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Mustard Maple Wild Salmon

person Recipe courtesy of Alaska Seafood Marketing Institute
calendar_today Mar 27, 2023
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Mustard Maple Wild Salmon

This recipe is sheet pan simplicity meets five star flavor profile. The spicy sweetness of the glaze is a perfect complement to our wild caught Alaska salmon.

Mustard Maple Wild Salmon

Rated 5.0 stars by 1 users

Servings

4

Prep Time

20 minutes

Cook Time

35 minutes

This recipe serves a high return for such simple and straightforward directions.

Author:

Recipe courtesy of Alaska Seafood Marketing Institute

Image of Mustard Maple Wild Salmon

Ingredients

Vegetables

4-6 peanut potatoes (about 4 ounces), washed and cut into pieces
2 medium zucchini, thickly sliced
2 medium yellow carrots, peeled and sliced
2 medium orange carrots, peeled and sliced
1 kohlrabi (about 8 ounces), peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon freshly ground pepper

Salmon

4 Popsie’s wild Alaska sockeye salmon portions (6 ounces each), frozen or thawed
2 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoon poultry seasoning
2 garlic cloves, minced

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Directions

Prepare and roast vegetables

Preheat oven to 450F. Place cut vegetables in a large zip-top bag; add oil, salt, garlic powder and pepper. Seal bag; turn bag over several times to coat. Spread vegetables evenly onto a large baking sheet. Roast in oven for 15 minutes.

Meanwhile, make mustard-maple mixture

Whisk olive oil, maple syrup, mustard, poultry seasoning and garlic in a small bowl. If using frozen Alaska salmon, rinse fillets under cold running water to remove any ice glaze. Pat dry with paper towels. Coat salmon with mustard-maple mixture.

Add salmon to baking sheet, bake, and serve

Remove baking sheet from oven; turn vegetables over with spatula, then move vegetables closer together, making room to add salmon. Place fillets on sheet; return to oven. Cook additional 15 minutes for frozen salmon or 10-12 minutes for thawed, just until salmon is opaque throughout. Portion one-fourth of the vegetables with a salmon fillet.

Recipe Video

Recipe Note

Tip: We always like to put a piece of parchment or foil down on the baking pan whenever we are roasting or baking salmon, especially when we leave the skin on.

Where to Buy the Best Wild Caught Fish

Shop Popsie's Wild Alaska Salmon, Halibut, Sablefish and Cod Boxes