Dinner

Maple Cider Glazed Salmon with Honey Butter Polenta Recipe

Bylina Carter October 19, 2025October 19, 2025

Introduction

This maple cider glazed salmon with honey butter polenta is a perfect blend of sweet and savory flavors, ideal for a cozy dinner. The tender salmon pairs beautifully with roasted apples and Brussels sprouts, while the creamy polenta adds a comforting touch.

The image shows four pieces of cooked salmon fillets arranged side by side on a textured white surface. Each salmon fillet is a bright orange color with a slightly glossy texture from a glaze or sauce that appears dark brown and shiny, running in streaks over the top. Around the salmon, roasted Brussels sprouts are scattered, showing a mix of bright green and caramelized brown colors with a slightly crisp texture. There are also yellow potato wedges with a soft and slightly browned look filling in the gaps between the salmon and Brussels sprouts. Small sprigs of fresh green herbs are placed on top of the salmon pieces, adding a fresh touch to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb salmon, sliced into filets
3/4 cup apple cider

1/3 cup maple syrup
1/4 cup soy sauce

2 tbsp bourbon (optional)
Pinch cayenne pepper

2 honeycrisp apples, quartered with pits removed
1/2 lb Brussels sprouts, halved
4 tbsp butter

1 1/2 cups whole milk
1 cup dry yellow polenta
1/2 cup fresh parmesan cheese, grated

3 tbsp honey

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 2: In a bowl, whisk together apple cider, maple syrup, soy sauce, bourbon (if using), cayenne pepper, and a pinch of salt and pepper. Pour half of this mixture over the salmon filets and let them marinate for 10 minutes.

Step 3: Toss the quartered apples and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them out on the prepared baking sheet and roast for 12 minutes.
Step 4: Pour the reserved marinade into a small saucepan. Bring it to a boil and simmer for 8-10 minutes until reduced by half and thick enough to coat the back of a spoon. Set aside to cool slightly.
Step 5: Move the roasted apples and Brussels sprouts to one side of the baking sheet. Place the marinated salmon filets on the other side, discarding the marinade they soaked in. Bake for an additional 10-15 minutes until the salmon is cooked through.

Step 6: To prepare the polenta, melt 4 tablespoons of butter in a large skillet over medium heat until lightly browned, about 3-4 minutes. Add the whole milk and 1 1/2 cups water, bringing the mixture to a simmer.
Step 7: Slowly whisk in the polenta, stirring constantly for about 5 minutes until it thickens. Remove from heat and stir in grated parmesan, honey, and a pinch of salt and pepper.
Step 8: Serve the salmon, roasted apples, and Brussels sprouts over a bed of honey butter polenta. Drizzle with the cider glaze and enjoy.

Tips & Variations

For a smoky flavor, try adding a dash of smoked paprika to the marinade.
Use shallots or garlic in the roasting vegetables for extra depth.
Substitute bourbon with apple brandy or omit it entirely for a non-alcoholic version.

Swap honeycrisp apples for granny smiths if you prefer a tarter taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to preserve the texture of the salmon and vegetables. Polenta may thicken when cold; stir in a splash of milk when reheating to return it to creamy consistency.

How to Serve

A round white bowl holds a layered dish starting with a creamy, pale yellow base that looks soft and smooth. On top of this base sits a glossy orange piece of cooked salmon fillet, glazed with a shiny sauce that reflects light. Around the salmon are several caramelized golden yellow roasted pear slices with a slightly translucent look, and some charred Brussels sprouts, their outer leaves browned and crispy with a deep green color inside. Small green herb leaves are sprinkled on top for garnish. The bowl is placed on a white marbled surface next to a fork and a knife with green herb sprigs nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw the salmon completely before marinating and cooking to ensure even cooking and the best texture.

What can I substitute for polenta if I don’t have any?

Creamy grits or mashed potatoes can work as a substitute, though the flavor and texture will differ slightly. Use whichever you prefer to pair with the maple cider glaze.