Description
4 salmon fillets (about 6 oz each)
2 tbsp olive oil
¼ cup pure maple syrup
2 tbsp Dijon mustard
1 tbsp soy sauce
1 clove garlic, minced
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
½ cup pomegranate seeds
¼ cup pecans, chopped and toasted
2 tbsp fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, garlic, smoked paprika, salt, and black pepper.
Place the salmon fillets on the baking sheet and brush generously with the maple glaze.
Bake for 12-15 minutes or until the salmon flakes easily with a fork.
Remove from the oven and sprinkle with pomegranate seeds, toasted pecans, and fresh parsley.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect maple-glazed salmon every time.
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Make the Glaze: In a small mixing bowl, thoroughly whisk together ¼ cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp soy sauce, 1 minced garlic clove, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper until completely smooth and emulsified.
- Prepare the Salmon: Pat the 4 salmon fillets (about 6 oz each) completely dry with paper towels. This helps the glaze adhere better. Place them skin-side down on the prepared baking sheet, spaced evenly apart.
- Apply the Glaze: Using a pastry brush, generously coat the top and sides of each salmon fillet with the maple glaze. Reserve a small amount of glaze (about 2 tablespoons) for optional basting halfway through cooking.
- Bake: Place the baking sheet in the preheated oven. Bake for 12-15 minutes. For extra shine, you can carefully brush the fillets with the reserved glaze at the 8-minute mark. The salmon is done when it flakes easily with a fork at its thickest part.
- Garnish and Serve: Immediately upon removing the salmon from the oven, sprinkle each fillet with pomegranate seeds, toasted pecans, and fresh chopped parsley. This adds texture and freshness.
Serving Suggestions
This flavorful salmon is versatile. For a complete meal, serve it over a bed of:
- Grains: Quinoa, farro, or wild rice.
- Greens: Sautéed kale, spinach, or a simple arugula salad.
- Vegetables: Roasted asparagus, broccoli, or sweet potato wedges.
- The sweet and savory glaze also pairs beautifully with mashed potatoes or cauliflower mash.
How-to Summary
In short: Whisk a glaze of maple syrup, Dijon, soy sauce, and spices. Brush it onto salmon fillets and bake at 400°F for 12-15 minutes. Top with pomegranate seeds, toasted pecans, and parsley for a festive, nutritious dish ready in under 30 minutes.
Frequently Asked Questions
- Can I use a different type of mustard? Yes, but Dijon is ideal for its smooth texture and sharp flavor that balances the sweetness. Whole-grain mustard can be used for a different texture.
- How do I know when the salmon is perfectly cooked? The salmon should be opaque and flake easily when gently pressed with a fork at the thickest part. An internal temperature of 145°F is a safe guideline.
- Can I make this glaze ahead of time? Absolutely. The glaze can be prepared and stored in an airtight container in the refrigerator for up to 3 days. Whisk again before using.
- What can I substitute for pomegranate seeds? Dried cranberries (cherries), fresh orange segments, or even a mango salsa make excellent substitutes for a different sweet-tart element.
- Is it necessary to toast the pecans? Toasting is highly recommended. It deepens their flavor and adds a crucial crunchy texture that contrasts with the tender salmon. Toast in a dry pan over medium heat for 3-5 minutes until fragrant.
Common Mistakes to Avoid
- Not Drying the Salmon: Skipping the step of patting the fillets dry results in a watery glaze that won’t stick properly.
- Overcooking: Salmon continues to cook after removal from the oven. Bake just until it flakes and remove it promptly to keep it moist.
- Using Imitation Syrup: Always use pure maple syrup. Pancake syrup or artificial substitutes are too sweet and lack the complex flavor needed for the glaze.
- Crowding the Pan: Ensure space between fillets on the baking sheet. Crowding steams the fish instead of roasting it, preventing proper caramelization.
Conclusion
This Maple Glazed Salmon with Pomegranate & Pecans is a guaranteed crowd-pleaser that elegantly balances sweet, savory, and tangy flavors. With its simple preparation and quick cooking time, it’s perfect for both busy weeknights and special occasions. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality, healthy meal that is as beautiful as it is delicious.