Honey and Pecan-Glazed Salmon
A simple, sweet-and-savory glazed salmon topped with crunchy chopped pecans.
Equipment
- large zip-top bag
- Baking Sheet
- Aluminum Foil
- Measuring Spoons
- small bowl or cup
- Fork
Ingredients
- 1/4 cup honey
- 4 teaspoons finely chopped pecans
- 1 Tablespoon soy sauce (for gluten-free use gluten-free soy sauce)
- 4 salmon fillets (6 oz each)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil.
- In a large zip-top bag combine 1/4 cup honey, 4 teaspoons finely chopped pecans, and 1 tablespoon soy sauce.
- Season the 4 salmon fillets with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then add them to the bag with the glaze. Seal the bag and refrigerate for at least 15 minutes (or up to several hours) to marinate.
- Remove the salmon and nuts from the bag, reserving the remaining marinade. Place the fillets on the prepared baking sheet and spoon the chopped pecans evenly over the tops.
- Bake at 425°F for about 15 minutes, or until the salmon flakes easily with a fork. While baking, baste the fillets twice with the reserved glaze.
Notes
- Marinating longer (several hours) increases flavor infusion.
- Reserve marinade for basting only if it has not been contaminated with raw fish for safety; otherwise heat it before using.
- Use gluten-free soy sauce if needed for a gluten-free version.
- Fillets are listed as 6 oz each in the ingredient notes.