Honey Balsamic Glazed Salmon with Figgy Brussels Sprouts and Garlic Ciabatta

This elegant yet simple oven-baked salmon dish features a sweet and tangy honey balsamic glaze that caramelizes beautifully on the fish. Paired with roasted Brussels sprouts tossed in fig jam and butter, then topped with crispy fried onions, every bite is a delightful mix of flavors and textures.

To round out the meal, slices of ciabatta are toasted and spread with a creamy garlic mixture. For an unforgettable bite, pile the figgy Brussels sprouts and crispy onions onto the garlic toast. This recipe is perfect for a special weeknight dinner or a casual gathering.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Wash and dry produce. Trim and halve Brussels sprouts lengthwise. Toss Brussels sprouts in oven-ready tray with a large drizzle of olive oil, salt and pepper. Roast on top rack until just tender, 14 minutes.
2. Meanwhile, in a medium bowl, whisk together honey, half the balsamic glaze, a drizzle of olive oil, salt and pepper. Pat salmon dry with paper towels; add to bowl with honey-balsamic mixture and turn to coat.
3. Once Brussels sprouts have roasted 14 minutes, remove tray from oven. Carefully push Brussels sprouts to one side of tray; place salmon, skin sides down, on opposite side. Return to top rack and roast until Brussels sprouts are golden brown and tender and salmon is cooked through, 8-10 minutes more.
4. Carefully transfer Brussels sprouts to a large heatproof bowl and toss with fig jam and 1½ TBSP butter until evenly coated. Season with salt and pepper.
5. Halve and toast ciabatta. In a small bowl, stir together crème fraîche and half the garlic powder; season with salt and pepper. Spread cut sides of ciabatta with creamy garlic spread. Halve on a diagonal.
6. Divide salmon, Brussels sprouts and toast between plates. Top Brussels sprouts with crispy fried onions. Drizzle remaining balsamic glaze over salmon and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or arctic char, but adjust cooking time as needed.

What can I use instead of fig jam?

You can substitute fig jam with apricot jam or a tablespoon of honey mixed with a pinch of cinnamon.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.