Easy Honey Pecan Baked Salmon

Ready in less than 15 minutes, this sweet and savory honey pecan baked salmon is a simple and delicious way to include more heart-healthy seafood in your weeknight meals! (gluten-free, dairy-free)

This delicious honey pecan salmon recipe is inspired by a recipe at one of our old college date-night spots. It was my favorite thing to order, and is incredibly easy to recreate at home. If you didn't think you liked salmon… well, you will now!

Why You'll Love Honey Pecan Baked Salmon

This recipe is just as easy as plain ol' baked salmon, but it gets a major flavor upgrade with just a couple of extra ingredients - honey and pecans. The combination of sweet honey and nutty pecans that get toasted under the broiler is naturally delicious and the perfect topper for fatty fish like salmon. Ready in just 15 minutes and with so few ingredients, the sweet, spicy and savory salmon with a crunchy pecan topping is perfect for weeknight dinners. It's also a great recipe for those who are trying to increase their intake of heart healthy fish. It's hard to resist, even for people who don't love fish!

The Ingredients

• Salmon
• Lemon
• Cayenne Pepper
• Honey
• Pecans
• Salt & Pepper

How To Make Honey Pecan Baked Salmon

This delicious salmon couldn't be easier to make!

1. Place the salmon skin-side down on a baking sheet lined with foil, parchment paper, or a silicone baking mat. Squeeze the lemon on top of the salmon filet and sprinkle with salt, pepper and cayenne (if you like a little spice!).
2. Bake the salmon at 425°F for 8-10 minutes, or until rare to medium rare.
3. Stir the honey and pecans together in a bowl. Spoon on top of the salmon.
4. Return the salmon to the oven and broil for 1-2 minutes, or until pecans are toasty and the fish is done to your liking.
5. Once done, you'll easily be able to slide a thin spatula in between the salmon and the skin, leaving the skin stuck on the baking sheet.

Tips For Perfect Baked Salmon

• Start with the freshest salmon possible for the most delicious salmon. I find that conventional frozen salmon portions, such as from the freezer aisle of the grocery store, tend to taste more "fishy".
• Adjust the bake time based on the thickness of your salmon filet - thinner fish will take less time and thicker fish will take longer - and based on your oven. Careful not to over-cook it to avoid dry fish. I aim for rare to medium-rare when I pull it to top with the pecans.
• I typically use parchment paper, but if it's broiled too long, parchment will burn. Foil is better if you're worried about burning.

More Healthy and Delicious Salmon Recipes

• Slow Roasted Chili Blood Orange Salmon
• Easy Blackened Salmon
• Bourbon Glazed Grilled Cedar Plank Salmon
• The Easiest Honey Garlic Salmon
• Harissa Glazed Salmon with Lemon Mint Quinoa

Did you make this recipe? Please leave a star rating in the comments!

Print

This post was originally published March 2017 and has been updated.