sheet pan sticky apricot salmon and crispy brussels sprouts

This sticky, sweet, simple bowl of salmon is so good, I’ve made it four times.

Taking a break from the aggressively fall arsenal with this wonderful one-pan dish. Granted, we’re keeping the theme of seasonality by including Brussels sprouts in this particular bowl. Brussels are something J is not keen on, but I love when they bust onto grocery store shelves. Roasting is my favorite preparation of sprouts; I encourage you to branch out and try it if you’re skeptical about the little cabbages here.

We had a pretty full, adventurous first day in Boston yesterday; lots of good food and some wine at dinner, a good deal of walking, and I conked out early once we traipsed back to our room and woke up today (Wednesday) feeling far better than I did most of Tuesday. Later today we’ll drive down to Newport for the first of the wedding festivities and settle into our hotel for the next few sleeps.

While I do all that, why don’t you cook up this utterly tasty salmon supper tonight?

What’s the Bustle over Brussels?

I love how this dish comes together on one sheet pan: I’m all about not stacking dozens of dishes in my washer (and having to hand wash the rest).

There’s a few stages to the roasting process as you add components, but the timing is pretty seamless. The first order of business is the Brussels sprouts. Halve them, toss in olive oil, salt, and pepper, and spread onto a big parchment-lined baking sheet. Roast for a bit on their own; they take a bit longer than salmon to get tender and crisped.

As the sprouts roast, cube up some thick slabs of salmon and toss in a seasoning blend of smoked paprika, oregano, garlic and onion powders, cayenne, black pepper, and salt. Sort of a modified blackening season that flavors the fish even more when coupled with the sticky sauce.

After the sprouts are done with their initial roast, push them to one side of the pan and add the salmon. I like to place the pieces skin-side down as best I can. Return the sheet to the oven.

Go Apeshit for Apricot

The key to a super sticky finish on the salmon is to boil down your apricot sauce before tossing it over the fish; otherwise, the sauce will likely spread all over the sheetpan and render the sprouts soggy. Don’t worry – the reduction only takes a few minutes, so you can get it done while the salmon and sprouts are in the oven.

Whisk together apricot preserves, soy sauce, minced garlic and ginger, and pineapple juice. Orange juice works great too if that’s easier for you to obtain. Bring to a boil in a small saucepot, stirring often, until the sauce coats the back of a spoon. This only takes around 5 minutes from start to finish, so watch the sauce closely to ensure it doesn’t congeal too much.

Gently toss the sticky sauce over the salmon cubes and continue roasting the fish for a few more minutes. I like to reserve a bit of the sticky sauce to serve on the side. If you didn’t use parchment paper on your sheet pans, feel free to broil the fish and veggies for a minute or two to crisp them up. I love that extra bit of caramelization so I nearly always finish my cooking with a bit of extra heat.

We ate our bowls with brown rice, but any grain is dope: farro, quinoa, white rice, barley, whathaveyou. I always enjoy a sprinkling of sesame seeds for crunch and of course a smattering of basil and green onions. And that extra sauce I set aside. Also: leftovers make for pretty great meal prep!

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!

Go bowling:

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sheet pan sticky apricot salmon and crispy brussels sprouts

Easy, healthy salmon supper coated in a sweet and savory apricot sauce, alongside crisp roasted brussels.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1 lb brussels sprouts, halved
• 1 lb salmon, cubed
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• `1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/2 cup apricot preserves
• 1/4 cup soy sauce
• 2 tbsp pineapple or orange juice
• 1 tbsp fresh ginger, minced
• 4 cloves garlic, minced
• steamed rice, green onions, and sesame seeds, to serve

Instructions

 

• Preheat oven to 425 degrees. Line a large baking sheet with parchment
• Toss the brussels sprouts in 2 tablespoons of olive oil and a big pinch of salt and pepper. Spread in an even layer, cut side down, and roast for 10 minutes.
• Mix together the smoked paprika, oregano, garlic, onion, cayenne pepper, black pepper, and a big pinch of salt. Pat the salmon cubes dry and toss with the seasoning blend.
• After 10 minutes, remove the brussels sprouts from the oven and scooch to one side of the tray. Add the salmon to the opposite side. Roast for 8 minutes.
• While the salmon and sprouts roast, whisk together the apricot preserves, soy sauce, pineapple or orange juice, ginger, garlic, and 1/4 cup of water in a small saucepan. Bring to a boil and cook until reduced by about half and thickened, about 4-5 minutes.
• After 8 minutes, spoon the apricot sauce over the salmon and toss. Return to the oven for 4-5 minutes longer or until the salmon reaches your desired doneness. Serve salmon and sprouts over rice with sesame seeds, green onions, and additional sauce.

Keyword apricot, asian, bowl, brussels sprouts, fall, pescatarian, salmon, sheet pan, weeknight dinner