Easy One Pan Maple Dijon Salmon Recipe with Crispy Brussels Sprouts

There’s something downright magical about the aroma that fills the kitchen when you make this easy one pan maple dijon salmon with roasted Brussels sprouts. Imagine the sweet, woodsy scent of maple syrup mingling with the sharp, punchy tang of Dijon mustard, all roasting together with savory salmon and crispy Brussels sprouts. I swear, the first time I slid this pan into the oven, I thought—okay, this is what comfort smells like. The salmon turns a gorgeous golden hue, and those Brussels sprouts get so caramelized and crispy you’ll be snacking on them straight from the tray.

I remember stumbling across this flavor combo years ago, back when I was knee-high to a grasshopper, watching my aunt whip together something similar for a holiday gathering. She always said, “If you want folks to gather in the kitchen, roast some veggies and glaze your fish.” She wasn’t wrong! The first time I tried my own version, it was a rainy Saturday, and I just wanted an easy dinner with almost no cleanup. I was instantly hooked. It was one of those moments where you pause, fork halfway to your mouth, and just grin because you know you’ve hit on something truly special.

Honestly, my family can’t resist this dish. Every time I make this maple dijon salmon, I catch my husband sneaking the crispy Brussels sprouts before dinner hits the table. My kids—normally not Brussels sprouts fans—actually ask for seconds (no joke). There’s something about that sticky, tangy glaze and those perfectly roasted veggies that just brings everyone to the table. It’s dangerously easy, too—perfect for busy weeknights, cozy Sunday suppers, or whenever you want to impress without breaking a sweat. I’ve tested this recipe more times than I can count (in the name of research, of course), and it’s become our go-to for family dinners and meal prepping for the week. This is one you’re going to want to bookmark, trust me—it’s like a warm, healthy hug on a plate.

Why You’ll Love This Easy One Pan Maple Dijon Salmon Recipe with Crispy Brussels Sprouts

Let’s face it—there are tons of salmon recipes out there, but this one pan maple dijon salmon with roasted Brussels sprouts is a serious keeper. After making it more times than I care to admit (I may or may not crave it every other week), here’s why you’re going to love it as much as I do:

• Quick & Easy: You can have dinner on the table in just 30 minutes. Perfect for those nights when you want something special, but don’t want to stand in the kitchen all evening.
• Simple Ingredients: No fancy shopping trips required. Everything you need is probably already hiding in your fridge or pantry.
• Perfect for Any Occasion: Whether it’s a cozy night in, a meal prep session, or hosting friends, this dish fits the bill—effortless yet impressive.
• Crowd-Pleaser: Even the pickiest eaters (looking at you, my youngest kiddo) can’t help but clean their plates. It’s kid-approved, husband-approved, and definitely guest-ready.
• Unbelievably Delicious: The maple dijon glaze is the real star—sticky, sweet, tangy, and just a tiny bit savory. The salmon stays juicy and flaky, while the Brussels sprouts roast up crispy and caramelized. It’s the best of both worlds on one sheet pan.

What sets this easy one pan maple dijon salmon recipe apart? I’m a bit of a salmon geek, and after a lot of trial and error, I figured out how to balance the sweetness of maple with just the right zip from the mustard. Roasting everything together means all those flavors mingle (and cleanup’s a breeze). Some recipes drown the salmon in sauce or leave the veggies soggy—but with this method, you get crispy Brussels sprouts and perfectly glazed fish every single time.

This isn’t just another salmon dinner. It’s the kind of meal that makes you linger at the table, savoring every last bite. It’s healthy-ish, speedy, and full of comfort—without feeling heavy. I love making this when I want to impress guests but don’t have hours to fuss, or when I need a foolproof dinner that everyone will actually eat. It’s my secret weapon for weeknights and special occasions alike.

