A flaky salmon fillet topped with a crunchy pecan-maple crust creates a perfect balance of sweet and savory. With minimal fuss and big flavor, this is a weeknight dish I’m proud to serve.

Why You’ll Love This Recipe

I love this salmon because:

• The pecan and maple crust gives each bite a satisfying crunch and subtle sweetness.

• It comes together quickly — ideal for busy evenings.

• It’s elegant enough for guests, but simple enough for a casual dinner.

• Leftovers are great cold or reheated (if there are any!).

• I can easily tweak ingredient ratios or sides to suit my taste or pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (about 600 g total, or 4 fillets)

• Maple syrup — 2 tbsp

• Dijon mustard — 1 tbsp

• Pecans — 1 cup, finely chopped

• Olive oil — 1 tbsp

Directions

1. Preheat the oven to 375 °F (190 °C).

2. Line a baking sheet with foil or parchment (for easier cleanup).

3. Place the salmon fillets skin-side down on the sheet.

4. In a small bowl, whisk together maple syrup, Dijon mustard, and olive oil.

5. Spread that mixture evenly over the top of each salmon fillet.

6. Press the chopped pecans on top of the fillets so they stick.

7. Bake for about 10 minutes, or until the salmon is cooked through and flakes easily with a fork.

8. Remove from oven and let rest a minute before serving.

Servings And Timing

• Servings: 4

• Prep time: ~5 minutes

• Cook time: ~10 minutes

• Total time: ~15 minutes

If the fillets are thicker or the oven runs cool, I add 1–2 extra minutes.

Variations

• Swap pecans for walnuts or almonds (finely chopped).

• Use honey instead of maple syrup if that’s what’s on hand.

• Add a pinch of smoked paprika or chili flakes to the maple mixture for a smoky or spicy kick.

• For extra crunch, mix in a little panko (or breadcrumbs) with the pecans.

• Use skinless fillets or remove skin after baking, depending on preference.

Storage/Reheating

• Storage: After letting the salmon cool, I place leftover pieces in an airtight container. Refrigerate for up to 3–4 days.

• Reheating: Warm gently in a low oven (around 275 °F / 135 °C) for ~8–10 minutes (covered with foil so it doesn’t dry out). I sometimes use the microwave in short bursts, but I watch closely to avoid overcooking.

FAQs

1. How can I tell when the salmon is done?

I look for the salmon to flake easily with a fork and for the internal flesh near the thickest part to be opaque (not translucent). If I use a thermometer, I aim for about 125–130 °F (52–54 °C) for medium.

2. Can I use frozen salmon?

Yes — I just thaw it fully first (in the refrigerator overnight or under cold water). I pat it dry before applying the crust so it sticks properly.

3. Will the pecans burn before the salmon is cooked?

Because the baking temperature is moderate and cooking time is short, the pecans usually brown gently without burning. If my oven runs hot, I reduce the temperature slightly.

4. Can I make this ahead of time?

I often prepare the pecan-maple topping and keep it refrigerated. Then I just assemble and bake when ready to eat. I don’t recommend baking it ahead because the nuts lose crispness.

5. What should I serve with it?

I like pairing it with roasted vegetables such as asparagus, green beans, or Brussels sprouts. A side of rice, quinoa, or mashed sweet potatoes also works beautifully.

Conclusion

I find this Maple Pecan Crusted Salmon to be a wonderful go-to when I want something impressive yet low effort. The crunchy, sweet topping pairs beautifully with the rich salmon, and the short cook time makes it perfect for a busy evening. I hope when I make it, I enjoy it as much as you will when you try it.