Pan-Seared Salmon with Maple-Mustard Glaze and Roasted Brussels Sprouts
Tender salmon fillets glazed with a sweet and tangy maple-mustard sauce, served alongside caramelized roasted Brussels sprouts. This american-inspired seafood ready in about 40 minutes pairs 6 oz each 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.
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
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.
Frequently asked questions
How long does Pan-Seared Salmon with Maple-Mustard 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-Mustard Glaze and Roasted Brussels Sprouts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Maple-Mustard 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-Mustard 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-Mustard Glaze and Roasted Brussels Sprouts?
American seafood 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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