Flaky delicious salmon perfectly seasoned with Southwestern Rub, glazed with maple and honey, and topped with crunchy pecans.
In an effort to eat more fish, we are always dreaming up new recipes
This one happens to be a family favorite and is actually not that difficult to make
The richness of the salmon is really balanced out with the sweetness you get from the maple and honey
And who doesn’t love the crunch of toasted pecans?
Here I have about a 2 pound salmon fillet
I like to trim off the belly flap at the bottom, which contains a lot of fat
I also remove the tail section so the rest of the fillets I cut are more even (our dog appreciates the extra cooked scraps)
Next, I like to feel the whole fillet and look for pin bones
What are pin bones?
These are tiny little bones that can be left behind when the fillet is removed from the fish
Most times these can be removed with your fingers but you may get the occasional stubborn bone and will need a pair of clean kitchen pliers
Next cut the fillets into smaller even sized fillets
I was able to get 6
Preheat your oven to 400 F
Place the fillets on parchment paper on a sheet pan
Next, we will need 2 tablespoons of The Spice Apothecary’s Southwestern Dry Rub & 1/2 cup of maple syrup, 1/2 cup of honey and 3/4 cup of chopped pecans
We are also using locally made maple syrup that is aged in rye barrels and is off-the-charts good!
Sprinkle each fillet with some of the dry rub
Let the rub sit on the fish for 6-8 minutes so it permeates the flesh
Next, whisk the maple syrup and honey together
Brush this glaze over the salmon
Already looking amazing
Sprinkle each fillet with chopped pecans
Place into the oven and cook 8-10 minutes or until a knife easily pierces the fillet when inserted in the thickest part
This was skin-on salmon so I’m going to use a fish turner which is a very thin spatula to slide the fillet right off of the skin
Repeat with the rest of the fillets
We sprinkled these with some fresh chopped chives for a nice bright pop of flavor!
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Enjoy!!!
Simply Sundays! ~ Maple, Honey & Pecan Salmon
Ingredients
2-pound salmon fillet
2 tablespoons of The Spice Apothecary’s Southwestern Dry Rub
1/2 cup of maple syrup
1/2 cup of honey
3/4 cup of chopped pecans
fresh chopped chives
Directions
Remove the belly flap and tail section from a 2-pound salmon fillet. Feel the fillet and remove any pin bones you may encounter. Cut the fish into smaller even-sized fillets
Preheat your oven to 400 F. Place the fillets onto a sheet of parchment paper on a sheet pan. Sprinkle each fillet with the Southwestern dry rub. Allow the fish to sit for 6-8 minutes to allow the rub to permeate the flesh
Whisk the maple syrup and honey together. Brush over the salmon fillets. Sprinkle each fillet with chopped pecans
Place into the oven and cook 8-10 minutes or until a knife easily pierces the fillet when inserted in the thickest part
Using a fish turned remove the salmon from its skin. Sprinkle with fresh chopped chives and serve
Tools used to make this recipe
Architec Carving Board, Gripperwood
Reynolds Kitchens Parchment Paper
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
OXO Good Grips Flat Wire Whisk
© Simply Sundays 2019
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Wow, I really love having salmon with nuts but for some reason, I have never tried pecans. My favourite was macadamia nuts but I think this will be unbelievable. I must try this as soon as possible. Thank you for sharing.
Oooh… macadamia nuts would be delicious too! Thanks Ramona!
That looks like such a tasty and easy combination of flavors!
Thanks Caroline!
They sound lovely, I often cook salmon with a sweet element but have never added nuts…I must give this a try.
Thank you Brian!
This salmon looks so delicious! I’m like you, always coming up with new ways to cook salmon (glad that it’s so good for you too!). I can’t get enough! 🙂
Thank you Lesli!
I have no words for this delicious salmon! Wonderful! Beautiful! Amazing! Unbelievable! I can not wait to try your recipe! The flavors in this salmon sound so delicious together! Thanks for sharing this delicious recipe!
Thank you Beth!