 good baked salmon is to not overcook it!
As a guideline to 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 fork and the flesh looks opaque in color.
If you like to be precise and use an instant read thermometer to check for doneness, the USDA recommends salmon be cooked to a minimum internal temperature of 145 degrees F (which is medium in doneness).
Can cooked salmon be frozen?
Yes, cooked salmon can be frozen! 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.
Cooked salmon can safely be frozen for 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 to reheat it over low temperature, slowly, as you want to avoid dry overcooked salmon.
To reheat salmon in the oven, tent the salmon loosely with foil on a baking sheet and warm it in an oven preheated to 275 degrees F for 15 minutes, or until the salmon is warmed throughout.
Fair warning, while reheated salmon is good, it is never as good as it was fresh from the oven. With that said, it’s one of the reasons I personally like to eat leftover salmon cold! It’s delicious served chilled as the salmon retains its flavor and moisture. Try it!
Notes, Tips & Tricks for the best Baked Honey Dijon Salmon with Brussels Sprouts recipe:
- If you can’t find a whole salmon filet, or simply don’t want to use one, do not fret! You can absolutely substitute 4 (6 ounce) filets instead. However, if your filets are thick, keep in mind you will need to cook your salmon 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.
- The brussels sprouts taste amazing tossed with the Dijon and honey mixture. There is plenty of mixture, so if you want to remove a few tablespoons to toss with the sprouts, DO it!
- The length of time the salmon needs to cook 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).
Only one pan, a handful of easy steps and 25 minutes stand between you and this scrumptious Sheet Pan Baked Honey Dijon Salmon with Brussels Sprouts dinner. So what are you waiting for? Tick tock, tick tock. Go do the dang thang!
Until Thursday friends, cheers – to impossibly easy meals.
XOXO
Cheyanne
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
How to make Baked Honey Dijon Salmon with Brussels Sprouts 👇
Sticky, tangy, sweet and savory glazed salmon paired with thinly sliced, crisp yet tender brussels sprouts. This Sheet Pan Dijon & Honey Glazed Salmon with Brussels Sprouts is healthy, delicious, only requires a handful of ingredients and can be on the table in 25 minutes!
- 1 pound Brussels Sprouts – thinly sliced
- 1 TBS Olive Oil
- 1 1/2 pounds Skin-on Salmon Filet - pin bones removed*
- 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
- Lemon – sliced , for serving (optional)
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil for easy clean up. Add brussels sprouts to 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.
- Pat salmon dry using paper towels and place salmon next to the sprouts on the baking sheet. Season salmon and sprouts generously with salt and pepper.
- 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 mixture to a small bowl to use as a glaze and stir in thyme. Set glaze aside and reserve to use later.
- Brush the Dijon-maple mixture generously on top of the salmon.
- Bake: Transfer salmon and sprouts to the oven and bake for 10-12 minutes. Remove salmon from oven and brush reserved glaze on top. Toss brussels sprouts for even roasting. Switch oven to BROIL. Return pan to oven and continue to cook for 2-5 minutes or until salmon is cooked through (to an internal temperature of 145 degrees F). (Keep an eye on the salmon and brussels to make sure they don't burn!!)
- 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.
Recipe Video
1. 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.
2. The length of time the salmon needs to cook 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).
©No Spoon Necessary. All images and content are copyright protected. Please do not use any images without prior permission. If you want to republish this recipe please do not list instructions, instead link directly back to this post.
Fresh Prince of course!
I can’t believe he doesn’t like stuffing. I could JUST do stuffing and be a happy lady – so many types and flavors! At least you warned me though, and at least we’ve got plenty of other Turkey Day fixings coming our way 🙂
And in the meantime, a gorgeous sheet pan dinner with some of my favorites – salmon and Brussels sprouts! This is right up my alley for a quick + easy weeknight dinner – love it! Pinned!
Hope you have a wonderful week my friend!
The Fresh Prince of Bel Air! My son Sean’s favorite show ever, back in the day. I can still see Carlton dancing!
You know I love a good sheet pan meal and this one looks fabulous Chey! It’s 6:45am here and I wish I could grab it off my computer screen! That glaze sounds to die for and I love my sprouts so this meal will need to happen soon at our house. Of course, I’ll be eating Tom’s helping of sprouts because he doesn’t know what’s good!
Fresh Prince of Bel Air! Now, where’s my cookie 😉 ?? Girl, I LOVE stuffing, aka dressing. I could literally make a meal out of that…..and gravy of course! SO SO good! I can’t believe boy is not a fan! And you have turkey recipes coming up? Bring it! Of course, our thanksgiving has passed, but I could eat turkey whenever. I think it’s one of my top proteins. Speaking of protein, this salmon! Hubby and I eat sheet pan dinners on the regular, like probably multiple times a week just ’cause they are so convenient and quick and, not to mention, tasty. Love this one with that glaze. Nomnomnom! Is that my plate 😉 ?? Have a great week, Chey! xoxo
I listen to the 90s station on Pandora during the day when I’m in the kitchen, and the Fresh Prince song always comes on! Which means that I’m always jammin’ out. And my husband doesn’t like stuffing either! I honestly don’t get it! Now this salmon is a dish that my husband would enjoy though, and of course, I would too. Looks so good with that honey mustard glaze on top! And yay for brussels sprouts! Mondays are in definite need of sheet pan dinners. Pinned, of course! Hope your week is off to a great start!
