• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

At the Immigrant's Table

  • Home
  • About me
    • Contact
    • Privacy Policy
    • Inspiration
  • Shop
    • Middle Eastern Small Plates E-book
  • Travel
  • Tutorials
  • Jewish Recipes
  • Russian Recipes
  • Main Course Recipes
  • Healthy Side Dishes
  • Dessert Recipes
  • Travel
  • Gluten-free Recipes
  • Paleo recipes
  • Vegan recipes
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Cookbook
    • Travel
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Fall Recipes

    Published: Nov 23, 2015 · This post may contain affiliate links.

    Oven baked salmon on a bed of apples and potatoes {GF, Paleo}

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe
    Dressed in spiced apple sauce and cooked to perfection, this roasted salmon rests on a bed of naturally sweet, caramelized apples and potatoes.

    Dressed in spiced apple sauce and cooked to perfection, this baked salmon rests on a bed of naturally sweet, caramelized apples and potatoes.

    This easy fall dinner recipe will teach you how to bake salmon that is never dry!

    Jump to:
    • Dressed in spiced apple sauce and cooked to perfection, this baked salmon rests on a bed of naturally sweet, caramelized apples and potatoes.
    • My mother's foolproof baked salmon recipe
    • Serve baked salmon as a Thanksgiving dinner recipe
    • Serving baked salmon with apples and potatoes
    • Directions for this Salmon Tray Bake
    • How to season salmon with applesauce
    • How to Bake Salmon that is Never Dry
    • When to serve this baked salmon with apples and potatoes?
    • Recipe

    My mother's foolproof baked salmon recipe

    When I came home it would be sitting there in the oven, wrapped in tinfoil.

    There was no smell, no identifiable bulges to hint at what lay beneath. But I knew anyway: some traditions never changed.

    It was only once we all sat there at the table, chatting away, that my mother would uncover the foil and triumphantly serve her roasted salmon to the table.

    Years later and thousands of miles across the globe, I continue her tradition by serving roasted salmon on special occasions.

    Except in this fall-inspired baked salmon recipe, my roasted salmon in spiced apple sauce rests on a bed of apples and potatoes, an ode to fall and to shaking things up, even if just a bit.

    Dressed in spiced apple sauce and cooked to perfection, this roasted salmon rests on a bed of naturally sweet, caramelized apples and potatoes.

    Serve baked salmon as a Thanksgiving dinner recipe

    I'm a big believer in traditions. There is something so comforting in the familiar, in knowing exactly what you're going to get before you've even seen it.

    So it was with my mother's baked salmon method, which I started making for Thanksgiving when I first moved to Canada - and the tradition took hold.

    We could all imagine the taste, feel its juices running down our chins, remember the smell that would waft through the house once that tinfoil was uncovered.

    The tradition of serving that baked salmon was a ritual in its own right, regardless of what holiday we all gathered to celebrate.

    Dressed in spiced apple sauce and cooked to perfection, this roasted salmon rests on a bed of naturally sweet, caramelized apples and potatoes.

    Serving baked salmon with apples and potatoes

    For me, it was all about the side vegetables that came with the dish. Wedges of potatoes and sweet potatoes, swimming in oil and spices, beautiful caramelization around their edges.

    They were delicious, and I always had to stop myself from going for thirds.

    But there's this thing with traditions. If you let things go and stop thinking about them, it's easy to get caught in traditions and to lose sight of their real purpose.

    So in my baked salmon in apple sauce, the piece de resistance rests on a bed on thinly sliced potatoes and apples. This makes it into a gratin dauphinois of sorts that gives the dish that extra special touch and celebrates the season.

    Dressed in spiced apple sauce and cooked to perfection, this roasted salmon rests on a bed of naturally sweet, caramelized apples and potatoes.

    Why I love this baked salmon recipe with apples

    Though I love my mother's recipe, I have to say that I love this salmon with apples recipe even better:

    • the apples get a beautiful, deep caramelized flavour that accentuates their natural sweetness
    • the potatoes get a boost from the unfamiliar sweetness of apples sharing their table. It's unique, but still strangely familiar - and therefore, comforting.
    • my mother's baked salmon technique ensures it's never dry!

