Feelin’ Extra Fine Baked Salmon with Sticky Walnut Thyme Sauce

Good for Baby, Good for Mama

Feelin’ Extra Fine Baked Salmon with Sticky Walnut Thyme Sauce


two ¾-pound filets of salmon


C = cup
T = tablespoon



  • 2 ¾ pound filets salmon

  • 1 T extra-virgin olive oil

  • kosher salt

  • freshly ground black pepper


  • C maple syrup

  • ¼ C tamari

  • ½ T brown sugar

  • 1 clove garlic

  • 1 lime

  • 5 sprigs fresh thyme

  • ½ C walnuts


  1. Preheat the oven to 400°F. 

  2. Line a sheet tray with parchment paper. Place two ¾ pound filets of salmon  skin-side down on the parchment. Lightly drizzle with 1 tablespoon of extra-virgin olive oil, season with kosher salt and freshly ground black pepper. Bake for 12-15 minutes until salmon is flaky when pierced with a fork.

  3. While the salmon is baking, place a small saucepan on the stovetop over medium heat. Add ⅓ cup of maple syrup, ¼ cup of tamari, ½ tablespoon of brown sugar, 1 clove of minced garlic, the juice of 1 lime, and the leaves from 5 sprigs of thyme. Let the liquid reduce by one third, about 5 minutes, stirring occasionally. 

  4. Meanwhile, chop ½ cup of walnuts. After 5 minutes of cooking, turn off the heat and stir in the walnuts.

  5. Remove salmon from the oven, place onto plates and drizzle with the garlicky, lime-y, sticky sweet maple walnut thyme sauce. Eat up, Mama!

Recipe By

Kendra Aronson
of Pregnant and Hungry

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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