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Maple Pecan Glazed Salmon – Dairy Free! Recipe

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3.8 from 55 reviews

This Maple Pecan Glazed Salmon is a delicious, dairy-free dish featuring perfectly baked salmon filets topped with a sweet and nutty maple pecan glaze. Enhanced with fresh rosemary and bright orange juice, this recipe balances savory and sweet flavors for a satisfying and elegant meal that’s easy to prepare and perfect for any occasion.

Ingredients

For Salmon

  • 4 (6-8 ounce) center cut salmon filets, or a 1 3/4 pound piece of salmon
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

For Maple Pecan Glaze

  • 1/2 cup chopped pecans
  • 1 tablespoon olive oil or ghee
  • 1/2 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary
  • 1/3 cup maple syrup
  • 2 tablespoons orange juice
  • 2 teaspoons stone ground or dijon mustard
  • 1/2 teaspoon kosher salt

To Garnish

  • Fresh rosemary
  • Sliced tangerines

Instructions

  1. Preheat Oven: Begin by preheating your oven to 400 degrees Fahrenheit to ensure it is hot and ready for baking the salmon.
  2. Prep and Season Salmon: Wash the salmon filets and pat them dry thoroughly with paper towels. Leaving the skin on will make cooking easier, and it can be removed after baking. Remove any pin bones with needle nose pliers or tweezers. Season the salmon generously all over with paprika, kosher salt, black pepper, and drizzle with olive oil. Place the seasoned filets in an oven-safe baking dish.
  3. Bake Salmon: Transfer the baking dish to the oven and bake for 15-16 minutes if using individual filets, until the salmon flakes easily with a fork and is opaque almost to the center. For one large piece of salmon, bake for 18-22 minutes. To ensure perfect doneness, use a food thermometer to check for an internal temperature of 145°F.
  4. Toast Pecans: While the salmon bakes, prepare the maple pecan glaze. In a medium skillet, toast the chopped pecans over medium heat in olive oil or ghee, stirring frequently until they become fragrant and slightly darker in color. Watch closely to prevent burning.
  5. Make the Glaze: To the toasted pecans, add maple syrup, orange juice, kosher salt, and Dijon mustard. Bring the mixture to a gentle simmer, stirring occasionally. Cook until it reduces slightly and thickens enough to coat the back of a spoon. If the glaze becomes too thick after cooling, thin it with a small amount of maple syrup.
  6. Glaze the Salmon: Once the salmon is baked to perfection, remove it from the oven and spoon the warm maple pecan glaze over the top, ensuring an even coating.
  7. Garnish and Serve: Garnish the glazed salmon with fresh rosemary sprigs and sliced tangerines for a bright, fresh finish. Serve immediately and enjoy your flavorful, dairy-free salmon dish.

Notes

  • Leaving the skin on salmon helps keep it moist during baking and can be easily removed after cooking.
  • Use a thermometer to check salmon doneness; 145°F is the USDA recommended safe temperature.
  • Toast pecans carefully to avoid burning, which can turn the glaze bitter.
  • If using dried rosemary, crush it finely to release more flavor.
  • The glaze can be adjusted to your taste by adding more or less maple syrup or mustard.
  • This recipe pairs well with roasted vegetables or a fresh green salad.

Find it online: https://flavorspath.com/maple-pecan-glazed-salmon-dairy-free-recipe/