Name: Maple-Roasted Salmon with Delicata & Garlic Butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 salmon fillets (6 oz each); 1 delicata squash, sliced into half-moons; 3 tablespoons maple syrup; 3 tablespoons unsalted butter, melted; 2 garlic cloves, minced; 2 tablespoons olive oil; Salt and black pepper, to taste; 1 tablespoon fresh thyme leaves

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Tender salmon meets a rich maple glaze, roasted delicata squash, and savory garlic butter for a dish that feels both cozy and elegant. I love how this meal captures the warmth of fall while still being light and balanced.

Maple-Roasted Salmon with Delicata & Garlic Butter

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple yet sophisticated. The natural sweetness of the maple syrup pairs beautifully with buttery salmon, while the delicata squash adds a golden, nutty flavor. I can put everything on one sheet pan, making it both easy to cook and easy to clean. This is one of those meals that looks impressive enough for guests but is quick enough for a weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets (6 oz each)
1 delicata squash, sliced into half-moons
3 tbsp maple syrup
3 tbsp unsalted butter, melted
2 garlic cloves, minced
2 tbsp olive oil
Salt & black pepper to taste
1 tbsp fresh thyme leaves

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
I toss the delicata squash with olive oil, salt, and pepper, then spread it on the sheet pan. I roast it for 10 minutes.
While that roasts, I whisk together the maple syrup, melted butter, garlic, salt, and pepper.
I push the squash to the sides, place the salmon fillets in the center, and brush them with the maple–garlic butter.
I roast everything for about 15 minutes more, until the salmon is flaky and the squash is tender.
I finish by garnishing with fresh thyme before serving.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prepare and 25 minutes to cook, for a total of 40 minutes. Each serving is about 470 calories.

Variations

I sometimes swap delicata squash for sweet potatoes or butternut squash when they’re on hand. If I want extra flavor, I add a pinch of smoked paprika to the maple butter. For a citrusy note, I occasionally stir in a little orange zest to brighten the glaze.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I place the salmon and squash on a baking sheet and warm them in a 325°F oven until heated through. I avoid microwaving the salmon since it can dry out.

FAQs

Can I make this recipe with another type of fish?

Yes, I’ve tried it with trout and cod, and both worked well. I just adjust the roasting time depending on the thickness of the fillets.

Do I need to peel delicata squash?

No, I don’t peel it. The skin becomes tender and edible after roasting, which makes prep much easier.

Can I use dried thyme instead of fresh?

Yes, I substitute about 1 teaspoon of dried thyme if I don’t have fresh sprigs on hand.

What can I serve with this dish?

I like to serve it with a simple green salad or some roasted Brussels sprouts for extra vegetables. Rice or quinoa also pairs nicely to make it a complete meal.

Can I make the glaze ahead of time?

Yes, I often whisk the glaze a few hours ahead and keep it covered at room temperature until I’m ready to cook.

Conclusion

This maple-roasted salmon with delicata squash and garlic butter is a dish I keep coming back to during the cooler months. It’s simple, seasonal, and full of flavor, making it one of my favorite ways to enjoy salmon in the fall.