Cooking with Chef Hermann: Pecan and Maple Glazed Salmon
Pecan and Maple Glazed Salmon
- One 3lb side of fresh salmon
- Salt and Pepper
- ½ C Maple Syrup
- 1TB Butter, unsalted and melted
- 1 TB Dijon Mustard
- ½ C Pecans, chopped
Preheat oven to 400F. Line baking sheet with parchment paper. Set Salmon on the paper skin side down. Season with salt and pepper.
In a small bowl, mix the maple syrup with the mustard and melted butter. Drizzle the mixture on the salmon and sprinkle pecans on top. Bake the salmon for 40-50 minutes, until the fish is cooked through and the topping has slightly caramelized. Let stand 10 minutes and serve.