This recipe was inspired by a recipe for salmon my mom used to make involving pecans and panko breadcrumbs. I have switched it up a bit and made it #glutenfree. The sauce is super easy to make and this entire meal can come together in under 30 minutes! The measurements are very flexible as it’s just a topping for the salmon. If you want a thicker crust-like layer, I suggest adding extra almond meal to form more of a paste to spread on the top. I prefer to see the pink of the salmon with more of an almond meal dusting.

MAPLE PECAN SALMON INGREDIENTS

• Salmon fillets (I typically buy the pack of 6 frozen fillets from Whole Foods)
• Mayonnaise (I use Chosen Foods avocado mayo)
• Maple syrup
• Chopped pecans
• Almond meal
• S&P to taste

HOW TO MAKE MAPLE PECAN SALMON

• STEP 1: Preheat oven to 375°F. Grab a baking sheet and line it with foil.

• STEP 2: Place the salmon fillets skin-side down on the foil.

• STEP 3: In a small bowl, mix the mayo and the maple syrup. It might not combine super well and that is OK!

• STEP 4: Using a spoon or brush, coat the top of each salmon fillet with the mayo mixture.

• STEP 5: Mix the chopped pecans and almond meal in a small bowl and sprinkle over the top of each salmon fillet. Add S&P. At this point, I like to try and scoop any of the maple syrup that has dripped off of the salmon and any of the almond meal/pecans that have fallen off and place them back on top. The fallen bits are now coated in a bit of syrup and caramelize so nicely!

• STEP 6: Bake for 20 minutes.

• STEP 7: Once cooked, use a knife or spatula to gently cut right beneath the salmon where the pink part meats the gray. The skin should be stuck to the foil and easily separate from the salmon.

• STEP 8: Enjoy!

NOTES, SUBS, AND ADDITIONS:

• This salmon is extremely versatile and pairs well with just about any grain or veggie, or on top of a salad!
• Feel free to mix up the nut. You can use chopped pistachio, macadamia, almond, walnut, cashew — any would be good here.
• If you don’t have almond meal and can eat gluten, you can swap it out for panko breadcrumbs.
• Cook time can vary a little based on the thickness of your fillets. When salmon is ready, it will be opaque, have a pink or orange color (color will depend on the type of salmon you have), and flake easily with a fork. If you have a digital meat thermometer, you’re looking for it to reach 125–130°F. 

Maple-Pecan Salmon

Recipe by KateCourse: Gluten Free, Meatless, Seafood, Suppertime

A delicious sweet-and-savory topping for salmon that pairs well with just about any side.

Ingredients

• 3-4 (6-ounce) salmon fillets

• 1 teaspoon mayonnaise

• 2 tablespoons maple syrup

• 1 small handful chopped pecans (approximately 1/3 cup)

• Approximately 1/4 cup almond meal

• Salt and pepper to taste

Directions

• Preheat oven to 375°F. Grab a baking sheet and line it with foil.
• Place the salmon fillets skin-side down on the foil.
• In a small bowl, mix the mayo and maple syrup. It might not combine super well and that is OK!
• Using a spoon or brush, coat the top of each salmon fillet with the mayo mixture.
• Mix the chopped pecans and almond meal in a small bowl and sprinkle over the top of each salmon fillet. Add salt and pepper to taste.
• At this point, I try to scoop any of the maple syrup that has dripped off of the salmon and any of the almond meal/pecans that have fallen off and place them back on top. The fallen bits are now coated in a bit of syrup and caramelize so nicely!
• Bake for 20 minutes.
• Once cooked, use a knife or spatula to gently cut right beneath the salmon where the pink part meats the gray. The skin should be stuck to the foil and easily separate from the salmon.

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