Brown Sugar–Glazed Salmon with Buttery Roasted Squash

Name: Brown Sugar–Glazed Salmon with Buttery Roasted Squash
Total time: 35 min
Ingredients: 2 acorn or delicata squash, halved lengthwise, seeded, and cut into 1/2-inch-thick slices (about 6 cups); 1 tablespoon plus 2 teaspoons canola oil, divided; .75 teaspoon kosher salt, divided; .5 teaspoon black pepper, divided; 0.375 teaspoon ground ginger, divided; 4 (6-ounce, 2 1/4-inch-thick) wild salmon fillets (skin removed, if desired); .5 cup packed light brown sugar; .25 cup fresh orange juice; 2 tablespoons honey; 2 tablespoons chopped pecans, toasted; 1.5 tablespoons unsalted butter, melted

4.2

(5)

5 Reviews

Chef Erick Williams recommends thick cuts of salmon for this recipe; they cook quickly while remaining juicy and tender and are well balanced by the sweet, gingery glaze. If delicata or acorn squash aren't available, substitute 6 cups peeled and diced butternut squash.

By Erick Williams

Published on December 17, 2020

Brown Sugar Glazed Salmon with Buttery Roasted Squash — Photo: Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely

Active Time:

20 mins

Total Time:

35 mins

Servings:

4

Ingredients

2 acorn or delicata squash, halved lengthwise, seeded, and cut into 1/2-inch-thick slices (about 6 cups)
1 tablespoon plus 2 teaspoons canola oil, divided
.75 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
⅜ teaspoon ground ginger, divided
4 (6-ounce, 2 1/4-inch-thick) wild salmon fillets (skin removed, if desired)
½ cup packed light brown sugar
¼ cup fresh orange juice
2 tablespoons honey
2 tablespoons chopped pecans, toasted
1 ½ tablespoons unsalted butter, melted

Directions

Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Add squash to pan; toss with 2 teaspoons oil. Arrange squash in an even layer; sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon ginger. Roast in preheated oven until lightly browned, about 15 minutes, gently flipping halfway through cook time.
Meanwhile, remove salmon from refrigerator; let stand at room temperature 15 minutes. Combine brown sugar, orange juice, honey, and remaining 1/8 teaspoon ginger in a small saucepan. Bring to a simmer over low; simmer, stirring often, until thickened, 8 to 10 minutes. Remove from heat, and let cool at room temperature 10 minutes. Set glaze aside until ready to serve.
Transfer roasted squash to a large bowl. Add pecans and butter; gently toss to combine. Cover with aluminum foil to keep warm; set aside. Reduce oven temperature to 400°F.
Sprinkle salmon evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 1 tablespoon oil in a large ovenproof nonstick skillet over medium-high until shimmering. Add salmon, skin side up; cook, undisturbed, until edges begin to turn golden brown, about 2 minutes. Carefully flip fillets, and transfer skillet to oven. Roast at 400°F to desired level of doneness, 4 to 5 minutes for medium. Divide squash mixture among plates; top with salmon. Spoon glaze over salmon and squash.