Crispy Maple Pecan Crusted Salmon
A deliciously crispy salmon dish with a sweet maple pecan crust, perfect for any dinner occasion.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 food processor
- 1 Small Bowl for mixing glaze
Ingredients
Salmon
- 4 salmon fillets skin removed
- Salt and pepper to taste
Maple Pecan Crust
- 1 cup pecans
- 1/2 cup breadcrumbs
- 1/4 cup maple syrup
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
Maple Glaze
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
Instructions
Preparation
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a food processor, combine the pecans, breadcrumbs, smoked paprika, and garlic powder. Pulse until the mixture is coarse. Transfer to a bowl and mix in the maple syrup until well combined.
- Season the salmon fillets with salt and pepper to taste.
Cooking
- In a small bowl, mix together the maple syrup and Dijon mustard. Brush this glaze over the top of each salmon fillet.
- Press the pecan mixture onto the top of each salmon fillet, ensuring an even coating.
- Place the salmon on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the crust is golden brown.
Serving
- Serve the salmon fillets immediately, garnished with fresh herbs if desired.
Storage
- Store any leftover salmon in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: Ensure the pecan crust adheres well by firmly pressing it onto the salmon. For extra crispiness, broil the salmon for the last 2 minutes of baking.
Ingredient Substitutions: You can substitute walnuts for pecans and honey for maple syrup if preferred.
How to Serve: Serve with a side of roasted vegetables or a fresh salad.
Storage & Freshness: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Make-Ahead Tips: Prepare the pecan crust mixture in advance and store in the refrigerator for up to 3 days.
Ingredient Substitutions: You can substitute walnuts for pecans and honey for maple syrup if preferred.
How to Serve: Serve with a side of roasted vegetables or a fresh salad.
Storage & Freshness: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Make-Ahead Tips: Prepare the pecan crust mixture in advance and store in the refrigerator for up to 3 days.