Brown Sugar–Glazed Salmon with Buttery Roasted Squash


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.

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


  • 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

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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