Add a hint of fall flavor to your next salmon dish with this baked pumpkin spice salmon! You’ll love the unique combo of sweet and savoy with a hint of spice.
Before you close the window thinking that I’m a crazy woman for putting pumpkin on my salmon, hear me out.
People use brown sugar and fruit to glaze salmon all the time. It only makes logical sense that a pumpkin spiced glaze/marinade would work well on salmon too, right?
To test the theory, I made a quick pumpkin butter glaze by heating up pumpkin, coconut sugar and spices and slathering it on the salmon.
The result, a deliciously sweet and savory, pumpkin spiced salmon. I’m pretty sure this is going to be a staple dish in our house each fall. It’s sooo good!
How to Serve Pumpkin Spice Salmon
You can serve pumpkin spice salmon with just about any side you’d normally pair with baked salmon. You could go with something light and green like roasted broccoli or green beans with caramelized shallots, or stick with the fall theme and pair it with this cinnamon maple roasted kabocha squash, roasted root vegetables or this fall harvest kale salad.
This salmon would also make a great main entree to serve for Thanksgiving if you’re pescatarian or simply don’t enjoy turkey!
More Salmon Recipes You’ll Love
If you make this pumpkin spice salmon be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers!
If you have pumpkin butter on hand, you can simply use that in place of the pumpkin glaze. It might not taste exactly the same as my version, but it will be pretty close.
- 4 wild caught salmon fillets (about 4 oz each)
- 1/3 cup pumpkin
- 3 Tablespoons brown sugar or coconut sugar + extra for sprinkling
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt
- 1/4 –1/3 cup roasted and salted pepitas, crushed a little
- Preheat oven to 400°F, with a rack in the center.
- Make the glaze: In a small sauce pan on low, stir together pumpkin, sugar, pumpkin pie spice, apple cider vinegar and sea salt until sugar has dissolved and the mixture has thickened just a bit.
- Arrange salmon fillets, skin side down, in a single layer in a baking dish. Spread pumpkin glaze over the fish, coating evenly. Sprinkle a quarter of the pepitas over each fillet.
- Bake until fish is opaque but still bright pink inside, 15 to 20 minutes.
- Serve with a an extra sprinkle of brown sugar on top.
Keywords: pumpkin spice salmon
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