Paleo Pecan-Maple Salmon

  • Recipe By
  • Published Mar 28th
  • Ready In2h 27m
  • Servings4
  • Calories350
This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!

Paleo Pecan-Maple Salmon Ingredients

The following are the ingredients needed to make delicious Paleo Pecan-Maple Salmon for 4 servings:

  • 4 (4 ounce) fillets salmon
  • salt and ground black pepper to taste
  • 1/2 cup pecans
  • 3 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle pepper powder
  • 1/2 teaspoon onion powder

Paleo Pecan-Maple Salmon Cooking Instructions

  • Prep15m
  • Cook12m
  • Ready In2h 27m

To cook Paleo Pecan-Maple Salmon, you need about 15 minutes of preparation time. The time needed to cook this Paleo Pecan-Maple Salmon is about 12 minutes , and you can serve your Paleo Pecan-Maple Salmon within 2 hours 27 minutes . The following are the steps to cook Paleo Pecan-Maple Salmon easily:

  1. 1 Place salmon fillets on a baking sheet and season with salt and black pepper.
  2. 2 Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
  3. 3 Preheat oven to 425 degrees F (220 degrees C).
  4. 4 Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 350 calories; 23 grams of fat; 12.7 grams of carbohydrates; 23.8 grams of protein; 66 milligrams of cholesterol; 107 milligrams of sodium.

  1. Feb 9th 2019

    This was pretty good but if I make the next time, I would toast the pecans a bit, add a little extra vinegar for some tang, then determine what type of fresh herb would give this extra depth ...

  2. Jul 7th 2018

    I’m making it for my second time today. Hoping it’s as wonderful as the first time. I just loved it and went to work raving about it to my coworkers. The only thing I did different was, ...

  3. May 17th 2018

    Knocked this outta the park!!! Someone suggested to add ground ginger so I did ( 1/2 teaspoon) ..... B-R-I-L-L-I-A-N-T !!!I'm from Alaska so salmon is plentiful. Always looking for new ways ...

  4. Dec 16th 2016

    Spicy, sweet and moist. I did cut the chipotle seasoning in half. One of the best dinners and family loves it.

  5. Dec 11th 2016

    Loved the recipe! I just did little changes to suite my taste better: instead of apple vinegar, used about the same amount of lemon juice; instead of ground onion, used a pinch of ground ginger.

  6. Dec 13th 2015

    This was not bad, but not my favorite and I probably won't make it again. The combination of flavors was a little odd. On the bright side, the salmon was perfectly cooked!

  7. Dec 9th 2015

    With all of the positive reviews and that gorgeous picture by LilSnoo, I wanted to give this one a try. I made it as written, but these flavors just didn't work for my family. My husband and ...

  8. Oct 4th 2015

    Thank you so much for this wonderful recipe!!! I would give it more than 5 stars if I could! A real winner. It's sweet and has a kick. Even my "only

  9. Jul 20th 2015

    Loved this! I made this exactly as written. My topping wasn't really "crumbly", but more of a thick wet paste. I may have pulsed it a few seconds too long. I wasn't too sure about the toppi ...