Pecan Crusted Salmon with Garlic Maple Glaze

Pecan Crusted Salmon for the win! This super easy and healthy fish recipe will be a hit with everyone at your dinner table. The salmon is seasoned then coated in toasted pecans and cooked in a delicious maple glaze. You will love it!

It's Throw Back Thursday! This time we're heading back to 2012 when this Pecan Crusted Salmon recipe first showed up around here. Love #tbt ♡♡♡

I've made a few adjustments to the original recipe in order to bring it into the times. Back in 2012, I had used panko (fancy breadcrumbs) in the recipe. This time, I wanted a gluten-free and paleo fish recipe so I kicked the panko to the door. I honestly don't know why I used it in the first place as the fish is awesome without it.

I've also made a super easy glaze because glazed salmon = awesome.

By cooking some garlic and ginger in a little butter (or olive oil for dairy-free!) then adding a splash of maple syrup, you create a sauce for the salmon which is out of this world delicious. It also smells AMAZING as it cooks. Mmm garlic!

Original post date: June 20th, 2012

Damn, it feels good to be back in my kitchen! I know I already said that when I was sharing the recipe for asparagus with you, but it seems worth repeating. Don't get me wrong, it's not that I'm super excited to be back home (I've never been ready for a holiday to end, no matter how long I've traveled for.) It just feels good to cook again.

For the past two and a half weeks, I've been wandering slowly around Belize and Guatemala. I say slowly because, especially in Belize, they walk slowly. Really slow. Barely moving kind of slow. It's my kind of pace. On Tobacco Caye, a tiny island off the coast of Belize that's covered in white sand and palm trees and surrounded by coral reef, they've basically stopped moving. I spent three days there nearly at a standstill, only moving just enough to put on my fins and snorkel before floating in the water or to nudge the sand with my toe to make my hammock sway again.

I was going to draw some sort of parallel between this pecan crusted salmon I just made and the red snapper and barracuda we were fishing for at Tobacco Caye. But trying to liken a plastic wrapped salmon fillet to a brightly colored fresh fish caught in turquoise water is a bit silly. Not that the salmon isn't good (it's delicious!) but it's not the same as catching your own under the hot Belizean sun.

The pecan crust adds a rich, nutty flavor and crunchy texture to the salmon. Don't skimp on the oil, it'll help keep the salmon extra tender so it will melt in your mouth. You can make the topping ahead of time and keep it in your fridge until you are ready to use it; it will last a long time so go ahead and make extra to keep on hand until the next time you make this pecan crusted salmon recipe.

The original picture of this Pecan Crusted Salmon recipe:

If you’re interested in learning a few tricks that I did to improve my food photography, check out the posts 10 Food Photography Tips for New Food Bloggers and The 10 Best Food Photography Props to Improve Your Food Photography and The Food Photography Equipment I Use.

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Pecan Crusted Salmon with Garlic Maple Glaze

• Author: Kristen Stevens | The Endless Meal
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Cuisine: American

★★★★★

5 from 1 reviews

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Description

Pecan Crusted Salmon for the win! This super easy and healthy fish recipe will be a hit with everyone at your dinner table. The salmon is seasoned then coated in toasted pecans and cooked in a delicious maple glaze. You will love it!

| gluten-free + paleo + dairy-free option |

Gluten FreePaleo

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Scale 1x2x3x

Ingredients

• 1/2 cup pecans
• 4 salmon fillets
• 1 teaspoon olive oil
• 1/2 teaspoon sea salt and paprika
• 1/4 teaspoon pepper
• 2 tablespoons butter or olive oil
• 2 garlic cloves, very finely minced
• 1 – 1-inch piece of ginger, very finely minced
• 2 tablespoons maple syrup
• 1 lemon, cut into 4 thick slices

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Instructions

1. Place your oven rack in the top third and turn to broil. Place the pecans on a baking tray and pop them into the oven to toast. Don't wait for the oven to come to full temperature or it will be too hot for the pecans. Put them in right away and take them out as soon as you start to smell them, about 5 minutes. Let them cool for a minute then finely chop them.
2. Drizzle the olive oil over the salmon fillets then season them with sea salt, paprika, and pepper. Use your hands to rub the seasoning evenly over the fillets. Divide the pecans between the salmon (on the tops only) and pat down gently.
3. In a large, ovenproof frying pan, heat the butter or olive oil. Add the garlic and ginger and cook for one minute. Add the maple syrup to the pan and bring it to a boil. Carefully add the salmon fillets to the pan and nestle the lemon wedges between them. Spoon some of the sauce over the fillets.
4. Cook the salmon for 4 minutes then transfer the pan to the oven and broil for 2-3 minutes, or until the tops have browned. Serve immediately.

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Notes

This salmon is also excellent served cold with a salad for lunch. Meal prep!