Best 6 Glazed Salmon With Brussels Sprouts Recipes

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**Glazed Salmon with Brussels Sprouts: A Symphony of Flavors**

Prepare to tantalize your taste buds with a culinary masterpiece that seamlessly blends the delicate flavors of succulent salmon and roasted Brussels sprouts. This enticing dish, presented with a luscious glaze that adds a touch of sweetness and tang, is sure to become a favorite in your kitchen repertoire. Accompanying this main course are two delectable side dishes: a vibrant Quinoa Pilaf, bursting with nutty flavors and fluffy texture, and a refreshing Cucumber Salad with zesty vinaigrette dressing, providing a crisp and refreshing contrast to the richness of the salmon and sprouts. Get ready to embark on a culinary journey that will leave you and your loved ones craving for more.

Let's cook with our recipes!

BALSAMIC GLAZED SALMON



Balsamic Glazed Salmon image

Balsamic Glazed Salmon is easy and impressive! Spread a sweet, tangy honey balsamic glaze over salmon fillets, then bake.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 20m

Number Of Ingredients 9

2 salmon fillets ((5 ounces each))
2 teaspoons olive oil
2 cloves garlic (minced)
3 tablespoons balsamic vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Chopped fresh parsley (for garnish)

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (avoid parchment paper), then coat with non-stick cooking spray.
  • In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
  • Add the balsamic vinegar, honey, mustard, salt, and pepper. Whisk and simmer until the mixture thickens; about 4 minutes.
  • Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze.
  • Bake for 5 minutes and then remove from the oven.
  • Baste with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through.
  • Sprinkle with chopped parsley and serve.

Nutrition Facts : ServingSize 1 (of 2), Calories 325 kcal, Carbohydrate 11 g, Protein 34 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 94 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 12 g

SHEET PAN BALSAMIC GLAZED SALMON, POTATOES AND BRUSSELS SPROUTS



Sheet Pan Balsamic Glazed Salmon, Potatoes and Brussels Sprouts image

An easy and delicious sheet pan salmon meal. Salmon is glazed in a balsamic vinegar glaze and roasted with baby red potatoes and Brussels Sprouts. Perfect for any night. No fuss meal is perfect for entertaining.

Provided by Eileen Kelly

Categories     Main Course     Main Dish

Time 40m

Number Of Ingredients 13

2 salmon fillets, (6 ounces each)
3/4 pound baby red potatoes, cut in half (leave skin on.)
3/4 pound Brussels Sprouts, cut in half
2 Tablespoons olive oil
1 teaspoon Herb de Provence
1 teaspoon onion powder
1 teaspoon garlic powder
salt and black pepper, to taste
4 Tablespoons Balsamic vinegar
1 large lime, juiced
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 425 degrees.
  • Combine Herb De Provence, onion powder, garlic powder, black pepper, and salt, set aside.
  • Line a large sheet pan with parchment paper. (optional-parchment paper makes cleanup easier)
  • Place the potatoes and Brussels sprouts on the sheet pan. Season with olive oil and 3/4's of the herb mixture and mix to cover the veggies..
  • Roast veggies for 20 - 25 minutes.
  • Remove the veggies from the oven after 15 minutes. Add the salmon to the sheet pan. Brush the salmon with remaining herb mixture and the balsamic glaze (recipe below)
  • Return veggies and salmon to the oven for another 15 minutes.
  • Baste with Balsamic Glaze after 5 minutes and again at the 10 minute bake time.

Nutrition Facts : ServingSize 6 ounces, Calories 607 kcal, Carbohydrate 53 g, Protein 43 g, Fat 26 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 767 mg, Fiber 10 g, Sugar 13 g

MAPLE-MUSTARD-MIXED PEPPER GLAZED SALMON WITH BRUSSELS SPROUT SLAW



Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 cup pure maple syrup
2 tablespoons kosher salt
10 whole black peppercorns
10 whole green peppercorns
10 whole pink peppercorns plus 2 tablespoons crushed
One 3-pound center cut piece of salmon
1/2 cup maple syrup
2 heaping tablespoons Dijon mustard
Brussles Sprouts Slaw, for serving, recipe follows
1/4 cup canola oil
4 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 pounds Brussels sprouts, trimmed
1 small head radicchio, halved and finely shredded
2 tablespoons finely chopped fresh chives
1/2 cup chopped toasted walnuts

Steps:

