• ½ cup crushed pecans
  • 4 tbsp olive oil
  • 4 salmon filets
  • ¼ tsp salt
  • ¼ tsp black pepper (AIP - omit)
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.