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Maple-Mustard Steelhead with Brussels Sprouts

Maple-mustard steelhead roasts alongside crisp Brussels sprouts and your extra potato medley for an easy dinner celebrating Pacific Northwest flavors and Washington’s November produce.

  • Total time: 50 min
  • Servings: 2 servings
  • Estimated total cost: $2
  • Calories per serving: 610 cal
  • Oven

Ingredients

  • Steelhead fillet
    12 ounces, skin-on, pin bones removed
  • Brussels sprouts
    12 ounces $2.99
  • Potato medley
    12 ounces
  • Olive oil
    2 tablespoons
  • Pure maple syrup
    1 tablespoon
  • Dijon mustard
    1 tablespoon
  • Garlic
    2 cloves $0.79
  • Morton kosher salt flakes
    2 1/4 teaspoons, divided
  • Ground black pepper
    1/2 teaspoon, divided
  • Erath Pinot Noir Oregon Red Wine
    1 bottle $12.99

Instructions

  1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment rated for that temperature. Scrub 12 ounces potato medley and cut into 1/2-inch pieces. Trim 12 ounces Brussels sprouts and halve them, quartering especially large ones.

  2. Toss the potatoes on one half of the pan with 1 tablespoon olive oil and 3/4 teaspoon Morton kosher salt flakes. Toss the Brussels sprouts on the other half with 1/2 tablespoon olive oil and 3/4 teaspoon Morton kosher salt flakes. Sprinkle both vegetables with 1/4 teaspoon ground black pepper, spread into a single layer, and turn the sprouts cut-side down.

  3. Mix the maple-mustard glaze in a small bowl:

    • 1 tablespoon pure maple syrup
    • 1 tablespoon Dijon mustard
    • 1/2 tablespoon olive oil
    • 2 garlic cloves, peeled and finely minced
    • 1/4 teaspoon ground black pepper

    Set aside for brushing onto the fish.

  4. Roast the vegetables for 20 minutes. Meanwhile, pat 12 ounces steelhead fillet dry and season the flesh with 3/4 teaspoon Morton kosher salt flakes; the mustard will provide additional seasoning. Keep refrigerated until ready to add to the pan.

  5. Turn the potatoes and stir the sprouts, then move the vegetables toward the edges to make space for the fish. Place the seasoned steelhead skin-side down in the center and brush the flesh with all the maple-mustard glaze. Roast for 10–14 minutes, until the potatoes are tender and the steelhead reaches 130°F in its thickest part. Transfer the fish to a plate and rest for 3 minutes; if the vegetables need more browning, leave them in the oven during that rest.

  6. Divide the steelhead between two plates and serve with the roasted potatoes and Brussels sprouts, spooning any glaze and juices from the pan over the fish.

Want more detail? See the temperature guide.

Drink pairing: Pinot Noir complements the rich steelhead, sweet maple glaze, and browned Brussels sprouts.

Wine picks:

  • Erath Pinot Noir Oregon Red Wine $12.99 1 bottle
  • Willamette Valley Vineyards Whole Cluster Pinot Noir Oregon Red Wine $22.99 1 bottle

Why it works: Oregon Pinot Noir’s bright acidity and red-fruit character complement the rich steelhead and maple-Dijon glaze, while its earthy notes work nicely with roasted Brussels sprouts. These regional picks keep the pairing light enough for the fish.

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You asked

Could I switch oven to broil for last 3 minute to get some browning?

Careme

Yes—but broil for 1–3 minutes, watching constantly. The maple glaze can go from browned to burned quickly.

  • If the salmon is nearly at 145°F, broil it about 6–8 inches from the element, checking every 30 seconds. Stop once lightly browned and cooked through.
  • If the salmon is already done, remove it and broil only the vegetables.
  • Don’t put parchment under the broiler. Transfer the food to a broiler-safe metal pan, bare or lined with foil.

Treat broiling as part of the cooking time, not an extra three minutes after the fish is fully cooked.

You asked

I'm cooking 1.7 lbs of salmon so there's extra for kids. Thinking of using a a seperate pan so the vegatables aren't too close together?

Careme

Yes—use two separate pans. With 1.7 pounds of salmon, the extra space will help the vegetables brown instead of steam.

  • Keep the potatoes and Brussels sprouts on one pan, spread in a single layer. Start them at 425°F for 20 minutes.
  • Put the salmon skin-side down on a second, parchment-lined pan. Make about double the maple-mustard glaze. Keep the vegetable seasoning unchanged; for the fish, start with about 1 teaspoon Morton kosher salt total, divided between flesh and skin.
  • Add the salmon pan after those first 20 minutes. Put the vegetables on the upper-middle rack and salmon on the lower-middle rack.

Check the salmon after 10 minutes; thickness matters more than total weight. Allow roughly 12–18 minutes for a larger fillet, and remove either pan independently when ready.

Since you’re serving kids, cook the salmon to 145°F in the thickest part rather than the original recipe’s lower temperature. Check carefully for pin bones before serving.

You asked

Should I season the fishs skin side too?

Careme

Yes—pat the skin dry and add a light pinch of Morton kosher salt. Take that pinch from the fish’s allotted 3/4 teaspoon rather than adding more.

Keep the maple-mustard glaze on the flesh only. The skin will help protect the fish during roasting, but it probably won’t become crisp with this sheet-pan method.

Recipe score: 9/10

Admin

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