Maple Glazed Sheet Pan Salmon with Citrus
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Maple Glazed Sheet Pan Salmon with Citrus is a unique fall themed seafood recipe. It’s full of lean protein and roasted in one pan for easy cleanup.
Well I guess fall is officially here. Not sure how that happened as I swear it was July just a month ago. It’s amazing how time flies, especially when you’re busy. We just got back from a two week trip to Russia, so a lot of focus and planning went into that. Look out for some food recommendations and recap of the trip, as well as Russian-inspired recipes soon.
Coming back to an almost empty fridge means quick and simple meals are a plus. Recipes like this Maple Glazed Sheet Pan Salmon with Citrus requires minimal ingredients, most of which you probably already have stocked, and is an easy way to welcome fall.
I haven’t posted many sheet pan recipes, actually just these Sheet Pan Honey Mustard Pork Chops, but that should change now that it’s oven appropriate weather. What’s not to love about sheet pan cooking? Everything is cooked at once and requires one pan for easy cleanup.
Sheet Pan Cooking Tips
- Cover pan with foil or parchment paper. This makes cleanup even easy and prevents food bits or sauce sticking. No soaking needed.
- Roasting smaller items of food is better. Sheet pan cooking is meant to be quick and easy. Cut up veggies such as potatoes, asparagus, bell pepper and onion. Meat should also be cut into roughly 1-inch chunks, unless it’s thinner items like salmon or thin cuts of meat.
- Don’t crowd the food. If cooking items such as potato cubes, veggies or meat, make sure they are not packed too tight. A bit of space allows quicker, more even roasting and toasts the food a bit.
- Be aware of different cooking times for different ingredients. Denser foods take longer to cook and should be staggered. For example, if cooking potatoes with chicken, start with potatoes for about 15 minutes, then add the chicken and finish cooking.
Flavor tips for Maple Glazed Sheet Pan Salmon
This Maple Glazed Sheet Pan Salmon is best with fresh wild-caught salmon. Also, use high quality 100% maple syrup, instead of a maple flavored syrup. Toasting the pecans ahead of time will add extra roasted flavor. I also recommend marinating the salmon in the maple syrup mixture ahead of time to allow flavors to soak in.
Food Saving Tips
It’s best to buy food in bulk or when on sale, then freeze or store for later usage. When salmon goes on sale, buy at least a few pounds and freeze for later use. The FoodSaver® FM5330 Vacuum Sealing System is ideal for this. It’s the number one Vacuum Sealing solution in the US and available at Kohl’s. It keeps food fresh for up to 5x longer than ordinary storage methods like zipper bags, plastic wrap, and containers, and helps prevent freezer burn. This model keeps food fresh in less time with less steps and ensures an air-tight seal and less bag waste using the Easy View Vacuum Window (compared to FoodSaver V4440 Models).
Multi-layer, BPA-free FoodSaver® Heat-Sealed Bags 6-pack are flexible enough to hug food and seal effectively without gaps, and best for long-term freezer storage. Stocking up with FoodSaver® bags and rolls this harvest and holiday season has is perks. Until 10/21/18 every bags and rolls purchase gets you closer to NYC!
More salmon recipes you may like:
- Easy Salmon Pesto Pasta
- Lemon and Dill Barbecue Salmon Kabobs
- Sesame Salmon Burger with Apricot Soy Sauce Glaze
Maple Glazed Sheet Pan Salmon with Citrus
Maple Glazed Sheet Pan Salmon with Citrus is a quick and easy fall-themed seafood recipe full of lean protein. Roasted in one pan for easy cleanup.
- ⅛ cup pecans
- ½ cup real maple syrup
- 2 teaspoons orange zest
- 1 teaspoon chopped fresh rosemary
- ¼ teaspoon salt
- ¼ teaspoon pumpkin pie spice
- 1 pound fresh wild-caught salmon fillet
- 1 orange sliced
Toast pecans over medium-high heat, stirring often, until lightly browned and fragrant. Let cool, chop and set aside.
In a small bowl, stir together maple syrup, orange zest, rosemary, salt and pumpkin pie spice.
Pour mixture over salmon in a shallow baking dish. Marinate in fridge 1 to 4 hours, rotating halfway.
Preheat oven to 400° F. Place salmon on a foil or parchment lined baking sheet skin side down. Discard extra marinade and top salmon with orange slices. Bake 8-12 minutes, depending on thickness, until center is cooked and meat flakes with a fork. Top with roasted pecans and salt to taste if needed. Serve immediately.
If you make this recipe, take a photo and post it on Instagram and tag @platingpixels or hashtag #platingpixels.
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