Melt-in-your-mouth maple balsamic Dijon salmon is topped with bursting roasted grapes, sweet fennel, and thyme. Served with creamy smoked goat cheese polenta and crispy maple Dijon Brussels.
If you’ve never roasted grapes before, now’s the time. Grapes are in peak season, and there are so many ways to celebrate their taste and versatility outside of a charcuterie board. With just about 15 minutes in the oven, they’re transformed into bursting, juicy roasted balls of sweet concentrated grape flavor. They make the most magical elevated topper for crostini, flatbread, pork or beef tenderloin, roasted chicken or turkey, or this beautiful roasted salmon.
I cannot get over the complex, irresistible taste of roasted grapes with sweet caramelized fennel bulb, earthy thyme, tangy Dijon, rich balsamic, and maple. The flavors pair so beautifully with tender roasted salmon, creamy polenta, and crispy, saucy roasted Brussels. This is the epitome of a fall dish that’s mouthwateringly delicious, elevated and impressive (although secretly took minimal time and effort), comforting, satisfying, filling and wholesome.
Maple Balsamic Dijon Salmon
The salmon is first marinated in a simple mixture of Dijon, balsamic vinegar, maple syrup, fresh thyme leaves, and a sprinkle of salt and pepper. You only need about 1 hour to marinate, but you can go up to overnight if more convenient. (Try to avoid any longer than that, as the acid in the vinegar will start to make the fish chewy.)
When the grapes and fennel are almost done, add the raw, marinated salmon to the sheet pan and spoon some extra marinade over all of it. As the salmon cooks, the extra marinade will thicken up and create a saucy topping with the juicy grapes.
Roasted Grapes and Fennel
When the salmon is almost done marinating, start roasting the grapes and fennel. Go for deep purple, extra sweet seasonal grapes. Toss them with a little olive oil, salt & pepper, fresh thyme, and fresh fennel bulb for added complexity; then roast on a sheet pan at 425ºF for about 15 minutes. Thin slices of fennel bulb become tender, caramelized, and crisp at the edges in the same time it takes the grapes to roast, making them a delicious and convenient seasonal pairing. After about 15 minutes, nestle the salmon in with the roasted grapes and fennel on the sheet pan, and finish it all off for another 6-8 minutes, until the salmon flakes when tested with a fork.
Creamy Polenta
Although technically optional, it’s really hard to pass up a bed of creamy, cheesy polenta to sop up the juices from the salmon. The polenta adds another dimension of texture and luxury to the dish; complements the flavors beautifully; and makes for a show-stopping presentation. No one would ever believe how simple and quick it is to make. I use Bob’s Red Mill polenta, which only takes 15 minutes start to finish with water, milk, and salt. For this dish, I recommend finishing it with a pat of butter and a mild, sweet & smokey semi-soft cheese like smoked goat, smoked gouda, or a young smoked cheddar. Other great options include nutty fontina or gruyere, tangy fresh goat cheese, or a sharper aged parmigiano reggiano.
Maple Dijon Roasted Brussels
I highly recommend these roasted Brussels sprouts on the side. For one, they’re delicious. They also conveniently roast right on the sheet pan with the grapes and salmon.
Maple Dijon Brussels Sprouts Recipe:
- Start with 6 oz raw Brussels sprouts. Slice off the bottom end and cut lengthwise into halves or thirds. Place the cut Brussels on a baking sheet lined with foil and toss with 1 tsp olive oil and a sprinkle of sea salt (or black garlic sea salt, smoked sea salt, etc.) and ground black pepper.
- Turn the Brussels cut side down and spread out on the pan. Roast at 425ºF for about 25 minutes total (while the grapes and salmon are cooking).
- Meanwhile, in a small bowl whisk together 1/2 tsp olive oil, 1/4 tsp grainy Dijon, 1/2 tsp maple syrup, and 1/2 tsp apple cider vinegar (or white balsamic).
- When the Brussels are tender in the center, charred on the cut side, and have some charred outer leaves, remove from the oven and pour the dressing over them. Toss to coat.
Maple Balsamic Salmon with Thyme Roasted Grapes and Fennel
Melt-in-your-mouth maple balsamic Dijon salmon is topped with bursting roasted grapes, sweet fennel, and thyme and served over a bed of creamy smoked goat cheese polenta.
Notes
I recommend roasting a vegetable like Brussels sprouts alongside the grapes and fennel for a convenient side dish. See post above for the Maple Dijon Brussels Sprouts recipe (pictured).
Ingredients
For the salmon:
- 2 salmon filets (4-6 oz each), skin on or off
- 1/2 tsp grainy Dijon
- 1 tsp maple syrup
- 2 tsp aged balsamic
- sprinkle fresh thyme leaves
- pinch sea salt
- sprinkle ground black pepper
For the roasted grapes and fennel:
- ~25 small to 15 medium seedless dark purple grapes (such as concord, “jelly drop,” or “gum drop” grapes)
- handful thinly sliced raw fennel bulb (optional)
- 1/2 tsp olive oil
- light sprinkle sea salt
- light sprinkle ground black pepper
- 2-3 sprigs fresh thyme
For the polenta:
- 1 cup water
- 1/8 tsp fine sea salt
- 70g (1/2 cup) quick-cooking (not instant) polenta or yellow corn grits, such as Bob’s Red Mill
- 1/2 cup milk (2% or whole preferred)
- 1-2 tsp unsalted butter, to taste
- 1 oz semi-soft smoked goat cheese, smoked gouda, gruyere, or fontina, freshly shredded
Instructions
Make the salmon and roasted grapes:
- Marinate the salmon: Combine Dijon, maple, balsamic, thyme, salt, and pepper in a zip-top baggy and massage to mix. Add the salmon to the baggy and turn to coat in the marinade. Seal and refrigerate at least 1 hour, or up to overnight.
- Preheat the oven to 425ºF.
- Place the grapes and fennel on a baking sheet lined with foil; gently toss with olive oil and a sprinkle of sea salt and black pepper. Nestle the sprigs of thyme between the grapes. Transfer to the oven and roast about 15 minutes, or until the grapes start to burst and the fennel is tender.
- Remove the salmon from the marinade and place on the baking sheet (skin side down if the skin is still on), nestled in with the partially roasted grapes and fennel. Spoon a couple tablespoons of excess marinade over each piece of salmon and the grapes and fennel.
- Return to the oven for approximately 6-8 minutes, or just until the salmon is cooked through and flakes easily with a fork. (Careful not to overcook the salmon).
Make the polenta:
- While the grapes and fennel are roasting, make the polenta. Check the package instructions and adjust the amount of liquid and cook time as indicated. If using quick-cooking polenta: Add water to a small/medium saucepan. Bring to a boil, then immediately stir in polenta. Lower heat and stir in milk and salt. Simmer on medium-low heat for 5-6 minutes, until creamy and thickened.
- Cover the pan, remove from heat, and let stand covered for 5-6 minutes.
- Fold in butter and shredded cheese until melted. (Return to low heat if needed to help melt the cheese.) Adjust salt to taste.
Serve:
- Remove whole thyme sprigs from the pan. If the salmon skin is still on, use a spatula to separate the cooked salmon from the skin underneath when serving.
- Serve the salmon over a bed of polenta, and top with the saucy grapes and fennel.