Maple Pecan Crusted Salmon
This Maple Pecan Crusted Salmon is a perfect blend of sweet, savory, and nutty flavors with a crunchy pecan crust and a sweet maple glaze.
Servings: 4 servings
Ingredients
- 4 salmon fillets salmon about 6 ounces each
- 1 cup pecans chopped
- 1/2 cup breadcrumbs
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Step 1: Prep Your Oven and Ingredients
- Preheat your oven to 400°F (200°C). While it’s warming, chop the pecans finely but not to a powder — you want some texture to your crust. In a mixing bowl, combine the chopped pecans, breadcrumbs, garlic powder, salt, and black pepper. Mix well so the seasonings are evenly distributed through the crust mixture.
Step 2: Make the Maple Mustard Glaze
- In a small bowl, whisk together the pure maple syrup and Dijon mustard until smooth. This glaze will add a beautiful shine and a perfect balance of sweet and tangy notes to your salmon.
Step 3: Prepare the Salmon Fillets
- Pat your salmon fillets dry with paper towels. This helps the crust stick better. Brush each fillet generously on top with olive oil, then spread a thin layer of the maple mustard glaze over the top. This sticky layer is the glue that will hold your pecan crust in place.
Step 4: Add the Pecan Crust
- Press the pecan and breadcrumb mixture firmly onto the glazed side of each salmon fillet. Make sure it’s evenly coated and gently packed to adhere well before placing them on your baking sheet or oven-safe dish, crust side up.
Step 5: Bake to Perfection
- Place the salmon in the preheated oven and bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. You want the salmon to be just cooked through and flaky, while the pecan crust turns golden and crisp.
Step 6: Serve and Enjoy
- Once baked, let the salmon rest for a couple of minutes before serving. This allows the juices to redistribute and the crust to set perfectly. Serve with your favorite sides — a simple green salad, roasted vegetables, or even a light quinoa pilaf.
Equipment
- Baking sheet or oven-safe dish
- Mixing Bowl
- Small whisk or fork
- Knife and cutting board
- Measuring Cups and Spoons
Notes
- For extra crunch, toast the pecans lightly in a dry skillet before chopping.
- Use panko breadcrumbs if you want a lighter, airier crust texture.
- If you prefer a less sweet glaze, reduce the maple syrup by a tablespoon.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat in the oven to maintain crust crispiness.
- Swap regular breadcrumbs for gluten-free to make this recipe gluten-free.