Maple Roasted Salmon & Brussels Sprouts – Simple, Cozy, and Weeknight-Friendly

This is the kind of dinner you make when you want something fast, balanced, and a little special. Maple roasted salmon and Brussels sprouts cook on one sheet pan, so cleanup is easy and the flavors meld perfectly. The maple glaze turns glossy and caramelized, the sprouts get crispy and sweet, and a squeeze of lemon ties it all together.

It’s a crowd-pleaser that works just as well for a quiet Tuesday as it does for a weekend dinner with friends.

Maple Roasted Salmon & Brussels Sprouts - Simple, Cozy, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Salmon fillets (4 pieces, 5–6 oz each, skin-on if possible)
• Brussels sprouts (1.5 pounds, trimmed and halved)
• Pure maple syrup (3 tablespoons)
• Soy sauce or tamari (1.5 tablespoons)
• Dijon mustard (1 tablespoon)
• Olive oil (3 tablespoons, divided)
• Garlic (2 cloves, finely minced or grated)
• Apple cider vinegar (2 teaspoons) or fresh lemon juice
• Red pepper flakes (optional, a pinch for heat)
• Kosher salt and black pepper (to taste)
• Lemon wedges (for serving)
• Optional garnish: chopped parsley or chives, toasted pecans, or sesame seeds

Method

 

1. Heat the oven. Set your oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easy cleanup.
2. Prep the sprouts. Trim the ends and halve any large Brussels sprouts. Toss them on the sheet pan with 2 tablespoons olive oil, 1/2 teaspoon salt, and several grinds of pepper. Spread them cut-side down for maximum browning.
3. Roast the sprouts first. Roast for 12 minutes to jump-start crisping. They should be beginning to brown on the edges.
4. Mix the glaze. In a small bowl, combine maple syrup, soy sauce, Dijon, garlic, apple cider vinegar, 1 tablespoon olive oil, and a pinch of red pepper flakes if using. Taste and adjust salt and acidity as needed.
5. Season the salmon. Pat the fillets dry and sprinkle both sides with salt and pepper. Brush a little of the glaze over the top of each fillet.
6. Add salmon to the pan. Pull the sprouts from the oven, toss them, and push them to the sides. Place the salmon in the center, skin-side down. Spoon more glaze over the salmon and drizzle a spoonful over the sprouts.
7. Roast to finish. Return the pan to the oven and roast 8–12 minutes, depending on fillet thickness. Salmon is done when it flakes easily and reaches 125–130°F for medium (or your preferred doneness).
8. Broil for a hint of char (optional). For extra caramelization, switch to broil for 1–2 minutes. Watch closely to avoid burning.
9. Serve. Squeeze fresh lemon over everything, add any remaining glaze from the bowl, and sprinkle with herbs or nuts if you like. Serve hot.

Why This Recipe Works

Roasting salmon and Brussels sprouts together lets the maple glaze season both, creating a savory-sweet pan sauce as everything cooks. High heat brings out the sprouts’ natural sugars, giving them crispy edges and a tender center. Meanwhile, the salmon stays moist thanks to a thin coat of oil and a quick cook time.

A touch of soy sauce (or tamari) balances the sweetness and adds depth.

What You’ll Need

• Salmon fillets (4 pieces, 5–6 oz each, skin-on if possible)
• Brussels sprouts (1.5 pounds, trimmed and halved)
• Pure maple syrup (3 tablespoons)
• Soy sauce or tamari (1.5 tablespoons)
• Dijon mustard (1 tablespoon)
• Olive oil (3 tablespoons, divided)
• Garlic (2 cloves, finely minced or grated)
• Apple cider vinegar (2 teaspoons) or fresh lemon juice
• Red pepper flakes (optional, a pinch for heat)
• Kosher salt and black pepper (to taste)
• Lemon wedges (for serving)
• Optional garnish: chopped parsley or chives, toasted pecans, or sesame seeds

Instructions

1. Heat the oven. Set your oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easy cleanup.
2. Prep the sprouts. Trim the ends and halve any large Brussels sprouts. Toss them on the sheet pan with 2 tablespoons olive oil, 1/2 teaspoon salt, and several grinds of pepper.

   Spread them cut-side down for maximum browning.

3. Roast the sprouts first. Roast for 12 minutes to jump-start crisping. They should be beginning to brown on the edges.
4. Mix the glaze. In a small bowl, combine maple syrup, soy sauce, Dijon, garlic, apple cider vinegar, 1 tablespoon olive oil, and a pinch of red pepper flakes if using. Taste and adjust salt and acidity as needed.
5. Season the salmon. Pat the fillets dry and sprinkle both sides with salt and pepper.

