Caesar Salmon with Roasted Brussels Sprouts

Name: Caesar Salmon with Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb Brussels sprouts, thinly sliced; 2 (6 oz) salmon fillets; 1/4 cup mayonnaise; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1 tsp Worcestershire sauce; 1 tbsp lemon juice; kosher salt, to taste; black pepper, to taste; 2 tbsp toasted breadcrumbs, for garnish; 1/4 cup Parmesan cheese, freshly grated for garnish; 2 tbsp green onions, thinly sliced for garnish

This one-pan Caesar salmon combines creamy mayonnaise-coated fillets with caramelized Brussels sprouts, delivering restaurant-quality results in a single dish with minimal prep.

🌍American 🏷️One-pan meal 🏷️Salmon 🏷️Brussels sprouts 🏷️Caesar salmon Easy recipe

🏷️

🏷️Weeknight dinner

-0:00

everydayisfeastdaonTikTok

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by everydayisfeastda

-0:00

everydayisfeastdaonTikTok

Ingredients

1 lb Brussels sprouts, thinly sliced
2 (6 oz) salmon fillets
1/4 cup mayonnaiseoptional
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1 tbsp lemon juice
kosher salt, to taste
black pepper, to taste
2 tbsp toasted breadcrumbs, for garnishoptional
1/4 cup Parmesan cheese, freshly grated for garnishoptional
2 tbsp green onions, thinly sliced for garnishoptional

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Instructions

1
Preheat your oven to 450°F (232°C).
2
Thinly slice the Brussels sprouts and spread them in an even layer on a parchment-lined pan.
3
In a small bowl, prepare the sauce by combining the mayonnaise, onion powder, garlic powder, Worcestershire sauce, lemon juice, kosher salt, and black pepper. Mix until well combined.
4
Place the salmon fillets on top of the bed of Brussels sprouts.
5
Spread the mayonnaise mixture evenly over the top of each salmon fillet.
6
Bake for 10-15 minutes, or until the internal temperature of the salmon reaches 130-135°F (54-57°C) and the topping is golden brown.
7
Remove from the oven and garnish with toasted breadcrumbs, freshly grated Parmesan cheese, and thinly sliced green onions.
8
Serve immediately.

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Tips & Notes

Pro tips

Slice Brussels sprouts uniformly thin (about 1/8 inch) so they roast evenly and develop golden, crispy edges before the salmon overcooks.
Don't skip the toasted breadcrumbs—they add essential texture contrast and prevent the mayo sauce from becoming too slick.
Mix the mayo sauce ingredients in a bowl before coating the fillets; this ensures even distribution of garlic and onion powders.
Place salmon fillets skin-side down on top of the Brussels sprouts during the final roasting stage to prevent them from sticking and to allow the mayo coating to set properly.

Substitutions

Mayonnaise → Greek yogurt mixed with 1 tbsp mayo (lighter, tangier; adds slight sourness)
Worcestershire sauce → soy sauce or tamari (use 3/4 tsp; saltier, umami-forward)
Breadcrumbs → grated Parmesan (adds nuttiness and skip the toasting step)
Lemon juice → white wine vinegar (use 1 tsp; slightly sharper acidity)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven for 8–10 minutes until warmed through.

Equipment

sheet pan or 9x13-inch roasting pan

Common Questions

How do you know when the salmon is done?

Salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque and slightly firm to the touch.

Can you make this recipe ahead of time?

Assemble the pan up to 4 hours ahead and refrigerate, then roast just before serving. Leftovers keep refrigerated for up to 2 days and can be reheated gently in a 350°F oven.

What size pan do you need?

A standard 9x13-inch sheet pan or roasting pan works best for two 6 oz fillets with room for the Brussels sprouts to roast without crowding.

Can you use a different fish instead of salmon?

Yes. Halibut, cod, or sea bass work well with this Caesar coating. Adjust roasting time based on thickness—thinner fillets may cook 2-3 minutes faster.