Entree: Canada – Yukon – Yukon Salmon Bake

Serving Size: 4

Approximate Time

Prep 25 min

Cook 27 min

Additional 8 min

Total 1 hr

Ingredients

- 4 salmon fillets, skin-on, approx. 6 oz (170 g) each
- 1.5 lb (680 g) baby Yukon Gold potatoes, halved
- 8 oz (225 g) carrots, peeled and cut into 1/2-inch (1.3 cm) rounds
- 8 oz (225 g) Brussels sprouts, trimmed and halved
- 3 tbsp (45 ml) olive oil, divided
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 3 tbsp (45 ml) fireweed honey or other local honey
- 2 tbsp (30 ml) whole-grain mustard
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 1 clove garlic, minced
- 1 tbsp (15 g) unsalted butter, melted (or 1 tbsp / 15 ml olive oil)
- 1 tsp (1 g) fresh thyme leaves (or 1/4 tsp dried thyme)
- 2 tbsp (8 g) chopped fresh dill or parsley for garnish
- Lemon wedges, for serving

Instructions

Short Description:
A hearty baked salmon main course glazed with local honey and mustard and roasted alongside seasonal Yukon root vegetables for a complete northern-Canada meal. Caramelized glaze, tender salmon, and roasted Yukon Gold potatoes make this a simple, satisfying entree.

Regional Notes:
This Yukon version highlights local honey (commonly fireweed honey) and mustard for a sweet-sharp glaze and uses Yukon Gold potatoes and hardy root vegetables that store well through northern seasons. It emphasizes wild or locally sourced salmon and simple roasting—typical of Northern Canada home cooking where fresh fish and pantry roots dominate.

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for easy cleanup.
2. Toss the halved Yukon Gold potatoes, carrots, and Brussels sprouts with 2 tbsp (30 ml) olive oil, 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (0.5 g) black pepper. Spread the vegetables in a single layer on the baking sheet.
3. Roast the vegetables for 15 minutes, stirring once halfway, until they begin to brown and soften.
4. Meanwhile, whisk together the glaze: combine the fireweed honey, whole-grain mustard, Dijon mustard, lemon juice, minced garlic, melted butter (or 1 tbsp / 15 ml olive oil), and thyme in a small bowl until smooth. Reserve about 1 tbsp (15 ml) of glaze for finishing.
5. Pat the salmon fillets dry and season lightly with a pinch of salt and pepper. After the vegetables have roasted 15 minutes, push them to the sides of the pan to make space in the center (or transfer them to one half of the sheet). Place the salmon fillets skin-side down in the cleared space.
6. Brush the tops of the salmon generously with the remaining glaze. Return the baking sheet to the oven and roast for 10–12 minutes, depending on fillet thickness, until salmon is opaque and flakes easily. For a glossy, slightly caramelized top, switch the oven to broil on high for 1–2 minutes at the end—watch closely to avoid burning.
7. Check doneness: salmon is commonly served at 125–130°F (52–55°C) for medium-rare, but the USDA recommends 145°F (63°C) for well-done. Remove the pan when the fish reaches your preferred doneness and tent with foil for 3–5 minutes to rest.
8. Transfer salmon and roasted vegetables to plates or a serving platter. Drizzle the reserved 1 tbsp (15 ml) glaze over the salmon, sprinkle with chopped dill or parsley, and serve with lemon wedges.