seafood / the main course

Maple-Mustard Glazed Salmon & Brussels Sprouts Sheet Pan Dinner

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Maple syrup and mustard make a delicious sweet and savory pairing, creating a simple glaze for this easy salmon & brussels sprouts sheet pan dinner. Save the leftover glaze to spoon over the salmon and roasted Brussels sprouts! This recipe makes a light dinner for four, but serve it with your choice of starch, such as rice, polenta, or mashed potatoes or cauliflower for a more substantial meal.

Recipe and photos by Maren Ellingboe


  • 3 Tbsp maple syrup or honey
  • 3 Tbsp whole-grain Dijon mustard
  • 1 lb salmon, cut into 4 4-oz fillets
  • 1 ½ lbs Brussels sprouts, trimmed & cut in half (if you don’t have Brussels sprouts, you can use broccoli or any type of squash)
  • 3 Tbsp olive oil, divided
  • 1 Tbsp apple cider vinegar
  • 1 small shallot or 1/2 an onion, chopped
  • Kosher salt
  • Ground pepper


  1. Preheat oven to 425°. Whisk maple syrup, mustard, 1 Tbsp olive oil, vinegar and shallot together in a small bowl. Set aside.
  2. Toss Brussels sprouts with olive oil and a sprinkle of salt and pepper in a large bowl. Place salmon on a rimmed baking sheet, and arrange Brussels sprouts cut-side down around fillets. Brush salmon generously with maple-mustard sauce and season with salt and pepper. Reserve remaining sauce.
  3. Roast salmon and vegetables until fish is flaky and Brussels sprouts are very browned, 18-20 minutes. 
  4. Serve with remaining sauce, accompanied by rice or polenta if desired.

Recipe Notes and Variations

Maple and Mustard Glazed Salmon & Brussels Sprouts Sheet Pan Dinner

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