Maple Glazed Salmon with Brussels Sprouts: A One-Pan Wonder
Experience a delightful fusion of flavors with this Maple Glazed Salmon with Brussels Sprouts, a healthy and convenient dinner option.
Equipment
- Baking sheet
- Mixing bowl
- - Meat thermometer
Ingredients
For the Glaze
- 1/4 cup soy sauce Use tamari for gluten-free.
- 1 tablespoon Dijon mustard Yellow mustard can be used but alters flavor.
- 1/4 cup maple syrup Honey may be substituted, adjusting sweetness.
- 1/2 teaspoon black pepper Use freshly ground for best flavor.
For the Vegetables
- 1 pound Brussels sprouts Halve lengthwise for even cooking.
- to taste coarse salt Avoid over-salting salmon.
For the Fish
- 4 filets (6-8 oz each) salmon Skin-on preferred for crispy texture.
Instructions
Cooking Instructions
- Preheat the oven to 400°F.
- Whisk together the soy sauce, Dijon mustard, and maple syrup in a bowl to create a glaze.
- Prepare the Brussels sprouts by trimming and halving them. Toss with half the glaze, coarse salt, and black pepper.
- Arrange the Brussels sprouts on a baking sheet and place the salmon filets skin-side down next to them. Brush the salmon with the remaining glaze.
- Roast in the preheated oven for 10 minutes, until the salmon reaches an internal temperature of 110-115°F.
- Broil for an additional 10 minutes, checking closely to prevent burning.
- Garnish with chopped fresh parsley if desired.
Notes
Ensure salmon reaches an internal temperature of 125-130°F for perfect doneness. Store leftovers in separate airtight containers.