Pecan Maple Salmon


· 4 x 4 ounce salmon fillets

· Salt & Pepper to taste

· ½ cup pecans

· 3 Tbsp. Maple Syrup

· Sea salt and freshly ground white pepper

· 1 Tbsp. apple cider vinegar

· 1 tsp. smoked paprika

· ½ tsp. chipotle pepper powder

· ½ tsp. onion powder


1. Place salmon fillets on a baking sheet and season with salt and black pepper.

2. Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly.

3. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.

4. Preheat oven to 425 degrees F (220 degrees C).

5. Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.

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