Pan-seared salmon with maple-Dijon glaze served over silky whipped butternut squash sweetened with brown sugar, topped with crunchy candied pecans.
For candied pecans: toss with butter, brown sugar, and salt while still warm so the coating adheres; cool on parchment before serving to prevent sticking. Maple-Dijon glaze can be made while salmon sears; whisk ingredients together and simmer 2–3 minutes until slightly thickened.
Prep butternut squash ahead: peel, seed, and cube up to 1 day in advance; store in an airtight container in the refrigerator. Do not overcook salmon; remove from heat when internal temperature reaches 145°F (63°C) at the thickest point; carryover heat will continue cooking.
Ingredients
Scale
Measurement units
- 4 fillets (6 oz each) salmon fillets, skin-on (about 1.5 inches thick)
- 1 medium (about 3 lb) butternut squash
- 6 tbsp unsalted butter (3 tablespoons, 2 tablespoons, and 1 tablespoon, divided)
- ½ cup heavy cream
- 3 tbsp brown sugar, packed (divided: 2 tbsp for squash, 1 tbsp for pecans)
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 cup pecans, halves
- 1 tbsp apple cider vinegar
- 4 sprigs fresh thyme sprigs (divided: 2 for squash, 2 for salmon)
- kosher salt
- black pepper, freshly ground
- 1 tbsp vegetable oil (for searing salmon)
Ingredients
Scale
Measurement units
- 4 fillets (6 oz each) salmon fillets, skin-on (about 1.5 inches thick)
- 1 medium (about 3 lb) butternut squash
- 6 tbsp unsalted butter (3 tablespoons, 2 tablespoons, and 1 tablespoon, divided)
- ½ cup heavy cream
- 3 tbsp brown sugar, packed (divided: 2 tbsp for squash, 1 tbsp for pecans)
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 cup pecans, halves
- 1 tbsp apple cider vinegar
- 4 sprigs fresh thyme sprigs (divided: 2 for squash, 2 for salmon)
- kosher salt
- black pepper, freshly ground
- 1 tbsp vegetable oil (for searing salmon)
Instructions
Prepare the butternut squash
Peel, seed, and cut 1 medium butternut squash (1 medium (about 3 lb)) into 1-inch cubes.
Place squash cubes in a large pot and cover with cold salted water.
Equipment: large pot
Cook the butternut squash
Bring water to a boil over high heat, then reduce to medium and simmer until squash is very tender and easily pierced with a fork, 12–15 minutes.
Drain squash thoroughly in a colander.
Equipment: colander
Whip the squash
Return drained squash to the pot or transfer to a food mill or ricer.
Add unsalted butter (3 tablespoon), 2 tbsp brown sugar, 2 thyme sprigs, and a pinch each of salt and pepper.
Whip or rice the squash until smooth and fluffy, then stir in heavy cream (½ cup) until fully incorporated.
Taste and adjust seasoning; discard thyme sprigs.
Equipment: large pot, potato ricer or food mill
Make the maple-Dijon glaze
In a small saucepan, whisk together 3 tbsp maple syrup, Dijon mustard (2 tablespoon), and apple cider vinegar (1 tablespoon).
Place over medium heat and simmer, stirring occasionally, until slightly thickened and reduced by about one-third, 2–3 minutes.
Remove from heat and stir in unsalted butter (2 tablespoon) until melted and glossy; set aside.
Equipment: small saucepan, whisk
Toast and candy the pecans
Preheat oven to 350°F (175°C).
Toss 1 cup pecan halves with unsalted butter (1 tablespoon), 1 tbsp brown sugar, and a small pinch of salt on a small baking sheet.
Spread in a single layer and toast in the oven, stirring halfway through, until fragrant and lightly caramelized, 8–10 minutes.
Transfer to parchment paper to cool and crisp up.
Equipment: small baking sheet, instant-read thermometer
Sear the salmon
Pat 4 salmon fillets (6 oz each) dry with paper towels and season both sides generously with salt and pepper.
Heat vegetable oil (1 tablespoon) in a large skillet over medium-high heat until shimmering.
Place salmon skin-side down in the skillet and sear without moving for 4–5 minutes until skin is crispy and golden.
Flip salmon and cook for another 2–3 minutes until the flesh is opaque and internal temperature reaches 145°F (63°C).
Equipment: large skillet
Glaze and finish the salmon
Brush the maple-Dijon glaze generously over the top of each salmon fillet.
Arrange 2 fresh thyme sprigs on top of each fillet and let rest in the pan off heat for 1 minute.
Plate and serve
Divide whipped butternut squash evenly among four serving plates, creating a bed for each fillet.
Top each portion of squash with one glazed salmon fillet.
Scatter candied pecans over and around the salmon and squash.
Before you cook
Cook notes
- • Prep butternut squash ahead: peel, seed, and cube up to 1 day in advance; store in an airtight container in the refrigerator.
- • For candied pecans: toss with butter, brown sugar, and salt while still warm so the coating adheres; cool on parchment before serving to prevent sticking.
- • Maple-Dijon glaze can be made while salmon sears; whisk ingredients together and simmer 2–3 minutes until slightly thickened.
- • Do not overcook salmon; remove from heat when internal temperature reaches 145°F (63°C) at the thickest point; carryover heat will continue cooking.
- • Whipped squash can be made up to 2 hours ahead; reheat gently over low heat with a splash of cream, stirring occasionally.
- • For extra silky squash, pass through a fine-mesh sieve after whipping to remove any fibrous strands.
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