Pan-Seared Salmon with Maple-Dijon Glaze and Roasted Brussels Sprouts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets glazed with a sweet and tangy maple-Dijon sauce paired with caramelized roasted Brussels sprouts. This american-inspired st. patrick’s day ready in about 40 minutes pairs salmon fillets, maple syrup, Dijon mustard 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.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 2 minced garlic cloves. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
  2. Step 2: In a small bowl, whisk together 3 tbsp maple syrup and 2 tbsp Dijon mustard until smooth.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper. Place skin-side down and sear for 4-5 minutes until edges are crispy.
  4. Step 4: Flip salmon and brush tops generously with the maple-Dijon glaze. Cook for another 3-4 minutes until salmon is cooked through and glaze is sticky.
  5. Step 5: Serve the salmon alongside the roasted Brussels sprouts, garnished with 4 lemon wedges for squeezing.

Frequently asked questions

How long does Pan-Seared Salmon with Maple-Dijon Glaze and Roasted Brussels Sprouts take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Maple-Dijon Glaze and Roasted Brussels Sprouts?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Maple-Dijon Glaze and Roasted Brussels Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Maple-Dijon Glaze and Roasted Brussels Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Salmon with Maple-Dijon Glaze and Roasted Brussels Sprouts?

American st. patrick’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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