Maple Mustard Salmon Tray

Glazed salmon fillets with roasted Brussels sprouts and carrots

• Prep: 18 min
• Cook: 20 min
• Serves 8
• Difficulty: easy

Salmon fillets bake with maple-mustard glaze alongside halved Brussels sprouts and carrot coins for a complete performance tray.

Why crews like it: Omega-3 dinner that feels special. Glaze caramelizes beautifully without a grill.

Ingredients

• 4 lb salmon fillets
• 2 lb Brussels sprouts
• 1 lb carrots
• 0.25 cup maple syrup
• 3 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp apple cider vinegar
• 3 cloves garlic cloves
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper

Instructions

1. Heat oven and prep vegetables: Heat oven to 400°F. Toss Brussels sprouts and carrots with 2 tbsp oil, salt, and pepper. Arrange cut-side down on two half-sheets.
2. Mix maple mustard glaze: Whisk maple syrup, both mustards, vinegar, garlic, and remaining oil until smooth and emulsified with no mustard clumps.
3. Season salmon: Pat salmon dry, place skin-down among vegetables. Brush half the glaze over flesh side until evenly coated and glossy.
4. Bake until done: Roast 14–18 minutes, brushing glaze again halfway, until salmon reads 125–130°F and sprouts are caramelized at cut edges.
5. Rest and serve: Rest 3 minutes. Salmon should flake with gentle pressure and stay moist pink at center, not chalky throughout.

Tonight's spread

• Wild rice pilaf.
• Arugula salad with lemon vinaigrette.

Hall tips

• Real maple syrup matters—fake syrup burns and tastes one-note.
• Add dried cranberries to glaze for holiday-adjacent flavor crews love.
• Farro or wild rice pairs well with the sweet glaze.

Meal prep

Halve Brussels sprouts through the stem so they stay intact. Mix glaze in squeeze bottle. Station: Place sprouts cut-side down for maximum caramelization on the flat cut surface. Station: Glaze salmon twice—mid-cook and final 3 minutes—for lacquered finish. Station: Hold at 150°F max—overholding dries salmon fast.

Leftovers

• Flake salmon into a grain bowl with roasted veg.
• Salmon salad with extra mustard dressing next day.

• Two half-sheet pans
• Pastry brush

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