Dijon mustard is a foundational ingredient in my kitchen. It brings balance with very little effort, sharpening flavors and keeping sweetness in check. In this maple Dijon pecan salmon, Dijon helps the glaze come together so it coats the fish evenly and keeps sweetness in balance.
Salmon is a protein I return to often and one of my favorites to cook. It cooks quickly, feels satisfying without being heavy, and naturally delivers omega-3 fatty acids along with high quality protein. When baking salmon, I pull it from the oven just as it turns opaque and flakes easily in the center. If a little white albumin begins to appear on the surface, the fish is right at the edge of being done. As it cooks, the glaze adds gentle sweetness while the pecans toast into a warm, nutty crunch that contrasts with the tender, flaky salmon. The result is balanced, satisfying salmon with just enough crunch to keep every bite interesting.
Ingredients
- 4 (6 ounce) salmon fillets
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons Dijon mustard or a course grain mustard
- 2 tablespoons pure maple syrup or to taste
- 1 tablespoons extra-virgin olive oil
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil and drizzle lightly with olive oil. Place the salmon skin side down on the sheet and season with salt and pepper.
- In a small bowl, whisk together the mustard, maple syrup and olive oil. Spoon the mixture over the salmon, then coat the top with the chopped pecans, pressing gently so they adhere. Bake for 12 to 14 minutes, or until the salmon is almost cooked through and the nuts are lightly browned. A good rule of thumb for fish is about 10 minutes of cooking time per inch of thickness. If the pecans begin to brown too quickly, loosely cover the salmon with foil. Serve warm.
2 Comments. Leave new
Adding pecans is a great idea! I have used the mustard for years but never thought of the pecans.
try it