Pecan Crusted Salmon with Garlic Maple Glaze
Tender salmon under a crisp toasted pecan crust, cooked in a buttery maple sauce with garlic, fresh ginger, and lemon. One skillet, and it feels special enough for company.
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.
Notes
Pecan-crusted salmon makes for an excellent meal prep. Store leftovers in a covered container in the fridge for 3-4 days to enjoy lunches all week long. I enjoy them best flaked over a salad for lunch.
Serving: 1 serving = ¼ of the recipe, Calories: 424kcal, Carbohydrates: 12g, Protein: 35g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 417mg, Potassium: 954mg, Fiber: 2g, Sugar: 7g, Vitamin A: 257IU, Vitamin C: 15mg, Calcium: 52mg, Iron: 2mg