It's Monday, so I should be sharing a great meatless dish with you, but I'm not. I just couldn't sit on this amazing salmon recipe any longer. I have made it twice in the last month (which is a lot for me!), and I have decided that it's my absolute new favorite salmon recipe. The salmon is marinated in maple syrup and baked with a maple and pecan glaze. I saw a recipe for Honey and Pecan Glazed Salmon at The Girl Who Ate Everything, and thought it sounded great. But since I was in a fall food state of mind, I decided to try it with maple syrup instead of honey. Here's my version.
Maple Pecan Salmon
¼ cup maple syrup
1 tbsp soy sauce
4 (4 oz.) salmon fillets
⅓ cup pecans, chopped
Combine maple syrup and soy sauce in a small bowl and pour into a Ziploc bag. Add salmon fillets and marinate in the refrigerator for at least an hour.
Preheat oven to 425°.
Remove salmon from the bag and place on a foil-lined baking sheet. Pour half of the marinade over the salmon and top with pecans. Drizzle the remaining marinade on top of the pecans. Bake for 15-20 minutes, or until salmon flakes easily.
Remove from oven and spoon some of the cooking liquid over the top of the salmon. Serve warm.
Makes 4 servings.
Note: This recipe is gluten-free if you use gluten-free soy sauce.
I think I could eat this salmon everyday. Which is saying a lot for me. My husband feels the same way and my kids liked it too. You really must try this recipe. Usually I only make maple-y things in the fall, but I already know that I will be making this one year-round.