Hot Honey Glazed Salmon with Roasted Sweet Potatoes & Brussels Sprouts
Rated 5.0 stars by 1 users
Servings
2-3
Prep Time
20 minutes
Cook Time
18-20 minutes
Calories
520
A sheet-pan meal bursting with spicy-sweet flavor; flaky salmon glazed with Elijah’s Xtreme Hot Honey, served alongside caramelized veggies. Clean, simple, and absolutely delicious.
Author:Chef Petroes
Ingredients
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2 salmon fillets (5–6 oz each, skin-on or skinless)
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1½ tablespoons Elijah’s Xtreme Hot Honey (plus extra for drizzling)
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1 tablespoon soy sauce or tamari
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1 teaspoon Dijon mustard
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1 teaspoon olive oil
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1 clove garlic, finely minced
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Zest of ½ lemon
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Salt & pepper to taste
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2 medium sweet potatoes, peeled and cubed
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2 cups Brussels sprouts, halved
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2 tablespoons olive oil
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Salt, pepper, and smoked paprika (optional)
For the Salmon
For the Vegetables
Directions
1. Preheat the Oven
Set to 400°F (200°C) and line a sheet pan with foil or parchment.
2. Prep the Veggies
Toss sweet potatoes and Brussels sprouts with olive oil, salt, pepper, and a pinch of smoked paprika.
Spread out on one side of the pan.
3. Make the Hot Honey Glaze
Mix hot honey, soy sauce, Dijon mustard, garlic, olive oil, and lemon zest in a bowl.
4. Add the Salmon
Place salmon fillets on the other half of the pan (skin-side down if using skin-on).
Brush or spoon the glaze generously over each fillet.
5. Roast Everything
Roast for 18–20 minutes, or until the salmon flakes easily and veggies are tender with crispy edges.
Optional: broil the last 2–3 minutes to caramelize the glaze a bit more 🔥
6. Serve It Up
Plate the salmon over the roasted vegetables.
Drizzle extra hot honey on top (optional but highly recommended!).
Garnish with lemon wedges and fresh herbs.
Recipe Note
🥂 Pairing Suggestions
Drink Pairings
Non-alcoholic: Iced hibiscus tea with citrus
Alcoholic: Light white wine like Sauvignon Blanc or a dry Riesling
💡 Tips & Variations
No Brussels sprouts? Use broccoli, asparagus, or zucchini.
No salmon? Try trout, cod, or even roasted tofu for a vegetarian version.
Meal prep idea: Make extra veggies and use them in grain bowls with leftover salmon the next day.
Nutrition
Nutrition
- per serving
- Calories
- 520
- Protein
- 34 grams
- Carbs
- 32 grams
- Fat
- 27.9 grams