Maple Cider Glazed Salmon with Honey Butter Polenta
September 24, 2025
Who doesn’t love a good salmon dish? Salmon, in my opinion, is such a versatile protein, and pairs well with most anything. This specific recipe was inspired by none other than my Pinterest board. And let’s just say, it did not disappoint. I’m a big fan of a spicy and sweet combination, and the two mesh beautifully in this dish. The marinade for the salmon is so good that you might consider taking a swig - no judgment here if you do. If polenta isn’t your thing, by all means, swap it out with some mashed potatoes or rice. I, for one, really enjoyed the sweet component of the polenta, but that’s just me. I hope you enjoy this recipe just as much as my family did!
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (2 lbs) Sockeye Salmon Filet (Boneless)
- (1 cup) Yellow Polenta
- (4 tbs) Grassfed Butter
- (1/2 cup) Parmesan Cheese
- (1 1/2 cups) Milk
- (3/4 cups) Apple Cider Vinegar
- (1/2 lb) Brussels Sprouts
- (2) Honeycrisp Apples
- (1/3 cup) Maple Syrup
- (3 tbs) Honey
- (1/4 cup) Coconut Aminos
- (1 tsp) Cayenne Pepper
- (to taste) Salt and Pepper
Directions
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
- Whisk together your marinade/glaze ingredients in a saucepan: apple cider vinegar, maple syrup, coconut aminos, cayenne pepper, and just a little bit of water. Pour half of the mixture onto the salmon and let it marinate for 10 minutes or overnight.
- Slice the apples and Brussels sprouts and toss in some avocado oil. Spread them out evenly on your sheet pan and sprinkle with salt and pepper.
- Place the remaining marinades/glaze mixture on the stovetop and bring to a boil for about 10 minutes or until it begins to thicken - it will continue to thicken as it cools.
- Move the Brussels sprouts and apples to one side of the sheet pan. Place your marinated salmon fillets on the other side and bake for 10-15 minutes or until desired doneness.
- Meanwhile, stir up your polenta. Melt the grassfed butter in a large skillet until slightly browned, about 3-4 minutes. Pour in the milk and 1 1/2 cups of water. Bring to a simmer, then pour in the polenta. Stir constantly for about 5 minutes until thickened. Remove from the heat and stir in the parmesan, honey, and a pinch of salt and pepper.
- Time to plate. Start with your polenta, then arrange the salmon, Brussels, and apples on top. Then generously drizzle that glaze over it all. Enjoy!
