clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up image of oven baked maple pecan glazed salmon fillets in a ceramic baking dish, garnished with fresh rosemary.

Maple Pecan Glazed Salmon {gluten free + paleo}

  • Author: Nyssa Tanner
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


You are going to love this delightful maple pecan glazed salmon! Oven baked and well seasoned, this elegant salmon dish is impressive but easy to make. Made with healthy whole food ingredients that come together to create the most delicious meal with the best homemade maple glaze. Perfect for the holidays or for date night in! Gluten free, refined sugar free, dairy free option, and paleo.



For salmon

  • 4 (6-8 ounce) center cut salmon filets, or a 1 3/4 pound piece of salmon
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

For maple pecan glaze

  • 1/2 cup chopped pecans
  • 1 tablespoon ghee or olive oil
  • 1/2 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried
  • 1/3 cup maple syrup
  • 2 tablespoons orange juice
  • 2 teaspoons stone ground or dijon mustard
  • 1/2 teaspoon kosher salt

To garnish

  • Fresh rosemary and sliced tangerines


  1. Preheat oven to 400 degrees.
  2. Prep and season salmon. Wash and pat salmon thoroughly dry with paper towels. It’s easier to cook if you leave the skin on, and should easily slide off the salmon once it’s done. Bones can be removed with a needle nose pliers or tweezers. Season filets all over with paprika, kosher salt, black pepper, and olive oil, and place in an oven safe baking dish. Transfer to the oven. Bake for 15-16 minutes, until salmon is done – it should flake easily with a fork and be opaque almost to the center. If cooking one large piece of salmon instead of individual fillets it will take longer – anywhere from 18-22 minutes. If you really want to be sure you can use a thermometer to check – an internal temperature of 145° is recommended.
  3. While salmon is baking make the maple pecan sauce. In a medium skillet toast chopped pecans over medium heat with ghee or olive oil, stirring frequently until fragrant and slightly darker in color. Watch them closely so they don’t burn. When toasted, add maple syrup, orange juice, kosher salt, and Dijon mustard. Bring to a gentle simmer and cook, stirring occasionally, until reduced slightly and thick enough to coat a spoon. If the sauce ends up too thick once cooled slightly, thin it with a bit of maple syrup.
  4. Top salmon with maple glaze. When salmon is done, spoon the pecan maple syrup glaze over the top and garnish with some fresh rosemary and sliced oranges if desired.
  5. Serve and enjoy!


While not necessary, garnishing the finished dish with some flavor cues and pretty ingredients does add a special touch to this recipe. Cutting small tangerines into half moons and rounds and scattering them around the baking dish or on the serving platter along with some small pieces of fresh rosemary brings a welcome pop of color and vibrance!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: dinner
  • Method: oven
  • Cuisine: american

Keywords: salmon, holiday, christmas, thanksgiving, seafood, dinner, maple, pecan, easy, quick, healthy, paleo, gluten free