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.
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.