Maple Pecan Glazed Salmon

There’s something utterly special about the combination of sweet, nutty, and savory flavors in this Maple Pecan Glazed Salmon. Picture tender, oven-baked salmon filets topped with a luscious maple syrup and toasted pecan glaze – the perfect harmony of textures and tastes that’ll impress both family and guests alike. Whether it’s for a cozy date night or a festive holiday dinner, this dairy-free dish brings elegance and simplicity to your table in just 30 minutes.

This dish is crafted with wholesome, gluten-free, and refined sugar-free ingredients to fit a clean eating lifestyle while being wildly flavorful. The glaze balances sweetness with a hint of rosemary and tangy mustard, creating a glaze that caramelizes beautifully over the salmon’s naturally rich taste.

Ingredients

• Salmon filets: Four 6-8 ounce center cut pieces, fresh and skin-on to retain moisture and texture during baking.
• Paprika: Half a teaspoon adds a warm, mild smoky flavor and vibrant color to the salmon.
• Kosher salt: One teaspoon used for seasoning to enhance and balance the overall flavors.
• Black pepper: A quarter teaspoon of freshly ground pepper provides subtle heat and aroma.
• Olive oil: One tablespoon drizzled over salmon gives a tender crust and promotes caramelization.
• Chopped pecans: Half a cup toasted to bring out their nutty richness in the glaze.
• Olive oil or ghee: One tablespoon for toasting pecans, adding depth and a smooth mouthfeel.
• Fresh rosemary: Half a teaspoon finely chopped (or dried 1/4 teaspoon) for an earthy, fragrant herbal note.
• Maple syrup: One-third cup for natural sweetness that balances the savory salmon.
• Orange juice: Two tablespoons fresh juice add bright citrus acidity to the glaze.
• Stone ground or Dijon mustard: Two teaspoons for tangy complexity and subtle heat.
• Kosher salt: Half a teaspoon in the glaze to enhance flavor layering.
• Fresh rosemary and sliced tangerines: Optional garnish for a beautiful, aromatic finish.

Instructions

Preheat the oven to 400°F

Start by setting your oven to 400 degrees to ensure it reaches the ideal temperature for perfectly baking the salmon. This temperature strikes a balance between cooking the fish thoroughly and preserving its delicate flakiness.

Prepare and season the salmon

Thoroughly wash and pat dry the salmon with paper towels, leaving the skin on helps hold the filet together and locks in moisture. Remove any pin bones using tweezers for a pleasant eating experience. Season the filets evenly with paprika, kosher salt, black pepper, and a drizzle of olive oil to create a flavorful, slightly crisp exterior once baked.

Bake the salmon in a dish

Arrange the seasoned filets skin-side down in an oven-safe dish and transfer it to the oven. Bake for 15-16 minutes until the salmon flakes easily and is opaque near the center. For one large piece of salmon, extend baking time to about 18-22 minutes to ensure thorough cooking without drying out.

Toast pecans for the glaze

While the salmon bakes, heat a skillet over medium heat and toast the chopped pecans with olive oil or ghee. Toasting intensifies their flavor, making the glaze more aromatic and crunchy. Stir frequently to avoid burning and cook until pecans are fragrant and slightly darker in color.

Make the maple pecan glaze

To the toasted pecans, add maple syrup, orange juice, kosher salt, mustard, and rosemary. Simmer gently, stirring occasionally to reduce the liquid and develop a thicker consistency that will coat the salmon beautifully. Adjust thickness after cooling by thinning with extra maple syrup if necessary.

Glaze and garnish the salmon

Once the salmon is cooked, spoon the sweet and savory pecan maple glaze generously over each filet. Garnish with fresh rosemary sprigs and tangerine slices if desired, elevating both the presentation and aromatic appeal of the dish.

Serve and enjoy

Serve while warm with your favorite side dishes. The salmon shines as a delicious centerpiece perfect for holiday meals or an elegant date night dinner, sure to please all palates!

Storage Tips

Store leftover glazed salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to preserve moisture and prevent the glaze from drying out.

Serving Suggestions

This salmon pairs excellently with roasted vegetables, wild rice, or a light green salad. The bright citrus garnish also complements earthy sides like sautéed kale or creamy mashed cauliflower for a balanced meal.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts or almonds can be substituted, but pecans offer a unique buttery sweetness that pairs exceptionally well with maple syrup.

Is this salmon recipe suitable for paleo diets?

Absolutely, this recipe uses whole, natural ingredients free of dairy, refined sugars, and gluten, fitting paleo guidelines.

What can I use if I don’t have orange juice?

Lemon juice or a splash of apple cider vinegar can substitute, adding acidity to balance the sweetness of the glaze.

Can I make this recipe ahead of time?

The glaze can be prepared ahead and stored in the refrigerator, but it’s best to bake and glaze the salmon fresh for optimal texture and flavor.

How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork and is opaque near the center. Using a thermometer, aim for 145°F internal temperature.

Can I grill the salmon instead of baking?

Yes, grilling skin-on salmon works well. Brush salmon with olive oil and cook over medium heat, then add glaze towards the end to avoid burning sugars.

Maple Pecan Glazed Salmon

This oven-baked salmon features a sweet and savory maple pecan glaze. Perfectly seasoned and dairy-free, it's a quick, elegant dish ideal for holidays or date nights.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course dinner, Main Course

Cuisine American

Servings 4 people

Calories 450 kcal

Equipment

• 1 oven preheated to 400°F
• 1 oven-safe baking dish
• 1 medium skillet

Ingredients

  

• 4 6-8 oz center cut salmon filets or 1 3/4 lb salmon piece
• 1/2 tsp paprika
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

• 1/2 cup chopped pecans
• 1 tbsp olive oil or ghee
• 1/2 tsp finely chopped fresh rosemary or 1/4 tsp dried
• 1/3 cup maple syrup
• 2 tbsp orange juice
• 2 tsp stone ground or Dijon mustard
• 1/2 tsp kosher salt

• Fresh rosemary and sliced tangerines for garnish

Instructions

 

• Preheat oven to 400 degrees Fahrenheit.
• Pat salmon dry; leave skin on for easier handling and remove bones if desired.
• Season salmon with paprika, kosher salt, black pepper, and olive oil. Place in an oven-safe dish.
• Bake salmon for 15-16 minutes (or 18-22 minutes if using a large piece) until it flakes easily and is opaque.
• In a medium skillet, toast chopped pecans over medium heat in olive oil or ghee until fragrant and slightly darker.
• Add maple syrup, orange juice, rosemary, kosher salt, and mustard to skillet. Simmer gently, stirring occasionally, until sauce thickens to coat a spoon.
• If too thick after cooling, thin sauce with additional maple syrup.
• Spoon maple pecan glaze over baked salmon. Garnish with fresh rosemary and sliced tangerines if desired.
• Serve immediately and enjoy.

Notes

• For best results, toast pecans carefully to avoid burning.
• Use a thermometer to check salmon’s internal temperature for perfect doneness (145°F).
• Store leftovers refrigerated up to 2 days with glaze separate.
• Glaze can be thinned with maple syrup if too thick after cooling.