MAPLE PECAN CRUSTED SALMON
The most delicious and healthy Maple Pecan Crusted Salmon that's ready in only 20 minutes. A family-friendly dinner everyone will love.
Provided by The Seasoned Mom
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F. Line a rimmed baking sheet with foil and place a wire rack over top. Spray rack with cooking spray.
- In a small bowl, whisk together maple syrup and yogurt until smooth. Spread about 2 teaspoons of the syrup mixture on top of each salmon fillet.
- Mix remaining ingredients in a separate small bowl. Gently press approximately 1 tablespoon of the breadcrumb mixture onto the top of each fillet.
- Lightly spray each piece of fish with cooking spray or canola oil (this will help it turn crispy and brown).
- Bake for 8-10 minutes, or until salmon flakes easily with a fork and topping is browned and crispy.
Nutrition Facts : Calories 307 kcal, Carbohydrate 10 g, Protein 35 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 259 mg, Sugar 6 g, ServingSize 1 serving
SIMPLE SIMON MAPLE SALMON WITH PECANS
I have to really be in the mood for fish to tolerate it, especially ocean fish, as it always tastes WAY too "fishy" to me! So one night I came up with this, after searching tons of salmon recipes. No super expensive maple syrup needed, not too sweet with a little kick in the back, and about as easy-peasy as it gets!! Hope you...
Provided by Kelly Williams
Categories Fish
Time 35m
Number Of Ingredients 6
Steps:
- 1. Cut salmon into serving-sized pieces, crosswise, about 3 inches wide or however you prefer. In small bowl, whisk rest of ingredients (except pecans) until well mixed. Put salmon pieces and maple mixture into a shallow dish or ziploc baggie to marinate. *Refrigerate while marinating. *I only got to marinate mine for about 5 hours, but next time, I'm going to marinate them overnight. Still good, but overnight would be even better! When ready to cook, remove from fridge, and remove salmon pieces from baggie saving the marinade. Place salmon into a greased/sprayed shallow baking dish, skin-side down. (I used a 13x9 and it fit really well.) Pour/spoon just a little marinade over each piece and pop into a pre-heated 375 degree oven. Pour the rest of the marinade into a small saucepan and bring to a boil. Reduce heat a tad, but keep at a nice steady boil, and stir occaisionally. Bake salmon for 30-35 minutes, depending on thickness, til done and flakes easily with a fork. *Halfway through baking the fish, carefully spoon a little more marinade over the fish. Not from the saucepan, but from the baking dish. Keep the marinade in the saucepan boiling to reduce til thickened. When fish is done, remove from oven and baste with juices again while you get everything else done and ready. If adding pecans, stir into saucepan of reduced marinade just before serving, or sprinkle on top of fish during last 1-2 minutes of baking. 2-3 minutes if wanting to do pecan halves. (Just watch so that they don't burn.) Plate the fish and pour your thickened sauce over the top. (I served even more of it in tiny bowls for dipping! )We had this with my buttery herbed rice and what a great dinner! Nothing else was even needed! (The sauce was great over the rice, too!) (*Photo from bing images)
MAPLE PECAN CRUSTED SALMON
This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
- While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
- Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours. Preheat the oven to 325 degrees. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
- Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
- Sprinkle the salmon with a pinch of salt.
- Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry. Serve immediately with fresh lemon wedges.
ALASKA SALMON BAKE WITH PECAN CRUNCH COATING
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
- Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
- Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.9 g, Cholesterol 91.2 mg, Fat 22.4 g, Fiber 1.9 g, Protein 26.1 g, SaturatedFat 6 g, Sodium 352.9 mg, Sugar 6 g
PALEO PECAN-MAPLE SALMON
This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!
Provided by Health Nut
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 2h27m
Yield 4
Number Of Ingredients 8
Steps:
- Place salmon fillets on a baking sheet and season with salt and black pepper.
- Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 12.7 g, Cholesterol 66.1 mg, Fat 23 g, Fiber 1.7 g, Protein 23.8 g, SaturatedFat 3.4 g, Sodium 106.7 mg, Sugar 9.7 g
RESTAURANT-STYLE MAPLE-PECAN SALMON
Make and share this Restaurant-Style Maple-Pecan Salmon recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Oven
Time 3h20m
Yield 1 pound salmon
Number Of Ingredients 7
Steps:
- In a small bowl combine the maple syrup with soy sauce, fresh garlic, garlic salt and lemon pepper (or black pepper) until well blended.
- Place the salmon in a shallow glass baking dish; cover and refrigerate for 2-3 hours turning once halfway through marinating time.
- Set oven to 400 degrees.
- Sprinkle the chopped pecans over the fish gently pressing down to adhear to the fish.
- Bake in the baking dish for about 20 minutes or until the fish flakes easily with a fork.
Nutrition Facts : Calories 1265.5, Fat 69.8, SaturatedFat 11.7, Cholesterol 267.4, Sodium 2286.6, Carbohydrate 61.8, Fiber 3.1, Sugar 49.7, Protein 97
SALMON WITH MAPLE SYRUP AND PECANS
Steps:
- 1. Preheat oven to 425 degree. Place fillets in a 13x9 inch baking dish coated with cooking spray.
- Combine sugar, syrup, soy sauce, mustard, and pepper; pour sugar mixture over fillets. Cover with foil.
- Bake at 425 degrees F for 10 minutes. Remove foil; sprinkle the fillets with pecans. Bake an additional 10 minutes or until fish flakes easily when tested a fork. Serve with sugar mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MAPLE-PECAN GLAZED SALMON
Make and share this Maple-Pecan Glazed Salmon recipe from Food.com.
Provided by Lori Jones
Categories Fruit
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the over to 450°F.
- Mix ingredients together the syrup, soy sauce, horseradish and ginger.
- Place the salmon, skin side down, in a greased, shallow baking pan.
- Pour glaze over fish and top with pecan halves.
- Bake for 15- 17 minutes or until the fish flakes easily.
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