Balsamic Glazed Salmon with Roasted Brussels Sprouts – A Simple, Flavorful Weeknight Dinner

A good weeknight dinner should be fast, satisfying, and feel a little special. This balsamic glazed salmon with roasted Brussels sprouts checks every box. It’s savory, slightly sweet, and full of bright, caramelized flavor.

The salmon cooks up tender with a glossy glaze, and the sprouts roast until crispy at the edges. You’ll get a restaurant-worthy meal with minimal fuss and simple ingredients you probably already have.

What Makes This Recipe So Good

This recipe hits that sweet spot between healthy and comforting. The balsamic glaze brings a deep, tangy sweetness that pairs perfectly with rich salmon.

Roasting the Brussels sprouts on the same sheet pan keeps cleanup easy and adds crispy texture to the plate.

• One-pan simplicity: Roast everything on a single sheet pan for quick cooking and easy cleanup.
• Balanced flavors: The glaze blends sweet, tangy, garlicky, and savory notes that complement the natural richness of salmon.
• Quick cook time: From prep to plate in about 30 minutes.
• Weeknight-friendly: Simple ingredients and straightforward steps.
• Nutritious: Omega-3s from salmon and fiber from Brussels sprouts make this meal both tasty and good for you.

Shopping List

• Salmon fillets (4 pieces, 5–6 ounces each, skin-on recommended)
• Brussels sprouts (1 to 1.5 pounds), trimmed and halved
• Balsamic vinegar (1/3 cup)
• Honey or maple syrup (2–3 tablespoons)
• Dijon mustard (1 tablespoon)
• Garlic (2–3 cloves), minced
• Olive oil (3–4 tablespoons)
• Salt and black pepper
• Red pepper flakes (optional, for a little heat)
• Lemon (1), for serving
• Fresh parsley or chives (optional, for garnish)

How to Make It

1. Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
2. Make the glaze: In a small bowl, whisk together balsamic vinegar, honey (or maple), Dijon, minced garlic, a pinch of red pepper flakes (if using), and 1 tablespoon of olive oil. Season with a pinch of salt and pepper.

   Taste and adjust sweetness or tang as needed.

3. Season the sprouts: Toss the halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them cut-side down on one side of the sheet pan for maximum caramelization.
4. Start roasting the sprouts: Roast the Brussels sprouts for 10 minutes on their own. This gives them a head start so everything finishes at the same time.
5. Prep the salmon: Pat the salmon dry with paper towels.

   Season lightly with salt and pepper. Brush a thin layer of the balsamic glaze over the top of each fillet. Reserve the rest of the glaze.

6. Add salmon to the pan: Pull the pan from the oven.

   Give the sprouts a quick toss. Nestle the salmon fillets, skin-side down, on the empty side of the sheet pan.

7. Roast to finish: Return the pan to the oven and roast 8–12 minutes, depending on fillet thickness. Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125–130°F for medium (carryover heat will finish it).
8. Optional glaze reduction: While the salmon cooks, pour the remaining glaze into a small saucepan and simmer for 2–3 minutes until slightly thickened and glossy.

   Don’t let it reduce too much or it will turn syrupy.

9. Glaze and garnish: Brush the roasted salmon with the reduced glaze. Squeeze fresh lemon over the salmon and sprouts. Sprinkle with chopped parsley or chives if you like.
10. Serve: Plate the salmon with a generous portion of roasted Brussels sprouts.

    Spoon any extra glaze from the pan over the top for extra flavor.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep the salmon and sprouts together or separate—either is fine.
• Reheat gently: Warm in a 300°F oven for 8–10 minutes or in a skillet over low heat with a splash of water. Avoid microwaving too long to keep the salmon from drying out.
• Freeze: You can freeze cooked salmon for up to 2 months, though texture may become slightly firmer.

  Brussels sprouts don’t freeze as well once roasted, so enjoy those fresh if you can.

