Dinner · Fall · Sheet pan · Dairy-free

Sheet Pan Maple Mustard Salmon with Brussels Sprouts

Name: Sheet Pan Maple Mustard Salmon with Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Ingredients: 450 g Brussels sprouts, trimmed and halved; 1 ½ tbsp canola or olive oil; ½ tsp fine salt, divided; ¼ tsp freshly ground black pepper; 4 skinless salmon fillets, about 150 g each; 2 tbsp pure maple syrup; 1 tbsp Dijon mustard; 1 lemon, 1 tablespoon juice for the glaze and the rest cut into wedges; 1 tsp fresh thyme leaves, or 1/2 teaspoon dried thyme

Give halved Brussels sprouts a head start on one sheet pan, then add salmon brushed with maple, Dijon and thyme. Check every fillet with a thermometer.

Edited by Tasty Recipes editorial team

Published 2026-09-23

45 minMakes 4 portions

Cook without an account. Sign in only to save recipes to your kitchen.

Jump to ingredients Jump to method Ingredient check

Plan, shop & cooking helpers

Manage collections

Editorial illustration

Your ingredient check

Set your food preferences to see ingredient flags for this recipe.

YOUR NEEDS COME FIRST

Big flavour. Your ingredients.

Cooking with an intolerance? Choose ingredients to avoid before you explore.

How to make Sheet Pan Maple Mustard Salmon with Brussels Sprouts

Timing breakdown · 2 timed stages

Estimated timing: allow about 15 minutes to trim and halve Brussels sprouts, mix the glaze and prepare the fish; 15 minutes to start the sprouts, then about 12 to 18 minutes more after adding the salmon. Oven performance, sprout size and fillet thickness vary. Cook each fillet to 70°C (158°F) and roast the sprouts until tender with browned edges.

Preparation: 15 min
Cooking: 30 min

Roasting Step 2: 15 minutes
Roasting Step 5: 12 to 18 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

01
Heat the oven to 200°C (400°F) and line an extra-large rimmed sheet pan with parchment. Trim and halve the Brussels sprouts, keeping the halves a similar size. Pat the salmon dry with paper towel and keep it refrigerated while the sprouts start. Wash hands and utensils after handling raw fish.
02
Toss the Brussels sprouts with the oil, 1/4 teaspoon salt and the pepper. Spread them cut side down in one layer, leaving space in the centre for the salmon later. Roast for 15 minutes.
03
Meanwhile, whisk the maple syrup, Dijon mustard, 1 tablespoon lemon juice and thyme in a small bowl. Keep a clean spoon or brush ready. The glaze is for the fish; do not use any glaze that has touched raw salmon as a finishing sauce.
04
Remove the pan from the oven and use tongs to move the hot sprouts toward the edges if needed. Set the four salmon fillets in the open centre without overlapping them. Sprinkle the fish with the remaining 1/4 teaspoon salt and brush the tops with the glaze. Discard any glaze left after brushing raw fish.
05
Return the pan to the oven. Roast for about 12 to 18 minutes, checking each fillet at its thickest part with a clean digital thermometer. Continue cooking until every fillet reaches 70°C (158°F). Keep the sprouts on the pan until the fish is done so they continue cooking if any raw fish juices reach them. If the sprouts darken early, loosely cover just the sprouts with foil while the salmon finishes.
06
Serve one fillet with one quarter of the Brussels sprouts and a lemon wedge per person. Refrigerate leftovers in shallow containers within 2 hours and use within 2 to 3 days. Reheat only the portion needed to 74°C (165°F).

Recipe questions

Why do the Brussels sprouts go into the oven first?

They need more roasting time than the salmon. A 15-minute head start lets the sprouts brown without leaving the fish in the oven for the entire vegetable cook time.

Can I use a smaller sheet pan?

Use two pans if the salmon and sprouts would overlap or the sprouts cannot sit in one layer. Crowding can slow browning and change the estimated timing; check the fish temperature rather than following the clock alone.

What if the fillets have different thicknesses?

Check each fillet separately at the thickest part. Remove a fillet to a clean plate when it reaches 70°C (158°F), and continue roasting thicker pieces until they reach the same temperature.

Is there another salmon method in the collection?

Our air fryer salmon bites with lemon and garlic use smaller pieces and a different seasoning. Follow that recipe’s separate time and temperature instructions if you choose the air fryer instead.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

Reader reviews

No public reviews yet. Cooked this recipe? Share how it went.

YOUR KITCHEN JOURNAL

Make it your own.

Private recipe notes

Notes and cooking history sync with your household.

Rate this recipe or add a photo

Make againToo spicyToo expensive

Your rating (1–5)Your total recipe cost estimate, CAD

These are household reports and estimates, not verified public reviews or current store prices.

Step number Add your step photo

Recipe source: Adapted from Health Canada: Honey Grilled Salmon and Asparagus. This version replaces the source recipe’s honey-soy marinade and asparagus with a maple-Dijon glaze and Brussels sprouts, and uses a staged sheet-pan roast instead of grilling. The oven timing is estimated, this adaptation has not been kitchen-tested by the Tasty Recipes team, and the image is an editorial illustration.

Additional references: Liz Barbour at The Creative Feast: sheet-pan Brussels sprout roasting · Health Canada: safe internal cooking temperatures · Health Canada: food safety tips for leftovers