What Ingredients You Will Need

This easy one pan maple dijon salmon with crispy Brussels sprouts leans on wholesome, fuss-free ingredients. Everything works together to create that perfect blend of sweet, tangy, and savory. Plus, you can find most of these in a regular grocery store (or maybe even your fridge right now):

• For the Salmon & Glaze:
  • 4 salmon fillets (about 6 oz / 170g each, skin-on or skinless—your choice)
  • 2 tbsp pure maple syrup (not pancake syrup, trust me! Use real maple syrup for best flavor)
  • 2 tbsp Dijon mustard (smooth or grainy, both work—Maille brand is my go-to)
  • 1 tbsp olive oil (for richness and to help the glaze spread)
  • 1 clove garlic, minced (adds depth—fresh is best, but jarred works in a pinch)
  • 1 tsp apple cider vinegar (just a splash for brightness)
  • ½ tsp smoked paprika (optional, for a hint of smokiness)
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving
• For the Brussels Sprouts:
  • 1 lb (450g) Brussels sprouts, trimmed and halved (look for small, tight sprouts for best crispiness)
  • 2 tbsp olive oil (enough to coat evenly—don’t skimp!)
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder (optional, for an extra savory note)

Ingredient Notes:

• If you’re gluten-free, double-check that your Dijon mustard is certified gluten-free (most are, but it never hurts to check).
• For a dairy-free version, no swaps are needed—this recipe is naturally dairy-free.
• Don’t have maple syrup? You can use honey instead, but the flavor will be slightly different (a little more floral, a bit less caramelized).
• If you want a lower-carb swap, try using sugar-free maple syrup—just watch the baking time as some alternative sweeteners brown faster.
• Swap out the Brussels sprouts for broccoli florets, green beans, or even asparagus if you need to (roasting times may vary a bit).
• Fresh salmon fillets work best, but frozen (thawed) fillets are totally fine as well. Just pat them dry before using.

Simple, flexible, and pantry-friendly—just how easy one pan maple dijon salmon should be!

Equipment Needed

• Large rimmed baking sheet (sheet pan): This is key for roasting everything together and getting those caramelized edges. If you don’t have one big enough, use two smaller pans.
• Parchment paper or aluminum foil: Makes cleanup a breeze (and helps prevent sticking). I always keep pre-cut parchment sheets on hand—it’s a lifesaver.
• Mixing bowls: One small for the glaze, one medium for tossing the Brussels sprouts. Glass or stainless steel both work great.
• Measuring spoons and cups: For accuracy—especially with the maple syrup and mustard.
• Chef’s knife and cutting board: For trimming and halving the Brussels sprouts. A sharp knife really makes a difference here.
• Small spoon or silicone brush: For spreading the glaze over the salmon fillets. If you don’t have a brush, a spoon works just fine.
• Spatula or tongs: To serve the salmon and veggies easily.

Don’t worry if you lack a silicone brush—I’ve used the back of a regular spoon plenty of times. And for the baking sheet, just aim for something with a bit of a rim to catch those tasty juices. If you’re upgrading, Nordic Ware makes a sturdy, budget-friendly sheet pan that lasts forever (mine’s been going strong for years). For maintenance, just avoid harsh scrubbing on nonstick surfaces, and always hand wash parchment sheets if you plan to reuse them. All in all, this recipe doesn’t need any fancy gadgets—just the basics you probably already have in your kitchen.

Preparation Method

1. Preheat and Prep:
   Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. If your salmon is chilled, take it out to come to room temperature while you prep the veggies.
2. Prep the Brussels Sprouts:
   Trim the ends from 1 lb (450g) of Brussels sprouts and cut each in half. If any are especially large, quarter them so they roast evenly. Toss them in a medium bowl with 2 tbsp olive oil, ½ tsp kosher salt, ¼ tsp black pepper, and ¼ tsp garlic powder (if using). Spread the Brussels sprouts in an even layer on one side of the baking sheet, cut side down for max crispiness.
3. Roast Brussels Sprouts (First Round):
   Place the prepared Brussels sprouts in the oven and roast for 10 minutes. This gives them a head start, so they get crispy by the end. You’ll add the salmon soon—timing is everything!
4. Make the Maple Dijon Glaze:
   In a small bowl, whisk together 2 tbsp pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 clove minced garlic, 1 tsp apple cider vinegar, ½ tsp smoked paprika (optional), and a pinch of salt and pepper. The glaze should be smooth and pourable, with a tangy-sweet aroma.
5. Prepare the Salmon:
   While the sprouts roast, pat 4 salmon fillets (about 6 oz / 170g each) dry with paper towels (removes excess moisture for better browning). Lightly season both sides with salt and pepper.
6. Glaze and Arrange:
   After the Brussels sprouts have roasted for 10 minutes, remove the pan from the oven (careful, it’s hot!). Make space for the salmon fillets on the empty side of the tray. Place the fillets skin-side down if using skin-on salmon. Spoon or brush the maple dijon glaze evenly over the top of each fillet, letting a little drip down the sides.
7. Roast Everything Together:
   Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the salmon is just cooked through (internal temp should be 125-130°F/52-54°C for medium-rare, 140°F/60°C for well-done). The Brussels sprouts should be crispy and deeply golden on the edges.
   • Tip: If your sprouts or salmon start to brown too quickly, loosely tent that side of the pan with foil for the last few minutes.
8. Broil for Extra Crisp (Optional):
   For ultra-crispy Brussels sprouts and caramelized salmon glaze, switch the oven to broil for 2-3 minutes at the end. Watch closely—don’t walk away, or things can char quickly!
9. Serve:
   Transfer the salmon and Brussels sprouts to plates. Spoon any extra pan juices over the salmon. Serve hot, with lemon wedges for squeezing over the top.