  • Whisk together 2 cups water, the maple syrup, salt and whole peppercorns in a bowl. Add the salmon, place a piece of plastic wrap over and place a plate on top to keep submerged. Refrigerate for 1 hour.
  • Remove the salmon from the brine. Pat the salmon dry with paper towels and place on a baking rack set over a baking sheet place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
  • Combine the maple syrup, mustard and crushed pink peppercorns.
  • Prepare the ceramic cooker: Remove the grill grate and ceramic plate from the cooker. Scatter the soaked wood chips over the top. Adjust the cooker to maintain a temperature of 150 to 160 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Smoke until the thickest part of the fish registers 150 degrees, about 1 hour 30 minutes. Start brushing with the glaze every few minutes for the last 15 minutes of the smoking process.
  • Serve the salmon with the Brussles Sprouts Slaw.
  • Whisk together the oil, vinegar, lemon juice, mustard, maple syrup, celery salt and some salt and pepper in a large bowl.
  • In a food processor with a grater attachment, shred the Brussels sprouts. (If you do not have a food processor you could grate by hand or cut very thinly with a knife.) Transfer to the bowl with the dressing. Add the radicchio and chives and toss to combine. Cover and refrigerate for at least 30 minutes before serving (to allow the sprouts to break down and soften). Add the walnuts before serving.

SHEET PAN MAPLE GLAZED SALMON WITH BRUSSELS SPROUTS



Sheet Pan Maple Glazed Salmon with Brussels Sprouts image

A quick and easy, one pan entree that's perfect for busy weeknights. Maple glazed salmon with Brussels sprouts is delicious, it's salty, sweet, and savory.

Provided by Emily

Categories     entree

Time 35m

Yield 2

Number Of Ingredients 12

1.5 pound brussels sprouts
1/2 to 3/4 teaspoon kosher salt
1 tablespoon avocado oil or grapeseed oil
1/4 cup + 1 tablespoon real maple syrup
3 to 4 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1/4 teaspoon black pepper
12 ounces salmon (wild caught, when possible)
kosher salt
1 teaspoon of avocado, or grapeseed oil
Optional: fresh thyme leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Trim the stem end of the brussels sprouts off and slice the brussels sprouts in half lengthwise. Remove any unhealthy looking leaves from around the brussels spouts. Place on an extra large baking sheet. Add the 1 tablespoon of boil and 1/2 to 3/4 teaspoon of kosher salt to the pan. Use clean hands, or tongs to toss the brussels sprouts and make sure they are well coated. Arrange the brussels sprouts so they are facing cut-side-down, and in an even layer. Also pat the salmon dry at this time, set aside.
  • Once the oven has come up to temperature place the brussels sprouts in the oven and roast them for 10 to 15 minutes, or until they are almost done cooking.
  • While the brussels sprouts are roasting combine all the ingredients for the glaze in a small sauce pot - the maple syrup, Dijon mustard, balsamic vinegar, soy sauce, and black pepper, combine. Bring the glaze to a boil, reduce to a rolling simmer, stirring often. Simmer for 6 to 8 minutes, or until the sauce coats the back of a spoon and has thickened significantly. Remove from the heat. Transfer 3 tablespoons of the sauce to a small bowl.
  • Once the brussels sprouts are almost done cooking remove the pan from the oven. Reduce the heat to 300 degrees Fahrenheit. Move the brussels sprouts to the edges of the pan, while still keeping them in a single layer. Brush a little oil in the center of the pan. Salt the salmon and place the salmon in the center of the pan. Brush the 2 to 3 tablespoons of the glaze over the salmon. Bake for 8 to 10 minutes, or until the salmon is opaque and flaky.
  • Transfer the salmon to serving plates, along with the brussels sprouts. Garnish the salmon with thyme leaves, if desired. Serve the meal with a side of the extra maple glaze for dipping or drizzling the brussels sprouts in. Serve immediately. NOTE: if the glaze got way too thick for the desired consistency for the veggies then stir in another tablespoon of maple syrup to thin it out a bit.

AIR FRYER MISO GLAZED SALMON WITH BRUSSELS SPROUTS



Air Fryer Miso Glazed Salmon With Brussels Sprouts image

Use 4 salmon steaks or one large piece of salmon. You can ask your fish monger to remove the skin at the fish counter.

