Sheet Pan Baked Honey Dijon Salmon with Brussels Sprouts

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.

5 from 17 votes

Sheet Pan 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!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Cuisine: American

Keyword: baked, brussels sprouts, dijon, fish, honey, salmon, sheet pan, tray bake

Servings:

Calories: 244kcal

Author: Cheyanne Holzworth

Ingredients

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)

Instructions

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.

Video

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