A simple weeknight salmon dinner with crisp prosciutto, sweet caramelized Brussels sprouts, and perfectly seared wild sockeye — a healthy, flavorful entrée your whole family will love.
Why This Recipe Works
This dish combines richly flavored wild Alaskan sockeye salmon — a lean, omega-3-rich fish — with salty prosciutto and sweet, caramelized Brussels sprouts for a dinner that’s nutritious, elegant, and easy to prepare. Wild sockeye has a deep color and robust flavor that pairs beautifully with savory cured ham and roasted vegetables.
What You Need (Ingredients)
For the Salmon
- 4 wild Alaskan sockeye salmon fillets (6–8 oz each)
- Salt and freshly cracked black pepper
- 1–2 tbsp olive oil
- 2 tbsp fresh lemon juice (optional)
For the Brussels Sprouts
- 1 tbsp balsamic vinegar or a squeeze of lemon (optional, for brightness)
- 1 lb Brussels sprouts, trimmed and quartered
- 2 oz prosciutto, torn into bite-size pieces
- 1–2 tbsp olive oil
- Salt and pepper to taste
Step-by-Step Instructions
1. Prepare the Brussels Sprouts
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the quartered Brussels sprouts in a single layer.
- Season with salt and pepper and cook, stirring occasionally, until they begin to brown and caramelize — about 8–10 minutes.
2. Add Prosciutto
- Stir in the torn prosciutto and let it crisp with the Brussels sprouts for another 2–3 minutes.
- If using, deglaze the pan with balsamic vinegar or a squeeze of lemon juice for extra flavor.
3. Cook the Salmon
- Meanwhile, pat salmon fillets dry and season both sides with salt and pepper.
- Heat remaining olive oil in a clean skillet over medium-high heat.
- Place salmon skin-side down and sear 3–4 minutes until the skin is crispy.
- Flip and cook another 3–4 minutes, or until cooked to your liking.
4. Bring It Together
- Plate salmon alongside the caramelized sprouts and prosciutto.
- Finish with a squeeze of fresh lemon and serve immediately.
Tips for Best Results
- Don’t overcrowd the pan: Give Brussels sprouts space so they brown instead of steam.
- Room-temperature salmon: Let fish sit for 15 minutes before cooking so it cooks evenly.
- Use high heat: This helps caramelize sprouts and crisp prosciutto quickly without overcooking.
Common Questions
Can I use frozen salmon?
Yes — thaw completely and pat very dry before cooking to avoid steaming.
What if I don’t have prosciutto?
Thinly sliced pancetta or bacon works great; just cook until crisp and drain excess fat.
Can I airfry instead of roasting?
Absolutely. Roast salmon at 390°F for 10–12 minutes and Brussels sprouts for 15-20 minutes.
Why Salmon & Brussels Sprouts are a Winning Pair
Wild sockeye salmon is lean yet rich in flavor and packed with heart-healthy fats, while Brussels sprouts bring fiber, vitamins, and a satisfying texture contrast — a win for nutrition and taste alike.
More great sides
- Creamy Mashed Potatoes
- Zucchini Casserole
- Couscous with Grilled Veggies and Goat Cheese
- Roasted Cauliflower with Panko and Parmesan
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Easy Wild Alaskan Sockeye Salmon with Brussels Sprouts
Ingredients
- 4 wild Alaskan sockeye salmon fillets (6–8 oz each)
- 1-2 tablespoons Olive oil
- Kosher salt & ground pepper
- 1 pound Fresh or frozen brussel sprouts, thawed and sliced in half
- 4 ounces Thinly-sliced prosciutto, chopped
- 1 tablespoon Butter
- 2 tablespoons Lemon juice
Instructions
- Preheat the oven to 425 degrees.
- Line a thin pan or lipped cookie sheet with tin foil. Place the salmon skin side down on the foil and drizzle with about a tablespoon of olive oil. Sprinkle the fish with a generous amount of kosher salt and fresh ground pepper.
- Bake for 10-20 minutes until the fish is flaky and opaque.
- After removing the salmon from the oven let it sit for about five minutes before serving.
- While the salmon is baking, saute the prosciutto until it is crispy, about 5 minutes. Add the butter and sprouts and cook until the sprouts caramelize, another 5 minutes. Add a tablespoon of lemon juice to the pan to deglaze and stir until well mixed. Serve with the salmon.
Notes
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