Seared salmon brushed with a tangy maple-Dijon glaze, served over roasted butternut squash whipped with butter and brown sugar and finished with skillet-candied pecans.
Before you start: heat the oven to 425°F and line a rimmed sheet pan with parchment; take the salmon out of the fridge 15 minutes before searing and pat it very dry. No peeling or cubing needed: the squash roasts in its skin and scoops right out.
Short on time? Roast 2 lb of frozen cubed butternut squash on the sheet pan at 425°F for 30 to 35 minutes instead of the halves. Make ahead: the whipped squash keeps 2 days in the fridge; rewarm it in a pot over low heat with a splash of cream. The candied pecans keep a week in an airtight container.
Ingredients
Scale
Measurement units
- 3 lb butternut squash (halved lengthwise and seeded, skin on; 1 medium)
- 1 tbsp olive oil
- 2 tsp kosher salt (divided)
- ½ tsp black pepper (divided)
- 4 fresh thyme sprigs (divided)
- 6 tbsp unsalted butter (divided)
- 3 tbsp light brown sugar (packed; divided)
- ¾ cup pecan halves
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ½ cup heavy cream (warmed)
- 4 skin-on salmon fillets (6 oz each, about 1 inch thick)
- 1 tbsp vegetable oil
Ingredients
Scale
Measurement units
- 3 lb butternut squash (halved lengthwise and seeded, skin on; 1 medium)
- 1 tbsp olive oil
- 2 tsp kosher salt (divided)
- ½ tsp black pepper (divided)
- 4 fresh thyme sprigs (divided)
- 6 tbsp unsalted butter (divided)
- 3 tbsp light brown sugar (packed; divided)
- ¾ cup pecan halves
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ½ cup heavy cream (warmed)
- 4 skin-on salmon fillets (6 oz each, about 1 inch thick)
- 1 tbsp vegetable oil
Instructions
Roast the squash halves
Heat the oven to 425°F and line a sheet pan with parchment. Rub the cut sides of halved, seeded butternut squash (3 lb) with olive oil (1 tbsp) and season with kosher salt (1 tsp) and pepper (¼ tsp).
Tuck thyme sprigs into the seed cavities, one per half, and set the halves cut-side down on the pan.
Roast until the skin is blistered, the cut sides are caramelized and a knife slides into the thickest part of the neck with no resistance, about 40 minutes.
Equipment: rimmed sheet pan, parchment paper
Candy the pecans
Melt butter (1 tbsp) in a small skillet over medium heat. Stir in brown sugar (1 tbsp) and salt (¼ tsp) until bubbling.
Add pecans (¾ cup) and stir until glossy, coated and toasty-smelling, about 4 minutes.
Spread the pecans on parchment, separating them, to cool and crisp.
Equipment: small skillet, parchment paper
Make the glaze
In a small saucepan, whisk maple syrup (3 tbsp), Dijon mustard (2 tbsp) and apple cider vinegar (1 tbsp). Simmer over medium heat, stirring, until slightly thickened, about 2 minutes.
Off the heat, whisk in butter (2 tbsp) until glossy. Set aside.
Equipment: small saucepan
Scoop and whip the squash
Flip the squash halves over, pull out the thyme stems and scoop the soft flesh into a large bowl or pot with a big spoon. Discard the skins.
Add butter (3 tbsp), brown sugar (2 tbsp) and warm cream (½ cup) and mash or blend until smooth and fluffy. Taste for salt, then cover to keep warm.
Equipment: potato masher or immersion blender
Sear and glaze the salmon
Pat salmon fillets very dry and season all over with salt (¾ tsp) and pepper (¼ tsp).
Heat vegetable oil (1 tbsp) in a large skillet over medium-high heat until shimmering. Lay the salmon in flesh-side down and sear without moving until browned and it releases easily, about 3 minutes.
Flip the fillets skin-side down, lower the heat to medium and cook until the skin is crisp and the thickest part reaches 145°F, about 4 minutes.
Take the pan off the heat and brush the glaze generously over the browned tops.
Equipment: large skillet, instant-read thermometer
Plate
Spread a bed of whipped squash on each plate and set a salmon fillet on top. Spoon over any glaze left in the pan.
Scatter the candied pecans over and around, and strip the leaves from thyme sprigs over the top.
Tomorrow's Meal
Maple Salmon and Squash Cakes
Leftover salmon flaked into the whipped squash, bound with egg and panko and pan-fried into golden cakes, topped with chopped candied pecans.
You'll need to pick up:
1 egg1/2 cup panko breadcrumbs2 tbsp oil1 lemon
Quick overview:
- 1.Flake about 2 cups leftover salmon into a bowl and mix with 1/2 cup leftover whipped squash, the egg and the panko
- 2.Shape into 4 patties and chill 10 minutes so they hold together
- 3.Heat the oil in a skillet over medium heat and fry the cakes 3 to 4 minutes per side until golden and hot through
- 4.Serve with lemon wedges and any leftover pecans, chopped, on top
Before you cook
Cook notes
- • Before you start: heat the oven to 425°F and line a rimmed sheet pan with parchment; take the salmon out of the fridge 15 minutes before searing and pat it very dry.
- • No peeling or cubing needed: the squash roasts in its skin and scoops right out.
- • 145°F is the USDA guideline for salmon. Many cooks prefer it silkier and pull it at 125 to 130°F; that is your call.
- • Skinless salmon works too: sear 3 minutes on the first side and 3 to 4 on the second.
- • Make ahead: the whipped squash keeps 2 days in the fridge; rewarm it in a pot over low heat with a splash of cream. The candied pecans keep a week in an airtight container.
- • Short on time? Roast 2 lb of frozen cubed butternut squash on the sheet pan at 425°F for 30 to 35 minutes instead of the halves.
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