This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place salmon fillets on a baking sheet and season with salt and black pepper.

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  • Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.

  • Preheat oven to 425 degrees F (220 degrees C).

  • Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

350.2 calories; 23.8 g protein; 12.7 g carbohydrates; 66.1 mg cholesterol; 106.7 mg sodium. Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/22/2015
Loved this! I made this exactly as written. My topping wasn't really "crumbly", but more of a thick wet paste. I may have pulsed it a few seconds too long. I wasn't too sure about the topping flavor before putting it on the salmon (the vinegar seemed overpowering), but it turned out amazing. The topping caramelizes with nice crispy edges. So good! I cooked the fish for 12 minutes and that was perfect for me - nice and juicy! I served it over garam masala-scented rice and roasted brussel sprouts. I can't wait to make this for company! Thanks Health Nut! Read More
(13)

Most helpful critical review

Rating: 3 stars
12/14/2015
This was not bad but not my favorite and I probably won't make it again. The combination of flavors was a little odd. On the bright side the salmon was perfectly cooked! Read More
(2)
93 Ratings
  • 5 star values: 64
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
07/22/2015
Loved this! I made this exactly as written. My topping wasn't really "crumbly", but more of a thick wet paste. I may have pulsed it a few seconds too long. I wasn't too sure about the topping flavor before putting it on the salmon (the vinegar seemed overpowering), but it turned out amazing. The topping caramelizes with nice crispy edges. So good! I cooked the fish for 12 minutes and that was perfect for me - nice and juicy! I served it over garam masala-scented rice and roasted brussel sprouts. I can't wait to make this for company! Thanks Health Nut! Read More
(13)
Rating: 5 stars
07/22/2015
Loved this! I made this exactly as written. My topping wasn't really "crumbly", but more of a thick wet paste. I may have pulsed it a few seconds too long. I wasn't too sure about the topping flavor before putting it on the salmon (the vinegar seemed overpowering), but it turned out amazing. The topping caramelizes with nice crispy edges. So good! I cooked the fish for 12 minutes and that was perfect for me - nice and juicy! I served it over garam masala-scented rice and roasted brussel sprouts. I can't wait to make this for company! Thanks Health Nut! Read More
(13)
Rating: 5 stars
12/11/2016
Loved the recipe! I just did little changes to suite my taste better: instead of apple vinegar, used about the same amount of lemon juice; instead of ground onion, used a pinch of ground ginger. Read More
(7)
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Rating: 5 stars
05/17/2018
Knocked this outta the park!!! Someone suggested to add ground ginger so I did ( 1/2 teaspoon) ..... B-R-I-L-L-I-A-N-T !!! I'm from Alaska so salmon is plentiful. Always looking for new ways to switch it up. Definitely will be making this again. Read More
(6)
Rating: 3 stars
12/13/2015
This was not bad but not my favorite and I probably won't make it again. The combination of flavors was a little odd. On the bright side the salmon was perfectly cooked! Read More
(2)
Rating: 3 stars
12/09/2015
With all of the positive reviews and that gorgeous picture by LilSnoo I wanted to give this one a try. I made it as written but these flavors just didn't work for my family. My husband and kids scraped off the top and ate their salmon without it. I ate it as is but it's not something that I'd make again. Sorry! Read More
(2)
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Rating: 5 stars
10/04/2015
Thank you so much for this wonderful recipe!!! I would give it more than 5 stars if I could! A real winner. It's sweet and has a kick. Even my "only Read More
(2)
Rating: 5 stars
10/28/2016
One our favourite ways to enjoy salmon. The flavour feels decadent with the pecans and subtle maple taste and the little zip of chipotle brightens it up nicely. Made it a few times sometimes without time to let it stand and it was fine; I patted the fillets dry and used Himalayan pink salt & fresh ground pepper. The rest of the ingredients were chopped & blended in my nifty hand cord-pulled Tupperware processor. Followed the directions as written and it was a tasty dish that we'll make regularly. Read More
(1)
Rating: 5 stars
07/07/2018
I m making it for my second time today. Hoping it s as wonderful as the first time. I just loved it and went to work raving about it to my coworkers. The only thing I did different was I didn t have chipotle so I just used xtra smoked paprika. Read More
(1)
Rating: 5 stars
12/16/2016
Spicy sweet and moist. I did cut the chipotle seasoning in half. One of the best dinners and family loves it. Read More
(1)