I am not even what to say about this sheet pan meal…it looks fanfreakingtastic! Salmon is a favourite and that sticky, tangy, sweet and savory glaze sounds just as GREAT!
Love salmon and love Brussels Sprouts and love sheet pan dinners (and dijon/honey too, for that matter), so I’m all over this one! It will be on the menu here soon, as salmon is in regular rotations 🙂 And just for the record, I knew it was Fresh Prince, too 😉
Our weekend was super fun, but went way to fast! How did it get to be Monday already?!?! And I’m totally not trying to be judgy, but who doesn’t like stuffing? For me, that’s the best part of the whole holiday! Anyway, this dijon honey glazed sheet pan business looks like the perfect dinner for a Monday night! I vote for foil or parchment on that pan for zero clean up! 🙂
You’ve got two of my favorite things on one sheet pan! I love that you shaved the brussels sprouts so they can get even more color on them, and that salmon looks to die for with that glaze! This definitely needs to happen soon because I’m crazy about sheet pan dinners!
High five to anticipation! Yaaas!! Can’t wait to see what you have in store for the holidays! Our weekend was….pretty quiet…actually a lot of getting ready for winter – stacking wood, organizing the garage – you know – necessary evils! Well, this dish is the bomb! Thought I’d use words in keeping with your ‘psych’! Nothing like wonderful sheet pan dinners! This is the fanciest one I’ve ever seen! Thanks, friend! Have a happy day! xo
Fresh Prince!!! Where’s my cookie??? hahahaha Between you not liking pumpkin and Boy not liking stuffing this T-day table is going to be a challenge!! I know it will turn out wonderful as always! I hope you had a great weekend!
Ohhhh girl, I love turkey so I can’t wait to see what you’ve been working on in the kitchen! As for today’s recipe … there is so much to love about this! The Dijon mustard, the honey and the perfectly flaky salmon. You nailed this one, Cheyanne! Pinning to make tonight! XOXO <3
WHAT – How can he hate stuffing! That’s the best part… well one of the best parts on Thanksgiving! I’m looking forward to all the Thanksgiving recipes that you’ll be sharing, Cheyanne – bring them on. As for this salmon recipe, I’m going to send it to my mom – she’s a huge salmon fan and always looking for new ways to cook it. Hope you have a great rest of the week!
I love your seafood posts! This salmon looks exactly like something I would eat on a weeknight.. In fact, maybe this is tonight’s dinner 😉
You had me at 25 mins! I have some salmon I’ve been waiting to tackle because I didn’t know what I should do with it and this recipe is perfect! I used to say Psych all the time, the guy I just started dating said it a few days ago and he won lots of cool points lol. Fresh Prince of Bel Air… I would like my cookie now 🙂
What a perfect combo for the oven! Love that you used whole grain mustard, I like the pops of flavor with each bite. I think your idea of shaving the brussels is great because everything gets more crispy around the edges which is the reason for the season right? Love it! Now I need to hit up the market for some salmon, this has me drooling…
Cheyanne, you always have the best meals!!!! love this sheet pan salmon recipe!!! looks fabulous!
it’s the best when you have one pan to clean seriously! this sounds like a wonderful meal!
Wait a minute, “psych” isn’t hip anymore?? Darn it!!! You know, without you, I would not be able to keep up with all of these youngins’. Lolol. Fresh Prince of Bel-Air!!!! 🙂 Can I have two cookies? So many high fives!! I SO cannot wait to see what you come up with! And of course you were working ALL weekend! What did we pinky-swear on? Remember your promise to not work too much? Ahem. <3 Also, Boy's bday is near mine!!! That's probably why you loooooooove both of us so much. 😉 Tell Boy that I am utterly fascinated by Chey's stuffing-less birthday present. Hahaha. And you DID not make croissant stuffing. DUDE. Can you make another version this year so we can all drool over another version this year??? 🙂 Hope you're having a kick-butt start to the week! Muah! xoxo Pinning of course. <3
Great salmon sheet pan recipe, you had me at Dijon and honey, that’s one of my favorite combinations! The hubby doesn’t like stuffing? His loss is your gain . Take care.
Salmon is my all time favorite and the glaze sounds amazing. Can’t wait to give this recipe a try!
I loooooove me some Fresh Prince. That show just never gets old! I also love this salmon! What a fabulous flavor combination, Cheyanne. I definitely need this in my life.. looks like a good way to use some Brussels sprouts from my garden! Oh, and my husband doesn’t like stuffing either!
