Description
A cozy, autumnal dinner featuring wild-caught salmon fillets glazed with a sticky, savory mixture of maple syrup, bourbon, and soy sauce, served alongside crispy, roasted Brussels sprouts with Parmesan.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1 pound Brussels sprouts, trimmed and halved
- ¼ cup real maple syrup
- 2 tablespoons bourbon
- 2 tablespoons low-sodium soy sauce
- 2 cloves garlic, minced
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Trim the ends off the Brussels sprouts and cut them in half lengthwise. Toss them in a large bowl with olive oil, salt, and red pepper flakes.
- Spread the sprouts out in a single layer on one baking sheet, ensuring they are not touching.
- Roast the sprouts for 10 minutes.
- While sprouts roast, whisk together maple syrup, bourbon, soy sauce, minced garlic, and black pepper in a small bowl until smooth.
- Pat salmon fillets dry with paper towels. Place them skin-side down on the second baking sheet.
- Remove sprouts from oven and sprinkle with Parmesan cheese. Push sprouts to the sides of the pan to make room for the salmon.
- Place salmon in the center of the pan (or on the second pan). Brush the tops generously with half of the glaze.
- Return both pans to the oven and bake for 12-15 minutes, or until salmon flakes easily with a fork and is opaque throughout.
- Brush the remaining glaze over the salmon during the last few minutes of cooking if desired, or drizzle pan juices over the top after removing from oven.
- Let salmon rest for 2-3 minutes before serving.
Notes
Patting the salmon dry is crucial for the glaze to adhere and caramelize properly. If your oven runs hot, check the salmon at 12 minutes to prevent burning the maple glaze. For a spicy kick, add sriracha to the glaze. You can substitute bourbon with apple cider for an alcohol-free version, and soy sauce with tamari for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet and
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 5
- Protein: 35
Keywords: salmon recipe, brussels sprouts, maple bourbon glaze, autumn dinner, one pan meal, healthy seafood, weeknight dinner, roasted vegetables