Sesame-Hoisin Salmon with Brussels Sprouts and Carrot Noodles

Sesame-Hoisin Salmon with Brussels Sprouts and Carrot Noodles

Sesame-Hoisin Salmon with Brussels Sprouts and Carrot Noodles

I’m always looking for new ways to serve salmon. I personally LOVE salmon (and can’t wait to give it to baby Luca!)

Something I always have in my fridge (during the fall/winter months) are brussels sprouts and carrots, so this meal came together easily and with a few Asian pantry items, it didn’t require any additional shopping!)

I’ve been in the protein/starch/veggie rut before – and hey, sometimes it’s a comforting way to eat and there’s no “what are we going to have for dinner?” brainstorming sessions. I love those types of meals because they’re easy and if seasoned right, still delicious.

Sesame-Hoisin Salmon with Brussels Sprouts and Carrot Noodles

Hoisin sauce is like an Asian barbecue sauce and it’s so flavorful and goes well with veggies, especially heartier ones like brussels sprouts and carrots. It works as a marinade and a sauce, I recommend keeping some in your pantry for throw together meals like this one!

Anyway, on a more personal note, today marks one week since I “developed” Bell’s Palsy. If you don’t follow me on Instagram and didn’t see, I woke up on Wednesday with Bell’s Palsy, basically. I’m going to write a post on all of this, but, I’m happy to say that I have seen mild improvement and I’m keeping positive and hopeful. Bell’s Palsy affects everyone differently – some people it’s for a few days, some for a few weeks, few months, some for a few years and some, they are left with partial paralysis for life.

Sesame-Hoisin Salmon with Brussels Sprouts and Carrot Noodles

I’m trying not think of the latter, but it has definitely been a scary experience. I’m trying to eat anti-inflammatory foods (like this salmon, brussels, and carrots!), do regular acupuncture, cranial sacral therapy, and see all the right doctors.

Food is medicine, I truly believe that, so I’m trying my best! Hope everyone has a great end of your week!

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Nutritional Information & Recipe

Serves 2

Sesame-Hoisin Salmon with Brussels Sprouts and Carrot Noodles

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 2 (4oz) skinless filets of salmon
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon freshly grated ginger
  • ½ tablespoon honey
  • 1 large carrot, peeled, Blade D, noodles trimmed
  • 2 cups brussels sprouts, trimmed and sliced
  • sesame seeds, to garnish


  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the salmon on the baking sheet and set aside. Season with salt and pepper.
  2. In a small bowl, combine the hoisin, soy sauce, sesame oil, rice vinegar, ginger, and honey and whisk together. Brush the salmon with the sauce, reserving about 1/4 of it. Bake the salmon for 15 minutes.
  3. While salmon cooks, bring a medium pot of water to a boil and add the carrot noodles. Let cook for 2-3 minutes or until al dente.
  4. While salmon and carrot noodles cook, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the Brussels sprouts and season with salt and pepper. Cook for 7 minutes or until fork tender. Once done, add the remaining marinade and stir well for 2 minutes to let soak up the flavors.
  5. Divide the salmon, carrot noodles, and Brussels sprouts into bowls. Sprinkle with sesame seeds, if using. Serve immediately.

Sesame-Hoisin Salmon with Brussels Sprouts and Carrot Noodles

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Angela says:
I have some leftover Brussels sprouts in the fridge, so I'll have to pick up the rest to make this!
Karen says:
I'm thinking you could start the Brussels in the oven a few minutes ahead of the salmon and add the reserved marinade for last 10 minutes of baking to save a pan? Love your blog - first time commenting but follow you daily!
Joan Sands says:
So sorry to hear about your Bell's Palsy and I hope it goes away very quickly! Lots and lots of vegetables might help!
Susie :o) says:
Dear Ali, Do you know how awesome and brave you are, as well as helpful to others who may be struggling with Bell's Palsy and not knowing what to do? You will probably think this is silly but you truly are a warrior, woman!!! Facing the camera and all of your readers with a photo of exactly what you are going through -- wow, just wow. I am so glad that you are beginning to see some mild improvement -- just remember to make lots of time to rest and have fun with Luca ( and Lu, of course!:o)) (Love the post about BLW -- and Luca looks so happy! None of those awful why-are-you-trying-to-feed-me-pureed-peas faces -- and didja ever stop to think that this type of feeding may seriously help contribute to less folks struggling all their lives with weight problems? No more "clean plate club" kids, like I was!) Keep up the good fight and know that my thoughts and prayers are with you --- Susie
Charles Adams says:
Karen, I was thinking something similar. I really like brussels sprouts roasted. Spray parchment paper with olive oil oven spray, halve the sprouts, sprinkle with a little salt, put them on the baking sheet cut-side down and roast for ten minutes before adding salmon. At the same time you add the salmon, skin side down, sprinkle remaining sauce over sprouts and toss to combine, them put back in the oven to roast the salmon and finish the sprouts. Also, I really like to roast the salmon with skin on. It helps hold the flesh together and just between the flesh and skin is the fatty layer where most of the really good and healthful fatty acids collect. When eating, the flesh flakes away from the skin and you get the benefits of the fat layer. Just my personal preference.
Michele DeVinney says:
As an aside, I liked the previous format for the recipes more, when they could be printed on one piece of paper in a more compact form. I don't print all recipes anymore, but I do print some and liked when it all fit on one paper in a nice concise square box!

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