Oh man, how can you deprive yourself of stuffing?? Definitely my favorite part of Thanksgiving. My husband actually isn’t a big fan (he doesn’t do gravy either… dot dot dot…) and I just don’t understand. I do understand that this salmon looks absolutely awesome! I’m always looking for new fun salmon recipes, so thank you!!
Lol, girl…. don’t even start. To this day I remember every line from Fresh Prince. Do I get my cookie? 😛 In any event, loving this dish! Salmon is one of my favs and with this dijon honey glaze on top, I need one serious napkin to wipe all of the drool from my mouth!
Dijon and salmon is just a match made in heaven, am I right? It’s always our go-to for a quick and healthy meal and of course I love that you have added some sprouts too it. I am kind of obsessed with sprouts at the moment.
Lol – you took me down memory lane with those lines from The Fresh Prince of Bel Air! My college roommates and I pulled so many all-nighters working on projects and watching the Fresh Prince – yikes guess my age is showing – which brings me to wondering when “Psych” went out of style?! 🙂 If my daughter read this part of the comment she would shake her head and say, mom you make me wanna throw hands?! Which is gobbledygook to me right now!
Speaking of gobbledygook – Cheyanne, this here one pan, honey dijon glazed salmon sounds and looks fantastic! I often spend so much time cutting up a salmon filet – but you’ve inspired me to keep it whole the next time I cook it! And ooh those simple roasted BS are the perfect pairing! Happy Monday – oops Tuesday to ya! xo
This salmon is awesome! Okay so are the brusels sprouts, but I’m really digging the salmon. This huge slab would feed my whole family and I love the ease of just baking it in the oven! Now about that stuffing….I think you’d better get boy to change his ways! He’s missing out on the BEST part of Thanksgiving! 🙂
Love the Fresh Prince and Will Smith. What’s not to love? This salmon looks like something my kids would gobble up. We all love the flavor of mustard and honey. Looking forward to seeing all of your non-stuffing Thanksgiving treats to come! xo
Your fish recipes always look out of this world. The honey, Dijon, and ginger here is such a great combination!
I’m always on the hunt for new sheet pan recipes and this looks delicious (and gorgeous!). We’re all about the BS this time of year (Brussels Sprouts, of course 😉 ) Can’t wait to try this!
loving the mustard slathered over that salmon. that IS how you rock dinner! and i loved the fresh prince and of course that theme song. and boy doesn’t love or even like stuffing??? hmmm, he must be special, because that is practically unforgivable 😉 especially that killer croissant stuffing you made! yowzer!
I never eat the stuffing, so no stuffing sounds good to me! Hope he has a nice birthday! This salmon looks perfect and the combination with brussels sprouts is amazing! Pinning!
This is the perfect healthy meal to balance out all those Christmas cookies I’ve been baking! Lol. Love!
Omg! This salmon looks out of this world good.
Don’t know if you know this BUT salmon is my favorite fish in the whole wide world. Love it so much and I can eat it every day, especially your recipe! YUM! Gotta go get me a side of it this weekend and make it. Boy’s the kind of guy I want at my Thanksgiving dinner table cos he can put his serving of stuffing on my plate! 😉
Well, you know what Chey? I’m happy your Boy’s BH falls on the day right before the T-day because I do detest any stuffing especially if it involves bread. I just don’t understand the whole idea. So I also appreciate you being a good wife and not making any stuffing. That’s so nice of you:) But I have no any reason against this delicious salmon and beautiful brussel sprouts. Sounds and looks fantastic!
Oh this sounds so delicious! Amazing flavours and I love the idea of shredded sprouts!
LOL love your rap of Fresh Prince 😉 And I loveee this sheet pan dinner! Dijon and honey are two peas in a pod, and they’re fabulous with salmon. This looks so good and simple to do!
Amazing pictures! I am drooling!
Salmon is my favorite fish and brussels are up there amongst my favorite veggies so I feel like this recipe was created just for me :). Seriously, it sounds amazing! Is anything better with salmon than a little Dijon? I don’t think so!
Nothing easier than a sheet pan meal! And this one looks right up my alley Chey! All my favorite things! Pinned and can’t wait to get it on the weekly menu!
What a great idea Chey! I’m a huge fan of sheet pan dinners, and I love the shaved Brussels…so good! This will definitely be in my repertoire for the week!
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. The brussel sprouts were not too oily and did not have an overly strong taste. A balsamic glaze dribbled over the brussel sprouts after cooking tasted good.
Hi June,
I’m thrilled you enjoyed this meal!! Thank you so much for coming back and letting me know how it went over! Cheers!! 🙂
I am loving the look of the salmon and specifically your topping. However, my biggest takeaway is to use my food processor for our brussels sprouts. My wife and I have brussels sprouts 2 times per week – #TimeSaver.