Maple Glazed Salmon and Potatoes Sheet Pan

Maple Glazed Salmon and Potatoes Sheet Pan

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: people

Calories: 686kcal

Author: Becky Hardin

This delicious maple glazed salmon is easy enough to make for family weeknight dinner, but impressive enough to serve for special occasions. Cooked on a sheet pan with potatoes, it's a delicious fish dinner loaded with flavor.

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Equipment

Ingredients

2 pounds baby red potatoes halved
¼ cup olive oil
Kosher salt and freshly ground black pepper to taste
2 teaspoon minced garlic divided
¼ cup Dijon mustard
¼ cup 100% pure maple syrup
2 teaspoons ground paprika
2 pound salmon filet or 4 (6-ounce) portions

Instructions

Preheat oven to 400°F. Spray a large baking sheet with nonstick spray.
In a large bowl, toss the halved potatoes in olive oil, salt and pepper, and 1 teaspoon minced garlic. Toss to fully combine.
2 pounds baby red potatoes, ¼ cup olive oil, 2 teaspoon minced garlic, Kosher salt and freshly ground black pepper
Spread potatoes onto the sheet pan and cook for 20 minutes. (see note)
While potatoes cook, mix together the mustard, maple syrup, paprika, and additional 1 teaspoon garlic.
¼ cup Dijon mustard, ¼ cup 100% pure maple syrup, 2 teaspoons ground paprika
Remove potatoes from the oven and push to the sides to allow room for the salmon.
Place the salmon in the middle of the sheet pan and season with salt and pepper to taste.
2 pound salmon filet
Brush the salmon liberally with the maple glaze.
Return to the oven and cook for 15 minutes until the salmon is done (145°F) and the potatoes are tender.
Serve and enjoy!

Video

Notes

Potatoes: If you have small potatoes (that you halve instead of quarter) you can prebake for 10 minutes instead of 20. If after salmon has fully cooked if the potatoes are still firm, remove salmon and place on foiled covered plate to keep warm. Continue cooking potatoes until they're fully cooked and soft on the inside.
You can make this recipe with the skinless or skin on salmon fillets. I like to keep the skin on as it adds more flavor.
Check for pin bones before you cook the salmon by running your hand over the top of the fillet.
Season the fish just before you put it into the oven. If you season it too early, the salt can draw out the moisture.

Nutrition