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Ginger Maple–Glazed Salmon

Ginger Maple–Glazed Salmon with Roasted Sweet Potatoes and Brussels Sprouts

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Recipe Details


Combining maple syrup, balsamic vinegar, ginger, and garlic, this sticky and addicting sauce is one for the books. Here, Chef Michelle is using it as a glaze for tender salmon, pouring it over the fish as it cooks and reduces in the pan for extra richness. Then, for even more seasonal goodness, she’s pairing it with a hash of sweet potatoes, Brussels sprouts, thyme, and onion. Roasted until crispy and golden brown, it’s a perfect, hearty addition to the salty-sweet fish.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 700
  • Protein 43g
  • Total Carb 70g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Brussels sprouts
    12 ounces
    Brussels sprouts
  • sweet potatoes
    sweet potatoes
  • ginger
    1/4 ounce
  • garlic
    2 cloves
  • red onion
    red onion
  • thyme
    1/8 ounce
  • jar maple syrup
    jar maple syrup
  • balsamic vinegar
    2 teaspoons
    balsamic vinegar
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • salmon
    10 ounces
  • roasted salted almonds
    3 tablespoons
    roasted salted almonds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Rinse all produce. Halve Brussels sprouts lengthwise through roots. Cut sweet potatoes into ½-inch cubes. Trim and discard skin of ginger and mince. Mince garlic. Peel onion, halve, and thinly slice.

  2. Roast Vegetables

    Roast Vegetables

    On a baking sheet, toss whole thyme sprigs, Brussels sprouts, sweet potatoes, and onion with 1½ tablespoons olive oil, ½ teaspoon salt, and black pepper as desired. Spread in a single layer, arranging Brussels sprouts cut-side down. Roast until golden and tender, 18-20 minutes. Remove from oven, remove and discard whole thyme sprigs (they're used for flavor, not texture), and set aside to cool.

  3. Make Ginger-Maple Glaze

    Make Ginger-Maple Glaze

    While vegetables roast, in a medium bowl, whisk together maple syrup, balsamic vinegar, crushed red pepper (skip or use half for less heat), ginger, garlic, and 1 teaspoon olive oil until fully combined. Season with ¼ teaspoon salt and set aside until Step 5.

  4. Sear Salmon

    Sear Salmon

    Pat salmon dry with paper towel and season all over with ½ teaspoon salt. Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon flesh-side down and sear until golden on bottom, 3-5 minutes.

  5. Glaze Salmon

    Glaze Salmon

    Flip salmon and pour over glaze. Continue cooking, spooning over glaze occasionally, until salmon is medium rare and glaze is sticky, about 5 minutes. Meanwhile, roughly chop almonds, add to baking sheet with roasted vegetables, and toss to combine. Season roasted vegetables with ⅛ teaspoon salt and black pepper as desired.

  6. Plate Salmon

    Plate Salmon

    Plate roasted sweet potatoes and Brussels sprouts and serve with ginger maple–glazed salmon. Pour yourself a glass of something refreshing, and enjoy your elegant dinner.

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