Mustard Maple Sockeye Salmon with Veggies

This one-pan wonder is so simple with roasted vegetables and a sweet, tangy glaze to complement the flavors of wild salmon.

Servings: 4

Cook Time: 55 mins.



4 to 6 peanut potatoes  (about 4 oz.), washed and cut into pieces

2 medium zucchini, thick-sliced

2 medium yellow carrots, peeled and sliced

2 medium orange carrots, peeled and sliced

1 kohlrabi (about 8 oz.), peeled and cubed

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon garlic powder

1/2 to 1 teaspoon pepper



2 tablespoons olive oil

2 tablespoons maple syrup

2 tablespoons Dijon-style mustard

1 tablespoon poultry seasoning

2 garlic cloves, minced

4  sockeye salmon fillets (6 oz. each), fresh, frozen or thawed



Preheat oven to 450 F.  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.


While vegetables are roasting, 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.

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 to 12 minutes for fresh/thawed, just until salmon is opaque throughout.

To serve, portion one-fourth of the vegetables with a salmon fillet.

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