Maple Glazed Salmon and Sweet Potatoes

I’ve got a bit of a confession to make. I absolutely hated seafood in any form when I was a kid – it didn’t matter if it was fish, or shellfish, or whatever; if it spent it’s life in water, I didn’t want to have anything to do with it. I didn’t even like fish sticks, for goodness sake. Tuna was a real stretch as well, and I didn’t eat much of it growing up (only when there was no other choice).

I don’t know when all that changed for me. I think sometime by early adulthood I had embraced tuna, and maybe breaded and fried flounder, crab cakes if they were good, but that was about the extent of it. Now, well into adulthood and diving headlong into middle age, I’ve expanded my tastes a bit. I’m still picky about fish, but I’ll eat it. I like just about every type of fish except swordfish (it’s a texture thing), but generally I only like fish pan-seared, and not baked or poached. I like crabs and lobster and crawfish, but I’m not crazy about shrimp. I only like scallops if they’re prepared perfectly. I don’t like shellfish (it’s a texture thing), but will eat clam if it’s chopped up in another dish. I’ve tried raw oysters, but wasn’t hot on the experience.

So when I saw this recipe for Maple Glazed Salmon (baked, not seared) in the oven, I wasn’t sure if I’d like it. After Paul made this recipe – oh my God, I apologize for having any doubts. This was absolutely wonderful – the fish flaky and mild (I used some wild salmon from Trader Joe’s), the sweet potatoes, and the sauce – absolute perfection as a combination. I’d pay to order this in a restaurant.

Maple Glazed Salmon & Sweet Potatoes

Maple Glazed Salmon with Roasted Brown Sugar Sweet Potatoes
recipe from Dinners for a Year and Beyond

1 tablespoon butter
about 2 pounds of sweet potatoes, peeled and sliced in 1/2″ slices
olive oil
3/4 cup maple syrup
2 tablespoons apple juice
1 tablespoon Dijon mustard
1 1/2 tablespoons hoisin sauce
2 tablespoons soy sauce
juice of 1/4 of a lemon
3 tablespoons brown sugar
6 salmon fillets, about 6 ounces each

Preheat oven to 375 degrees.

Butter a large baking dish and add sweet potatoes. Drizzle with olive oil and season with salt and pepper. Bake in oven for 30 minutes. After the 30 minutes, sprinkle the potatoes with brown sugar and continue baking for another 10 minutes.

Meanwhile, combine maple syrup, apple juice, mustard, hoisin sauce, soy sauce, and lemon juice. Place salmon in a resealable bag and add half of the maple syrup mixture. Set other half of mixture aside. Allow salmon to marinate while the sweet potatoes bake.

After the sweet potatoes bake for 40 minutes, remove from oven. Increase oven temperature to 400 degrees. Remove salmon from marinade and place on top of sweet potatoes. Discard marinade. Pour the other half of the maple syrup mixture on top of salmon and return to oven. Bake for 12 – 14 minutes or until the potatoes are soft and the salmon is just cooked through.

Remove from oven and serve immediately.

5 thoughts on “Maple Glazed Salmon and Sweet Potatoes

  1. Karen Adcock

    Hi Becky, I've been reading your blog regularly for about 5 months and am finally making a comment! I think it is great that you are trying to eat organically. I too am trying to eat more healthfully and naturally, so it is nice to hear how someone else in Columbus is doing while working towards the same goal. In addition to trying to eat healthfully/organically/naturally for my own good, I am also very concerned about how our food is raised/produced as I am learning about the unsustainability and totally un-environmentally friendly way food is raised.

  2. Karen Adcock

    con't… I recently found out about this great organization called Farm Forward ( is a little clip from their website: "With your support, we are building an anti-factory farming movement that unites small farmer and animal activist, herbivore and omnivore, food industry executive and consumer, poet and academic, ecologist and theologian. Modernizing farming was a good idea, but turning farms into factories was simply a mistake. It’s a recent mistake and, together, we’re going to correct it." They don't seem like crazies/militants, just citizens trying to do something good for the world. Just thought I would let you, and hopefully others who read your blog know about this great group! Thanks for the inspiration!

  3. katie

    I love the combination of mustard and sweet! Salmon is the only fish mon mari will eat, so we have it often. This looks fantastic

  4. Yui

    Baked sweet potato is the best meal and it can combine with all kinds of food. I love to have mine with roasted chicken. Never once I try to have them with fish. So I think need to try it out for dinner. Thanks for the recipe.
    How to Make Sweet Potato Fries

  5. Deb

    Just made this and everyone loved it!
    Mon mari said I love it three times.
    Had no apple juice, so I used cherry.
    Had no hoisin sauce
    (must be in there somewhere)
    I substituted mirin, I know , not even close…

    Served it with baby green beans tossed in olive oil, salt, pepper and
    black sesame seeds, put them in when I put the salmon on the sweet potatoes.

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