Honey Garlic Glazed Salmon, Balsamic Glazed Brussels Sprouts & Sweet Potato with Cinnamon Butter and Hot Honey
This wholesome, colorful meal brings together three incredible flavors and textures on one plate: tender, sticky honey garlic salmon; savory-sweet balsamic Brussels sprouts; and a roasted sweet potato finished with cinnamon butter and hot honey. It’s a perfect balance of sweet, savory, tangy, and spicy—ideal for a weeknight dinner or special occasion. Plus, it’s nutrient-packed, naturally gluten-free, and packed with protein and fiber.
Ingredients
For the Honey Garlic Glazed Salmon
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Salmon fillets: 4 (6 oz each, skin-on or skinless)
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Olive oil: 1 tablespoon
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Garlic (minced): 3 cloves
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Honey: 3 tablespoons
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Soy sauce or tamari: 2 tablespoons
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Lemon juice: 1 tablespoon
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Salt and black pepper: to taste
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Optional: crushed red pepper flakes, for a slight kick
For the Balsamic Glazed Brussels Sprouts
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Brussels sprouts (trimmed and halved): 1 lb
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Olive oil: 2 tablespoons
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Balsamic vinegar: 2 tablespoons
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Honey: 1 tablespoon
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Salt and black pepper: to taste
For the Sweet Potato with Cinnamon Butter & Hot Honey
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Large sweet potatoes: 2
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Unsalted butter: 2 tablespoons
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Ground cinnamon: 1 teaspoon
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Hot honey (or honey with a pinch of cayenne): 2–3 tablespoons
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Salt: a pinch
Instructions
Step 1: Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Scrub the sweet potatoes and pierce them several times with a fork. Place on a baking sheet and roast for 45–50 minutes, until tender. Remove from oven. Cut a slit down the center and gently mash slightly with a fork. Mix butter and cinnamon, then drizzle the sweet potato with the cinnamon butter and hot honey. Set aside.
Step 2: Prepare the Balsamic Brussels Sprouts
While the sweet potatoes roast, toss halved Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 20–25 minutes, stirring halfway, until lightly charred and tender.
In a small saucepan, combine balsamic vinegar and honey. Heat over medium until slightly thickened, about 3–4 minutes. Drizzle over roasted Brussels sprouts before serving and toss to coat.
Step 3: Make the Honey Garlic Glaze
In a small bowl, whisk together minced garlic, honey, soy sauce, and lemon juice. Season with salt, pepper, and optional red pepper flakes.
Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down if using skin. Sear for 4–5 minutes until golden and crispy. Flip salmon and brush the top generously with the honey garlic glaze. Cook for another 3–4 minutes, basting occasionally, until salmon is cooked through and flaky. Remove from heat and spoon extra glaze over the top.
Step 4: Plate the Dish
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Place a roasted sweet potato on each plate.
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Add a portion of balsamic glazed Brussels sprouts.
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Lay a honey garlic glazed salmon fillet alongside.
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Drizzle any remaining glaze over the salmon and hot honey over the sweet potato for extra sweetness and spice.
Optional garnish: sprinkle fresh parsley or microgreens over the salmon and a few sesame seeds over the Brussels sprouts for a restaurant-quality finish.
Tips for Best Results
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Salmon cooks quickly—check doneness with a fork; it should flake easily.
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Brussels sprouts can be roasted while the sweet potatoes bake to save time.
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Hot honey adds a perfect sweet-heat balance; adjust to your taste.
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Leftovers store well in the fridge for up to 2 days—reheat gently to avoid overcooking the salmon.
Variations
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Maple Garlic Salmon: Replace honey with maple syrup for a deeper sweetness.
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Spicy Brussels Sprouts: Add red pepper flakes to the balsamic glaze.
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Mashed Sweet Potato Alternative: Instead of whole roasted sweet potatoes, mash them and mix with cinnamon butter before serving.
This Honey Garlic Glazed Salmon with Balsamic Brussels Sprouts and Sweet Potato is a complete meal that’s flavorful, healthy, and visually stunning. It balances sweet, savory, and tangy flavors with ease, making it perfect for family dinners or impressing guests.