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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.