   Brush a little of the glaze over the top of each fillet.

6. Add salmon to the pan. Pull the sprouts from the oven, toss them, and push them to the sides. Place the salmon in the center, skin-side down. Spoon more glaze over the salmon and drizzle a spoonful over the sprouts.
7. Roast to finish. Return the pan to the oven and roast 8–12 minutes, depending on fillet thickness.

   Salmon is done when it flakes easily and reaches 125–130°F for medium (or your preferred doneness).

8. Broil for a hint of char (optional). For extra caramelization, switch to broil for 1–2 minutes. Watch closely to avoid burning.
9. Serve. Squeeze fresh lemon over everything, add any remaining glaze from the bowl, and sprinkle with herbs or nuts if you like. Serve hot.

Keeping It Fresh

Leftovers keep well for up to 2 days in an airtight container in the fridge.

Reheat gently at 300°F (150°C) for about 10 minutes or in a covered skillet over low heat to avoid drying out the salmon. You can also enjoy it cold, flaked over greens with a little extra lemon and olive oil. If you’re cooking ahead, store the salmon and sprouts separately to keep the sprouts from getting soggy.

Health Benefits

• Omega-3s from salmon: Support heart and brain health and help reduce inflammation.
• Fiber and vitamins from Brussels sprouts: Rich in vitamin C, vitamin K, and fiber for digestion and immunity.
• Balanced macronutrients: Protein from salmon plus complex carbs and fiber from sprouts keep you full and energized.
• Smarter sweetness: Maple syrup adds flavor, so you can use less sugar overall while still getting a satisfying glaze.

What Not to Do

• Don’t overcrowd the pan. Crowding steams the sprouts and prevents crisping.

  Use a large pan or two smaller pans if needed.

• Don’t skip patting the salmon dry. Excess moisture prevents good browning and can dilute the glaze.
• Don’t cook at low heat. High heat is key for caramelized edges and flaky salmon.
• Don’t glaze too early. Add most of the glaze when the salmon goes on the pan to avoid burning the sugars during the initial sprout roast.
• Don’t overcook. Salmon goes from perfect to dry quickly. Start checking at 8 minutes.

Variations You Can Try

• Ginger-soy twist: Add 1 teaspoon grated fresh ginger and a dash of toasted sesame oil to the glaze. Finish with sesame seeds and scallions.
• Smoky maple: Whisk in 1/2 teaspoon smoked paprika or a touch of chipotle powder for subtle heat and smoke.
• Mustard-forward: Increase Dijon to 2 tablespoons for a tangier profile.

  Great with crushed toasted pecans on top.

• Citrus swap: Use orange zest and juice in place of vinegar. The sweetness pairs beautifully with Brussels sprouts.
• Different veg: Try halved baby carrots, cauliflower florets, or sliced delicata squash. Adjust roasting time as needed.
• Grain bowl style: Serve over quinoa, farro, or brown rice with extra lemon and a drizzle of olive oil.

FAQ

Can I use frozen Brussels sprouts?

Yes, but thaw and pat them very dry first.

Roast them cut-side down and give them a few extra minutes to crisp. Fresh sprouts will still brown better, but frozen can work in a pinch.

What type of salmon is best?

Fillets about 1 to 1.5 inches thick work best. Wild salmon cooks a bit faster and tends to be leaner; farmed is richer and more forgiving.

Skin-on helps keep the fish moist and is easy to remove after roasting.

Can I make the glaze ahead?

Absolutely. Mix it up to 3 days in advance and store it in the fridge. Give it a quick stir before using.

How do I know when the salmon is done without a thermometer?

Gently press the top of the fillet with a fork.

It should flake easily and look just opaque in the center. If it still looks very translucent, give it another minute or two.

Is there a substitute for soy sauce?

Tamari is a great gluten-free swap. Coconut aminos also work, but reduce the maple syrup slightly since coconut aminos are sweeter.

What can I serve with this?

It’s great with a simple green salad, garlic mashed potatoes, or warm grains like farro or couscous.

A dollop of yogurt with lemon and herbs also pairs nicely.

Will honey work instead of maple syrup?

Yes, honey works well, though it’s a bit sweeter. Use slightly less—about 2 to 2.5 tablespoons—and keep an eye on browning under the broiler.

In Conclusion

This maple roasted salmon and Brussels sprouts is a relaxed, no-fuss dinner with real flavor payoff. The sweet-salty glaze, crispy sprouts, and tender fish make a winning combination in under 30 minutes.

Keep it simple on a weeknight or dress it up with herbs and nuts for company. Either way, you’ll have a wholesome, satisfying meal that’s easy to make and even easier to love.