I have only met a few salmon in my life that I didn’t like, and it’s only because they were all purchased frozen from Walmart. I do not recommend those salmon. As long as salmon is fresh, it is delicious–even if it’s prepared with little more than melted butter and salt. A good salmon is not dry, not fishy tasting, and FULL of juicy, oceany goodness. It is important (if you are trying to get in as much DHA and Omegas as possible) to purchase wild salmon. Farmed salmon are given a diet almost exclusively composed of corn, and it results in a fish with very few healthy fats; furthermore, they are injected with imitation pink coloring to make them appear like their wilder brother. However, farmed salmon is tasty, and it is still a lean protein, so if it’s all you can find, or if it’s the only way you can afford to eat salmon, then… still eat the salmon!
Tonight, I fed this to a teenage boy who had NEVER had salmon and didn’t know if he’d like it. He was apprehensive about it, but after carefully chewing his first bite, he looked up and smiled at me, in which my shoulders relaxed, and I let go of the breath I didn’t realize I’d been holding. He then went on to eat three and a half more filets! Isn’t that always the best sign of a good meal?
There is a little organic, grass-fed animal farm close to my home. Their website, Grassway Organics, is where this recipe was discovered, and I made some necessary adaptations—such as toasting the pecans and broiling at the end of the cooking to yield a crunchier, more flavorful crust.
Even if you don’t like pecans, try the maple marinade. It’s divine.
- 2 to 2.5 pounds salmon fillets
- 2 tablespoons butter
- 1/3 cup pure maple syrup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
- 1/4 teaspoon pepper
- 1/2 tsp ground mustard
- 1/2 cup crushed pecans, toasted (in a dry frying pan on medium heat for six to eight minutes, stirring frequently)
- additional salt
- fresh lemons slices for squeezing over cooked salmon
- Melt butter in saucepan. Add maple syrup, Worcestershire sauce, salt, pepper, brown sugar, and ground mustard. Mix together until heated through and sugar is dissolved. Remove from heat.
- Put salmon filets in a gallon freezer bag. Pour maple mixture over it and shake until all parts are coated. Refrigerate for at least 30 minutes.
- Heat oven to 325 deg F
- Place toasted, crushed pecans on a plate.
- Dip one side (it will be the top side) of each salmon filet in the pecan crumbs, coating well. Place pecan-side up on a foil-lined, sprayed baking sheet.
- Sprinkle with additional salt.
- Place in oven for 20 minutes.
- After 20 minutes, turn broiler on low, and move salmon up to 6 inches away from broiler heat. Broil for 6 minutes.
- Serve immediately with fresh lemon wedges. The tartness from the lemons cuts compliments the sweetness of the maple syrup well.