- October 28, 2024
- 30 Minute Meals
Maple Pecan Salmon Recipe
Maple Pecan Salmon is marinated in a sweet maple glaze and then topped with a crunchy pecan crust for a perfect blend of flavors and textures. This delicious dish is ideal for a cozy fall dinner, offering a balance of sweet and savory with every bite.
Why This Recipe Works
Fall Perfection: This maple pecan salmon recipe has the perfect balance of sweet and savory flavors, featuring a maple dijon marinade to really infuse flavor into the salmon, and a crunch pecan crust on top! It really showcases the warm, comforting flavors of fall, making it perfect for autumn entertaining or a cozy weeknight dinner!
Tender & Moist: I truly believe that this maple pecan crusted salmon can turn anyone into a salmon lover! These flavors are a whole vibe—sweet maple, buttery pecans, and rich salmon, all brightened up with a pop of Dijon and a squeeze of lemon. It’s special enough for a holiday spread but easy enough for a weeknight when you’re craving something a little fancier than usual! Plus, you can choose if you cook this salmon in the oven or the air fryer. Both ways turn out amazing!
Supplies Needed
- Mixing Bowl
- Oven or Air Fryer
Ingredients
- Salmon Fillets: Choose your favorite salmon fillets. If you prefer, you can remove the skin or bake the fillets with the skin on and remove it afterward.
- Pecans: Finely chopped pecans create a delightful crunch on the top of the salmon!
- Maple Syrup: Use pure maple syrup for a complex, slightly sweet flavor that caramelizes beautifully in the oven.
- Olive Oil: To add a bit of moisture!
- Soy Sauce: Soy sauce adds umami depth and helps balance the sweetness of the maple syrup.
- Dijon Mustard: Dijon adds a bit of tanginess and depth to the marinade!
- Salt and pepper Round out all the flavors. Remember that soy sauce adds a lot of saltiness, so there is no need to add much!
- Garlic Powder: Provides a savory flavor!
- Lemon: Fresh lemon juice helps to tenderize the salmon and adds a bright, tangy flavor.
Preparation
Maple Dijon Marinade:
- Pat Salmon Dry: Remove the salmon fillets from the packaging and pat them dry with paper towels and place them in a glass dish or bag for marinating.
- Marinate: Make the maple Dijon marinade by whisking together the maple syrup, olive oil, soy sauce, Dijon mustard, spices, and lemon juice—reserve 1/4 cup of the marinade for basting and set aside. Pour the remaining marinade over the salmon fillets so they are fully covered. Place into the fridge for 30 min.
Pecan Crust:
- Prep Pecans: After 30 min, remove the salmon fillets from the marinade and discard. Finely chop the pecans and lay them into a shallow dish.
- Place on Salmon: Carefully press each fillet into the chopped pecans so the top is fully coated. You can also sprinkle the pecans over each fillet as well if you prefer.
Bake or Air Fry:
- To Bake: Preheat the oven to 375 F. and line a baking sheet with parchment paper. Bake the salmon for 7 minutes. Remove and gently baste the tops with the reserved marinade and return the salmon to the oven to bake for an additional 5-7 minutes or until the internal temperature reaches 145 F. Remove and serve (you can drizzle a little more maple syrup over the top if desired).
- To Air Fry: Preheat the air fryer to 350 F. Place the maple pecan crusted salmon fillets into the air fryer basket and air fry for 4 minutes. Baste with the reserved marinade and then continue to air fry for an additional 4-6 minutes or until the internal temperature reaches 145 F. Remove from the air fryer and serve.
Cooking Tips
- Marinade for 30 minutes. I would avoid marinating it much longer than 30 minutes, as the acid from the lemon can start to cook the fish.
- If you are unsure if the salmon is done cooking, use an instant-read thermometer for perfect doneness (145°F/63°C)!
- If cooking the maple pecan salmon in an air fryer, make sure not to overcrowd the basket. You need a little bit of space in between each piece of salmon for even cooking.
Serving Suggestions
Serve this maple pecan glazed salmon recipe with all of you favorite fall inspired side dishes! I like to serve mine on a bed of wild rice or quinoa, with a side of fall harvest pasta salad or bacon wrapped delicata squash.
It would also go amazingly with some creamy mashed potatoes, smoked butternut squash, or smoked sweet potatoes with all the toppings!
More Recipes To Try
Maple Pecan Salmon Recipe
Ingredients
- 4 Salmon Fillets
- 1/2 cup Pecans finely chopped
Maple Dijon Marinade
- 1/3 cup Maple Syrup
- 2 tbsp Olive Oil
- 1 tbsp Soy Sauce
- 2 tbsp Dijon Mustard
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 Lemon juiced
Instructions
- Remove the salmon fillets from the packaing and pat dry with paper towels and place in a glass dish or bag for marinating.
- Make the maple Dijon marinade by whisking together the maple syrup, olive oil, soy sauce, Dijon mustard, spices, and lemon juice. Reserve 1/4 cup of the marinade for basting and set aside.
- Pour the remaining marinade over the salmon fillets so they are fully covered. Place into the fridge for 30 min.
- After 30 min, remove the salmon fillets from the marinade and discard. Finely chop the pecans and lay them into a shallow dish.
- Carefully press each fillet into the chopped pecans so the top is fully coated. You can also sprinkle the pecans over each fillet as well if you prefer.
Baking Instructions
- Preheat the oven to 375 F. and line a baking sheet with parchment paper.
- Bake the salmon for 7 minutes. Remove and gently baste the tops with the reserved marinade and return the salmon to the oven to bake for an additional 5-7 minutes or until the internal temperature reaches 145 F.
- Remove and serve (you can drizzle a little more maple syrup over the top if desired).
Air Fryer Instructions
- Preheat the air fryer to 350 F.
- Place the maple pecan crusted salmon fillets into the air fryer basket and air fry for 4 minutes. Baste with the reserved marinade and then continue to air fry for an additional 4-6 minutes or until the internal temperature reaches 145 F.
- Remove from the air fryer and serve.