Maple Glazed Salmon with Pecans Recipe

Why You’ll Love Maple Glazed Salmon with Pecans Recipe

I enjoy this recipe because it balances flavors beautifully. I like how the sweetness of the maple syrup pairs with the tangy Dijon and soy sauce, while the pecans add texture and warmth. It’s one of those meals I rely on when I want something impressive that still fits into a busy schedule.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Salmon:
4 salmon fillets (6 oz each, skin on or off)
Salt and pepper (to taste)
2 tablespoons olive oil

For the Maple Glaze:
1/4 cup pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

For the Topping:
1/2 cup pecans (chopped)
1 tablespoon fresh parsley (chopped, for garnish)

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet for easy cleanup. In a small bowl, I whisk together the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, garlic powder, and black pepper until smooth.

I pat the salmon fillets dry and season both sides with salt and pepper. In an oven-safe skillet, I heat the olive oil over medium-high heat and sear the salmon skin-side down for about 3 to 4 minutes until nicely browned.

I pour the maple glaze over the salmon, making sure each fillet is coated, then transfer the skillet to the oven. I bake the salmon for 8 to 10 minutes, until it flakes easily with a fork.

While the salmon bakes, I toast the chopped pecans in a dry skillet over medium heat, stirring often, until fragrant and lightly browned. Once the salmon is done, I let it rest briefly, sprinkle the toasted pecans on top, and finish with fresh parsley before serving.

Servings and Timing

I usually serve this recipe as 4 portions. Prep time takes about 10 minutes, cook time is around 15 minutes, and the total time comes to roughly 25 minutes.

Variations

I sometimes add a pinch of smoked paprika to the glaze for extra depth. When I want more heat, I mix in a little red pepper flakes. I also like swapping pecans for walnuts or almonds depending on what I have on hand.

Storage/Reheating

I store leftover salmon in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently in the oven or skillet over low heat to keep the salmon moist and the glaze from burning.

FAQs

Can I use frozen salmon?

I use frozen salmon as long as it’s fully thawed and patted dry before cooking.

Does the skin need to be removed?

I leave the skin on for extra flavor, but I remove it easily after cooking if preferred.

Can I make the glaze ahead of time?

I often prepare the glaze earlier in the day and store it in the refrigerator.

How do I know the salmon is done?

I check that it flakes easily and reaches an internal temperature of 145°F.

Can I cook this without searing first?

I can bake it directly, but I like searing because it adds extra flavor.

Is this recipe sweet?

I find it balanced, with sweetness tempered by mustard and vinegar.

What sides go well with this dish?

I enjoy it with rice, quinoa, roasted vegetables, or a simple salad.

Can I use honey instead of maple syrup?

I can substitute honey, though the flavor will be slightly different.

Are the pecans necessary?

I think they add great texture, but the salmon is still delicious without them.

Can I double the recipe?

I double it easily and use a larger pan or baking sheet.

Conclusion

I keep this maple glazed salmon with pecans recipe in my dinner rotation because it’s quick, flavorful, and consistently satisfying. It’s the kind of meal I make when I want something comforting, a little fancy, and guaranteed to impress with minimal effort.