I love this recipe because it turns simple ingredients into a flavorful and satisfying meal with very little effort. The Brussels sprouts come out crispy and caramelized, while the smoked salmon stays tender and rich. Everything is finished with a sweet and savory maple glaze that makes this dish feel special enough for guests but easy enough for a busy weeknight.
Why You’ll Love This Recipe
I enjoy how quickly this recipe comes together in the air fryer without sacrificing flavor. The contrast between the crispy Brussels sprouts and the silky smoked salmon is one of my favorite parts. I also like that the maple glaze balances sweetness, saltiness, and a touch of heat, making every bite interesting. Cleanup is minimal, and the results are consistently delicious.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound Brussels sprouts, trimmed and halved
2 salmon fillets (about 6 ounces each)
3 tablespoons pure maple syrup
2 tablespoons soy sauce or tamari
1 teaspoon sriracha hot sauce
1 clove garlic, minced
½ teaspoon sea salt, divided
½ teaspoon black pepper, divided
⅛ teaspoon smoked paprika
2 teaspoons olive oil, divided
Directions
I start by whisking the maple syrup, soy sauce, sriracha, and minced garlic together in a small bowl to make the glaze. I set it aside so the flavors can meld.
Next, I season the salmon fillets with half of the salt, half of the black pepper, and the smoked paprika. I lightly brush them with 1 teaspoon of olive oil and keep them ready.
I toss the halved Brussels sprouts with the remaining olive oil, salt, and pepper until they are evenly coated.
I preheat the air fryer to 375°F (190°C). Once hot, I place the Brussels sprouts in the basket and cook them for 10 minutes, shaking the basket halfway through so they brown evenly.
After that, I brush the salmon with half of the glaze and place the fillets in the center of the air fryer basket, pushing the Brussels sprouts to the sides.
I continue air frying for another 8 to 10 minutes, until the salmon flakes easily with a fork and the Brussels sprouts are tender with crispy edges. Before serving, I brush the remaining glaze over the salmon for extra flavor.
Servings And Timing
This recipe makes 4 servings. I usually need about 15 minutes for prep and 20 minutes for cooking, so the total time is around 35 minutes.
Variations
I sometimes swap the salmon for trout or Arctic char when I want a slightly different flavor. If I’m craving extra crunch, I add sliced almonds or sesame seeds right before serving. For a sweeter version, I reduce the sriracha and add a drizzle of honey along with the maple syrup.
Storage/Reheating
I store leftovers in airtight containers in the refrigerator for up to 2 days. I prefer reheating everything in the air fryer at a low temperature for a few minutes so the Brussels sprouts regain some crispness without drying out the salmon.
FAQs
Can I use frozen Brussels sprouts?
I can, but I find fresh Brussels sprouts work best for crisping. If I use frozen, I thaw and pat them dry first.
How do I know when the salmon is fully cooked?
I check that the salmon is opaque and flakes easily with a fork. That’s when I know it’s ready.
Can I make this recipe without spicy heat?
I simply leave out the sriracha or reduce the amount, and the glaze is still sweet and savory.
What if my salmon fillets are very thick?
I add a few extra minutes of cooking time and check for doneness before serving.
Can I prepare the glaze ahead of time?
I often make the glaze a day in advance and store it in the fridge to save time on cooking day.
Conclusion
I keep coming back to this air fryer Brussels sprouts with smoked salmon recipe because it’s simple, flavorful, and reliable. The balance of sweet maple glaze, smoky salmon, and crispy vegetables makes it a dish I’m always happy to serve, whether it’s for a quick dinner or a relaxed meal with family.
A quick and flavorful air fryer recipe combining crispy Brussels sprouts and tender smoked salmon, finished with a sweet and savory maple glaze. Perfect for a healthy, satisfying dinner.
Ingredients
1 pound Brussels sprouts, trimmed and halved
2 salmon fillets (about 6 ounces each)
3 tablespoons pure maple syrup
2 tablespoons soy sauce or tamari
1 teaspoon sriracha hot sauce
1 clove garlic, minced
½ teaspoon sea salt, divided
½ teaspoon black pepper, divided
⅛ teaspoon smoked paprika
2 teaspoons olive oil, divided
Instructions
Whisk together maple syrup, soy sauce, sriracha, and garlic in a small bowl to create the glaze. Set aside.
Season salmon with half the salt and pepper and smoked paprika. Brush with 1 teaspoon olive oil.
Toss Brussels sprouts with remaining olive oil, salt, and pepper until coated.
Preheat air fryer to 375°F (190°C). Cook Brussels sprouts for 10 minutes, shaking halfway through.
Brush salmon with half the glaze and place in center of air fryer basket. Push sprouts to the sides.
Air fry for another 8–10 minutes until salmon flakes easily and sprouts are crispy.
Brush remaining glaze over salmon before serving.
Notes
Use trout or Arctic char as a substitute for salmon.
Add sliced almonds or sesame seeds for texture before serving.
For a sweeter version, reduce sriracha and drizzle honey with the maple syrup.
Fresh Brussels sprouts crisp better than frozen; thaw and dry if using frozen.
Store leftovers for up to 2 days and reheat in air fryer for best texture.
