Baked Salmon Maple Glaze Pecans (Printable version)

Succulent salmon with sweet maple glaze and crunchy pecans.

# What you need:

→ Seafood

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Maple Glaze

02 - 3 tablespoons pure maple syrup
03 - 2 tablespoons Dijon mustard
04 - 1 tablespoon soy sauce (use tamari for gluten-free)
05 - 1 tablespoon fresh lemon juice
06 - 1 garlic clove, minced
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon salt

→ Topping

10 - 1/2 cup pecans, roughly chopped

→ Garnish (optional)

11 - 1 tablespoon chopped fresh parsley
12 - Lemon wedges

# How To:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place the salmon fillets skin-side down on the prepared baking sheet and pat dry with paper towels.
03 - Whisk together maple syrup, Dijon mustard, soy sauce, lemon juice, minced garlic, smoked paprika, black pepper, and salt in a small bowl.
04 - Brush the maple glaze generously over the tops and sides of each salmon fillet.
05 - Sprinkle the chopped pecans evenly over the glazed salmon, gently pressing them to adhere.
06 - Bake for 15 to 18 minutes until the salmon flakes easily with a fork and pecans are golden and fragrant.
07 - Remove from the oven and let rest for 2 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The glaze caramelizes into a glossy coating that looks restaurant fancy but takes minutes to whisk together.
  • Pecans turn golden and fragrant in the oven, adding crunch without any stovetop fussing.
  • Its naturally gluten free and feels elegant enough for guests but easy enough for a Tuesday.
  • Cleanup is minimal since everything bakes on one sheet, and leftovers reheat beautifully for lunch.
02 -
  • Pat the salmon completely dry before glazing, or the moisture will prevent the glaze from sticking and caramelizing properly.
  • Watch the pecans closely in the last few minutes, they can go from golden to burned faster than you think.
  • If your fillets are thicker than 170 grams, add 2 to 3 extra minutes of baking time and check for doneness with a fork.
  • Don't skip the resting step, it lets the fish finish cooking gently and keeps it moist when you plate it.
03 -
  • Make extra glaze and toss it with roasted carrots or drizzle over grilled chicken for an instant flavor boost.
  • If your pecans are raw, toast them in a dry skillet for a few minutes before chopping to intensify their flavor even more.
  • Use a fish spatula to transfer the fillets from pan to plate, it slides under the skin easily and keeps everything intact.
  • Line your baking sheet with foil under the parchment for even easier cleanup, especially if the glaze drips and caramelizes.

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