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Maple Dijon Salmon Recipe Easy Perfect Dinner with Roasted Brussels Sprouts and Wild Rice

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This recipe features salmon fillets glazed with a sticky maple syrup and Dijon mustard mixture, roasted alongside crispy Brussels sprouts and served with nutty wild rice. It’s a quick, easy, and flavorful dinner perfect for weeknights or entertaining.

Ingredients

Scale
  • 4 skin-on salmon fillets, about 6 ounces (170g) each
  • 1/4 cup (60 ml) pure maple syrup
  • 2 tablespoons (30 ml) Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) olive oil, divided
  • Salt and pepper, to taste
  • 1 pound (450g) Brussels sprouts, trimmed and halved
  • 1 cup (190g) uncooked wild rice blend
  • 1 teaspoon fresh thyme (optional)
  • 1 tablespoon (15 ml) lemon juice

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Trim the stem ends and halve the Brussels sprouts. In a mixing bowl, toss them with 1 tablespoon olive oil, salt, pepper, and thyme if using.
  3. Spread the Brussels sprouts on one side of a rimmed baking sheet in a single layer.
  4. In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, 1 tablespoon olive oil, and a pinch of salt and pepper until smooth.
  5. Pat the salmon fillets dry with paper towels. Place them skin-side down on the other half of the baking sheet.
  6. Brush each salmon fillet generously with the maple Dijon glaze.
  7. Roast in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork and Brussels sprouts have crispy edges and tender centers. Broil for 1-2 minutes at the end if you want crispier salmon skin, watching carefully to avoid burning.
  8. While roasting, rinse the wild rice under cold water. In a medium saucepan, combine rice with 2 1/2 cups (600 ml) water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until tender and water is absorbed. Fluff with a fork.
  9. Squeeze fresh lemon juice over the salmon fillets before serving. Plate salmon alongside roasted Brussels sprouts and wild rice.

Notes

Pat salmon dry before glazing to ensure a sticky glaze and crispy skin. Avoid overcrowding the pan to allow proper roasting. Watch the broiler carefully if using to crisp skin to prevent burning. Rinse wild rice before cooking to remove excess starch. You can prepare the glaze and trim Brussels sprouts a day ahead to save time. Leftovers keep well refrigerated for up to 3 days and reheat best in a low oven to maintain glaze and crispness.

Nutrition

Keywords: maple Dijon salmon, roasted Brussels sprouts, wild rice, easy dinner, healthy salmon recipe, gluten-free, dairy-free, weeknight dinner

Find it online: https://cookluma.com/maple-dijon-salmon-recipe-easy-perfect-dinner-with-roasted-brussels-sprouts-and-wild-rice/