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

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender salmon fillets glazed with a sweet and tangy maple-mustard sauce, served alongside caramelized roasted Brussels sprouts. This American-inspired seafood recipe, 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

4 pieces, 6 oz each salmon fillets
3 tbsp maple syrup
2 tbsp Dijon mustard
3 tbsp olive oil
1 lb, halved Brussels sprouts
1 tsp salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

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