This candied salmon is incredibly easy and has the perfect flaky texture. The sweet and savory maple pecan glaze adds so much flavor! This Paleo salmon is quick easy enough for a weeknight but feels fancy and sophisticated!
Why You’ll Love This Recipe
- This candied salmon has the perfect balance between sweet and savory.
- The texture is flaky and juicy.
- Everything is made in one baking dish.
- The maple pecan glaze is made with only 3 ingredients.
- This Paleo salmon takes only 20 minutes to make.
- This recipe is Paleo, gluten free, and dairy free.
- Check out this Blackened Mahi Mahi or Pan Seared Chilean Sea Bass for more great seafood recipes!
Ingredients & Substitutions
Fresh salmon is at the heart of this candied salmon recipe. I recommend using fresh versus frozen, but both work. See below for how to choose the best salmon.
Sea salt and pepper add just the right amount of seasoning.
The pecans add the crunchy element. I suggest using pecan halves or chopped pecans because they are easier to eat than whole pecans.
Pure maple syrup adds the sweetness! I recommend using a high quality maple syrup. It really makes all the difference in taste!
Coconut aminos is the gluten free and soy free version of soy sauce. If needed, use a gluten free soy sauce or regular soy sauce.
Taste & Texture
This salmon has a strong maple flavor! The glaze adds the bulk of the flavor.
This fish flakes easily and has a juicy texture. It is not dry.
How to Make
First, preheat oven to 400 degrees Fahrenheit.
Pat salmon dry with paper towels. Season both sides with sea salt and pepper. Place in baking dish.
Then, combine pecans, maple syrup and coconut aminos in a bowl.
Pour this mixture over salmon.
Next, bake for 12 to 15 minutes or until fish flakes easily.
Finally, remove from oven and serve!
Expert Tips & Tricks
Using fresh salmon typically yields better results. Frozen can be used too. Thaw before use.
Chopped pecans are easier to eat than whole pecans.
A high quality maple syrup makes a huge difference in taste.
Bake until fish flakes easily, but do not over cook. The color will go from red (raw) to a light pink color when done.
Use a meat thermometer to measure temperature. Salmon is done when it has reached 130 degrees Fahrenheit.
How to Serve & Store
Store leftovers in the fridge for up to 3 days.
How to Buy the Best Salmon
Here are some tips and tricks fo picking out the best salmon.
Salmon should look moist rather than dry. The fresher the salmon, the more moist it will appear.
Avoid salmon with any discoloration or brown spots.
Salmon should appear bright in color. Pale colored salmon lacks flavor.
Frequently Asked Questions
Sure! Use the same amount of honey in place of maple syrup.
Yes, thaw salmon before baking.
Feel free to omit pecans entirely or use walnuts.
You May Also Like
If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, see these Lunch and Dinner Recipes.
Get the Recipe: Candied Salmon
- First, preheat oven to 400 degrees Fahrenheit.
- Pat salmon dry with paper towels. Season on both sides with sea salt and pepper.
- In a small bowl, combine pecans, maple syrup and coconut aminos. Stir to combine.
- Place salmon fillets in a large baking dish.
- Pour pecan mixture over salmon fillets.
- Bake for 12 to 15 minutes or until salmon flakes easily.
- Finally, remove from oven and serve!
- Chop pecans or use pecan halves if desired.
- Pure maple syrup adds the best flavor! Honey can also be used.
- Coconut aminos can be replaced by gluten free soy sauce or regular soy sauce if needed.
- Bake until salmon easily flakes.
- Store leftovers in fridge for up to 3 days.
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