4 salmon fillets (6 oz each, skin on or off)

Salt and pepper, to taste

2 tablespoons olive oil

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

1/2 cup pecans, chopped

1 tablespoon fresh parsley, chopped (for garnish)

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Preheat the oven to 400°F (200°C) and line a baking sheet or use an oven-safe skillet.
In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, garlic powder, and black pepper.
Pat the salmon fillets dry and season both sides with salt and pepper.
Heat olive oil in an oven-safe skillet over medium-high heat and sear the salmon skin-side down for 3–4 minutes until lightly browned.
Pour the maple glaze over the salmon, coating each fillet evenly.
Transfer the skillet to the oven and bake for 8–10 minutes, until the salmon flakes easily with a fork.
While the salmon bakes, toast the chopped pecans in a dry skillet over medium heat until fragrant.
Remove the salmon from the oven, let rest briefly, then sprinkle with toasted pecans and fresh parsley before serving.

Searing adds extra flavor but the salmon can be baked directly if preferred.

Walnuts or almonds can replace pecans.

Add red pepper flakes for a spicy kick.

Reheat gently to keep the glaze from burning.