Pumpkin Spice Salmon
Published Nov 20, 2013, Updated Sep 07, 2023
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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 savory 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 then I slathered 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!
Ingredients to Make Pumpkin Spice Salmon
- salmon fillets – I prefer to get wild-caught salmon! Make sure they are uniform in weight so they cook at the same rate, about 4 oz each.
- pumpkin – you can make homemade pumpkin puree or use canned pumpkin, just make sure you grab the correct canned pumpkin and not pumpkin pie filling.
- coconut sugar – you can also use brown sugar.
- pumpkin pie spice – I love to make my own pumpkin pie spice but you can also use a store-bought blend.
- apple cider vinegar – the liquid base to help mix and blend the pumpkin spice glaze.
- sea salt – just enough to really meld all the flavors together.
- pepitas – aka pumpkin seeds! Roasted, salted, and crushed a little, they make a wonderful topping for added crunch and texture to this baked salmon.
Instructions For Pumpkin Spice Salmon
Preheat – Preheat oven to 400°F, with a rack in the center.
Prepare Glaze – In a small saucepan on low, stir together pumpkin, coconut sugar, pumpkin pie spice, apple cider vinegar and sea salt until sugar has dissolved and the mixture has thickened just a bit.
Prepare Salmon – 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 – Bake until fish is opaque but still bright pink inside, about 15 to 20 minutes.
Serve – Serve with an extra sprinkle of brown sugar on top.
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.
- Stick with the fall theme and pair it with cinnamon maple roasted kabocha squash or roasted root vegetables.
- Serve it alongside a salad like my fall harvest kale salad or kale pomegranate salad.
- Try serving with mashed cauliflower for a decadent vibe.
tip!This salmon would also make a great main entree to serve for Thanksgiving if you’re a pescatarian or simply don’t enjoy turkey!
More Salmon Recipes You’ll Love
- Blackened Salmon
- Easy Balsamic Salmon
- Grilled Salmon Salad with Peaches and Corn
- Mediterranean Salmon Salad
- Pesto Salmon Bowl
More Fall Recipes to Try
- 18 Delicious Fall Salads
- Pumpkin Rice
- Creamy Pumpkin Pasta
- Pumpkin Coffee Cake
- Pumpkin Cream Cold Brew
Pumpkin Spice Salmon
- Preheat oven to 400°F, with a rack in the center.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.