Chile Maple Pecan Roasted Salmon Recipes

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RESTAURANT-STYLE MAPLE-PECAN SALMON



Restaurant-Style Maple-Pecan Salmon image

Make and share this Restaurant-Style Maple-Pecan Salmon recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Oven

Time 3h20m

Yield 1 pound salmon

Number Of Ingredients 7

1/4 cup pure maple syrup
2 tablespoons soy sauce
2 teaspoons fresh minced garlic (or to taste)
1/4 teaspoon garlic salt
1/4 teaspoon lemon pepper (or use black pepper)
2 -4 tablespoons finely chopped pecans (or to taste)
1 lb salmon steak (or fillets)

Steps:

  • In a small bowl combine the maple syrup with soy sauce, fresh garlic, garlic salt and lemon pepper (or black pepper) until well blended.
  • Place the salmon in a shallow glass baking dish; cover and refrigerate for 2-3 hours turning once halfway through marinating time.
  • Set oven to 400 degrees.
  • Sprinkle the chopped pecans over the fish gently pressing down to adhear to the fish.
  • Bake in the baking dish for about 20 minutes or until the fish flakes easily with a fork.

Nutrition Facts : Calories 1265.5, Fat 69.8, SaturatedFat 11.7, Cholesterol 267.4, Sodium 2286.6, Carbohydrate 61.8, Fiber 3.1, Sugar 49.7, Protein 97

MAPLE PECAN CRUSTED SALMON



Maple Pecan Crusted Salmon image

Provided by Mel

Categories     Seafood

Time 1h10m

Number Of Ingredients 10

2 to 2 1/2 pounds salmon fillets
2 tablespoons butter
1/3 cup pure maple syrup
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground mustard
1/2 cup pecans
Salt for sprinkling
Fresh lemon wedges for serving

Steps:

  • In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
  • While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
  • Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours.
  • Preheat the oven to 325 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
  • Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
  • Sprinkle the salmon with a pinch of salt.
  • Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry.
  • Serve immediately with fresh lemon wedges.

Nutrition Facts : ServingSize 1 Serving, Calories 409 kcal, Carbohydrate 13 g, Protein 38 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 114 mg, Sodium 322 mg, Fiber 1 g, Sugar 11 g

MAPLE PECAN CRUSTED SALMON



Maple Pecan Crusted Salmon image

This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.

Yield 4-6 servings

Number Of Ingredients 10

2 tablespoons butter
1/3 cup pure maples syrup
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground mustard
1/2 cup pecans
2 - 2 1/2 pounds salmons fillets
Salt for sprinkling
Fresh lemon wedges for serving

Steps:

  • In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
  • While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
  • Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours. Preheat the oven to 325 degrees. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
  • Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
  • Sprinkle the salmon with a pinch of salt.
  • Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry. Serve immediately with fresh lemon wedges.

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