Maple Pecan Salmon Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly grease.

Toss the halved potatoes with 2 tbs olive oil, chopped rosemary, garlic powder, 1 tsp kosher salt and 1 tsp black pepper in a bowl until evenly coated.

Spread potatoes cut side down in a single layer on the prepared sheet. Roast 25–30 minutes, turning once halfway, until golden and tender. Keep warm while preparing salmon.

While potatoes roast, heat 1 tbs butter and 1 tbs olive oil in a medium skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt.

Cook slowly, stirring occasionally, 18–25 minutes until onions are soft and deep golden brown. If they begin to stick, add 1–2 tbs water to deglaze the pan.

Stir in 1 tbs brown sugar, 2 tbs apple cider vinegar, 1 tsp maple syrup, 1 tsp red pepper flakes, 2 tbs water, and 1 tsp black pepper. Continue to cook 2–3 minutes until slightly jammy and reduced. Taste and adjust salt/acid as needed. Remove from heat and keep warm.

Pat salmon fillets dry and season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper.

In a small bowl whisk together 6 tbs maple syrup, 1 tbs Dijon mustard, 1 tsp soy sauce, 1 tsp apple cider vinegar and 1 tsp minced garlic until combined.

Heat 2 tbs olive oil and 1 tbs butter in a large oven-safe skillet over medium-high heat until shimmering. Add salmon fillets skin-side down and sear without moving 3–4 minutes until the skin is crisp and golden.

Flip fillets, spoon half of the maple glaze over the tops, and transfer skillet to the preheated oven (425°F/220°C). Roast 6–8 minutes for medium (internal temperature ~125–130°F / 52–54°C), or longer for well done. Remove from oven.

While salmon rests 2 minutes, spoon remaining glaze over the fillets and sprinkle toasted chopped pecans evenly across the tops, pressing gently so they adhere.

Let rest 2 minutes before serving so glaze sets slightly.

Divide roasted potatoes among plates. Place a salmon fillet on each and spoon a generous tablespoon of caramelized onion chutney alongside or over the salmon.

Garnish with chopped parsley and a lemon wedge. Serve immediately.