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Mustard Maple Alaska Salmon with Roasted Vegetables

Mustard Maple Salmon with Roasted Vegetables
This one-pan wonder is so simple with roasted vegetables and a sweet, tangy glaze to complement the flavors of wild Alaska salmon.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Servings: 4


  • Vegetables

  • 4-6 peanut potatoes (about 4 ounces), washed and cut into pieces
  • 2 medium zucchini, thickly sliced
  • 2 medium yellow carrots, peeled and sliced
  • 2 medium orange carrots, peeled and sliced
  • 1 kohlrabi (about 8 ounces), peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½-1 teaspoon freshly ground pepper
  • Salmon

  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon poultry seasoning
  • 2 garlic cloves, minced
  • 4 Alaska salmon fillets (6 ounces each), fresh, frozen or thawed
Recipe courtesy of Bruce Bush of Bushes Bunches Farm in Palmer, Alaska


  1. Step 1 Prepare and roast vegetables

    Preheat oven to 450F. 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.

  2. Step 2 Meanwhile, make the mustard-maple mixture and coat salmon

    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.

  3. Step 3 Add salmon to baking sheet, bake and serve

    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 10-12 minutes for fresh/thawed, just until salmon is opaque throughout. portion one-fourth of the vegetables with a salmon fillet.

Recipe Tutorial

Recipe courtesy of Bruce Bush of Bushes Bunches Farm in Palmer, Alaska