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Incredible Maple Glazed Salmon with Pecans is tender and flaky, covered in the most amazing pecan maple glaze. Super flavorful and perfectly juicy every time! Pair it with your favorite salad or side dishes for a protein-packed dinner in 20 minutes!
You may also like my Miso glazed salmon or my honey-glazed air fryer salmon.
Recipe Overview
Salmon lovers, you are going to love this gluten-free Maple Glazed Salmon with Pecans! It’s one of those meals that looks and tastes like something you might order in a fancy restaurant, but it can be on the dinner table in less than 30 minutes with very simple ingredients. It also pairs well with really any side or salad for a dish you’ll want to make on repeat!
Serve this baked salmon dish my roasted sweet potatoes and this avocado tomato salad.
Recipe Highlight
- So delicious: This recipe is so simple to throw together, yet it tastes like a 5-star meal. Baked until perfectly tender and flaky, the glaze with nutty, crunchy pecans takes this dish to the next level.
- Quick & easy: This meal can be ready to serve in just about 20 minutes, including prep time. This is a fuss-free meal that’s great for busy weeknights.
Ingredients needed
Below is a list of ingredients you will need to make this salmon. Full measurements are listed further down below in the recipe card.
- Salmon: I recommend high-quality wild-caught salmon if possible. I used skin-on salmon, but you may use skinless salmon.
- Seasonings: A blend of garlic powder, salt, and pepper to perfectly season the filets.
- Olive oil: Or you may also use sesame oil or avocado oil.
- Pecans: Other nuts will work
- Maple syrup: Gives the glaze a nice thickness and also a lovely maple flavor.
- Apple cider vinegar & Dijon mustard: Balances the sweetness of the glaze with a subtle tang.
How to make it
Preheat the oven to 400ºF.
Step 1: Rub the salmon filets all over with garlic powder, salt, pepper, and oil.
Step 2: Place the filets in a rectangular baking dish and bake for 12-15 minutes, or until flaky.
Step 3: Meanwhile, in a small pan, heat the oil for the glaze over medium heat. Add the pecans and cook, stirring often, until it starts to darken, around 3-4 minutes.
Step 4: Add the maple syrup, vinegar, and mustard. Allow the sauce to bubble for 3-4 minutes, until it thickens to coat the back of a spoon. Once the salmon is done baking, remove from the oven and spoon over the maple pecan glaze. Garnish with freshly chopped parsley, if desired.
Tips from my kitchen
- Use the same size filets: This will help the salmon cook evenly. I recommend using wild-caught salmon if you can.
- Don’t overcook it: The cooking time depends on the thickness of the filets. Check the doneness with a thermometer or a fork. Salmon is done when it is opaque and easily flakes. Remove it from the oven when a thermometer reads 140ºF to 145ºF.
- Instead of maple syrup, you may use honey or agave.
Frequently asked questions
The skin is known to be rich in nutrients and is considered safe to eat. It is optional, but most people will opt out of eating the skin. Cook with the skin side down, then easily remove with a fork after cooking. It will come off easy when the salmon is warm.
You can use any other nuts you have on hand, like walnuts or almonds.
Yes. If you have frozen salmon, you can use what you have. Thaw the salmon ahead of time. I like to take them out the night before and leave them in the fridge to thaw overnight, or I would take them out a few hours before I plan to use it and set them on the kitchen counter to thaw.
Serving suggestions
This Salmon is great served alongside a variety of different side dish options. Here are some of our favs:
- For a low-carb option, serve it with cauliflower rice or cauliflower mash.
- Serve it with the rice in my image, which is our Cilantro Lime Rice recipe, or some plain white rice.
- Enjoy it with veggies like garlic-charred Brussels sprouts, cheesy cauliflower bake, air fryer green beans, or baked zucchini fries.
- Try this salmon with potatoes like Hasselback potatoes, mashed potatoes, or roasted sweet potatoes.
- It also goes great with salads like this cucumber tomato salad recipe or this black bean tabbouleh salad recipe.
Storage recommendations
- Leftovers: Store leftover salmon in an airtight container in the fridge. It will keep fresh for up to about 3 to 4 days. They are great for meal prepping.
- To reheat: Place leftover salmon in a dish in the oven for about 10 minutes at 300 degrees Fahrenheit. This will help keep the outside crispy but the inside tender and flaky! You may also just reheat in the microwave for about a minute.
More salmon recipes
- Baked Honey Mustard Salmon
- Creamy Tuscan Salmon
- Salmon Tacos with Corn Salsa
- Crispy Baked Salmon
- Creamy Coconut Lime Salmon
- Lemon Dill Salmon Pasta Salad
- Salmon Florentine
- Baked Teriyaki Salmon
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Maple Pecan Glazed Salmon
Ingredients
- 4 salmon fillets, skin on or skinless
- 1 teaspoon garlic powder
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil
Glaze:
- 1 tablespoon olive oil, or avocado oil
- 2/3 cup pecans, chopped
- 1/3 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 400ºF.
- Rub the 4 salmon fillets with 1 teaspoon garlic powder, Kosher salt and pepper, and 1 tablespoon olive oil.
- Place the filets in a rectangular baking dish and bake for 12-15 minutes, or until flaky.
- Meanwhile, in a small pan, heat the 1 tablespoon olive oil for the glaze over medium heat. Add the 2/3 cup pecans and cook, stirring often, until they start to darken, around 3-4 minutes.
- Add the 1/3 cup maple syrup, 2 tablespoons apple cider vinegar, and 1 tablespoon Dijon mustard. Allow the sauce to bubble for 3-4 minutes, until it thickens to coat the back of a spoon.
- Once the salmon is done baking, remove from the oven and spoon over the maple pecan glaze.
- Garnish with freshly chopped parsley, if desired.
Notes
- Storing leftovers: Store leftover salmon in an airtight container in the fridge. It will keep fresh for up to about 3 to 4 days.
- To reheat: Place salmon in a dish in the oven for about 10 minutes at 300 degrees Fahrenheit. This will help keep the outside crispy but the inside tender and flaky!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
