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Mustard Maple Wild Salmon

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

Servings: 4           Prep Time: 20 minutes        Cook Time: 35 minutes

Author: Alaska Seafood Marketing Institute





    • 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



    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 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. 


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