Ingredients
- For the Salmon:
- Salmon Fillets: 4 (6-ounce) skin-on or skinless salmon fillets, about 1-1.5 inches thick. (We prefer wild-caught Coho or Sockeye for their rich flavor and firm texture, but Atlantic salmon works beautifully too.)
- Olive Oil or Avocado Oil: 1 tablespoon (for searing or greasing the pan)
- Salt: ½ teaspoon, or to taste
- Freshly Ground Black Pepper: ¼ teaspoon, or to taste
- For the Maple Pecan Crust:
- Pecans: ¾ cup, raw, unsalted, finely chopped (but not ground into a powder – you want some texture!)
- Panko Breadcrumbs: ¼ cup (these provide an extra layer of crispiness; regular fine breadcrumbs can be used in a pinch, but Panko is superior for texture)
- Pure Maple Syrup: 3 tablespoons (Grade A Dark Robust or Grade B/Very Dark Strong Taste for the most intense maple flavor)
- Dijon Mustard: 2 tablespoons (smooth, not whole grain, for best consistency)
- Unsalted Butter: 2 tablespoons, melted (or use olive oil for a dairy-free option)
- Fresh Parsley: 1 tablespoon, finely chopped (optional, for freshness and color in the crust)
- Garlic Powder: ½ teaspoon (optional, for a subtle savory depth)
- Cayenne Pepper: A pinch (optional, for a tiny kick to balance the sweetness)
- Salt: ¼ teaspoon (adjust if your pecans are salted)
Instructions
- For the Salmon:
- Salmon Fillets: 4 (6-ounce) skin-on or skinless salmon fillets, about 1-1.5 inches thick. (We prefer wild-caught Coho or Sockeye for their rich flavor and firm texture, but Atlantic salmon works beautifully too.)
- Olive Oil or Avocado Oil: 1 tablespoon (for searing or greasing the pan)
- Salt: ½ teaspoon, or to taste
- Freshly Ground Black Pepper: ¼ teaspoon, or to taste
- For the Maple Pecan Crust:
- Pecans: ¾ cup, raw, unsalted, finely chopped (but not ground into a powder – you want some texture!)
- Panko Breadcrumbs: ¼ cup (these provide an extra layer of crispiness; regular fine breadcrumbs can be used in a pinch, but Panko is superior for texture)
- Pure Maple Syrup: 3 tablespoons (Grade A Dark Robust or Grade B/Very Dark Strong Taste for the most intense maple flavor)
- Dijon Mustard: 2 tablespoons (smooth, not whole grain, for best consistency)
- Unsalted Butter: 2 tablespoons, melted (or use olive oil for a dairy-free option)
- Fresh Parsley: 1 tablespoon, finely chopped (optional, for freshness and color in the crust)
- Garlic Powder: ½ teaspoon (optional, for a subtle savory depth)
- Cayenne Pepper: A pinch (optional, for a tiny kick to balance the sweetness)
- Salt: ¼ teaspoon (adjust if your pecans are salted)
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650