Pecan Crusted Salmon with Garlic Maple Glaze
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In my pecan-crusted salmon recipe, I season salmon fillets, then coat them with toasted, chopped pecans. Then I make a sweet and savory garlic-ginger pan sauce with maple syrup, cook the salmon for a few minutes on the stovetop to thicken the sauce, and then a quick broil crisps the crust and gives it color. It’s a simple recipe with lots of flavor.
This pecan-crusted salmon is one of those recipes that feels a little fancy but couldn’t be easier to make. The pecans create a crisp, nutty topping that contrasts beautifully with the tender, flaky salmon underneath, making every bite full of texture and flavor.
What I love most about this recipe is that the pecan crust does more than add crunch. Combined with butter, maple syrup, garlic, ginger, and lemon, it creates a rich, savory-sweet topping that helps keep the salmon moist and incredibly flavorful as it bakes.
It’s also a great recipe to prep ahead. The pecan mixture can be made in advance and kept in the fridge until you’re ready to cook, making for an easy dinner when the time comes. Paired with a simple vegetable or salad, it’s the kind of meal that looks impressive but requires very little effort.
Tips for buying salmon
The salmon is the star of this recipe, so choosing good-quality fish makes a big difference. Here are a few tips:
- Choose the best quality you can find: Fresh salmon is wonderful if it’s available, but properly thawed frozen salmon works well, too.
- Look for sustainable options: Wild-caught salmon often has excellent flavor, while responsibly farmed salmon can be a great choice as well.
- Pick evenly sized fillets: Salmon that’s a consistent thickness will cook more evenly.
- Ask your fishmonger: If you’re unsure what to buy, don’t hesitate to ask what’s freshest and best for your recipe.
Should you remove the salmon skin?
The question always comes up: Should you leave the salmon skin on or remove it? The answer is that either option works. You can remove the skin before cooking, leave it on and eat around it, or cook it until crisp and enjoy it as a contrast to the tender salmon.
If you’d like to remove the skin, place the salmon on a cutting board with the tail end facing you. Using a sharp knife, make a small cut through the flesh at one end, stopping just before reaching the skin. Grip that end of the skin, angle your knife slightly downward, and gently slide it between the flesh and skin while pulling the skin taut. Continue until the skin is completely removed.
If you’d like more detailed instructions, I have a full tutorial on removing salmon skin, complete with step-by-step photos.
What to serve with pecan crusted salmon
Knock the socks of your guests by pairing your pecan crusted salmon with an equally impressive arugula wild rice salad and some garlic butter asparagus. If I want to serve rice with this, I go for ginger rice.
Storage
- Storage: Pecan-crusted salmon makes for an excellent meal prep, too! Store in the fridge in an airtight container for 3-4 days, allowing you to enjoy lunches all week long. The salmon is also great served cold over a salad!
- Storing pecans: Did you know pecans are best stored in the fridge rather than the pantry? Pop them in an airtight container in the refrigerator for up to six months.
Pecan Crusted Salmon with Garlic Maple Glaze
Ingredients
- ½ cup pecans
- 4 6-ounce salmon (about 1 ½ lb total)
- ½ teaspoon EACH: sea salt and paprika
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic (very finely minced)
- 1 inch piece of ginger (very finely minced)
- ¼ cup maple syrup
- 1 lemon (cut into 4 thick slices)
Instructions
- Place a rack in the top third of your oven and preheat your oven to 350 degrees Fahrenheit. Place the pecans on a baking tray and bake for 6-8 minutes, until they darken and smell fragrant. Remove them from the oven and turn your oven to broil.½ cup pecans
- Chop the pecans either by hand or using a food processor.
- Season the salmon with sea salt, paprika, and pepper. Rub the seasoning evenly over the fillets. Divide the pecans between the salmon (on the tops only) and pat down gently.4 6-ounce salmon , ½ teaspoon EACH: sea salt and paprika, ¼ teaspoon black pepper
- Melt the butter in a large, ovenproof frying pan over medium heat. Add the garlic and ginger and cook for one minute.2 tablespoons butter, 2 cloves garlic, 1 inch piece of ginger
- Remove the pan from the heat and stir in the maple syrup. Carefully add the salmon fillets to the pan, pecan-coated side facing up, and nestle the lemon slices between them. Spoon some of the sauce over the fillets. Return the pan to the heat for 4 minutes.¼ cup maple syrup, 1 lemon
- Transfer the pan to the oven and broil for 2-3 minutes, or until the tops have browned. Watch this step closely to ensure the pecans don't burn. Serve immediately, spooning some of the maple sauce over the top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Made this tonight with some Salmon I caught in Alaska. This recipe is delicious, easily prepared, and I will definitely be making again!
My husband and I made this last night and we loved it!!!!! Recipe was easy to follow and delicious!! We will be making it again. Thank you for sharing ?
For the recipe do you cook the salmon with the skin down o remove the skin entirely?
I generally remove the skin first. I have a post about how to do that here. Or you can cook the salmon with the skin on and simply eat around it. Your choice!
I was going to make the salmon pecan maple glaze recipe but there are 2 ingredients listed twice (garlic and ginger) but the instructions don’t mention adding them twice. Is is a miss print? Or can you explain. I don’t want to over do on these two ingredients.
You’re right, it was a typo. Thank you for catching that!
can you bake it?
You sure can!
That’s so yummy, now I’m craving… Still- ‘There’s no place like home’.:)
I totally agree. There is no place like home!