Mel's Maple Pecan Crusted Salmon
**NOTE** Please use REAL maple syrup and not the imitation brands that are so prevalent. It makes a HUGE difference
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- 1 - 2 lb
- salmon fillets
- 2 Tbsp
- 1/3 c
- "pure" maple syrup (i recommend not using the fake stuff)
- 1 tsp
- worcestershire sauce
- 1/2 tsp
- 1/4 tsp
- 1/2 tsp
- ground mustard
- 1/2 c
- pecans, chopped fine
- salt for sprinkling
- fresh lemon wedges for serving
1In 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.
2While 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.
4Preheat the oven to 325 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
5Place 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.
6Bake 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.