Incredible Maple Glazed Salmon with Pecans is tender and flaky, covered in the most amazing pecan maple glaze. It’s easy to make, super flavorful, and perfectly juicy every time! Pair it with your favorite salad or side dishes for a protein-packed dinner in 20 minutes!
Salmon lovers, you are going to adore 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!
Why you should make this recipe
- So delicious: This salmon recipe is so simple to throw together, yet it tastes like a 5 star meal. The fish is baked until perfectly tender and flaky, and the glaze with nutty, crunchy pecans really takes this dish to the next level.
- Healthy: The ingredients are simple and rich in nutrients. The salmon contains plenty of protein and healthy fats to satisfy you for hours.
- 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.
Nothing fancy here! For this baked salmon filet with maple pecan glaze recipe, all you need is the salmon and a few other basic and simple ingredients from your pantry. Here’s the lineup:
- Salmon: For the best taste and plenty of health benefits, we recommend high-quality, wild-caught salmon. We 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: To rub over the salmon and also for the glaze. Or you may also use sesame oil.
- Pecans: Adds a nutty flavor and crunchy texture to the glaze that is the perfect complement to the tender salmon.
- 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 this recipe
- Season & bake the salmon: Preheat the oven to 400ºF. Rub the salmon filets all over with garlic powder, salt, pepper, and oil. Place the filets in a rectangular baking dish and bake for 12-15 minutes, or until flaky.
- Start the glaze: 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.
- Finish the glaze: 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.
- Serve: Once the salmon is done baking, remove from the oven and spoon over the maple pecan glaze. Garnish with freshly chopped parsley, if desired.
- Use the same size filets: This will help the salmon cook evenly. We recommend using wild-caught salmon if you can.
- Purchasing salmon: To purchase high-quality salmon, check the seafood counter of your grocery store. This is a great option because you know it’s fresh and you’ll be able to select filets of similar size. You can also use frozen filets, just be sure to thaw before seasoning.
- 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
According to the USDA, the recommended salmon temperature is 145°F. We recommend removing this from the oven when it is about 140ºF because it will continue to cook on the pan just after being removed from the oven. Cooked perfectly, the salmon will be moist, and buttery and will flake easily.
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.
Salmon typically needs to bake in the oven for at least twelve minutes at 400ºF and no more than seventeen minutes, depending on the size of your filets. Use an instant read thermometer, to know precisely when to remove it.
Maple and Pecan Glazed Baked 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 pictures 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 baked salmon recipe 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.
- 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
- 4 salmon filets
- 1 tsp garlic powder
- Kosher salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp olive oil
- 2/3 cup pecans chopped
- 1/3 cup maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- Preheat the oven to 400ºF.
- Rub the salmon filets all over with garlic powder, salt, pepper, and 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 oil for the glaze over medium heat. Add the pecans and cook, stirring often, until it starts to darken, around 3-4 minutes.
- 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.
- 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!