Pan-Seared Salmon with Citrus-Glazed Brussels Sprouts

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Tender salmon fillets pan-seared to perfection paired with caramelized Brussels sprouts tossed in a bright citrus glaze. This seafood recipe, ready in about 30 minutes, pairs salmon fillets, Brussels sprouts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, 6 oz each, skin on salmon fillets
• 1 lb, trimmed and halved Brussels sprouts
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 cup, freshly squeezed orange juice
• 2 tbsp, freshly squeezed lemon juice
• 1 tbsp honey
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2, minced garlic cloves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 salmon fillets (6 oz each) with paper towels and season both sides with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place salmon fillets skin side down and cook for 5-6 minutes without moving until crisp and golden. Flip and cook an additional 3-4 minutes until cooked through. Remove salmon from skillet and set aside.
3. Step 3: In the same skillet, add 2 tablespoons olive oil, 2 tablespoons unsalted butter, and 1 pound halved Brussels sprouts. Sauté for 6-8 minutes over medium heat until sprouts are tender and edges are caramelized.
4. Step 4: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1/4 cup freshly squeezed orange juice, 2 tablespoons lemon juice, and 1 tablespoon honey. Cook for 2-3 minutes, stirring frequently until glaze thickens and coats the Brussels sprouts.
5. Step 5: Season the Brussels sprouts with remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper. Serve hot alongside the pan-seared salmon.