Maple Pecan Crusted Salmon Recipes
PALEO PECAN-MAPLE SALMON
This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!
Provided by Health Nut
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 2h27m
Yield 4
Number Of Ingredients 8
Steps:
- Place salmon fillets on a baking sheet and season with salt and black pepper.
- Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 12.7 g, Cholesterol 66.1 mg, Fat 23 g, Fiber 1.7 g, Protein 23.8 g, SaturatedFat 3.4 g, Sodium 106.7 mg, Sugar 9.7 g
MEL'S MAPLE PECAN CRUSTED SALMON
I found this recipe last month on a blog entitled Mel's Kitchen Cafe and tried it for the first time last night. It is an AWESOME salmon recipe!! I think this one has become my new favorite! You can bake it or you can grill it, but the flavor is absolutely amazing! **NOTE** Please use REAL maple syrup and not the imitation...
Provided by Linda Kauppinen
Categories Other Main Dishes
Time 4h20m
Number Of Ingredients 10
Steps:
- 1. 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.
- 2. 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.
- 3. Take your Salmon fillets and slice them up into individual serving pieces. 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.
- 4. Preheat the oven to 325 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
- 5. 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.
- 6. 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.
MAPLE PECAN CRUSTED SALMON
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
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.
MAPLE-PECAN GLAZED SALMON
Make and share this Maple-Pecan Glazed Salmon recipe from Food.com.
Provided by Lori Jones
Categories Fruit
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the over to 450°F.
- Mix ingredients together the syrup, soy sauce, horseradish and ginger.
- Place the salmon, skin side down, in a greased, shallow baking pan.
- Pour glaze over fish and top with pecan halves.
- Bake for 15- 17 minutes or until the fish flakes easily.
MAPLE PECAN CRUSTED SALMON
The most delicious and healthy Maple Pecan Crusted Salmon that's ready in only 20 minutes. A family-friendly dinner everyone will love.
Provided by The Seasoned Mom
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F. Line a rimmed baking sheet with foil and place a wire rack over top. Spray rack with cooking spray.
- In a small bowl, whisk together maple syrup and yogurt until smooth. Spread about 2 teaspoons of the syrup mixture on top of each salmon fillet.
- Mix remaining ingredients in a separate small bowl. Gently press approximately 1 tablespoon of the breadcrumb mixture onto the top of each fillet.
- Lightly spray each piece of fish with cooking spray or canola oil (this will help it turn crispy and brown).
- Bake for 8-10 minutes, or until salmon flakes easily with a fork and topping is browned and crispy.
Nutrition Facts : Calories 307 kcal, Carbohydrate 10 g, Protein 35 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 259 mg, Sugar 6 g, ServingSize 1 serving
GLAZED PECAN-CRUSTED BAKED SALMON
Delicious and quick pecan-crusted salmon recipe that my wife loves! Great paired with a good Pinot Noir or other red wine.
Provided by Christopher Gomez
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix bread crumbs, pecans, and fresh parsley together in a small bowl.
- Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl.
- Pour the brown sugar glaze generously over each piece of salmon. Cover the top of each fillet with bread crumb mixture.
- Bake in the preheated oven until salmon flakes easily with a fork, 10 to 15 minutes depending on thickness.
Nutrition Facts : Calories 386.3 calories, Carbohydrate 18.3 g, Cholesterol 62 mg, Fat 23.8 g, Fiber 1.7 g, Protein 25.2 g, SaturatedFat 3.1 g, Sodium 873.7 mg, Sugar 10.2 g
MAPLE PECAN CRUSTED SALMON
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
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- Place your oven rack in the top third and turn to broil. Place the pecans on a baking tray and pop them into the oven to toast. Don’t wait for the oven to come to full temperature or it will be too hot for the pecans. Put them in right away and take them out as soon as you start to smell them, about 5 minutes. Let them cool for a minute then finely chop them.
- Drizzle the olive oil over the salmon fillets then season them with sea salt, paprika, and pepper. Use your hands to rub the seasoning evenly over the fillets. Divide the pecans between the salmon (on the tops only) and pat down gently.
- In a large, ovenproof frying pan, heat the butter or olive oil. Add the garlic and ginger and cook for one minute. Add the maple syrup to the pan and bring it to a boil. Carefully add the salmon fillets to the pan and nestle the lemon wedges between them. Spoon some of the sauce over the fillets.
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- Combine maple syrup, butter, salt, pepper and cayenne in small pan. Bring to low boil and simmer until thickened.
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- In a small bowl, combine the chopped pecans, maple sugar, ground mustard, onion powder, garlic powder, paprika, salt and pepper. Press on the top of each salmon filet. Place the fillets in the pan.
- Cook in a preheated 375 degree F oven for about 20-22 minutes, or until thoroughly cooked. Enjoy with seasonal vegetables and rice.
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Ratings 7Category Main CourseCuisine AmericanTotal Time 27 mins
- Preheat oven to 400ºF.Pat salmon dry, and then sprinkle it with salt. Add salmon to a baking dish or lined baking sheet, and set in the fridge until you're ready to use it.
- Next, pour balsamic vinegar and bourbon together and set aside. Keep the balsamic-bourbon mixture within arm's reach, so that you can grab it quickly when the syrup is ready.Pour maple syrup into a small, heavy bottom pot and turn heat to medium. In about 1-2 minutes, the syrup should start to bubble. Stir until the syrup darkens in color and turns amber (about 3 more minutes). The caramelizing syrup will be EXTREMELY hot. Do not touch it or attempt to taste it at this point.
- Carefully, standing back from the pot in case of splash-back, pour the balsamic and bourbon mixture into the pot with the syrup. Stir, and cook for 2-3 more minutes. Take sauce off the heat, and set aside.
- Pour the pecans and breadcrumbs into the pot with the bourbon sauce, and stir together. Set the mixture in the fridge for 10 minutes, until it's cooled and hardened slightly.
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- Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray, or line with foil for easy cleanup and spray the foil.
- In a bowl, stir together chopped pecans, panko, thyme, paprika, butter, and a pinch or two each of salt and pepper. Set aside.
- Place salmon fillets on the prepared baking sheet, skin side down. Season with salt and pepper, and brush the tops with some of the glaze mixture (just enough to coat). Divide the crust mixture between the tops of the fillets, gently pressing to adhere.
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- MAKE SAUCE/MARINADE AND PREPARE SALMON: Sprinkle salmon with salt and pepper. Place all marinade/sauce ingredients in a small bowl or measuring cup. Microwave for 15 seconds until butter is melted. Use half of sauce to coat top and sides of salmon. Reserve remaining sauce for drizzling. (If you have time, to enhance flavor, place half of cooled marinade in ziploc bag and add salmon. Marinate for 15 minutes then discard marinade).
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- BAKE AND SERVE : Bake, with nut topping side up, for 10-12 minutes depending on thickness of salmon (bake 10 minutes per inch of thickness). Salmon should be easy to flake but still be warm pink in middle (not dry and pale light pink). If salmon has skin on bottom, to remove it, slip spatula between skin and flesh. Lift and transfer to plate. Drizzle with remaining sauce. And serve with lemon wedges if desired.
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