This post may contain affiliate links. Please read our disclosure policy.
Orange-Maple Glazed Salmon with Crushed Pecans is a simple, yet impressive entree. Ready in under 30 minutes, it’s a restaurant-worthy recipe rich in heart-healthy fats and antioxidants. 
You truly can’t beat salmon when it comes to ease, versatility, and nutrition.
Much like my Garlic-Rosemary Slow-Roasted Salmon, this recipe couldn’t be simpler, yet delivers BIG on flavor.
The salmon is coated in a savory-sweet orange maple mixture, imbued with paprika and ginger for spice.
It’s finished with chopped pecans for added richness and crunch, plus more healthy fats.
The salmon tastes super light and refreshing, yet is fabulously flavorful. It really masters the alchemy of savory and sweet, while also delivering on texture.
You can also serve it with a myriad of sides. For example:
- A mixed green salad with seasonal produce
- Perfect Sautéed Broccoli and rice
- Crispy potatoes and green beans
- Shaved Brussels sprouts salad
When the entree is this sensational, the sides are just a bonus!
How to Make Orange-Maple Glazed Salmon:
Break out a 9×13-inch baking dish (rather than a baking sheet) to contain any extra sauce.
And if you’re short on time, you can make the marinade ahead of time and let the salmon soak in it for up to 12 hours.
This better infuses it with savory-sweet flavor.
The Ingredients
- Salmon: You need 4 (6-oz.) salmon fillets for this recipe, which can be wild-caught or sustainably farmed. If purchasing wild, I suggest either King (or Chinook) salmon, which has a higher fat content and richer flavor. Sockeye, on the other hand, is much leaner and easier to overcook.
- Orange: You need the zest + juice of 1 orange. (This should yield anywhere from 3 to 4 Tbsp. of juice.)
- Mustard: Look for a whole-grain mustard with some of the mustard seeds still visible. This creates a coarser, slightly pasty texture.
- Maple Syrup: Maple syrup is far more flavorful than most sweeteners, which is why it’s preferred in this recipe.
- Spices: I love using a mix of paprika and ginger, however you can also add granulated garlic or dried thyme.
- Pecans: For richness and crunch! Alternatively, almonds or pistachios also work great.
The Directions
Step 1: Prepare Salmon
Preheat oven to 375ºF.
Arrange salmon in a 9×13-inch baking dish. Pat dry with a paper towel, and season with salt.
Step 2: Prepare Orange-Maple Mixture
In a medium bowl, combine orange zest and juice, maple syrup, mustard, and spices; mix well. Spoon mixture over salmon filets.
Press crushed pecans into salmon flesh.
Step 3: Bake
Bake salmon for 15 to 20 minutes, or until it easily flakes with a fork.
How to Know When Salmon is Done Cooking:
- The cooking time heavily depends on the thickness of your salmon.
- Atlantic salmon, for example, is thicker and fattier than wild Sockeye salmon. It could take up to twice as long to cook through.
- It could depends on if you’re using center-cut verses the tail end of a fillet. The former is thicker and thus requires longer cooking.
- One sign of doneness is when a fork can insert into the thickest part of the fish with little resistance. Also, when the flesh separates easily from the skin, and just begins to flake when you poke into it.
- If you have an instant-read thermometer, the salmon should should register at 120-125° F.
Recipe Variations
- Orange-Honey Salmon: Use equal amounts of honey in place of maple syrup.
- Orange-Soy Salmon: For extra umami, add 1 tsp of soy sauce to the marinade.
- Blood Orange Salmon: Use the zest and juice of 1 blood orange instead of a naval orange.
Serving Suggestions:
This maple glazed salmon will complement just about any side. Here are some of my favorite pairings:
- Sautéed Broccoli: To keep with the ease of this recipe, this broccoli is ready in 15 minutes.
- Arugula and Persimmon Salad: A beautiful complement to the citrus-y flavors.
- Warm Brussels Salad: Ready in just 10 minutes!
Make-Ahead and Storage Tips:
- Make-Ahead: The orange-maple mixture can be prepared up to 12 hours ahead. You can even let the salmon fillets marinate in the mixture for that time. Store in a gallon zip-top bag or airtight container in the refrigerator.
- Wait to add the pecans until right before roasting.
- Store: Refrigerate leftover salmon in an airtight container for up to 3 days.
- Reheat: It’s best to rewarm salmon in a 300ºF oven, which prevents it from drying out. You can also microwave individual portions until warm.
If you try this orange-maple glazed salmon, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Orange-Maple Glazed Salmon
Equipment
- 9x13-inch Baking Dish
Ingredients
- 1.25 lbs. center-cut salmon, cut into four fillets
- 3/4 tsp. kosher salt
- 1 tsp. orange zest, plus 3 Tbsp. fresh orange juice (from 1 navel orange)
- 2 Tbsp. maple syrup
- 1 Tbsp. whole-grain Dijon mustard
- 1 tsp. paprika
- 3/4 tsp. ground ginger
- 1/2 cup finely chopped pecans
- finely chopped fresh parsley for garnish (optional)
Suggested for Serving
Instructions
- Preheat oven to 375ºF.Arrange salmon in a 9x13-inch baking dish. Pat dry with a paper towel, and season flesh evenly with salt.
- In a medium bowl, combine orange zest and juice, maple syrup, mustard, paprika, and ginger; mix well. (If desired, set aside 1 to 2 Tbsp. of mixture to spoon over salmon after roasting.) Spoon or brush mixture over salmon fillets (extra sauce will spill over into the pan).Sprinkle chopped pecans evenly over each fillet, gently pressing to adhere to the flesh.
- Bake salmon for 15 to 20 minutes, depending on thickness, until it easily flakes with a fork. If desired, garnish with fresh parsley.
Notes
- Make-Ahead: The orange-maple mixture can be prepared up to 12 hours ahead. You can even let the salmon fillets marinate in the mixture for that time. Store in a gallon zip-top bag or airtight container in the refrigerator.
- Wait to add the pecans until right before baking.
- Store: Refrigerate leftover salmon in an airtight container for up to 3 days.
- Reheat: It's best to rewarm salmon in a 300ºF oven, which prevents it from drying out. You can also microwave individual portions until warm.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I make this once a week! It’s amazing! So simple yet so impressive and healthy too!! 🔥
Is it okay to put the dish straight in the oven if left in the fridge to marinate for a bit? Also, does it need to be covered in the oven with aluminum foil or uncovered?
Made this for the in laws tonight and it was a HIT! Will definitely keep this in the roundup.
This came out amazing! I did marinate the salmon in the delectable sauce for a few hours first. It came out melt-in-your-mouth perfectly! This will go into regular rotation at our house and paired perfectly with your Crispy Rice Salad on the side. Thanks for another amazing recipe! I feel like 80% of my weekly meal plans are from your blog since I first discovered it. Everything I’ve made has been a full five-star hit!