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Hot Maple Butter Salmon with Baby Leaf Greens and Sesame Roasted Potatoes

Hot Maple Butter Salmon with Baby Leaf Greens and Sesame Roasted Potatoes

By OcadoLifePublished on 06 March 2026It’s all about the glaze in this easy but impressive Hot Maple Butter Salmon with Baby Leaf Greens and Sesame Roasted Potatoes, from OcadoLife food editor Lauren Hoffman. “Buttery salmon with a hint of heat, tender, lightly bitter greens and golden roast potatoes are a winning combo, and whether you’re cooking it for two or for a crowd, the effort stays the same. You can choose a big piece of fish for impact or use fillets for ease. The glaze is generous enough to stretch to a side of salmon – just scale up the sides to suit.”
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Time and servings

45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time

Ingredients

  • 1kg baby potatoes
  • 1 tbsp olive oil
  • 2 tbsp sesame seeds
  • 1 good pinch sea salt
  • 2 tbsp unsalted butter
  • 3 tbsp hot maple syrup
  • 1½ tbsp soy sauce
  • 1 satsuma or easy peeler, zested, plus 1 tbsp juice
  • 1 tsp toasted sesame oil (optional)
  • 500g (approx.) salmon fillet or 4 individual fillets
  • 400g baby leaf greens, shredded
  • 1 (30g) pack coriander
  • 2 salad onions, sliced on the diagonal

Method

  • Step 1

    Parboil the baby potatoes in a pan of boiling salted water for 15 mins or until tender; drain and steam dry. Preheat the oven to 220°C/200°C fan/gas 7.

  • Step 2

    In a small roasting tin, toss the potatoes with the olive oil and sprinkle over the sesame seeds, ensuring they stick to the potatoes. Season with a good pinch of sea salt; roast for 20 mins until golden.

  • Step 3

    Meanwhile, make the glaze: combine the butter, hot maple syrup, soy sauce, satsuma and sesame oil in a small pan and cook over medium-low heat, until the butter has melted and the mixture is thick enough to coat the back of a spoon. Remove from the heat. Set aside 1 tbsp for the greens.

  • Step 4

    Line a separate large roasting tin with baking paper. Add the salmon, skin-side down, and brush with half the glaze. Roast alongside the potatoes for 12 mins, brushing with a little more glaze halfway through. Remove the fish from the oven and leave to rest for 5 mins.

  • Step 5

    Meanwhile, blanch the greens in a pan of boiling salted water for 1 min. Drain and toss with the reserved spoonful of glaze.

  • Step 6

    To serve, tear the coriander over the salmon and scatter with the salad onions. Bring it to the table with the potatoes and greens.