Baked Salmon with Maple Glaze (Print Version)

Oven-baked salmon glazed with maple syrup and topped with buttery toasted pecans for an easy main dish.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (6 oz each), skin on or off as preferred
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Maple Glaze

04 - 3 tablespoons pure maple syrup
05 - 1 tablespoon Dijon mustard
06 - 1 tablespoon gluten-free soy sauce
07 - 1 tablespoon fresh lemon juice
08 - 1 clove garlic, finely minced

→ Pecan Topping

09 - 1/2 cup pecan halves, roughly chopped
10 - 1 tablespoon unsalted butter

# How to Cook:

01 - Preheat the oven to 400°F and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
02 - Arrange salmon fillets on the baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper.
03 - Combine maple syrup, Dijon mustard, soy sauce, lemon juice, and minced garlic in a small bowl; whisk until smooth.
04 - Brush the maple glaze generously over each salmon fillet ensuring even coverage.
05 - Melt butter in a skillet over medium heat. Add chopped pecans and toast for 2 to 3 minutes, stirring frequently until fragrant and lightly golden.
06 - Evenly sprinkle the toasted pecans atop the glazed salmon fillets.
07 - Bake for 15 to 18 minutes until salmon flakes easily with a fork and the glaze bubbles.
08 - Serve immediately, optionally garnished with fresh herbs.

# Expert Advice:

01 -
  • It looks restaurant-quality on the plate but honestly takes less time than ordering takeout.
  • The maple-Dijon glaze hits that sweet-savory note that makes people ask for the recipe before they even finish eating.
  • Toasted pecans add this buttery crunch that transforms a simple salmon into something memorable.
02 -
  • Don't skip toasting the pecans—raw or barely warmed pecans taste flat compared to the moment they hit that hot butter and release their oils.
  • Watch the cooking time closely; every oven is different, and overcooked salmon becomes dry and loses that tender quality that makes this dish special.
  • The glaze will keep bubbling slightly after you pull the dish out—that's exactly what you want to see.
03 -
  • Use a basting brush or the back of a spoon to distribute the glaze evenly—pooling glaze in one spot means uneven caramelization.
  • If your salmon fillets are especially thick, consider baking them a few minutes longer, but start checking at 15 minutes to avoid overcooking.
  • Toasting pecans in butter rather than oil adds a richness that feels worth the extra minute of effort.

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