Maple Glazed Sheet Pan Salmon with Acorn Squash
Acorn squash rings roast first, then salmon fillets with a maple and soy glaze go on top for just 12 minutes. Salmon is done at 145°F, and the flesh should flake with a fork.
Maple Glazed Sheet Pan Salmon with Acorn Squash
Course: Main CourseDifficulty: Easy4
servings15
minutes30
minutesAcorn squash rings roast first, then salmon fillets with a maple and soy glaze go on top for just 12 minutes. Salmon is done at 145°F, and the flesh should flake with a fork.
Ingredients
4 skin-on salmon fillets (about 6 oz each)
1 large acorn squash, seeded and cut into 3/4-inch half moons
2 tablespoons olive oil
3 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme leaves
1 lemon, cut into wedges
2 cups fresh green beans
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment paper sheets.
- Toss the acorn squash half moons with the oil, half the salt, the pepper and thyme, and spread them in a single layer.
- Roast the squash for 15 minutes, until the cut sides begin to brown.
- Whisk the maple syrup, soy sauce, mustard and garlic in a bowl.
- Push the squash aside, add the salmon skin side down and the green beans, and brush the glaze over the fish.
- Roast for 10 to 12 minutes, until the salmon flakes and reads 145°F.
- Brush the remaining glaze on the squash for the last 2 minutes of cooking.
- Squeeze lemon over the pan, rest 3 minutes and serve straight from the pan.
Notes
- Pat the fish dry first so the glaze sticks. Slice the squash with the skin on, because it is edible. Salmon keeps 2 days in the fridge and tastes best cold over a salad.
Why the squash goes in first
Acorn squash takes longer than salmon, so it gets a head start. The fish goes on for only the last stretch, and the maple glaze stays glossy instead of burning. Patting the salmon dry helps the glaze cling.
Skin-on salmon holds together better on the pan. If you have skinless fillets, check a minute or two early. The skin also helps protect the flesh from drying.
Maple Glazed Sheet Pan Salmon with Acorn Squash: swaps and one to skip
Butternut half moons can replace the acorn squash. Honey works in place of maple. Do not skip the soy sauce, since it balances the sweetness and gives the glaze depth.
What to serve with it
Rice or farro rounds this out. A simple arugula salad with lemon adds a bright contrast to the sweet glaze.
Maple glaze goes sticky and dark, so line the pan with parchment for easy cleanup. Use pure syrup, since the flavored kind tastes thin.
Storage and the usual mistake
Salmon is at its best cold over greens the next day, so skip reheating if you can. Overcooking is the main risk. Pull the pan when the fish flakes, since it keeps cooking from the heat of the pan.
Maple Glazed Sheet Pan Salmon with Acorn Squash at a glance
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Servings: 4 servings
- Ingredients: 12, led by skin-on salmon fillets (about 6 oz each), acorn squash, olive oil, maple syrup
Tips for Maple Glazed Sheet Pan Salmon with Acorn Squash
Pat the fish dry first so the glaze sticks. Slice the squash with the skin on, because it is edible. Salmon keeps 2 days in the fridge and tastes best cold over a salad.
Maple Glazed Sheet Pan Salmon with Acorn Squash FAQ
How long does Maple Glazed Sheet Pan Salmon with Acorn Squash take?
Maple Glazed Sheet Pan Salmon with Acorn Squash takes 30 minutes of cooking after 15 minutes of prep.
How many people does Maple Glazed Sheet Pan Salmon with Acorn Squash serve?
This recipe makes 4 servings.
What do I need to make Maple Glazed Sheet Pan Salmon with Acorn Squash?
12 ingredients, led by skin-on salmon fillets (about 6 oz each), acorn squash, olive oil, maple syrup. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
