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This Maple Pecan Glazed Salmon is one of my favorite salmon recipes to make. The glaze is sweet, a little tangy, and the toasted pecans add the best crunch. It’s simple, and is ready in just 20 minutes.
I make this maple and pecan glazed baked salmon on busy weeknights when I want something that feels special without spending an hour in the kitchen. It always gets my kids all excited when I make it. I usually serve it over rice or with some roasted veggies on the side.
You may also serve it with my roasted sweet potatoes and this avocado tomato salad.
Recipe Overview
What Makes This Glaze So Good
It’s the mix of maple syrup, Dijon mustard, and apple cider vinegar that elevates this dish. The mustard and vinegar keep it from being too sweet, and the pecans toasts right in the pan so they turn golden and nutty before the syrup goes in. It thickens up fast and coats the salmon perfectly.
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 Maple Pecan Glazed Salmon
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.
A Few Tips
- Don’t overcook it: Pull it out when it reaches an internal temperature of 140°F. Salmon dries out fast. If you don’t have a thermometer, it should flake easily but still look slightly moist in the middle.
- Watch the pecans: They go from toasted to burnt pretty quickly. Stay close by when toasting and keep stirring.
- Pat the salmon dry before seasoning: This helps the oil and spices actually stick instead of sliding off.
- Use Wild-caught salmon if you can: Wild-caught has a better flavor and firmer texture. But whatever you have works fine.
Common 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. just thaw it in the fridge overnight and pat it dry before cooking.
Yes. Cook the salmon first in the air fryer at 400°F for 8 to 10 minutes, then add the glaze after once you transfer the salmon to a plate or dish.
Yes. You can make the glaze up to 3 days ahead and store it in the fridge. Just warm it back up before using on the salmon.
Honey works great. Agave is fine too.
I recommend low and slow reheating. Reheat in a 300°F oven for about 10 minutes. Skip the microwave if you can.
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.
Its so delicious 🤤