Maple-Glazed Salmon with Cider-Roasted Squash and Pecans

Why You’ll Love This Recipe

• Balanced flavors: maple’s gentle sweetness, Dijon’s tang, and a savory hint of soy.
• Weeknight-easy yet dinner-party worthy in under 1 hour.
• Seasonal side: cider-roasted delicata or butternut with toasted pecans for crunch.
• Flexible method works with either delicata (no peeling) or classic butternut.

Grocery List

• Produce: Delicata or butternut squash (2 lb), garlic, fresh thyme or parsley, lemons (optional)
• Dairy: None
• Pantry: Salmon fillets, pure maple syrup, Dijon mustard, low-sodium soy sauce or tamari, apple cider, apple cider vinegar, olive oil, pecans, kosher salt, black pepper, ground cinnamon (optional)

Full Ingredients

Cider-Roasted Squash

• 2 lb delicata or butternut squash (about 900 g)
• 2 tbsp extra-virgin olive oil
• 1/2 cup fresh apple cider (120 ml), not vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Pinch ground cinnamon (optional)

Maple-Dijon Salmon

• 4 skin-on salmon fillets, 6 oz each (about 680 g total)
• 3 tbsp pure Vermont maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp low-sodium soy sauce (or tamari)
• 2 tsp apple cider vinegar
• 1 small garlic clove, finely grated (or 1/2 tsp garlic powder)
• 1 tsp olive oil (optional, helps glaze cling)
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

To Finish

• 1/3 cup chopped pecans (about 45 g)
• 1 tbsp chopped fresh parsley or thyme leaves
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Heat the oven and set up pans

Place racks in the upper and lower thirds of the oven and heat to 425°F (220°C). Line two rimmed sheet pans with parchment for easy cleanup.

Step 2: Prep the squash

For delicata: halve lengthwise, scoop out seeds, then slice into 1/2-inch half-moons. For butternut: peel, seed, and cut into 3/4-inch cubes. In a large bowl, toss squash with olive oil, apple cider, salt, pepper, thyme, and a pinch of cinnamon if using. Spread in a single layer on one sheet pan.

Step 3: Roast the squash

Roast on the lower rack for 15 minutes. Flip or stir, then roast 8–10 minutes more until tender with caramelized edges and the cider has mostly reduced. Keep the pan in the oven to stay hot.

Step 4: Stir the maple-Dijon glaze

In a small bowl, whisk maple syrup, Dijon, soy sauce, cider vinegar, garlic, and olive oil (if using). Taste and adjust: add a touch more maple for sweetness or vinegar for brightness.

Step 5: Season and glaze the salmon

Pat the salmon dry. Sprinkle lightly with salt and pepper. Place on the second sheet pan, skin-side down. Brush the tops and sides with half of the glaze; reserve the rest for finishing.

Step 6: Roast salmon and toast pecans

Transfer salmon to the upper rack and roast 8–12 minutes, depending on thickness, until the center reaches 120–125°F (49–52°C) for medium and flakes easily. For extra caramelization, broil 45–60 seconds. During the last 4–5 minutes, scatter the pecans over the squash pan to toast.

Step 7: Finish and serve

Brush the salmon with the remaining glaze and rest 2–3 minutes. Gently toss the roasted squash with the toasted pecans. To plate, spoon a generous bed of cider-roasted squash onto each plate, top with a salmon fillet, drizzle any pan juices, and sprinkle with parsley or thyme. Serve with lemon wedges if you like a bright finish.

Pro Tips

• Delicata needs no peeling; its tender skin roasts beautifully. If using butternut, keep cubes around 3/4 inch so they cook evenly with the salmon timeline.
• Pat salmon very dry so the glaze adheres and caramelizes instead of steaming.
• Use an instant-read thermometer for perfect doneness. Pull salmon at 120–125°F; it will rise a few degrees as it rests.
• Convection ovens cook faster—start checking squash at 18 minutes and salmon at 7–8 minutes.
• Toast pecans briefly only; they can burn quickly once fragrant.

Variations

• Sheet-Pan Supper: Roast squash 15 minutes, push to the edges, add glazed salmon to the center, and finish roasting 8–10 minutes. Toast pecans on the same pan for the last few minutes.
• Crisp-Skin Technique: Sear salmon skin-side down in a hot, lightly oiled oven-safe skillet for 3–4 minutes, flip, brush with glaze, and finish under the broiler 2–3 minutes.
• Spicy Maple: Add 1–2 tsp sriracha or 1/4 tsp red pepper flakes to the glaze, plus a little orange zest for a citrusy kick.

Storage & Make-Ahead

Cut squash and mix the glaze up to 2 days ahead; refrigerate separately. Pecans can be toasted 3 days ahead and stored airtight. Leftover salmon and squash keep up to 2 days in the refrigerator. Reheat gently at 275°F (135°C) for 10–12 minutes or enjoy the salmon cold, flaked over greens. Avoid microwaving the salmon on high to prevent drying.

Nutrition (per serving)

Approximate: 630 calories; 37 g protein; 34 g fat; 45 g carbohydrates; 6 g fiber; 18 g sugars; 720 mg sodium. Values will vary based on exact ingredients and salt levels.