Cook this easy maple mustard salmon with brussles sprouts on a sheet pan, it takes just 20 minutes and is the perfect easy dinner for one or two. Use frozen salmon and swap the brussels for whatever vegetable you have around.
[This recipe was originally posted in December 2018. It has been updated with new cooking instructions, expert tips, FAQ, related recipes and ways to repurpose/use up ingredients]
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How will this mustard glazed salmon make your life easier?
Does cooking fish freak you out? Try the super easy, hands off cooking method of making it on a sheet pan. This maple mustard salmon is easy, quick, and uses ingredients you probably have on hand.
Swap out the brussels sprouts for another veggie you have on hand. Roasted vegetables are a great option, that's all. Or cook your salmon in parchment paper like in this Salmon in a Parchment Paper "Bag" recipe.
If you need more sheet pan dinners (or just one pan dinners) here are a few of my favorites:
- Chicken Bacon Sheet Pan Dinner
- Baked Parchment Paper Salmon
- Lemon Carbonara
- Pan Fried Pork Chops with Apples
- Pan Seared Pork Chops
- Cajun Shrimp Foil Packet
- Grilled Lamb Steak with Asparagus
- Veggie Quesadilla
- Microwave Egg Bowl
What makes this maple syrup salmon recipe so good?
- Shredded brussels sprouts
- Dijon mustard
- Maple syrup
- Olive oil
- Salmon filet
How to cook maple mustard salmon?
Start your maple mustard salmon with brussels by preheating your oven to 400 degrees. Dump shaved brussels sprouts onto a lined cookie sheet. Add maple syrup, dijon mustard, and olive oil. Move to sides of a prepared baking sheets.
Place salmon filet on cookie sheet, brush remaining syrup, mustard, and oil on top of fish.
Place in oven, cook for 14-15 minutes. Remove when done, fish should be tender and flaky. Serve your maple mustard salmon with brussels sprouts immediately with a squeeze of lemon juice, and fresh bread or potatoes if desired.
(note: I've updated the recipe to make 1 serving, which isn't reflected in this photo, this recipe is really easy to double or triple)
Substitutions/Tips
- You can use approximate amounts since not all salmon filets are 4 oz, and you may have more/less brussels sprouts.
- You can also swap the brussels sprouts for other thinly sliced veggies. This maple mustard salmon is great with a variety of vegetables.
- Store any leftovers in an airtight container.
- Other great add-ins: top with chopped nuts or sunflower seeds after cooking.
FAQ
There are so many ways to season salmon, I like using sauces on mine. Lemon, mustard, BBQ sauce, soy sauce based sauces, and Italian seasonings and mustard are good on it if you aren't making maple mustard salmon.
Add some sort of fat on top of your protein to seal in the moisture. Add a drizzle of olive oil, dijon mustard, and maple glaze to make this maple mustard salmon. It's delicious, easy, and holds the moisture in.
These brussels sprouts are great, but really any vegetable would be delicious with salmon. I particularly like green beans, sauteed kale, brussels sprouts, or salad with this maple glazed salmon dish. I'd also add bread or potatoes to it.
How can I repurpose this salmon?
- Add some pasta to your maple mustard salmon with brussels sprouts
- Serve over your favorite whole grain to make it a grain bowl
- Add extra veggies and lettuce to make it into a maple mustard salmon and brussels sprouts salad (double the maple mustard sauce to make a yummy dressing)
What can I make with leftover ingredients?
- Salmon: Salmon with Peach & Tomato Salad & Salmon Baked in Parchment Paper.
- Brussels Sprouts: Potato and Brussels Sprouts Gratin, Chicken Bacon Sheet Pan Dinner, or Pan Fried Pork Chops with Apples.
Did you make this maple mustard salmon with brussels sprouts? Leave me a comment & rating to share how it turned out!
Sheet Pan Maple Mustard Salmon
Equipment
- knife
- cutting board
- Measuring Spoons
- Measuring Cups
- baking sheet
Ingredients
- 5 ounces brussels sprouts shredded
- 1 teaspoon dijon mustard divided
- 1 tablespoon pure maple syrup divided
- 1 tablespoon olive oil divided
- one 4 ounce salmon filet
- salt and pepper to taste
- lemon wedge (optional)
Instructions
- Preheat oven to 400 degrees. Dump 5 oz shaved brussels sprouts onto a lined cookie sheet. Toss in 2 teaspoon of the maple syrup, 2 teaspoon dijon mustard, and 2 teaspoon olive oil. Move to sides of the cookie sheets.
- Place 4 oz salmon filets on cookie sheet, brush remaining 1 teaspoon syrup, 1 teaspoon mustard, and 1 teaspoon oil on top of fish.
- Place in oven, cook for 14-15 minutes. Remove when done, fish should be tender and flaky. Serve immediately with fresh bread or potatoes if desired.
Video
Notes
- You can use approximate amounts since not all salmon filets are 4 oz, and you may have more/less brussels sprouts.
- You can also swap the brussels sprouts for other thinly sliced veggies.
- Serve with crusty bread or potatoes.
- Optional additions: chopped nuts, sunflower seeds after it's been baked, also a squeeze of lemon juice is a great addition as well.
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Jovita says
A perfect dinner option! Maple mustard is one of my favorite combos for salmon 🙂
Rebecca says
right?! it's so good
Charla @ That Girl Cooks Healthy says
I don't make sheet pan recipes very often but I love salmon and I'm starting to appreciate the goodness of sprouts so would definitely give this a try.
Rebecca says
the maple syrup is so good on them!
Adrianne says
Yum, I love salmon!! This is my perfect idea of dinner. How easy does it look as well. Can't wait to give it a go, cheers and YUM!
Rebecca says
yay! great to hear
thisiswholesome says
I lov eating healthy and salmon fillets are one of my staples.The dressing is what makes this dish so special.
Rebecca says
great to hear!
Alison says
Love a good sheet pan recipe. It's so simple and easy for clean-up and the salmon was perfectly cooked and flavorful.
Rebecca says
amen!
Summer Yule says
5 stars, for sure! I didn't have Brussels sprouts this time so I cooked a mix of beets and radishes. They went into the oven about 1/2 hour before the salmon, and it worked perfectly! The maple mustard sauce was so good! I'm going to try other veggies in the future. Thank you for the dinner inspiration 😀
Rebecca says
yay great to hear! I'll have to try it with beets & radishes next time!