Description
A simple, forgiving weeknight dinner featuring salmon fillets glazed with a sweet and savory mixture of maple syrup and bourbon, served alongside crispy roasted Brussels sprouts.
Ingredients
Scale
- 1.5 lbs (680g) Salmon Fillets (wild-caught sockeye or atlantic, approx. 1-inch thick)
- 1 lb (450g) Brussels Sprouts (fresh, trimmed and halved)
- 1/2 cup (120ml) Real Maple Syrup (Grade A or B)
- 1/4 cup (60ml) Bourbon
- 1 tablespoon Olive Oil
- 1/2 teaspoon Salt
- Freshly cracked Black Pepper
- Optional: 2 cloves Garlic (minced)
- Optional: 1 teaspoon Dijon Mustard
- Optional: Red pepper flakes or hot sauce for spice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet and a 9×13 inch baking dish with aluminum foil or parchment paper.
- In a small saucepan, combine maple syrup and bourbon (and garlic/mustard if using). Simmer over medium heat for 3-4 minutes until slightly thickened. Remove from heat.
- Pat salmon fillets dry with paper towels. Place in the prepared baking dish and season lightly with salt and black pepper.
- Pour about half of the warm glaze over the salmon, coating evenly. Reserve the rest for basting.
- Roast the salmon in the oven for 12-15 minutes, or until it flakes easily with a fork and is opaque throughout.
- While salmon cooks, toss Brussels sprouts with olive oil and salt on the baking sheet. Spread in a single layer.
- Roast Brussels sprouts for 20-25 minutes, flipping halfway through, until tender and charred at the edges.
- Remove salmon from oven. Spoon remaining glaze over the fish. Serve immediately with roasted Brussels sprouts.
Notes
Do not overcook the salmon; it continues to cook after removal from the oven. Simmer the glaze gently to avoid burning the sugar. Ensure Brussels sprouts are spaced out on the pan to roast rather than steam. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 350
- Sugar: 12
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 4
- Protein: 30
Keywords: salmon recipe, maple bourbon glaze, roasted brussels sprouts, easy dinner, weeknight meals, gluten-free salmon, baked salmon, fall recipes