Sheet Pan Balsamic Salmon, Potatoes and Brussels Sprouts, this will become a family favorite. The balsamic glaze adds amazing flavor to the salmon. Roasted potatoes are crispy and delicious. Don’t forget Brussels Sprouts, one of the tastiest veggies ever!
A one pan super quick and easy recipe for any weeknight meal! Perfect for entertaining guests!
My passion is cooking. Cleaning the dishes, not so much! That is just one of the reasons I love sheet pan meals! Is there also anyone who doesn’t love, easy meals that require little prep time and taste amazing? I haven’t found anyone yet!
Sheet Pan Balsamic Salmon
An absolutely amazing way to cook salmon is on a sheet pan. Cook with one sheet pan, woohoo, the salmon always comes out delicious! The salmon is tender and flaky. A complete meal cooked on one pan!
What type of salmon can be used to make the Balsamic Salmon?
Salmon fillets or salmon steaks both work well with this recipe.
What is the best internal temperature of baked salmon?
According to the USDA, Food and Safety, cook salmon to a temperature of 145 degrees.
Can I make the balsamic salmon glaze in advance?
The glaze can be made up to 2 days ahead of making the salmon dinner.
What type of potatoes go best in this recipe?
Baby red or white potatoes are my first choice. No need to peel the potatoes and they cook quickly.
Variations to Sheet Pan Balsamic Salmon Brussels Sprouts:
Feel free to swap veggies such as asparagus, broccoli, carrots, green beans, etc. The cooking time may vary. Brussels Sprouts take the same time as the baby potatoes. You may need to add other veggies a few minutes later than the potatoes.
If you are following a Keto or low-carb diet, try spaghetti squash or cauliflower steaks.
Everyone should enjoy Sheet Pan Recipes. These are a few of my favorites: Chicken Sausage, Peppers, and Spaghetti Squash – one of my favorite low-carb recipes. Amy, att House of Nash Eats has a delicious Sheet Pan Shrimp Fajita recipe that is just mouth watering. Another sheet pan favorite I love from Maya at Wholesome Yum, is Baked Parmesan Crusted Tilapia, so delicious!
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- Sheet Pans with Racks: Everyone should own sheet pans with racks for cooking fish, poultry, etc.
- Meat Thermometer: If you don’t own one of these, please get one. Makes guessing if meat, poultry, and fish is cooked through.
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How to make Sheet Pan Balsamic Salmon Brussels Sprouts and Potatoes:
- Preheat oven to 425 degrees.
- Prepare the herb mixture.
- Bake potatoes and brussels sprouts about 20- 25 minutes with some of the herb mixture.
- Add the salmon fillets. Season with remaining herb mixture.
- Brush the salmon with the balsamic glaze 2 more times within the next 15 minutes.
- Serve and enjoy.
How To Make Balsamic Salmon Glaze
- Combine the balsamic vinegar, lime juice, Dijon mustard, and maple syrup, and black pepper in a small saucepan.
- Bring mixture to a boil.
- Reduce heat. Simmer the balsamic mixture until thick.
- The syrup should coat the back of a spoon.
- The balsamic glaze is ready for the salmon.
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Sheet Pan Balsamic Glazed Salmon, Potatoes and Brussels Sprouts
Balsamic Glaze for Salmon
- 4 Tablespoons Balsamic vinegar
- 1 large lime, juiced
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- ½ teaspoon black pepper
- Preheat oven to 425 degrees.
- Combine Herb De Provence, onion powder, garlic powder, black pepper, and salt, set aside.
- Line a large sheet pan with parchment paper. (optional-parchment paper makes cleanup easier)
- Place the potatoes and Brussels sprouts on the sheet pan. Season with olive oil and ¾'s of the herb mixture and mix to cover the veggies..
- Roast veggies for 20 - 25 minutes.
- Remove the veggies from the oven after 15 minutes. Add the salmon to the sheet pan. Brush the salmon with remaining herb mixture and the balsamic glaze (recipe below)
- Return veggies and salmon to the oven for another 15 minutes.
- Baste with Balsamic Glaze after 5 minutes and again at the 10 minute bake time.
Prepare the Balsamic Glaze for Salmon
- In a small saucepan, over medium heat combine the balsamic vinegar, lime juice, Dijon mustard, and maple syrup, and black pepper.
- Bring mixture to a boil.
- Simmer until the mixture forms a syrup. It should coat a spoon well. Usually takes 5-7 minutes. Set aside until ready to baste onto salmon fillets.
- Note 1: Feel free to use other veggies. Just be sure the size is similar so the veggies cook evenly
- Note 2: If making the balsamic syrup ahead of time. Keep it in the fridge well covered for 2-3 days.
- I am not a registered dietician, however, I do my best to provide the most accurate nutritional information. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.