Maple Pecan Crusted Salmon
Tender, flaky salmon brushed with warm maple-Dijon glaze, topped with a crunchy pecan crust, and baked until golden. The sweetness of maple balances the richness of salmon, while pecans add irresistible winter crunch.
Prep: 10 minutes
Cook: 12–15 minutes
Total: ~25 minutes
Serves: 4
Ingredients
Salmon
4 salmon fillets (120–150 g each)
Salt & black pepper
1 tbsp olive oil
Maple Glaze
3 tbsp pure maple syrup
1 tbsp Dijon mustard
1 tsp lemon juice
1 garlic clove, finely grated
Pecan Crust
½ cup pecans, finely chopped
¼ cup panko breadcrumbs
2 tbsp grated parmesan
1 tbsp melted butter or olive oil
½ tsp fresh thyme or rosemary, chopped
Instructions
1. Prep the Salmon
Preheat oven to 200°C (400°F).
Line a baking tray with parchment.
Pat salmon dry; season lightly with salt & pepper.
Brush with olive oil.
2. Make Maple Glaze
In a small bowl, whisk maple syrup, Dijon, lemon juice, and garlic.
3. Prepare the Pecan Crust
Mix chopped pecans, panko, parmesan, melted butter, and herbs until crumbly.
4. Assemble
Brush salmon generously with maple glaze.
Press pecan mixture on top of each fillet.
5. Bake
Bake for 12–15 minutes until salmon flakes easily and crust is golden.
(Optional: broil for last 1–2 minutes for extra crunch.)
Serving Suggestions
Roasted sweet potatoes or carrots
Lemon-garlic green beans
Creamy orzo or couscous
Winter arugula salad with citrus
Chef Tips
Chop pecans finely so crust sticks well.
Don’t overbake — salmon stays juicy at 52–55°C internal temp.
Add a pinch of chili flakes for sweet-heat (optional).
Works beautifully in the air fryer (190°C / 375°F, 8–10 min).
Frequently Asked Questions
Can I use walnuts instead of pecans?
Yes — walnuts or almonds work well.
Is this very sweet?
No — Dijon and lemon balance the maple.
Can I prep ahead?
Yes — glaze and crust salmon up to 4 hours ahead; bake before serving.
Nutritional Information
Calories: 390
Protein: 34 g
Fat: 23 g
Carbs: 14 g