Roasted Salmon and Brussels Sprouts With Citrus-Soy Sauce
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound brussels sprouts, thinly sliced (about 4½ cups)
- 3 to 4scallions, trimmed, white and green parts thinly sliced (about ½ cup)
- 1jalapeño, thinly sliced (about ¼ cup)
- 2tablespoons toasted sesame or extra-virgin olive oil
- Kosher salt and black pepper
- 4(6-ounce) skin-on salmon fillets, about 1-inch thick
- ¼cup freshly squeezed lemon, lime or tangerine juice
- 2tablespoons rice vinegar
- 2tablespoons soy sauce
- Honey, to taste (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
476 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 8 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 39 grams protein; 758 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 400 degrees, and line a baking sheet with parchment paper. In a large bowl, toss brussels sprouts, scallions and jalapeño with the 2 tablespoons oil to coat. Season with salt and pepper, then spread out on the prepared baking sheet.
- Step 2
Pat the salmon fillets dry, then season with salt and pepper and nestle them, skin side down, among the brussels sprouts. Roast, stirring the brussels sprouts occasionally, until the brussels sprouts are tender and the salmon is cooked through, 12 to 14 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)
- Step 3
While the salmon’s roasting, stir together the citrus juice, rice vinegar, soy sauce and 2 tablespoons water. (If you find it too puckery, add a little honey or more water.) Serve the sauce alongside the salmon and brussels sprouts for drizzling and dipping.
Private Notes
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Cooking Notes
Chris
Very simple and delicious. Used a food processor to shred the brussels sprouts. Only 1 tablespoon of oil; half toasted sesame oil and half olive oil. Added two minced cloves of garlic to the sprouts. Roasting time was accurate; salmon was juicy and delicious. I didn't bother stirring the sprouts....turned out fine.
Jennifer D.
This was great! We make sheet pan salmon a lot, so this was a good way to switch it up. For me, the cooking time for the salmon was too long and it was too short for the brussels. I roasted the brussels for 12 mins and then added the salmon for about 8 mins, which made for crispier veggies and a more medium rare salmon. Definitely need honey in the sauce if using lime! (Not sure about the other citrus).
Carol
Great to find another easy salmon recipe; using a food processor to slice the brussels sprouts really helped. Served with udon noodles. Will definitely make this again; used lime juice for the sauce , will try tangerine or lemon next time.
Christopher Pickslay
Had some bok choy on hand from the farm box, so I swapped that in for the brussels sprouts, which worked great.
Janet Romaine
I recommend roasting the brussel sprouts mixture for 10 minutes or so, then adding the salmon. Also, I put the sauce on the fish before putting it in the oven. Delicious.
Molly
I really loved how easily and quickly this recipe came together. I used one bag of shredded Brussels sprouts from Trader Joe's (it's only 10-oz), but followed the recipe otherwise, and it turned out great! The citrus soy sauce was delicious--I poured it over my salmon and Brussels sprouts on my dinner plate. I did add about a teaspoon of honey to the sauce.
MM
Yummy and easy. I didn’t have a jalapeño so used a squirt of sriracha sauce. Lime juice as the acid. Turned out so well I’ll keep the same next time.
Lindsay
This is delicious! I used broccoli because that is what my family will it and roasted it for about 10 min before I put the salmon in. We ate it with white rice. I used lemon juice and about 1 tsp of honey. The broccoli was roasted in sesame oil.
michaela
Next time I’ll roast the Brussels sprouts for a while before putting the salmon in; I would’ve liked them crispier.
Anna
Do the brussel sprouts HAVE to be shredded? Can they simply be halved?
Pat
I invited a friend over last night and tried this recipe for the first time. We were on our way to the movies so I wanted something fast and easy. It was delicious! Couldn't find pre-sliced brussels sprouts so I sliced whole ones thinly with a sharp knife--easy. Didn't turn them. When the sprouts were lightly browned at the edges, they were perfectly tender, and the fish was moist and delicious. Be aware that the peppers give the veggies heat; my guest would have liked a more mild side.