    Directions for this Salmon Tray Bake

    If using frozen salmon, defrost fish overnight in the fridge. When ready to cook, preheat oven to 450F.

    Make applesauce topping for salmon

    In a saucepan, combine apple sauce, 1 TB of olive oil and fennel seeds. Heat through on medium-high heat for about 5 minutes (no need to bring to a boil). Remove from heat.

    Make side dish of apples and potatoes

    Wash potatoes and apples well. Slice apples and potatoes into thin rounds (when you get to the seedy part of the apple, stop slicing circles, change sides, and when you get to the heart again, cut out the core and slice the remaining parts of the apple into crescents; or just core and slice the whole thing into crescents – it really doesn’t matter).

    How to season salmon with applesauce

    Pat salmon dry, and season with salt and pepper. Rest in the middle of an oven-safe baking dish. Arrange potatoes and apples around it interchangeably, nestling them snuggly.

    Cover salmon with apple sauce mixture, taking care to get it under the fish as well (you want to make sure the fish is well-coated). Drizzle 3 TBs of olive oil on all the apples and potatoes, and season them with salt and pepper.

    How to Bake Salmon that is Never Dry

    This is my fullproof method for how to bake salmon: cover the baking sheet with aluminum foil, and bake at 450F oven for 30 minutes. Uncover, and bake on the grill/broil setting for another 5 minutes.

    TIP: If not using applesauce, cover your salmon with cream or nondairy cream!

    Remove baked salmon tray bake from the oven, and serve immediately.

    When to serve this baked salmon with apples and potatoes?

    This roasted salmon in apple sauce on a bed of apples and potatoes is a dish for special occasions, preferably in the fall: Thanksgiving, Rosh Hashana and Sukkot.

    And like my mother, I, too, wait until the very last moment to uncover the foil and reveal it. Because some traditions just have to stay the same.

    For a full, memorable meal, serve this roasted salmon with my fennel, apple and pear salad.

    Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

    Dressed in spiced apple sauce and cooked to perfection, this roasted salmon rests on a bed of naturally sweet, caramelized apples and potatoes.

    Recipe

    Salmon with apples and potatoes

    Roasted salmon on a bed of apples and potatoes

    Ksenia Prints
    Dressed in spiced apple sauce and cooked to perfection, this baked salmon recipe rests on a bed of naturally sweet, caramelized apples and potatoes. A dish to remember.
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 30 mins
    Cook Time 35 mins
    Total Time 1 hr 10 mins
    Course Fish
    Cuisine Jewish, Russian
    Servings 4
    Calories 495 kcal

    Ingredients
      

    • 1 large piece of salmon mine was about 350 grams, enough to feed 3-4 people; do not go for individually cut fillets – it dries the fish out
    • 1 cup unsweetened apple sauce
    • 1 TB olive oil
    • 1 teaspoon fennel seeds or aniseed
    • 4 small red-skinned potatoes
    • 3 Spartan /Cortland apples
    • 3 TBS olive oil
    • salt
    • pepper

    Instructions
     

    • If using frozen salmon, defrost fish overnight in the fridge. When ready to cook, preheat oven to 450F.
    • In a saucepan, combine apple sauce, 1 TB of olive oil and fennel seeds. Heat through on medium-high heat for about 5 minutes (no need to bring to a boil). Remove from heat.
    • Wash potatoes and apples well. Slice apples and potatoes into thin rounds (when you get to the seedy part of the apple, stop slicing circles, change sides, and when you get to the heart again, cut out the core and slice the remaining parts of the apple into crescents; or just core and slice the whole thing into crescents – it really doesn’t matter).
    • Pat salmon dry, and season with salt and pepper. Rest in the middle of an oven-safe baking dish. Arrange potatoes and apples around it interchangeably, nestling them snuggly.
    • Cover salmon with apple sauce mixture, taking care to get it under the fish as well (you want to make sure the fish is well-coated). Drizzle 3 TBs of olive oil on all the apples and potatoes, and season them with salt and pepper.
    • Cover with aluminum foil, and bake at 450F oven for 30 minutes. Uncover, and bake on the grill/broil setting for another five minutes. Remove form the oven, and serve immediately.

