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Salmon with Pecan Honey Glaze
SUBMITTED BY:
Kimber
PHOTO BY:
Jenn
"Beautiful, crispy salmon fillets with a honey-pecan glaze that is easy and delicious!"
RECIPE RATING:
Read Reviews
(85)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
30 Min
READY IN
35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup pecan halves or pieces
1 cup honey
3/4 cup butter
1/4 cup vegetable oil
4 (6 ounce) fillets salmon
salt and pepper to taste
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet. Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.
In a small saucepan over medium-high heat, combine honey with half of the butter. Stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors. Remove from heat, and keep warm.
Melt remaining butter with oil in a large skillet over high heat. Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4 to 5 minutes per side. Salmon is done when it flakes easily with a fork. Transfer to serving plate, and spoon glaze over top.
FOOTNOTE
Learn how to shop for salmon in our
Choosing Salmon
video.
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REVIEWS
Reviewed on Feb. 9, 2004 by
Janet - NJ
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Janet - NJ
Feb. 9, 2004
Fast and Easy way to make Salmon. Cooking for (2). Toasted Walnut pieces in Skillet. Used only about 3Tbs butter, equal parts Honey Syrup (about 2-3Tbs ea), tsp of dried mustard and a capful of Vanilla. This gave the glaze a suble sweetbuttery flavor but NOT overpowering. Added the Walnuts and let it simmer while Salmon cooked. Only used about 2Tbs of oil to coat bottom of pan... Salmon BROWNED nicely. The glaze was the PERFECT compliment to the CRUSTY Salmon and the VERY soft Walnuts. As with most recipes ... I am a TASTER ... I can always ADD but cannot remove an ingredient. THANKS...
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15 users found this review helpful
Fast and Easy way to make Salmon. Cooking for (2). Toasted Walnut pieces in Skillet. Used...
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Reviewed on Dec. 29, 2003 by JENNIFER4421
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JENNIFER4421
Dec. 29, 2003
The sauce completely overpowers the fish. If you like salmon, stick to a sauce that is more of a compliment.
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12 users found this review helpful
The sauce completely overpowers the fish. If you like salmon, stick to a sauce that is more...
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Reviewed on Apr. 6, 2003 by HAWNTER
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HAWNTER
Apr. 6, 2003
This wasn't bad but I think it needed a little zing....maybe a little bit of spicy mustard stirred in. The sauce just seemed too sweet.
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12 users found this review helpful
This wasn't bad but I think it needed a little zing....maybe a little bit of spicy mustard...
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Reviewed on Jan. 22, 2004 by
CATWALK16
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CATWALK16
Jan. 22, 2004
We did not enjoy this at all. We found that the glaze and the pecans we too overpowering for the salmon to the point you could not taste salmon at all. Sorry.
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11 users found this review helpful
We did not enjoy this at all. We found that the glaze and the pecans we too overpowering for...
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Reviewed on Dec. 23, 2003 by ELENASTER
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ELENASTER
Dec. 23, 2003
My husband and I don't eat turkey so I brought this dish to my very southern in-laws for Thanksgiving, which they all scoffed at until they saw this delicious-looking fish. Well they all wanted to try some and we had no leftovers, and the next day, my husband's stepmother's eldery father showed up on my doorstep asking for the recipe. As a side note, I used brown sugar instead of honey with excellent results.
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8 users found this review helpful
My husband and I don't eat turkey so I brought this dish to my very southern in-laws for...
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Reviewed on Jan. 14, 2004 by ALEXASMOTHER
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ALEXASMOTHER
Jan. 14, 2004
Easy to use fast recipe....I think a 1/2 cup to 3/4 cup of honey might be better....mine turned out a little too sweet.
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7 users found this review helpful
Easy to use fast recipe....I think a 1/2 cup to 3/4 cup of honey might be better....mine...
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Reviewed on Mar. 15, 2005 by
kelcampbell
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kelcampbell
Mar. 15, 2005
This salmon was a nice switch from the usual savoury salmon we eat. The recipe calls for 1.5 lbs of fish and we only had 1 lb of fresh Atlantic salmon, so I tried to modify the sauce ingredients to suit. We baked the salmon instead of pan frying it (just seasoned with a little sea salt and pepper), and cut the sauce ingredients by 1/3. Although the sauce was quite sweet, we liked it with the fish. The only problem we had with it was that once the sauce cooled, it became very gummy and thick. This *could* be attributed to not measuring the sauce ingredients properly though. When making this again, I will make all of the sauce, but decrease the amount of pecans - we liked it on ice cream too!
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6 users found this review helpful
This salmon was a nice switch from the usual savoury salmon we eat. The recipe calls for 1.5...
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Reviewed on Jan. 5, 2004 by DEWLANNA
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DEWLANNA
Jan. 5, 2004
Very good. Not as sweet as I thought it would be after reading the other reviews, just sweet enough. I made the recipe as written this time, but next time I think I will mke a few changes. I won't toast the pecans in the oven, I'll just lightly toast them in the heavy pan that I'll be cooking the sauce in. And I will use less butter and oil to cook the salmon.
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5 users found this review helpful
Very good. Not as sweet as I thought it would be after reading the other reviews, just sweet...
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Reviewed on Mar. 30, 2003 by
patty crocker
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patty crocker
Mar. 30, 2003
Even my kids liked this one. Very easy and quick to prepare. We live in Alaska and love to fish so there's always have lots of salmon in the freezer. It's nice to find good recipes for it so we don't get so tired of it. Thanks!
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5 users found this review helpful
Even my kids liked this one. Very easy and quick to prepare. We live in Alaska and love to...
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Reviewed on Mar. 30, 2003 by JACKIE GABRIEL
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JACKIE GABRIEL
Mar. 30, 2003
This was so heavenly. Everyone, even picky gramma, loved it to pieces! I have to admit I even enjoyed it leftover, and believe it or not - cold! It was great served with couscous.
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5 users found this review helpful