This Maple Salmon is a tasty dish that brings together the rich flavors of salmon and the sweetness of maple syrup. It’s easy to make and perfect for any dinner!
Whenever I cook this, the sweet smell fills my kitchen, and I can’t wait to dig in! Pair it with some veggies, and you’ve got a meal that looks and tastes great!
Key Ingredients & Substitutions
Salmon: The star of the dish! I recommend using skin-on fillets as the skin helps keep the salmon moist while cooking. If salmon isn’t available, try using trout or even chicken thighs for a different flavor.
Maple Syrup: Use pure maple syrup for the best taste; it’s naturally sweet and has that distinctive flavor. If you’re looking for a sugar-free option, consider using a sugar-free maple syrup or agave nectar.
Soy Sauce: This adds depth to the glaze. If you’re avoiding soy, coconut aminos are a great substitute that provides a similar salty flavor.
Butternut Squash: It pairs perfectly with the salmon. If butternut squash is hard to find, sweet potatoes or carrots work great too! Just adjust the roasting time if needed.
Sage: Fresh sage leaves are wonderful for garnish. If you don’t have fresh, use dried sage—just remember it’s more potent, so use less.
How Do I Get Perfectly Crispy Salmon Skin?
To achieve beautifully crispy salmon skin, start with a dry fillet. Pat the skin with paper towels to remove moisture. Heat your skillet until it’s hot, and use enough oil to coat the bottom. Place salmon skin-side down and let it cook without moving it for the first few minutes.
- Cook on medium-high for 4-5 minutes without flipping until the skin is golden brown and crispy.
- When you flip it, don’t cook too long; about 3-4 minutes should do.
- To finish, tossing in butter at the end adds richness and a nice glaze to the salmon.
Enjoy your Maple Glazed Salmon with a side of roasted butternut squash and asparagus for a wonderful meal that brings together different flavors and textures!
Delicious Maple Glazed Salmon with Roasted Butternut Squash and Asparagus
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 oz each), skin-on
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- Fresh sage leaves, for garnish
- Pink peppercorns, for garnish (optional)
For the Roasted Vegetables:
- 3 cups butternut squash, peeled and diced
- 1 teaspoon dried thyme
- 1 bunch asparagus, trimmed
- 1 tablespoon butter
Time Needed:
This delightful recipe will take about 10 minutes to prep and around 30 minutes to cook, totaling approximately 40 minutes before you can serve this delicious meal. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Prepare the Vegetables:
Begin by preheating your oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil, dried thyme, salt, and pepper. Spread it out evenly and place it in the oven to roast for about 20-25 minutes. The goal is for it to become tender and caramelized, adding sweetness to your dish.
2. Roast the Asparagus:
With about 10 minutes left on the butternut squash, add the trimmed asparagus to the baking sheet. Drizzle them with the remaining olive oil, and add a pinch of salt and pepper as well. Continue roasting until both the squash and asparagus are done.
3. Prepare the Salmon:
While your vegetables roast, season the salmon fillets with salt and pepper on both sides. This will enhance their flavor beautifully.
4. Make the Maple Glaze:
In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, and minced garlic. This delightful mixture will serve as your glaze.
5. Cook the Salmon:
Heat a large skillet over medium-high heat. Once hot, add the salmon fillets, placing them skin-side down. Cook for about 4-5 minutes to achieve a crisp skin. Watching it carefully, you’re looking for a beautiful golden color!
6. Add the Glaze:
Flip the salmon fillets over and pour the maple glaze over them. Continue to cook for another 3-4 minutes, basting the salmon occasionally with the glaze as it thickens and becomes sticky. This will create a luscious coating on your salmon!
7. Finish with Butter:
In the final moments of cooking, add a tablespoon of butter to the pan. Spoon the melted butter over the salmon for an extra layer of richness that will make this dish truly special!
8. Plate and Garnish:
Remove the salmon from the skillet and transfer it to plates. Garnish each fillet with fresh sage leaves and a sprinkle of pink peppercorns for a pop of color and flavor. It’s all about those finishing touches!
9. Serve and Enjoy:
Serve your glazed salmon alongside the roasted butternut squash and asparagus. Don’t forget to spoon any extra glaze from the pan over the fish before serving—it adds a lovely glossy shine and flavor!
Enjoy your meal that perfectly balances the sweetness of maple syrup, the warmth of sage, and the freshness of roasted veggies! Delightful and satisfying!
Can I Use Other Types of Fish for This Recipe?
Absolutely! While salmon works beautifully, you can substitute it with other fish like trout or even tilapia. Just adjust the cooking time as lighter fish may cook faster.
What Can I Substitute for Maple Syrup?
If you don’t have maple syrup, honey or agave nectar can work as alternatives. They will provide sweetness, but the flavor profile will be slightly different. Make sure to taste and adjust the quantities based on your preference!
How Do I Store Leftovers?
Store any leftover salmon and vegetables in an airtight container in the fridge for up to 2 days. To reheat, use the oven or a skillet to keep the salmon moist, adding a splash of water or oil if necessary.
Can I Make This Dish in Advance?
Yes, you can prepare the glaze and chop the vegetables up to a day in advance. Just keep them stored separately in the fridge, and when you’re ready, roast the vegetables and cook the salmon fresh for the best flavor!
