Skip to main content New<> this month
Get the Allrecipes magazine

Paleo Pecan-Maple Salmon

Rated as 4.45 out of 5 Stars
19

"This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!"
Added to shopping list. Go to shopping list.

Ingredients

2 h 27 m servings 350
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Place salmon fillets on a baking sheet and season with salt and black pepper.
  2. 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.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 350 calories; 23 12.7 23.8 66 107 Full nutrition

Explore more

Reviews

Read all reviews 38
  1. 62 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 f...

Most helpful critical review

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!

Most helpful
Most positive
Least positive
Newest

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 f...

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.

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!

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

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 ...

Spicy, sweet and moist. I did cut the chipotle seasoning in half. One of the best dinners and family loves it.

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 kid...

Delicious! I didn’t add the chipotle pepper powder or let it sit (maybe 10 mins) and it still turned out great. I will make this again.

it is good