This simple pecan and ginger-crusted salmon recipe may soon become your favorite meal. The salmon is seasoned and then coated in toasted pecans and cooked in a delicious maple ginger glaze. In about 30 minutes, you’ll have a nutritious and satisfying meal.
This dinner requires only a few minutes of hands-on prep time. The maple ginger sauce serves double duty: Start by cooking the garlic and ginger in a little olive oil, then add a splash of maple syrup. With that, you’ve created a delicious, fragrant sauce for the salmon. Be sure to reserve the rest for spooning on top.
Finally, cook the salmon, which has been rubbed with spices, in the same cast iron skillet. Add the crushed pecan and press the lemon wedges in between the salmon portions. Cook for 4-5 minutes then broil for 3 minutes or until the top has turned into a golden-brown color.
Serve immediately and add more lemon wedges, extra crushed pecans, and then drizzle with the remaining sauce. Enjoy it while it's hot!
Tips:
For the crust, you can replace crushed almonds with pecans.
Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
½ tsp smoked paprika (AIP - substitute with ground ginger)
3 garlic cloves, pressed or minced
1 inch ginger, finely minced
2 tbsp maple syrup
1 lemon, sliced wedges
Instructions
To toast the pecans, place them on a baking tray and toast them in your toaster for about 5 minutes. Make sure you take them out right away so they don't burn. Let them cool for a minute or so, then chop them finely. If you don't have a toaster, you can toast them on the stove in a pan, just watch them carefully.
Drizzle 2 tbsp of olive oil onto the salmon filets, after that season with salt, pepper, and smoked paprika evenly with your hands or a brush. Then divide the pecans between the salmon (on the tops only) and pat down gently.
In a large frying pan or cast-iron pan, heat with 2 tbsp of olive oil. Add the minced garlic and ginger, let it cook for about a minute or so. Pour on the maple syrup and bring it to a boil (a minute or two). Slowly add the salmon portions to the pan and place the sliced lemons wedges in between. Keep spooning the sauce over the salmon portions.
Cook the salmon portions for about 4-5 minutes then transfer the pan to the oven. Broil for 3 minutes or until the top has turned into a golden-brown color. Serve immediately and add some more lemon wedges and extra crushed pecans if desired.
Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!
The top picks for 2021 are in, and we're pretty sure you'll want to make them all next year, too!
By Lauren Fellows
Paleo Leadership
Trevor Connor
Dr. Loren Cordain’s final graduate student, Trevor Connor, M.S., brings more than a decade of nutrition and physiology expertise to spearhead the new Paleo Diet team.
Dr. Mark J. Smith
One of the original members of the Paleo movement, Mark J. Smith, Ph.D., has spent nearly 30 years advocating for the benefits of Paleo nutrition.
Nell Stephenson
Ironman athlete, mom, author, and nutrition blogger Nell Stephenson has been an influential member of the Paleo movement for over a decade.
Dr. Loren Cordain
As a professor at Colorado State University, Dr. Loren Cordain developed The Paleo Diet® through decades of research and collaboration with fellow scientists around the world.