Why This is Good for You

This dinner packs a lot of nutrition without feeling like “health food.” Salmon offers omega-3 fatty acids, which support heart and brain health. It’s also high in protein and B vitamins. Brussels sprouts bring fiber, vitamin C, vitamin K, and antioxidants, which support digestion and overall wellness.

The balsamic glaze adds flavor without heavy cream or butter.

A little natural sweetness from honey or maple goes a long way, especially when you balance it with tart vinegar and mustard. The result is a satisfying meal that keeps you full and energized.

What Not to Do

• Don’t overcrowd the pan: Crowding traps steam and prevents browning. Use a large sheet pan or two smaller ones.
• Don’t skip drying the salmon: Patting the fillets dry helps the glaze stick and encourages better browning.
• Don’t overcook: Salmon goes from perfect to dry fast.

  Start checking around 8 minutes and pull it when it flakes easily.

• Don’t use low-quality balsamic: A decent balsamic vinegar gives a smoother, richer glaze. Avoid very thin, harsh vinegars.
• Don’t forget the lemon: That quick squeeze lifts the flavors and balances the sweetness of the glaze.

Variations You Can Try

• Soy-balsamic twist: Add 1–2 teaspoons soy sauce to the glaze for a deeper, umami-rich flavor.
• Herb boost: Stir in fresh thyme or rosemary to the glaze, or toss the sprouts with dried Italian seasoning before roasting.
• Maple-mustard: Use maple syrup instead of honey and increase Dijon to 1.5 tablespoons for a sharper bite.
• Citrus finish: Swap lemon for orange zest and a splash of orange juice in the glaze for a brighter profile.
• Spice it up: Add more red pepper flakes or a pinch of smoked paprika for warmth and color.
• Different veg: Roast carrots, broccolini, or asparagus alongside the salmon if Brussels sprouts aren’t your thing.
• Grill option: Grill the salmon over medium heat and roast the sprouts in the oven. Brush the glaze on during the last few minutes of grilling.

FAQ

How do I know when salmon is done?

Salmon is done when it flakes easily with a fork and the center is just barely opaque.

An instant-read thermometer should read around 125–130°F for medium. It will continue to cook slightly after you remove it from the oven.

Can I use frozen salmon?

Yes. Thaw it in the fridge overnight, then pat very dry before seasoning and glazing.

If you’re short on time, thaw sealed fillets in cold water for 30–45 minutes, then proceed with the recipe.

What can I use instead of honey?

Maple syrup works beautifully. Brown sugar also works in a pinch—just whisk it well to help it dissolve in the vinegar.

Do I have to use skin-on salmon?

Skin-on is helpful because it protects the fish from overcooking and sticking. You can remove the skin after cooking if you prefer.

Skinless fillets work too; just be gentle when transferring them.

How do I get my Brussels sprouts crispy?

Make sure they’re dry, toss with enough oil to coat, and place them cut-side down on a hot sheet pan. Don’t overcrowd. High heat—425°F—helps with browning and crisp edges.

Can I make the glaze ahead?

Yes.

Mix it up to 3 days in advance and keep it in the fridge. If you reduce it ahead of time, rewarm gently to loosen before brushing on the salmon.

What should I serve with this?

It’s great as is, but you can add garlic mashed potatoes, quinoa, or a simple lemony rice. A light green salad also pairs nicely with the rich salmon and sweet-tart glaze.

Final Thoughts

Balsamic glazed salmon with roasted Brussels sprouts is the kind of meal you’ll come back to again and again.

It’s simple, fast, and full of flavor that tastes bigger than the effort it takes. With a few pantry staples and fresh salmon, you can put a polished dinner on the table any night of the week. Keep the lemon handy, don’t overcook the fish, and enjoy those crispy, caramelized sprouts alongside that glossy, tangy glaze.

It’s a winner—reliable, delicious, and surprisingly easy.