Description
A simple and delicious salmon recipe that’s sweet and savory with the perfect pecan crunch!
Ingredients
Scale
4 (6-oz) salmon fillets (about 1.25 lbs)
2 tablespoons butter
1/3 cup maple syrup
1 teaspoon Worcestershire sauce
1 tablespoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup fresh pecan pieces
Lemon wedges for serving
Instructions
- Melt butter in a saucepan over medium heat. Stir in maple syrup, Worcestershire sauce, mustard, salt and pepper. Bring to a simmer and stir continuously for 3-4 minutes until all ingredients are incorporated. Let cool.
- Pour pecan pieces in a dry skillet and toast over medium heat until just golden, careful not to overcook.
- Place salmon fillets in a gallon bag and add marinade. Seal and refrigerate for 30 minutes (or up to 4 hours).
- Preheat oven to 325. Line a baking sheet with foil and coat with cooking spray.
- Place pecans in a shallow dish and dip the top side of each salmon fillet into pecans. Press lightly to get pecans to adhere. Place fillet-side up (skin side down) on prepared baking sheet.
- Sprinkle fillets with remaining pecan pieces and salt, and drizzle with any remaining marinade.
- Bake for 20-25 minutes or until internal temperature is 125 degrees. I swear by my instant read thermometer for perfectly cooked fish. Serve with fresh lemon wedges.
Notes
Store leftovers in an airtight container in the fridge for 1-2 days. They are delicious served over a salad with homemade honey mustard dressing.