Maple Dijon Salmon and Brussels Sprouts
Maple Dijon salmon and Brussels sprouts turn a small list of real ingredients into a fast, balanced dinner with sweet, tangy, savory flavor.
This recipe fits a budget-friendly kitchen because it uses one pound of salmon to make four satisfying portions, then stretches the meal with hearty Brussels sprouts. You get protein, omega 3 fats, fiber, and big flavor without a long grocery list.
Why You Will Love This Recipe
- Sweet and tangy glaze: Dijon mustard and maple syrup make a glossy sauce that tastes rich without many ingredients.
- Crisp tender sprouts: The Brussels sprouts brown in the skillet until the cut sides turn golden and nutty.
- Fast weeknight method: The salmon cooks in about 8 minutes after it hits the pan.
- One-skillet cleanup: You cook the vegetables, fish, and glaze in the same pan.
Fabian’s Budget and Health Tip: Buy a larger salmon fillet when it is on sale, cut it into four portions, and freeze what you do not need. If salmon is pricey, use trout or another firm fish and keep the same maple Dijon glaze.
Ingredients (Serves 4)
- 1 lb salmon fillets, about 450 g, cut into 4 portions
- 3 cups Brussels sprouts, about 300 g, trimmed and halved
- 1 tbsp Dijon mustard, about 15 g
- 1 tbsp pure maple syrup, about 20 ml
- 1 tbsp olive oil, about 15 ml
- 1/2 tsp fine salt, about 3 g
- 1/4 tsp black pepper, about 1 g
Step-by-Step Instructions
1. Whisk the Maple Dijon Glaze
In a small bowl, whisk the Dijon mustard and maple syrup until the glaze looks smooth and shiny. It should smell sharp from the mustard and lightly sweet from the maple.
2. Brown the Brussels Sprouts
Heat a large skillet over medium-high heat. Add the olive oil, then place the halved Brussels sprouts cut side down. Sprinkle with half the salt and pepper. Cook for 6 to 8 minutes, stirring only once or twice, until the edges look golden brown and the kitchen smells nutty and roasted.
3. Add the Salmon
Push the Brussels sprouts to the sides of the skillet. Pat the salmon dry, season it with the remaining salt and pepper, and place it in the center of the pan. You should hear a gentle sizzle when the fish touches the hot skillet.
4. Glaze and Cook for 8 Minutes
Spoon the maple Dijon glaze over the salmon and drizzle a little over the Brussels sprouts. Cover the skillet and cook for about 8 minutes, until the salmon flakes easily with a fork and the glaze looks glossy around the edges. If the glaze starts to darken too fast, lower the heat.
5. Rest and Serve
Turn off the heat and let the salmon rest for 2 minutes in the skillet. The fish will finish gently, stay juicy, and soak up the sweet tangy pan juices. Serve each portion with browned Brussels sprouts and any glaze left in the pan.
Expert Troubleshooting and FAQs
How do I know when the salmon is cooked?
The salmon is ready when it flakes apart with gentle pressure and the center looks just opaque. For the most accurate check, use an instant read thermometer. Aim for 125 to 130°F for tender salmon, or 145°F if you prefer it fully firm.
Why did my maple Dijon glaze get too dark?
Maple syrup can brown quickly in a hot skillet. If the glaze smells toasted before the salmon is done, reduce the heat and add 1 tbsp water to loosen the pan juices.
Can I use frozen salmon?
Yes. Thaw it fully in the refrigerator, then pat it very dry before cooking. Extra moisture can stop the salmon from sizzling and can make the glaze watery.
Estimated Nutritional Facts per Serving
- Calories: about 310
- Protein: about 25 g
- Carbs: about 10 g
- Fats: about 19 g
Maple Dijon Salmon and Brussels Sprouts
Ingredients
- 1 lb salmon fillets, about 450 g, cut into 4 portions
- 3 cups Brussels sprouts, about 300 g, trimmed and halved
- 1 tbsp Dijon mustard, about 15 g
- 1 tbsp pure maple syrup, about 20 ml
- 1 tbsp olive oil, about 15 ml
- 1/2 tsp fine salt, about 3 g
- 1/4 tsp black pepper, about 1 g
Instructions
- 1. Whisk the Maple Dijon Glaze. In a small bowl, whisk the Dijon mustard and maple syrup until the glaze looks smooth and shiny. It should smell sharp from the mustard and lightly sweet from the maple.
- 2. Brown the Brussels Sprouts. Heat a large skillet over medium-high heat. Add the olive oil, then place the halved Brussels sprouts cut side down. Sprinkle with half the salt and pepper. Cook for 6 to 8 minutes, stirring only once or twice, until the edges look golden brown and the kitchen smells nutty and roasted.
- 3. Add the Salmon. Push the Brussels sprouts to the sides of the skillet. Pat the salmon dry, season it with the remaining salt and pepper, and place it in the center of the pan. You should hear a gentle sizzle when the fish touches the hot skillet.
- 4. Glaze and Cook for 8 Minutes. Spoon the maple Dijon glaze over the salmon and drizzle a little over the Brussels sprouts. Cover the skillet and cook for about 8 minutes, until the salmon flakes easily with a fork and the glaze looks glossy around the edges. If the glaze starts to darken too fast, lower the heat.
- 5. Rest and Serve. Turn off the heat and let the salmon rest for 2 minutes in the skillet. The fish will finish gently, stay juicy, and soak up the sweet tangy pan juices. Serve each portion with browned Brussels sprouts and any glaze left in the pan.
