Quick and Easy Honey Garlic Glazed Salmon with Roasted Brussel Sprouts. This sheet pan recipe is easy to make and only has 8 ingredients! It's perfect for a weekday dinner.
My favorite way to cook salmon is cooking it in the oven. Adding Brussels sprouts rounds out the meal to make this an easy one-and-done dinner.
The sweet and spicy honey garlic glaze adds a ton of flavor and will make this dish a HIT in your home.
The glaze can be a little tricky. If you cook it too long, the glaze will be too thick; not long enough, it will thin. You will need to let the glaze cool for a few minutes before you know its true consistency.
If it's too thin, put it back on the burner and cook for 30 more seconds. If it's too thick, thin it out with a teaspoon of water.
🧀 Ingredients & Substitutions
Brussel Sprouts: A lot of grocery stores sell brussel sprouts already halved. That can cut down on prep time.
Salmon: You can use fresh or frozen salmon, with skin or without. I like to cook my salmon to 140F, which is well done.
Soy Sauce: Since the sauce is being reduced to a glaze, you'll want to use low-sodium soy sauce to ensure the sauce isn't too salty.
Full ingredient list with quantities in the recipe card below
🔪 How to Make Honey Glazed Salmon with Brussel Sprouts
1. Brussel Sprouts: Place brussel sprouts on half of the prepared baking sheet and toss with olive oil and salt. Bake them at 400F for 20 minutes.
2. Salmon: Take the brussle sprouts out of the oven and carefully place the skin-side down salmon on the other half. Lightly salt the salmon. Bake for an additional 15-18 min.
3. Make Sauce: When there are 7 minutes left. Mix honey, soy sauce, lime juice, red pepper flakes, and minced garlic over medium heat in a small skillet. Bring to a simmer, then whisk the mixture until it thickens to the consistency of syrup, about 5-6 minutes. Remove from the heat and let cool for 2 min.
4. Drizzle: When the fish is done, drizzle the glaze on it. If you have extra, you can brush it on the sprouts.
If the honey garlic glaze gets too thick, thin it out with a teaspoon of water until you get the consistency you want.
Defrost Salmon in the fridge overnight or in a bowl of cold water. Salmon is good in the fridge for 1-2 days after defrosting.
If your salmon is vacuumed sealed, you'll want to remove it and place it in a plastic bag. Botulism can grow in vacuum-sealed bags, so removing the salmon before defrosting it is important.
Yes! Brussel sprouts take a little longer to cook, so 10 minutes into cooking them add the salmon to the sheet pan.
Want more easy salmon recipes?
Do you want to add more salmon to your diet? 🧐 Check out my post on 5 Ways to Cook Salmon for inspiration!
Honey Garlic Salmon with Brussel Sprouts
- 1 pound Brussel sprouts halved
- 3 tablespoon olive oil
- salt to taste
- 4 6-oz. salmon fillets patted dry with a paper towel
- ¼ cup honey
- ¼ cup soy sauce low sodium
- 2 tablespoon lime juice about 1 lime
- 1 teaspoon red pepper flakes
- 3 garlic cloves minced
- Preheat oven to 400F.
- Place brussel sprouts on half a large baking sheet and toss with olive oil and salt. Bake for 10 minutes.
- Take the brussel sprouts out of the oven. Spray the side without brussel sprouts with nonstick spray and carefully place the salmon, skin-side down, on it. Lightly salt the salmon. Bake for an additional 15-18 min.
- When there is 7 minutes left, mix honey, soy sauce, lime juice, red pepper flakes, and minced garlic in a small skillet over medium heat. Bring to a simmer, then whisk the mixture until it thickens to the consistency of syrup, about 5-6 minutes. Remove from the heat and let cool for 2 min.
- When the fish is done, drizzle the glaze on it. If you have extra, you can brush it on the sprouts.
Delish's Honey Garlic Salmon recipe inspired this recipe. I adjusted the sauce to make it less sweet. I also cut out the oil and adapted the recipe so you could bake the salmon on one pan in the oven.
- Cook salmon to a minimum temperature of 120F
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.