MapleMustard Pecan Crusted Salmon

Ready in 20 minutes

Serves 2 people

529 calories 


  • 6 oz wild-caught Sockeye Salmon, 2 filets
  • ½ cup pecans
  • 3 tbs maple syrup or monk fruit maple flavor syrup, separated
  • 3 tsp mustard, your preference, separated
  • 2 tsp coconut flakes
  • 1 tsp olive oil
  • Salt to taste


For the Salmon:

  1. Brush Salmon filets with olive oil and sprinkle on a bit of salt.
  2. Mix 1 tsp mustard with a drizzle of maple syrup and brush on the Salmon filet. Place on a cookie sheet lined with parchment paper for 15 minutes on 375 dgrees F.

For the Pecan Crust:

  1. In a food processor, pulse pecans, coconut flakes and the remainder f the mustard and maple syrup. Set aside. 
  2. Remove Salmon from the oven and add pecan mixture over the top. 
  3. Place oven on high broil. When peak temperature is reached, broil for 3-5 minutes. 


If you have sushi-grade Salmon,  brush with olive oil, salt, maple, mustard mix, and add pecan crust mixture, place in the oven on high broil for 5-7 minutes.

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