5 from 17 votes
Overhead shot of Baked Honey Dijon Salmon with Brussels Sprouts on a sheet pan with a light green linen, glasses of wine and ramekin of microgreens surrounding the pan.
Sheet Pan Baked Honey Dijon Salmon with Brussels Sprouts
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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!

Course: Main Course
Cuisine: American
Keyword: baked, brussels sprouts, dijon, fish, honey, salmon, sheet pan, tray bake
Servings: 6
Calories: 244 kcal
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. Brush the Dijon-maple mixture generously on top of the salmon.
  5. 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!!)
  6. 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

Recipe Notes

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).

Nutrition Facts
Sheet Pan Baked Honey Dijon Salmon with Brussels Sprouts
Amount Per Serving
Calories 244 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 62mg21%
Sodium 187mg8%
Potassium 871mg25%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 13g14%
Protein 25g50%
Vitamin A 630IU13%
Vitamin C 64.8mg79%
Calcium 51mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.