Orange Marmalade and Maple Salmon with Smashed Baby Potatoes

Cooking the salmon with this sauce makes it taste almost candied when done, and the sweet flavor goes well with the creamy insides and crispy edges of smashed potatoes.

I like to serve this with a dollop of Greek yogurt on top of the potatoes when they’re at the table. 

Orange Marmalade and Maple Candy Salmon with Smashed Baby Potatoes

Ruthy Kirwan

Orange marmalade and maple syrup “candy” salmon filets, served alongside creamy smashed potatoes. A great sheet pan meal!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

0 minutes mins

Course Dinner, One Pan

Servings 4

Equipment

• 1 Full-Size Sheet Pan, 11 x 7 inch

Ingredients

  

1x2x3x

for the smashed potatoes

• 2 pounds baby potatoes
• Olive oil to taste
• Kosher salt to taste

for the salmon

• 2 tablespoons orange marmalade
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 4 6 ounce salmon filet

Instructions

 

Prep Ahead:

• Boil the potatoes and drain, then transfer to a resealable bag or container.
• Combine the marmalade, syrup, and apple cider vinegar and transfer to a resealable bag or container.

Prepare From Prepped:

• Preheat the oven to 400*F.
• Spread the potatoes on one sheet pan in an even layer, and use the bottom of a glass to gently press down and flatten.
• Drizzle with olive oil and salt.
• Spread the salmon on another sheet pan and spoon the marmalade evenly on top of each filet.
• Place both pans in the oven and bake 15-18 minutes, until the potatoes have begun to crisp at the edges and the salmon have cooked through.

Make From Fresh:

• Bring a large pot of salted water to a boil and add the potatoes.
• Preheat the oven to 400*F.
• Cook 8-10 minutes, until the potatoes are soft all the way through when poked with a sharp knife or fork.
• While the potatoes are cooking, ready the salmon: Line another sheet pan with parchment paper or lightly greased foil.
• Combine the marmalade, syrup, and apple cider vinegar in a small bowl until smooth.
• Arrange the salmon filets on the sheet pan and divide the marmalade mixture between the filets, using a spoon to smooth the sauce around each filet.
• Drain the potatoes and spread onto a large sheet pan.
• Using the bottom of a glass, gently press and “smoosh” the potatoes until they are flattened.
• Drizzle the potatoes with olive oil and Kosher salt, then place the pan in the oven.
• Bake 15-18 minutes, until the edges of the potatoes have begun to crisp and the salmon are cooked through and the sauce on top is bubbling and hot.
• Remove and serve the salmon and potatoes together.

Notes

Cooking the salmon with this sauce makes it taste almost candied when done, and the sweet flavor goes well with the creamy insides and crispy edges of smashed potatoes. I like to serve this with a dollop of Greek yogurt on top of the potatoes when they’re at the table.

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