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Maple Pecan Glazed Salmon fillet topped with crunchy pecans and herbs, served with green beans and citrus salad on a white plate.
Reda

Maple Pecan Glazed Salmon

Sweet maple and toasty pecans transform simple salmon into an elegant weeknight dinner that tastes like a special occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 oz salmon fillets skin-on, about 1.5 lbs total
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly ground
For the Glaze
  • 0.25 cup pure maple syrup not pancake syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce low-sodium preferred
  • 2 cloves garlic minced
  • 0.5 cup pecans finely chopped
  • 1 tsp lemon juice freshly squeezed

Equipment

  • Rimmed Baking Sheet
  • Small saucepan
  • Pastry brush

Method
 

Prep
  1. Pat salmon fillets completely dry with paper towels. This is crucial for the glaze to stick. Brush with olive oil and season both sides with salt and pepper. Let sit at room temperature while you make the glaze.
  2. In a small saucepan, combine maple syrup, Dijon mustard, soy sauce, and minced garlic. Bring to a gentle simmer over medium heat and cook for 3 to 4 minutes, stirring occasionally, until slightly thickened and reduced by about one third. Remove from heat and stir in lemon juice.
  3. Preheat your oven to 425F. Line a rimmed baking sheet with foil or parchment. Place salmon skin-side down and brush generously with half the glaze, coating the top and sides.
  4. Press chopped pecans firmly onto the glazed surface of each fillet. The glaze acts as glue, so really pack them on. Bake for 10 to 12 minutes, until the salmon flakes easily with a fork and the pecans are toasted and fragrant. Watch closely in the final minutes - the nuts can burn quickly.
  5. Transfer salmon to plates and drizzle with remaining warm glaze. Serve immediately with roasted vegetables or a simple green salad.

Notes

For extra insurance against burning, toast the pecans separately in a dry skillet for 3 minutes, then press onto the salmon after baking - you lose some glaze adhesion but gain control. The glaze can be made 3 days ahead and refrigerated; rewarm gently before using. For a complete meal, this pairs beautifully with roasted Brussels sprouts or wild rice pilaf.