Brown Sugar Dijon Glazed Salmon2022-06-28T11:12:05-04:00

Brown Sugar Dijon Glazed Salmon

Presented by Spinnerstown Hotel


8 oz. salmon filet, skin off
Salt and pepper to taste
1/2 oz. vegetable oil
1 T butter

For the glaze:
2 T brown sugar
2 T Dijon mustard

For the vegetables:
3 oz. diced butternut squash
6 oz. Brussels sprouts, halved
1/2 oz. mild tasting oil, such as vegetable or sunflower
Salt and pepper to taste

For the puree:
1 cup large diced butternut squash
1/2 cup heavy cream
Salt to taste


Salmon: Season top of salmon filet with salt and pepper and sear in a hot ovenproof pan with vegetable oil and butter. When a good sear has formed, flip the salmon and spoon brown sugar and mustard over top. Place in a 375°F oven for 12 to 15 minutes or until internal temperature reaches 135°F.

Vegetables: Roast squash and Brussels sprouts with oil, salt, and pepper in a 375°F oven for 20 minutes or until fork tender.

Puree: Place squash, cream, and salt in saucepan. Cook on low heat until squash is tender. Transfer contents of pan into a blender and process until smooth.

Plating: Spread puree evenly on plate. Place roasted vegetables on top in center then position salmon on vegetables. Serve at once.

Serves 1

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As seen in the Summer/Fall 2022 Issue

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