Sheet Pan Honey Mustard Salmon & Shredded Brussels Sprouts

published Jan 11, 2024
Dinner Therapist
Honey Mustard Salmon and Shredded Brussels Sprouts Recipe

This 5-ingredient sheet pan dinner cooks in about 20 minutes.


Prep10 minutes

Cook10 minutes to 15 minutes

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5-Ingredient Honey Mustard Salmon & Shredded Brussels Sprouts
Credit: Kelli Foster

Dear Dinner Therapist: My biggest struggle is getting wholesome dinners on the table quick. I work outside the home and I also have a small business. I love to cook, but by the time I get home from work, I need dinner quick, quick, quick because my energy level is low after a day dealing with people. Thanks! —Stephanie

Stephanie, I have the perfect weeknight dinner for you: honey mustard salmon with shaved Brussels sprouts. 

To make this super-quick and totally satisfying meal, you’ll rely on your oven’s broiler, the unsung hero of super-quick dinners (it doesn’t get nearly enough credit). With minimal upfront prep and no more than 15 minutes in the oven, this ultra-tender, flaky salmon glazed with a sweet-tangy sauce and served with lightly charred shaved Brussels sprouts will be yours. 

As for what makes this the ideal dinner when you want something super quick, this honey mustard salmon and shaved Brussels sprouts checks all the boxes and then some.

  • It requires just five ingredients.
  • There’s no chopping necessary.
  • It comes together in 15 minutes (or less!).
  • Everything cooks on a single sheet pan (hello, easy cleanup!).

Ingredients in Honey Mustard Salmon and Brussels Sprouts

  • Salmon. You can use fresh or frozen skin-on salmon fillets. If using frozen, just make sure they’re totally thawed first.
  • Shaved Brussels sprouts. A smart grocery shortcut that cuts out some prep work. Pre-shaved Brussels sprouts are often cut a little too thick to be enjoyable raw, but that’s exactly what makes them perfect for this recipe. 
  • Honey. Any kind of honey works here so use your favorite. Using different honey varietals will give the sauce a slightly different aroma.
  • Dijon mustard. This gives the sauce a nice kick. You don’t want to use whole-grain mustard here, as the grains will burn during cooking. 
  • Apple cider vinegar. A couple teaspoons is just the right amount to balance the sweetness from the honey and spicy tang of the mustard.
Credit: Kelli Foster

If You’re Making Honey Mustard Salmon and Brussels Sprouts, a Few Tips

  • You can start with whole Brussels sprouts. If you have some hanging out in the fridge, go ahead and use them up. Just be sure not to slice them too thin.
  • Lining the pan with foil makes for easier cleanup. I prefer using foil with this recipe because it ensures the salmon skin doesn’t stick to the sheet pan and it makes for much easier and speedier cleanup. But if you really don’t like using aluminum foil, you can skip it here.
  • Adjust the oven rack so it’s not too close to the broiler element. Before even turning the oven on, remember to adjust the rack so it’s about 8 to 9 inches below the broiler element. This is just the right distance so the salmon and Brussels sprouts cook through with just enough char around the edges without burning. 
  • Cook time will vary depending on the strength of your broiler and size of the salmon fillets. The power of broilers varies from oven to oven. If yours happens to be particularly strong, the cook time will be on the shorter side, and if it’s a little less powerful you may need to tack on an extra couple of minutes. Thicker salmon fillets will also take a little bit longer than thinner ones. The best indicator for doneness is using an instant-read thermometer.

Dinner Therapist is my column dedicated to solving your dilemmas around the most important — but, let’s be honest, sometimes most dreaded — meal of the day. Prepping dinner night after night can be so hard. Here, I deliver practical and hopefully fun advice to make cooking less complicated and more enjoyable. Follow along for all the recipes. Got your own dinner struggles? We want to hear from you! Fill out this super-quick form for your chance to be featured in an upcoming column.

Honey Mustard Salmon and Shredded Brussels Sprouts Recipe

This 5-ingredient sheet pan dinner cooks in about 20 minutes.

Prep time 10 minutes

Cook time 10 minutes to 15 minutes

Serves 4

Nutritional Info


  • 1

    (12- to 16-ounce) bag shaved Brussels sprouts (5 1/2 to 7 1/2 cups)

  • 1/4 cup


  • 3 tablespoons

    Dijon mustard

  • 4 tablespoons

    olive oil, divided

  • 2 teaspoons

    apple cider vinegar

  • 3/4 teaspoon

    kosher salt, divided

  • 1/4 teaspoon

    freshly ground black pepper

  • 4

    (6-ounce) skin-on salmon fillets


  1. Line a rimmed baking sheet with aluminum foil. Add 1 (12- to 16-ounce) bag shaved Brussels sprouts to the baking sheet.

  2. Place 1/4 cup honey, 3 tablespoons Dijon mustard, 2 tablespoons of the olive oil, 2 teaspoons apple cider vinegar, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper in a shallow container large enough to snuggly hold 4 (6-ounce) salmon fillets in a single layer. Whisk to combine.

  3. Drizzle 2 tablespoons of the sauce and the remaining 2 tablespoons olive oil over the Brussels sprouts. Season with the remaining 1/4 teaspoon kosher salt and use your hands to toss and thoroughly coat the Brussels sprouts. Push the sprouts to the edges of the baking sheet in an even layer, making room for the salmon in the center.

  4. Place the salmon in the honey mustard mixture and rub all over to fully coat. Let marinate at room temperature for 10 minutes. Meanwhile, arrange an oven rack 8 to 9 inches below the broiler element (about the middle of the oven) and set the oven to broil.

  5. Place the salmon skin-side down in the middle of the baking sheet in a single layer. Push the Brussels sprouts to the side to make more space if needed. Spoon the remaining sauce over the salmon.

  6. Broil for 5 minutes. Rotate the baking sheet and broil until the salmon is just cooked through and flakes easily, 3 to 10 minutes more. An instant-read thermometer inserted into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.