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Perfectly cooked roasted salmon is one of the quickest and easiest of weeknight meals, and this maple-glazed version with sweet pea pesto will rock your world.
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Maple Roasted Salmon with Sweet Pea Pesto

Roasting is by far the easiest and most foolproof way to cook salmon. In this recipe, wild salmon gets brushed with maple syrup, grainy mustard and lemon juice, forming a light glaze. It’s delicious on its own but especially gorgeous with this sweet pea pesto. Different salmon varieties will cook at different rates, depending on their thicknesses and oil contents. You’ll know it’s done when the fat has turned white along the sides and it flakes easily but the inside is still rosy pink. I prefer to roast the salmon with the skin on, which helps to prevent it from drying out (the skin easily slides off after it’s cooked). Serve the roasted salmon with peas and quinoa for a quick, healthy meal that feels downright fancy.
Prep Time15 mins
Total Time23 mins
Course: Main Course
Cuisine: American


  • 4 6-ounce wild salmon fillets, skin-on (1 ½ pounds total)
  • 2 teaspoons maple syrup
  • 2 teaspoons grainy mustard
  • 1 teaspoon fresh lemon juice , plus lemon wedges for garnish
  • Salt & freshly ground black pepper
  • Sweet Pea Pesto


  • Preheat the oven to 425˚F.
  • Place the salmon filets on a small parchment-lined baking sheet, and let sit at room temperature for 15 minutes. Mix together the maple syrup, grainy mustard and lemon juice. Brush each fillet with the maple mixture, and season with salt and pepper.
  • Roast the salmon for 8-12 minutes, or until it pulls apart easily but is still rosy pink in the middle (the internal temperature should read 120˚F for medium-rare—let cook a bit longer if you prefer medium). Let sit 5 minutes.
  • Slide a thin spatula between the fish and the skin and transfer the salmon to a platter or plates, leaving the skin behind. Spoon the mint pesto over top, and garnish with lemon wedges.


Click here for the Sweet Pea Pesto recipe!