Troubleshooting:

• If the salmon is opaque and flakes easily with a fork, it’s done. Overcooking leads to dryness—so start checking at 12 minutes.
• If Brussels sprouts aren’t crisp enough, remove the salmon when cooked and broil the sprouts for 2-3 extra minutes.
• For easy cleanup, let the pan cool slightly before lifting the parchment or foil.

Honestly, the hardest part is waiting for everything to roast while the kitchen fills with that mouthwatering maple-mustard smell!

Cooking Tips & Techniques

• Room Temperature Salmon: Take your salmon out of the fridge about 15-20 minutes before roasting. Cold fish straight from the fridge can cook unevenly.
• Pat Dry for Crispy Skin: If you’re using skin-on salmon and want crispy skin, pat the fillets dry and roast skin-side down.
• Cut Even Brussels Sprouts: Try to halve (or quarter) the sprouts to roughly the same size. This helps everything cook evenly—no burnt bits, no undercooked centers.
• Don’t Overcrowd the Pan: Spread the Brussels sprouts in a single layer, cut side down. If they’re piled up, they’ll steam instead of roast (trust me, I’ve learned this the hard way). Use two pans if needed.
• Glaze Goes on Last: Brush the glaze on right before roasting the salmon. If you add it too early, it may burn or slide off. The heat will caramelize the sugars without charring.
• Watch the Broiler: If you broil for extra crispiness, keep the oven door cracked and don’t walk away. Things can go from golden to black in seconds!
• Multitask Like a Pro: While the sprouts pre-roast, prep your glaze and salmon. You’ll have just enough time to get everything ready so nothing sits around getting cold.
• Test for Doneness: Use a fork to flake the thickest part of the salmon. If it’s opaque and flakes easily, you’re good to go. A digital thermometer is even better if you have one.

Honestly, I’ve made every mistake with this recipe at least once. I’ve forgotten to pat the salmon dry (soggy glaze), overcrowded the sprouts (sad and steamed), and even left the broiler on for a minute too long (oops). But each time, I learned a little trick to make the next batch even better. One-pan dinners are forgiving, and this recipe is especially reliable—just trust your nose and eyes, and you’ll have a winner every time.

Variations & Adaptations

This easy one pan maple dijon salmon recipe is a chameleon—it adapts to whatever you’ve got on hand or whatever your family prefers. Here’s how you can switch things up:

• Different Veggies: Not a Brussels sprouts fan? Swap in broccoli florets, green beans, asparagus, or even chopped carrots. Just keep the pieces similar in size, and adjust the roasting time if needed (asparagus and green beans cook faster—start them with the salmon).
• Spicy Kick: Add a pinch of crushed red pepper flakes or a splash of sriracha to the maple dijon glaze for a little heat. My husband loves it this way!
• Gluten-Free & Paleo: The recipe is naturally gluten-free—just check your mustard. For paleo, swap the maple syrup with honey or coconut nectar.
• Citrus Twist: Stir in 1 tsp grated orange zest or lemon zest to the glaze for a fresh, bright flavor.
• Honey Mustard Salmon: If you’re out of maple syrup, honey makes an easy swap. The glaze will be a bit thicker and slightly floral, but still delicious.
• Alternative Cooking Methods: Want to grill? Place the salmon and sprouts in a grill basket and cook over medium-high heat, glazing the salmon frequently.
• Allergen Substitutions: For a mustard allergy, try using a mixture of mayonnaise and a little vinegar—just enough to keep the glaze tangy and creamy.

