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Hello, my name is Laura Breneman and this is not a fancy food blog and I do not like cheese.


Honey Dijon Salmon with Crispy Brussel Sprouts

Honey Dijon Salmon with Crispy Brussel Sprouts

I was planning on making another Salmon recipe but one of my ingredients went bad so I was doing a search for something else with ingredients that I had and I came across this!

I didn’t really think it would be as good as it was but man! it was really good! it will be in our rotation for sure!

I followed the recipe with just a few tweaks, but I will copy it here because there was a ton of pop ups and a loooong intro.

here is the link if you want to see her other recipes


1 pound Brussels Sprouts – thinly sliced

  • 1 TBS Olive Oil

  • 1 1/2 pounds Skin-on Salmon Filet - pin bones removed*

  • ¼ Cup Honey

  • ¼ Cup Stone Ground Dijon Mustard

  • 1 tsp Fresh Ginger – grated

  • 1 large clove Garlic – minced

  • 1/8 tsp Crushed Red Pepper Flakes

  • 1 tsp Fresh Thyme – finely chopped, plus more for garnish

  • Kosher Salt & Ground Black Pepper

  • Lemon – sliced , for serving

**** I also added a few tiny shavings of butter on top of each salmon, just felt like it needed some.

ALSO!!! I added about 1tsp of oil to the dijon sauce, mine was a tad thick so it was hard to stir.


Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil for easy clean up. Add brussels sprouts to pan, drizzle with olive oil and season generously with salt and pepper. Toss to coat and push sprouts to one side of the baking sheet.

  1. Pat salmon dry using paper towels and place salmon next to the sprouts on the baking sheet. Season salmon and sprouts generously with salt and pepper.

  2. In a small bowl mix together the honey, mustard, ginger, garlic and red pepper flakes. Whisk until well combined and smooth. Transfer ¼ cup of mixture to a small bowl to use as a glaze and stir in thyme. Set glaze aside and reserve to use later.

  3. Brush the Dijon-maple mixture generously on top of the salmon.

  4. Bake: Transfer salmon and sprouts to the oven and bake for 10-12 minutes. Remove salmon from oven and brush reserved glaze on top. Toss brussels sprouts for even roasting. Switch oven to BROIL.  Return pan to oven and continue to cook for 2-5 minutes or until salmon is cooked through (to an internal temperature of 145 degrees F).  (Keep an eye on the salmon and brussels to make sure they don't burn!!)

  5. Remove from oven and transfer brussels to a serving bowl or plates. Allow the salmon to rest for a few minutes before cutting into desired portions. Serve with lemon slices and fresh thyme if desired. Enjoy.

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