Braised Salmon with Butternut Squash (One-Pot)
Serves
2–3 people
Ingredients
Salmon
1 large salmon fillet (1–1½ lb / 450–700 g), skin on or off
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp dried thyme (or rosemary)
1 tbsp olive oil or butter
Squash & Sauce
3 cups butternut squash, peeled and diced (¾-inch cubes)
1 small onion, finely chopped
3 cloves garlic, minced
1 cup chicken or vegetable broth
2 tbsp maple syrup or honey (sub brown sugar if needed)
1 tbsp Dijon mustard (optional but great)
1 tbsp soy sauce or Worcestershire sauce
½ tsp chili flakes (optional)
Salt & pepper to taste
Finish
1 tbsp butter (optional, for richness)
Fresh parsley or thyme, finely chopped
Instructions
1. Season the Salmon
Pat the salmon dry. Rub both sides with salt, pepper, paprika, garlic powder, and thyme. Let it sit at room temp for 10–15 minutes.
2. Sear the Salmon (Important for flavor)
Heat olive oil or butter in a skillet over medium-high heat.
Place salmon presentation-side down.
Sear 2–3 minutes until golden and lightly crisp.
Flip and sear the other side for 1 minute only.
Remove salmon and set aside.
👉 This step locks in flavor and gives that browned crust you see in the photo.
3. Build the Squash Base
In the same skillet (or directly in a slow cooker insert):
Add onion and sauté 2–3 minutes until soft
Add garlic and cook 30 seconds
Stir in squash cubes
Season lightly with salt and pepper.
4. Make the Sauce
Pour in:
Broth
Maple syrup
Dijon mustard
Soy/Worcestershire
Chili flakes (if using)
Stir well and bring to a gentle simmer.
5. Braise the Salmon
Option A: Stovetop / Oven (Best Texture)
Nestle salmon on top of squash
Cover tightly
Simmer on low for 12–15 minutes
ORBake at 375°F (190°C) for 18–22 minutes
Option B: Slow Cooker
Cook on LOW for 1½–2 hours
Add salmon during the last 45 minutes if you want it firmer
Salmon is done when it flakes easily and reaches 125–130°F (52–54°C) internally.
6. Finish & Serve
Stir in butter for gloss (optional)
Spoon sauce over salmon
Garnish with fresh parsley or thyme
Serving Ideas
Over rice, couscous, or mashed potatoes
With crusty bread to soak up the sauce
Add a green side (haricots verts or sautéed spinach)
Flavor Variations
Mediterranean: Add lemon zest + olives
Autumn spice: Add cinnamon + nutmeg (tiny pinch!)
Creamy: Finish sauce with 2 tbsp heavy cream or coconut milk
