Description
A cozy, family-friendly weeknight dinner featuring wild-caught salmon with a sticky sweet-and-savory maple-bourbon glaze, roasted alongside crispy Brussels sprouts on a single sheet pan.
Ingredients
Scale
- 4 salmon fillets (about 6oz each, wild-caught preferred)
- 1 pound Brussels sprouts, trimmed and halved
- 1/2 cup pure maple syrup
- 1/4 cup bourbon
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh thyme, chopped (optional)
- Lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C).
- Trim the ends off the Brussels sprouts and cut them in half. If large, cut into quarters.
- Toss Brussels sprouts with olive oil, salt, and red pepper flakes on a large rimmed baking sheet. Spread in a single layer.
- Roast Brussels sprouts for 15 minutes until edges start to crisp.
- While veggies roast, whisk together maple syrup, bourbon, Dijon mustard, soy sauce, minced garlic, and black pepper in a small bowl to make the glaze.
- Heat a skillet over medium-high heat with a little olive oil. Pat salmon fillets dry with paper towels and season with salt and pepper.
- Place salmon skin-side down in the skillet. Cook for 4-5 minutes without moving to form a crust.
- Flip salmon and brush generously with the maple-bourbon glaze. Cook for another 3-4 minutes, brushing again halfway through, until internal temperature reaches 145°F and fish flakes easily.
- Remove Brussels sprouts from oven. Plate salmon alongside sprouts.
- Drizzle extra glaze from the skillet over the salmon. Garnish with fresh thyme and lemon wedges. Serve immediately.
Notes
Pat salmon dry before cooking to ensure a good sear. Do not crowd the Brussels sprouts on the pan to ensure they roast rather than steam. The alcohol in the bourbon cooks off, but you can substitute with apple cider if preferred. Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet and 1 cup o
- Calories: 450
- Sugar: 18
- Sodium: 600
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: salmon recipe, maple bourbon glaze, Brussels sprouts, family dinner, weeknight meals, sheet pan dinner, healthy seafood, kid-friendly recipes