sheet pan hot honey balsamic salmon
Bookmark this shit for when you’re cooking-weary after Thanksgiving but still want to eat more than leftovers or subpar, lukewarm carryout.
Another day, another sheet pan meal. Such recipes are especially relevant to me now because my dishwasher is broken and I’d like to not wash 1,000 prep bowls and plates (998, I can tolerate). And, perhaps they’ll speak to you, too, in the leadup and the wake of Thanksgiving.
Salmon’s been a trend over here lately, for no real reason other than I’m really enjoying photographing the results and the combinations make excellent meal prep, which helps J a lot during his workday. Since i don’t eat chicken, fish is my best source of protein and actually fills me – you can eat as many cans of chickpeas as you want, and all you’ll be left with is spoiled dreams and a lot of gas.
Pair up this sweet, salty, spicy salmon dinner with crispy sprouts and whatever creamy carb speaks to you. I’m on a polenta punch, so that’s what I made up for the occasion, but potatoes and rice are also phenomenal options for soaking up the glaze and scooping forkfuls of the tender, flaky marinated salmon. The sauce is a wondrous mix of balsamic vinegar and honey, and some of it gets reduced on the stovetop to a thick drizzle. We’re looking at fast and flavorful. Zoom zoom, mofo.
Nothing Ballsy about Balsamic
The processes in this dish are quite similar to my other sheet pan salmons involving a marinade. Some of the mix is used to soak the salmon, and the rest poured into a pot and boiled down. Very easy to multitask all of this, but even if you don’t, it doesn’t take long at all.
The base flavors are, as the title implies, honey and balsamic, and they mingle with plenty of cayenne pepper for a smack in the cheek, a bit of smoked paprika, and chili powder. Whisk it together and douse the salmon in half of it. Let sit for a little while at room temp. 10-15 minutes will do.
As I’ve been wont to do lately, I roasted up some Brussels sprouts while the salmon hung out in its bath. Nothing elaborate, just a bit of oil, salt, and pepper, and a trip in the sauna.
It All Boils Down to This
When the sprouts are finished with round one of roasting, push them to the side and set the salmon filets on the opposite. Fling the pan back in the oven to let everything finish cooking. If you didn’t use parchment and would like a bit of extra crisp, switch on the broiler for the last couple minutes. If you did use parchment, I would refrain unless you want to flavor the food with the chemicals from a fire extinguisher.
During the second round of cooking, boil down the rest of the marinade (the reserved bit, not the stuff you used to marinate the fish. Get rid of that shit.) The thickness you want is that which coats the back of a spoon (wow okay Shakespeare, calm the fuck down with your wordage). Once you’ve achieved this, move the pan off the heat.
Aaaaand you’re done! Plate your goodies with whatever sounds good that particular evening. A good bed of silky polenta or maybe even my Stovetop Herb Brown Butter Mashed Potatoes, especially if you have some leftover from Thanksgiving. Really can’t mess up with anything you opt to make as a side.
Oh, and if you’re not big on Brussels sprouts, use broccoli, asparagus, or another one of your favorite hearty green veggies. Keep in mind you may need to adjust roasting time: for instance, asparagus will be perfectly happy without a pre-roast and can go right in with the salmon.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Winner, winner, sheet pan salmon dinner:
Sheet Pan Sticky Apricot Salmon and Crispy Brussels Sprouts
Sheet Pan Chipotle Lime Salmon and Potatoes
Sheet Pan Coffee Balsamic Salmon and Crispy Brussels Sprouts
Bourbon Brown Sugar Salmon with Mashed Sweet Potatoes
sheet pan hot honey balsamic salmon
Ingredients
- 1 lb salmon, sliced into filets
- 3/4 cup balsamic vinegar
- 1/3 cup honey
- 2 tsp dijon mustard
- 2 cloves garlic, minced
- 1 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1 lb Brussels sprouts, halved
- Polenta, rice, or mashed potatoes, to serve
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Whisk together the balsamic vinegar, honey, dijon, garlic, cayenne pepper, paprika, and chili powder. Season with a pinch of salt and pepper. Place the salmon filets in a shallow dish and pour half of the marinade over the fish. Let sit 10-15 minutes.
- Toss the Brussels sprouts with 2 tablespoons of olive oil and a big pinch of salt and pepper. Spread onto the baking sheet and roast 12-15 minutes until beginning to crisp.
- Push the sprouts to one side of the baking sheet. Set the salmon filets on the other (discard the marinade). Roast for 12-15 minutes longer until the salmon is fork tender to your liking.
- While the salmon roasts, bring the reserved marinade to a boil until thick enough to coat the back of a spoon, about 5-8 minutes.
- Divide the salmon and sprouts over bowls of potatoes, polenta, or rice. Drizzle the honey balsamic sauce overtop.
