Orange Maple Glazed Salmon

5 from 11 votes
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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. orange maple glazed salmon topped with crushed pecans arranged in a white baking dish

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:

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 IngredientsRecipe ingredients in separate bowls arranged on a wooden serving tray

  • 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.Orange maple mixture being whisked in a white bowlFour fillets of salmon being coated in glaze and topped with crushed pecans

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.

Four fish fillets after being baked in a white baking dish

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:

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.

A fork taking a bite out of maple glazed salmon fillet on a white plate

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.

 

5 from 11 votes

Orange-Maple Glazed Salmon

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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Equipment

  • 9x13-inch Baking Dish

Ingredients  

  • 1.25 lbs. center-cut salmon, cut into four fillets
  • 1/2 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)
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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. Spoon or brush mixture over salmon fillets (extra sauce will spill over into the pan).
    Divide pecan mixture 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

Serving: 1salmon fillet | Calories: 370kcal | Carbohydrates: 10g | Protein: 34g | Fat: 22g | Saturated Fat: 3g | Sodium: 550mg | Sugar: 7.5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

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14 Comments

  1. Alli G says:

    5 stars
    This has become one of our favorite recipes! Always a crowd pleaser, we will continue making this one!

  2. Marian says:

    5 stars
    I made this dish for Thanksgiving this year instead of turkey. It was delicious and a big hit with my family. I will definitely be making it again.

  3. Margaret says:

    5 stars
    Thank you for a simple and tasty recipe. We liked the addition of the pecans. My husband said, “I never would have thought of adding nuts to fish, but it’s good!” 🙂

  4. Hannah says:

    5 stars
    Delicious and easy!! Did not change a thing 🙂 Served alongside a green salad with citrus and avocado as well as some crusty bread. On the table in 30 min–will definitely make this again!

    1. Jamie Vespa says:

      Hi Hannah – I’m so glad you enjoyed this one! Thank you for coming back and leaving a review!

  5. Miranda Wright says:

    5 stars
    This was fantastic!! Loved the flavors!

  6. Ninon Chrysochoos says:

    5 stars
    .I just made this tonight… so easy and beyond tasty! perfect! ..the orange and maple worked great, the only addition I made was to add a very light sprinkle of ginger… loved it.. Thank you.. ????

    1. dishingouthealth says:

      Love the addition of ginger, Ninon! So glad you enjoyed it! Thank you for the review!

      1. Ninon says:

        Hi Jamie….I’m currently in visiting .my family London UK.. and about to cook this amazing salmon again.. its my all time fave… ..

        1. dishingouthealth says:

          Ah I love hearing that, Ninon!! Thank you so much for spreading the goodness of the recipes. Enjoy your trip! Xo

  7. Rebecca Bitzer & Associates says:

    Salmon is my favorite fish so I’m always looking for new recipes. Thanks for the inspiration!

    1. dishingouthealth says:

      Mine too, Rebecca! I hope you enjoy this one!!

  8. Christina @ The Blissful Balance says:

    OMG orange + maple + salmon… an equation of greatness lol, this looks amazing. Definitely trying this soon!! Gorgeous.

    1. dishingouthealth says:

      Thanks, Christina! Gah, seriously is! It just tastes so light and summery. I hope you love it!! Xo