Maple Glazed Baked Salmon.

If you’re craving a fast, fall-ish dinner, this maple-glazed salmon is it—sweet, a little spicy, and perfectly caramelized on the edges.

Everything happens on one pan for easy prep and even easier cleanup. Serve with roasted squash or a crisp apple salad and you’ve got a weeknight win.

Those mashers from Monday would make the perfect side to this maple glazed baked salmon…with roasted brussels sprouts and pears because ahh, it’s fall!

For some reason as soon as the days get cold and the nights get looooonnnng, I forget all about seafood. Like it literally leaves my brain and does not return again until spring. I know, this is horrible, but all my mind wants to think about is all the cozy foods, like pasta, soup, and roasted chicken. Well, I changed my thought process this week and made us all salmon…fall inspired salmon, of course. And I promise, it’s just as cozy and delicious as any roasted chicken. Especially with this maple-soy glaze, roasted brussels sprouts and pears. AND, it could be even cozier when served with a side of these cheesy mashed potatoes. <–do this, obviously.

Why You’ll Love This

• One-pan, weeknight-friendly; minimal chopping.

• Balanced sweet-heat glaze; crisp edges, tender center.

• Flexible: roast veggies alongside for a full sheet-pan dinner.

Ingredients:

• Salmon: I like skin on filets.

• Maple syrup: I prefer pure maple syrup.

• Soy/tamari/coconut aminos: Depending on how much saltiness you like.

• Citrus: The orange juice lifts the sweetness.

• Veg add-ins: I love using Brussels sprouts here, but any veggie you like will work.

Maple Glazed Salmon.

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Author: Tieghan Gerard

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings: 4 Servings

Calories Per Serving: 504 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

• ▢ 4 salmon fillets
• ▢ 1/2 cup maple syrup
• ▢ 1/3 cup low sodium soy sauce
• ▢ 1/4 cup orange juice
• ▢ 1/4-1/2 teaspoon cayenne pepper
• ▢ kosher salt and black pepper
• ▢ 1/2 pound brussels sprouts halved
• ▢ 2 pears or apples quartered
• ▢ 2 tablespoons olive oil
• ▢ pomegranate arils for garnish (optional)

Instructions

• Preheat oven to 425 degrees F.
• In a 9x13 inch baking dish, whisk together the maple, soy sauce, orange juice, cayenne, and pepper. Place the salmon flesh side down in the maple sauce. Let sit 15 minutes.
• On a baking sheet, combine the brussels sprouts, pears, olive oil, salt and pepper. Toss well to evenly coat. Place in the oven and roast for 15 minutes.
• After 15 minutes, remove the salmon from the maple sauce and add to the baking sheet with the brussels sprouts and pears. Transfer to the oven and roast for an additional 10-15 minutes, or until the salmon has reached your desired doneness.
• Meanwhile, pour the remaining maple sauce into a small sauce pan and bring to a boil over high heat. Cook for 3-5 minutes or until the sauce has reduced into a glaze.
• Drizzle the glaze over the salmon and serve with a side of the roasted brussels sprouts and pears...ok and these [mashed potatoes | https://fett-weg.today/crockpot-three-cheese-mashed-potatoes/%5D.%3C/div%3E%3C/li%3E%3C/ul%3E%3C/div%3E%3C/div%3E View Recipe Comments

PS. I’ll be adding pomegranate arils to every single recipe from here on out. Can’t get enough.

This post was originally published on November 9, 2016