    Nutrition

    Calories: 495kcalCarbohydrates: 60gProtein: 22gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 48mgSodium: 80mgPotassium: 1598mgFiber: 8gSugar: 23gVitamin A: 142IUVitamin C: 25mgCalcium: 49mgIron: 3mg
    Keyword apples, baking, dairy-free, easy, fall, fish, gluten-free, potatoes, quick, salmon, Thanksgiving, winter
    Tried this recipe?Comment + Rate Below!
    Connect on Instagram!Find us @immigrantstable

    More Cozy Fall Recipes

    • brussels sprouts in bowl
      Crispy Air Fryer Brussels Sprouts with Feta, Pomegranate and Balsamic
    • salad overhead with dressing
      Moroccan Couscous Salad Recipe with Israeli Couscous (Pearl Couscous Salad Recipe)
    • pan fried halloumi salad on a plate with napkin and wooden spoon
      Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe
    • kale and apple salad in a bowl
      Kale Apple Salad with Creamy Poppy Seed Dressing

    Join me At the Immigrant's Table

    Receive updates, exclusive recipes and helpful tips by email

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lyn says

      November 23, 2015 at 9:47 am

      This sounds delicious...35 min @450 won't dry out fish?...I like my fish VERY moist...

      Reply
      • kseniaprints says

        November 24, 2015 at 6:35 am

        Well, then I would suggest checking it after 25. 35 leaves it cooked well and not at all dry, but as someone who does prefer her fish a bit more al dente than others, I would advise you to try a bit less and see how the middle looks.

        Reply
    2. Kellie MacMillan says

      November 23, 2015 at 12:13 pm

      5 stars
      You know Ksenia, as I was reading this there was a moment when I almost slapped my forehead and thought "yes of course, why didn't I think of that?'I love apples and potatoes this must be delicious.
      I was thinking about latkes yesterday and was going to ask you to send me some tips but I think I'm going to whip this up instead.
      Good job, yet again.
      Kellie

      Reply
      • kseniaprints says

        November 24, 2015 at 6:36 am

        Actually,funny enough I also have an apples and potato latke recipe comiong up..... Stay tuned 😉

        Reply
    3. Katie @ Whole Nourishment says

      November 24, 2015 at 5:59 am

      I've never used applesauce on salmon but I'm very intrigued. Have some applesauce in the fridge that I need to use up so this may be on the menu this week! Love the apples and fennel in this too.

      Reply
      • kseniaprints says

        November 24, 2015 at 6:37 am

        I imagine the flavour profile is a bit German? I like it, in any case!

        Reply
    4. Berta says

      November 26, 2015 at 8:54 pm

      Your recipes with a story or a tradition behind them are my favourites, and this one is no exception!!

      Reply
      • kseniaprints says

        December 04, 2015 at 11:25 am

        Haha, I think they're my fav too 😉 I try to come up with a story for everything I post, but it's not always as eloquent or deep as I'd like. Here's to setting the bar high though!

        Reply

    Primary Sidebar

    peeling squash on cutting board

    Privet, I am Ksenia Prints! A food and travel blogger, photographer and storyteller. I help adventurous home cooks explore the world through healthy, beautiful immigrant recipes.

    More about me →

    Follow

    INSTAGRAM 

    PINTEREST

    YOUTUBE

    FACEBOOK

    Popular

    • The best eggplant shakshuka of your life
      The best eggplant shakshuka, or how to make friends with breakfast
    • samosas with sauce
      How to make easy gluten free samosas with a sweet & spicy chickpea filling
    • How to Make the Ultimate Middle Eastern appetizer platter with our best mezze recipes {V, GF, Paleo}
    • vegetarian empanada on a plate with chimichurri dipping sauce
      Authentic Argentinian vegetarian empanadas - 3 Ways! {Vegan Empanadas Option}

    Footer

    ↑ back to top

    About

    • About me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Ksenia Prints At the Immigrant's Table. All rights reserved