Maple-Glazed Salmon with Roasted Sweet Potatoes

Salmon and sweet potatoes are a classic pairing, but this recipe takes the combination to new heights. The maple glaze adds a rich sweetness to the fish and vegetables, while the chili powder gives it just enough heat. The herbs in both ingredients bring an earthy note that pairs perfectly with this dish’s other flavors—and you’ll be surprised at how much you like it!

Total Time: 45 minutes

Total Time: 45 minutes

Total Time Includes Prep and Cooking Time

Total Time Includes Cooling Time

Total Time Includes Resting/Serving Time

Total Cleanup

Serves: 4

This recipe makes enough for four people. If you want to serve more, just increase the ingredients as needed.

  • 2 large sweet potatoes per person (about 1 pound)
  • 6 ounces canned salmon fillet per person (1 can)


1 pound salmon fillets

1 tablespoon olive oil

2 teaspoons minced garlic

1 teaspoon salt

2 tablespoons maple syrup (or honey)

1 cup russet potatoes, peeled and cubed into 1 inch pieces (about 2 large ones)

1 tablespoon olive oil

Olive oil is a healthy fat that’s high in monounsaturated fatty acids and polyphenols, which have antioxidant properties. It can be used to cook at high temperatures and has been shown to improve the flavor of food by preserving the integrity of its delicate compounds.

It also makes a great marinade for fish or chicken, but you may want to avoid using it on foods that will be eaten raw (like avocados) because it can turn brown when exposed to high heats. If you do use it as a marinade, make sure you cover everything well with plastic wrap so no steam escapes!

2 cloves garlic, minced

Garlic is a good source of vitamins C and B6, manganese, selenium, phosphorus and choline.

Garlic’s sulfur compounds give it an unpleasant odor when raw or cooked. The smell disappears once the garlic is chopped up into smaller pieces (or finely minced).

2 tablespoons pure maple syrup

Maple syrup is a natural sweetener that’s made from the sap of maple trees. It has a mild flavor and can be used to sweeten foods like pancakes, waffles, and French toast.

Maple syrup is different from pancake syrup because it’s thicker in consistency; this makes it easier to spread on your food as opposed to drizzling pure maple syrup over your plate of pancakes like you would with pancake syrup.

2 tablespoons reduced-sodium soy sauce or tamari

To add some protein, sprinkle each salmon fillet with 1 teaspoon reduced-sodium soy sauce and then place it on top of a preheated baking sheet.

Roast until the fish is opaque in the center and flakes easily when poked with a fork, 10 to 15 minutes per side.

1 teaspoon Dijon mustard or stone-ground mustard

1 teaspoon Dijon mustard or stone-ground mustard

This is a condiment that you can use in many different ways. It’s used as a base for sauces, salad dressings and marinades. One of its most common uses is to flavor hot dogs, hamburgers and sausages.

1 teaspoon grated fresh ginger or ground ginger

  • Grate the ginger using a fine-grater or microplane (if you have one).
  • If using ground ginger, mix it with 1 teaspoon sugar and ¼ teaspoon salt in a small bowl until evenly mixed.
  • Peel sweet potatoes with a vegetable peeler or chef’s knife until you reach their outer skin; discard any remaining peelings as they’ll be bitter if you keep them! Cut each sweet potato into quarters lengthwise, then cut across at an angle into pieces that are about equal in size but not too long (longer than 4 inches).

1/2 teaspoon chili powder (optional)

Chili powder is another spice that can be found in most grocery stores. It’s made from dried chilies, but unlike cayenne pepper, chili powder doesn’t have any heat on its own. You can use it as an ingredient in many recipes and add a spicy kick to dishes like this one!

4 (6-ounce) salmon fillets, skin removed

  • 4 (6-ounce) salmon fillets, skin removed
  • 1/2 to 3/4 inch thick, at room temperature
  • Place the salmon fillets in a large nonstick skillet and heat over medium heat until hot all over, about 5 minutes (if you’re using a gas stovetop). Turn off the burner and cover with foil for 5 minutes. Uncover and let stand for another 2 minutes. Invert each piece onto its skin side down; repeat step 7 with all of your fish.

2 sweet potatoes, peeled and chopped into bite-sized cubes (about 6 cups)

2 sweet potatoes, peeled and chopped into bite-sized cubes (about 6 cups)

1 lemon, sliced into wedges

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon pepper

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

Dried thyme can be substituted for fresh, but we like to use the real stuff. If you’re using a dried herb, add it with the potatoes and salmon in step 3.

This is a simple, healthy recipe for salmon and potoatoes.

This is a simple, healthy recipe for salmon and potatoes. The maple glaze adds the perfect amount of sweetness to complement the salmon’s savory flavor.

The hardest part of this recipe is cooking the sweet potatoes—but they’re worth it! You can use any type of potato you prefer (I like red-skinned), or just leave them plain if you don’t have time to prepare them.


If you’re looking for a healthier option, try making your own sweet potatoes and skip the oil. You can also use olive oil instead of canola or vegetable oil. Just keep an eye on them and make sure they aren’t burnt by accident!

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