Maple Pecan Crusted Salmon

Why You’ll Love This Recipe

• Big flavor, minimal effort: Maple syrup, yogurt, and pecans transform simple salmon into a gourmet dish in under 30 minutes .
• Sweet & savory balance: The natural sweetness of maple complements the nutty crunch of pecans, creating layers of taste and texture .
• Healthy & satisfying: Rich in omega‑3s and protein — plus the light yogurt base keeps it lean.
• Family‑friendly: Mildly sweet with a satisfying crunch; even kids love it .

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 salmon fillets (approx. 4 oz each)
• 2 Tbsp maple syrup
• 1 Tbsp plain Greek yogurt (or mayonnaise)
• 2 Tbsp whole-wheat panko breadcrumbs
• 10 g (4 tsp) finely chopped pecans
• ¼ tsp salt
• ⅛ tsp dried garlic powder

directions

1. Preheat & prep
   Preheat oven to 425 °F (220 °C). Line a baking sheet with foil and optionally use a wire rack sprayed with nonstick spray.
2. Maple‑yogurt glaze
   Whisk maple syrup with yogurt until smooth. Spread about 2 tsp over each fillet .
3. Mix crumb topping
   In a separate bowl, combine panko, chopped pecans, garlic powder, salt. Press ~1 Tbsp onto each glazed salmon fillet .
4. Bake
   Bake 20 min or until salmon flakes easily and topping is golden .
5. Rest & serve
   Let rest 2–3 minutes. Serve with lemon wedges, steamed veggies, or a rice pilaf.

Servings and timing

• Servings: 4 fillets
• Prep time: 5–10 min
• Cook time: ~20 min
• Total time: 25–30 min

Variations

• Add Dijon or mustard: A spoonful in the glaze adds tang .
• Alternative nuts: Swap pecans for almonds or walnuts; adjust bake time slightly .
• Honey substitute: Use honey instead of maple syrup — just as delicious.
• Spice it up: Stir in ½ tsp smoked paprika or add cayenne to the topping .
• Gluten‑free: Replace panko with gluten‑free breadcrumbs or crushed GF cereal .

storage/reheating

• To store: Cool completely and refrigerate in airtight container for 3–4 days .
• To freeze: Wrap individual portions tightly and freeze up to 3 months; thaw overnight in fridge .
• To reheat:
  • Oven: 300–350 °F for about 10 min — preserves crisp crust .
  • Microwave: 1–2 min covered; crust texture will soften.

FAQs

How do I know when salmon is cooked?

Salmon is done at 145 °F internal or when it flakes easily and is opaque throughout .

Can I skip the yogurt?

Yes — use mayo or butter as a binder for the crust .

Can I use frozen salmon?

Yes. Thaw fully in fridge before cooking for even results .

What if I don’t have panko?

Use regular breadcrumbs or even crushed crackers/nuts .

Why is the maple used twice?

The glaze flavors the fish and helps the crust stick — no extra brushing needed.

Can I use skin-on salmon?

Absolutely. Bake skin-side down; it crisps up nicely and is edible.

Do I toast the pecans first?

Yes, lightly to enhance their aroma and crunch .

How can I make this dairy-free?

Use vegan yogurt or mayo in place of Greek yogurt.

What sides pair well?

Try roasted broccoli, green beans, rice, or mashed potatoes .

Will the crust fall off when reheating?

Reheat gently in the oven to help the crust adhere — avoid high heat or microwaving too long .

Conclusion

Maple Pecan Crusted Salmon delivers a delightful harmony of sweet, nutty, and savory with minimal effort. Fast to make, easy to customize, and excellent for leftovers, it’s a versatile favorite for busy nights or special dinners. Enjoy every sweet‑crunchy bite!

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