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.
Servings: 4 servings
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
Serving: 1salmon fillet | Calories: 370kcal | Carbohydrates: 10g | Protein: 34g | Fat: 22g | Saturated Fat: 3g | Sodium: 550mg | Sugar: 7.5g