Provided by DanaAngeloWhite

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon white miso
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon minced ginger
1 lb raw salmon
4 cups Brussels sprouts, trimmed and quartered
1/4 teaspoon kosher salt

Steps:

  • To make the glaze, combine miso, honey, garlic and ginger in a small bowl and whisk well; set aside.
  • Set the air fryer to 350 degrees F and spray the inner basket of the air fryer with nonstick cooking spray.
  • Place salmon in the basket and cook for 6 to 8 minutes.
  • Pause the machine, spread the miso glaze over the salmon.
  • Add the Brussels sprouts to the basket, spreading them around the salmon; season with salt.
  • Continue to cook for an additional 5 to 7 minutes or until salmon is cooked through and Brussels sprouts are slightly tender.
  • Serves: 4; Calories: 230; Total Fat: 7 grams; Saturated Fat: 2 grams; Total Carbohydrate: 14 grams; Sugars: 7 grams; Protein: 28 grams; Sodium: 305 milligrams; Cholesterol: 51 milligrams; Fiber: 4 grams.

Nutrition Facts : Calories 198, Fat 5.6, SaturatedFat 1.1, Cholesterol 52.1, Sodium 407.3, Carbohydrate 11.3, Fiber 2.3, Sugar 6, Protein 25.8

ROASTED SALMON AND BRUSSELS SPROUTS WITH CITRUS-SOY SAUCE



Roasted Salmon and Brussels Sprouts With Citrus-Soy Sauce image

Roasting vegetables like brussels sprouts, scallions and jalapeño next to salmon fillets as they cook makes for a crunchy, sweet and spicy side that requires very little work on your part. When the salmon and vegetables are done, spoon a lively sauce made of citrus juice (any you choose), rice vinegar and soy sauce over everything. If you like, serve with rice, whole grains, soba or udon - there's plenty of sauce to go around.

Provided by Ali Slagle

Categories     dinner, easy, quick, weekday, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound brussels sprouts, thinly sliced (about 4 1/2 cups)
3 to 4 scallions, trimmed, white and green parts thinly sliced (about 1/2 cup)
1 jalapeño, thinly sliced (about 1/4 cup)
2 tablespoons toasted sesame or extra-virgin olive oil
Kosher salt and black pepper
4 (6-ounce) skin-on salmon fillets, about 1-inch thick
1/4 cup freshly squeezed lemon, lime or tangerine juice
2 tablespoons rice vinegar
2 tablespoons soy sauce
Honey, to taste (optional)

Steps:

  • Heat oven to 400 degrees, and line a baking sheet with parchment paper. In a large bowl, toss brussels sprouts, scallions and jalapeño with the 2 tablespoons oil to coat. Season with salt and pepper, then spread out on the prepared baking sheet.
  • Pat the salmon fillets dry, then season with salt and pepper and nestle them, skin side down, among the brussels sprouts. Roast, stirring the brussels sprouts occasionally, until the brussels sprouts are tender and the salmon is cooked through, 12 to 14 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)
  • While the salmon's roasting, stir together the citrus juice, rice vinegar, soy sauce and 2 tablespoons water. (If you find it too puckery, add a little honey or more water.) Serve the sauce alongside the salmon and brussels sprouts for drizzling and dipping.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 30 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 6 grams, Sodium 758 milligrams, Sugar 4 grams

Tips:

  • Choose the Right Salmon: Opt for wild-caught salmon over farmed salmon for better flavor and nutritional value.
  • Cook Salmon to Perfection: Salmon is best cooked to medium-rare or medium to maintain its moist and flaky texture. Overcooking can make it dry and tough.
  • Make a Flavorful Glaze: The glaze is what adds a delicious and glossy coating to the salmon. Experiment with different ingredients like honey, Dijon mustard, soy sauce, or herbs to create a glaze that suits your taste.
  • Roast Brussels Sprouts: Roasting Brussels sprouts brings out their natural sweetness and caramelizes them slightly. Toss them with olive oil, salt, and pepper for a simple and tasty side dish.
  • Serve with a Refreshing Sauce: A light and tangy sauce can help balance the richness of the salmon and Brussels sprouts. Try a simple lemon-herb sauce or a yogurt-based sauce.

Conclusion:

This glazed salmon with roasted Brussels sprouts recipe is a flavorful and nutritious meal that's perfect for a weeknight dinner or a special occasion. The salmon is cooked to perfection and coated in a delicious glaze, while the Brussels sprouts are roasted until caramelized and slightly crispy. Serve with a refreshing sauce for a complete and satisfying meal.

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