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  • Pine River

Maple-Glazed Salmon with Cheddar Drizzle


  • 4 salmon fillets (6 ounces each)

  • 1 teaspoon each salt and pepper, divided

  • 1 1/2 pounds Broccolini or broccoli spears, trimmed (3 to 4 bunches)

  • 1 pint cherry tomatoes

  • 1/2 cup maple syrup

  • 3 tablespoons Dijon mustard

  • 3 garlic cloves, minced

  • 4 ounces Pine River Sharp Cheddar Cheese Spread (or more to taste)


  • Heat oven to 400°F.

  • Place salmon on a greased 15 x 10-inch baking pan. Season with 1/2 teaspoon each salt and pepper. Arrange Broccolini and tomatoes around fillets.

  • Whisk the maple syrup, Dijon mustard, garlic, and remaining salt and pepper in a bowl. Spoon half of the maple mixture over salmon and vegetables.

  • Bake for 10 minutes. Spoon remaining maple mixture over salmon. Bake for 5-7 minutes longer or until fish flakes easily.

  • Warm Sharp Cheddar Cheese Spread in microwave until melted and stir. Drizzle over cooked salmon and vegetables.

Recipe adapted from and photo courtesy of Dairy Farmers of Wisconsin. Visit:

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