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.
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!
And for those of you that don’t eat turkey, but do eat seafood, this would be a great main entrée for Thanksgiving!
- 4 wild caught salmon fillets (about 4 oz each)
- ⅓ cup pumpkin
- 3 Tablespoons brown sugar + extra for sprinkling (I used coconut sugar)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon apple cider vinegar
- ¼ teaspoon sea salt
- ¼ -1/3 cup roasted and salted pepitas, crushed a little
- Preheat oven to 400 degrees. 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.