My personal favorite variation? Toss some chopped pecans or walnuts with the Brussels sprouts in the last 5 minutes of roasting. The nuts get toasty and add a buttery crunch that’s just plain addictive. Don’t be afraid to play around—this easy one pan maple dijon salmon truly embraces your kitchen creativity.

Serving & Storage Suggestions

For best flavor, serve your maple dijon salmon and Brussels sprouts hot, straight from the oven. The glaze is at its stickiest, and the sprouts are at peak crispiness right away. If you’re feeling fancy, sprinkle a little chopped fresh parsley or dill on top and add extra lemon wedges for brightness.

This recipe pairs beautifully with simple sides like rice, quinoa, or mashed potatoes. For a lighter meal, serve with a crisp green salad tossed in lemon vinaigrette. I sometimes add a crusty baguette for sopping up any leftover glaze (no shame in that game).

Got leftovers? Store salmon and veggies in an airtight container in the fridge for up to 3 days. To reheat, use a toaster oven or oven at 350°F (175°C) for 8-10 minutes—this keeps the salmon moist and the sprouts crisp. The microwave works in a pinch, but you lose a bit of texture. You can freeze cooked salmon and sprouts for up to 2 months, though the sprouts will soften when thawed (still tasty, just less crispy).

The flavors deepen as they sit, so leftovers are actually delicious cold atop salads or tucked into wraps for lunch. My tip: don’t toss the pan juices—drizzle them over veggies or grains for an extra flavor punch the next day.

Nutritional Information & Benefits

Each serving of this easy one pan maple dijon salmon with roasted Brussels sprouts (about 1 salmon fillet + veggies) is roughly:

• Calories: 420
• Protein: 35g
• Carbs: 18g
• Fat: 22g
• Fiber: 5g

Salmon is an incredible source of omega-3 fatty acids, supporting heart and brain health. Brussels sprouts bring fiber, vitamin C, and antioxidants—real nutritional powerhouse veggies. This recipe is naturally gluten-free and dairy-free, and it’s easy to adapt for low-carb or paleo diets by swapping the sweetener.

Allergens: Contains fish and mustard. Always double-check your mustard label for gluten if you’re sensitive. Personally, I love that this dish feels indulgent but is actually full of real-food goodness—nourishing, filling, and totally satisfying.

Conclusion

This easy one pan maple dijon salmon recipe with crispy Brussels sprouts is the kind of dinner that makes you look like a kitchen superstar—minimal effort, maximum flavor, and hardly any cleanup. It’s become a staple in my house for good reason: everyone loves it, and it’s endlessly adaptable to whatever’s in the fridge.

Don’t be afraid to tweak the veggies, add a dash of spice, or use what you have on hand. Cooking should be fun and forgiving, and this recipe is the perfect place to start. I honestly make this for busy weeknights, lazy Sundays, and even meal prep—it never disappoints.

If you try this recipe, let me know how it goes! Leave a comment, share your own twists, or tag me on social media with your delicious results. You’re going to want to add this one to your regular rotation—I can’t wait to hear how it becomes a favorite in your kitchen, too.

Frequently Asked Questions

Can I use frozen salmon fillets for this recipe?

Yes! Just thaw them completely and pat dry before glazing and roasting. This helps the glaze stick and the fish cook evenly.

What can I substitute for Brussels sprouts?

Try broccoli florets, green beans, asparagus, or even diced carrots. Adjust roasting time for smaller or softer veggies.

Is this recipe gluten-free?

It is naturally gluten-free, but double-check your Dijon mustard label to be sure. Most brands are safe, but it’s always best to confirm.

Can I make the glaze ahead of time?

Absolutely! Mix the maple dijon glaze up to 3 days in advance and store in the fridge. Just give it a quick stir before using.

How do I keep the Brussels sprouts crispy?

Roast them cut side down in a single layer, don’t overcrowd the pan, and use high heat (425°F/220°C). Broil for an extra minute or two at the end if you want max crispiness!

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