Salmon with Pecan Honey Glaze Recipe - Allrecipes.com
Salmon with Pecan Honey Glaze Recipe
  • READY IN 35 mins

Salmon with Pecan Honey Glaze

Recipe by  

"Beautiful, crispy salmon fillets with a honey-pecan glaze that is easy and delicious!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    30 mins
  • READY IN

    35 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 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...

 
Most Helpful Critical Review
Apr 06, 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.

 
Dec 29, 2003

The sauce completely overpowers the fish. If you like salmon, stick to a sauce that is more of a compliment.

 
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.

 
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.

 
Nov 07, 2010

We did not enjoy this at all. We found that the glaze and the pecans were too overpowering for the salmon to the point you could not taste salmon at all. Sorry.

 
Jan 05, 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.

 
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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Nutrition

  • Calories
  • 1069 kcal
  • 53%
  • Carbohydrates
  • 74 g
  • 24%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 80.3 g
  • 124%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 302 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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