Marisa
Like other reviewers, I would have liked my Brussels sprouts crispier, so will put them in for an extra 10-15 minutes next time. I know this adds another pan to wash, but next time I will cook the salmon in a pan. Following the recipe as written, all the albumin leaked out and the salmon was overcooked. I am able to cook it more precisely (and to my taste) on the stovetop.
Michael
Tried it last night. The taste was wonderful (the sauce was a great addition!). However, after about 12 minutes the fish was overdone while the brussels sprouts were not thoroughly cooked. My wife (who's a classically-trained chef) suggested that the fish should be cooked separately from the veggies, because they have different water contents and therefore different cooking times. (Of course, the downside is that the flavors wouldn't blend during cooking.) Thoughts/suggestions, anyone?
Ellen Klein
Roast the Brussels sprouts for 15 minutes before adding salmon. Be sure the fish is not too thin or it will get too dry in the 12 minutes. I made 1.5 times the veggies for 6 salmon fillets frozen from Whole Foods. The first time it was successful but the second time the fish was too thin.
Kat
I made a few tweaks, some based on what I had, some based on comments. I put a bit of the sauce on the salmon before cooking, along with S&P. I used green beans and cherry tomatoes, tossed with pepper flakes, for the veg. Came out awesome.
Valerie M
This was great and super super easy If using a convection oven and the Brussels are sliced thin enough, the time in the recipe is perfect to cook everything and get the veg crispy on the edges I made once with shallots instead of scallions because i didn’t have them and it worked out well. I also started doubling the sauce and adding 1 clove of grated garlic in, highly recommend it
Cass
This is one of my go to easy and delicious weeknight dinner staples.I use a bag of Trader Joe’s Cruciferous Mix instead of brussels sprouts. Super fast and tasty!
Lauren
Ali Slagle has done it again. Low effort, high reward. I added garlic powder to the brussels and to the salmon in addition to salt and pepper.
cyndy
Use a large pan for crispiest brussels
Rebecca
Served with roasted butternut squash and some rice, and it was excellent.
WT
This is a keeper!
Grace
Too salty: Do not salt the salmon or the sprouts if you use the sauce. Even low-sodium soy sauce is still salty. Otherwise, simple, looks tasty and makes an easy dinner!
Irmgard
Made this with lemon and honey.
Peggy
Fair 400 in convection too hot Followed suggestions to start sprouts for 10 minutes and then add salmon. Thin Costco fillet didn't work well.
Karolyn
This recipe is just the worst, every time I cook it nothing gets done at the same time and it's almost flavorless. The brussel sprouts just steam, the salmon just sits there staying raw in the middle and the sauce is just a bunch of watered down ingredients that should probably be a marinade anyways. Hope people have better luck.
LS
Easy and delicious salmon recipe. As others noted, I sliced then cooked the Brussels Sprouts first (12 min). Could’ve used a little more time before adding the salmon. I substituted Miren for rice vinegar. Everything was delicious, simple and quick.
Susan
This was a big hit with me and my kids. I didn’t make the Brussels sprouts but made soba noodles and kale on the side. Used lemon juice and a little honey in the sauce. Will definitely be making this again!
Cesley
I added about a teaspoon and a half of minced ginger and a teaspoon of honey, I thought the sauce lacked a little bit and this pepped it right up! I also poured some of the sauce onto the salmon before I popped into the oven, the sauce soaked around some of the Brussels sprouts and was Delish. No jalapeños so I used red pepper flakes. Next time, I Will roast my Brussel Sprouts before I put the salmon on top. Like other commenters, I wanted my sprouts to be a little crispier. Served over rice!
jackie
I agree sprouts should begin roasting before the salmon is added. 10 minutes was enough for the salmon; sprouts needed another 5 minutes. Next time I’ll try orange instead of lemon for the dressing as it was too tangy and honey helped only a little. Overall, an easy tasty meal.
Eleanor
Used frozen salmon which may have been the problem.
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