Pecan crusted salmon is a 20-minute dinner that's easy enough for a busy weeknight meal, yet impressive enough for a special date night. Flaky, tender salmon is seasoned and then coated with toasted pecans for a delicate, rich, and nutty crunch. Finish it off with a delicious maple glaze for a well-balanced, savory sweet dinner that's complex in flavor but simple to make!
Ingredients
½ cuppecans
4portionssalmon
½ teaspoonEACH: sea salt and paprika
¼ teaspoonblack pepper
2tablespoonsbutter
2clovesgarlic, very finely minced
1inchpiece of ginger, very finely minced
¼ cupmaple syrup
1lemon, 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 put them into the oven 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. 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.
4 portions 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, ¼ cup maple syrup, 1 lemon
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 wedges between them. Spoon some of the sauce over the fillets. Put the pan back on the heat for 4 minutes.
Transfer the pan to the oven and broil for 2-3 minutes, or until the tops have browned. Serve immediately with some of the maple sauce spooned over the top.
Notes
This salmon is also excellent served cold with a salad for lunch. Meal prep.