Baked Salmon Maple Glaze Pecans (Printable)
Succulent salmon glazed with maple and topped with toasted pecans for an elegant dinner.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (about 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
11 - 1 tablespoon chopped fresh parsley
12 - Lemon wedges
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Arrange the salmon fillets skin-side down on the prepared baking sheet. Pat dry with paper towels.
03 - In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, lemon juice, minced garlic, smoked paprika, black pepper, and salt.
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 to adhere.
06 - Bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and the pecans are golden and fragrant.
07 - Remove from oven and let rest for 2 minutes. Garnish with chopped parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The glaze caramelizes just enough to give you that sweet-savory punch without ever tasting cloying or overdone.
- Pecans add a crispy textural contrast that makes every bite feel intentional and thoughtful.
- The whole thing comes together in 30 minutes, which means you can pull off an impressive dinner on a random weeknight.
02 -
- Don't overbake salmon, it dries out faster than you'd think, so setting a timer and checking at 15 minutes is non-negotiable.
- Toasting the pecans separately for just 3 minutes before chopping makes them taste more pronounced, though it's an extra step you can skip if time's tight.
03 -
- Brush the glaze on just before baking rather than letting it sit, so the mustard stays sharp instead of mellowing into the salmon.
- Room temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out 10 minutes before baking if you remember.