This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!
Loved this! I made this exactly as written. My topping wasn't really "crumbly", but more of a thick wet paste. I may have pulsed it a few seconds too long. I wasn't too sure about the topping flavor before putting it on the salmon (the vinegar seemed overpowering), but it turned out amazing. The topping caramelizes with nice crispy edges. So good! I cooked the fish for 12 minutes and that was perfect for me - nice and juicy! I served it over garam masala-scented rice and roasted brussel sprouts. I can't wait to make this for company! Thanks Health Nut!
Read MoreWith all of the positive reviews and that gorgeous picture by LilSnoo, I wanted to give this one a try. I made it as written, but these flavors just didn't work for my family. My husband and kids scraped off the top, and ate their salmon without it. I ate it as is, but it's not something that I'd make again. Sorry!
Read More Loved this! I made this exactly as written. My topping wasn't really "crumbly", but more of a thick wet paste. I may have pulsed it a few seconds too long. I wasn't too sure about the topping flavor before putting it on the salmon (the vinegar seemed overpowering), but it turned out amazing. The topping caramelizes with nice crispy edges. So good! I cooked the fish for 12 minutes and that was perfect for me - nice and juicy! I served it over garam masala-scented rice and roasted brussel sprouts. I can't wait to make this for company! Thanks Health Nut!
Knocked this outta the park!!! Someone suggested to add ground ginger so I did ( 1/2 teaspoon) ..... B-R-I-L-L-I-A-N-T !!! I'm from Alaska so salmon is plentiful. Always looking for new ways to switch it up. Definitely will be making this again.
Loved the recipe! I just did little changes to suite my taste better: instead of apple vinegar, used about the same amount of lemon juice; instead of ground onion, used a pinch of ground ginger.
With all of the positive reviews and that gorgeous picture by LilSnoo, I wanted to give this one a try. I made it as written, but these flavors just didn't work for my family. My husband and kids scraped off the top, and ate their salmon without it. I ate it as is, but it's not something that I'd make again. Sorry!
I’m making it for my second time today. Hoping it’s as wonderful as the first time. I just loved it and went to work raving about it to my coworkers. The only thing I did different was, I didn’t have chipotle, so I just used xtra smoked paprika.
Thank you so much for this wonderful recipe!!! I would give it more than 5 stars if I could! A real winner. It's sweet and has a kick. Even my "only
This was not bad, but not my favorite and I probably won't make it again. The combination of flavors was a little odd. On the bright side, the salmon was perfectly cooked!
This was pretty good but if I make the next time, I would toast the pecans a bit, add a little extra vinegar for some tang, then determine what type of fresh herb would give this extra depth. Recommend salting the topping to taste prior to putting on fish. I added salt but it needed a tad bit more.
Spicy, sweet and moist. I did cut the chipotle seasoning in half. One of the best dinners and family loves it.
One our favourite ways to enjoy salmon. The flavour feels decadent with the pecans and subtle maple taste, and the little zip of chipotle brightens it up nicely. Made it a few times, sometimes without time to let it stand and it was fine; I patted the fillets dry and used Himalayan pink salt & fresh ground pepper. The rest of the ingredients were chopped & blended in my nifty hand cord-pulled Tupperware processor. Followed the directions as written, and it was a tasty dish that we'll make regularly.
Everyone loved it! I found the recipe an hour before I was making it, so I didn't let it marinate. It was still so tasty. Do Not use a vita-mix blender, there were not enough ingredients to reach the blades.
Didn't change a thing. This was delicious and a must have again according to my hubby (I agreed).....try it you won't be sorry. Served with grilled Asparagus.
This was delicious! I didn't have apple cider vinegar, but I did have some Applewood Smoked Salt and used a half teaspoon of that with the regular vinegar and boy was it yummy.
Easy - delicious- great alternative for fish lovers . Followed recipe, helps to chill as noted. This is a keeper.
This was really easy to make and was delicious! It took a lot longer in the oven than it said here, but still was really good.
Made the recipe as is and we did not enjoy it. The salmon was overcooked after 12 minutes and the flavours were not to our liking and we usually enjoy sweet salmon but not this one. We scrapped the topping and than it was ok.
Made this for my sister in law, she said it was restaurant quality! It was so good! Also brought it to my Aunt's house for a pot luck, now she keeps bugging me for the recipe! My uncle said it was his favorite dish. Didn't have the apple cider vinegar on hand, so I used balsalmic, it was just as good if not better. I also subbed in red pepper flakes which added just the smallest amount of heat as an after bite. such a good recipe, I will definitely be making this often
We loved this recipe! I didn’t have the chipotle pepper and used cayenne pepper instead and it was good but we will definitely try it with chipotle pepper next time.
I gave it 5 stars although I left out all the spices. I agreed with others who said the flavors didn't work for their family. What I did use was the maple syrup and pecans. Made a slurry out of the two and baked as per the instructions. I've been trying different recipes for hubby who loves salmon and this is his favorite recipe.
This is my favorite salmon go-to now. So easy and so delicious. The pecan topping, which is thick and chunky, has just enough smokey heat to bring an extra dimension of flavor. I prepare a day ahead to let the flavors meld overnight in the fridge. Serve with roasted veggies for can’t miss meal!
Easy to make but not my favorite flavor combination for salmon. A little too spicy for some.
Very unique and relatively simple salmon recipe. I liked the combo of sweet/smoky and the added crunch of the pecans.
Yummy! I followed a few suggestions and added a little ginger. I didn’t have chipotle so I just added a little more smoked paprika. My husband said it was his favorite!
Everyone loved it! I found the recipe an hour before I was making it, so I didn't let it marinate. It was still so tasty. Do Not use a vita-mix blender, there were not enough ingredients to reach the blades.
We have this salmon regularly. My husband didn't like salmon much until I made this.
This was absolutely delicious! I reduced the recipe to a single serving since I was making it only for myself, and I didn’t refrigerate the salmon after coating it with the pecan mixture, and it still came out amazing. It was so flavorful, and I loved the crunch of the pecans. This recipe is definitely a keeper!
It tasted pretty good but it was a little too sweet for my preference. In retrospect I think I prefer savory recipes. If you like sweet foods this would be a good one.
Loved this! Followed the recipe exactly and wouldn't change a thing! Will be making this many more times!
This was incredible. I olive-oiled the the skin side of the fish and put it on foil out on the grill. My husband called it "restaurant worthy."
Great recipe! I followed it exactly as written and it turned out great. My wife and I both loved the flavors.
Unfortunately I don’t like this. The only reason I kept it as two stars is because I LOVE salmon, and I refused to waste it even if I don’t like it (which is rare seeing how I will even eat salmon that isn’t cooked all the way). The texture is weird since the pecans become somewhat softer when baked, but still hard enough to NOT go with the salmon. I actually made two separate salmons (the photo being the first) where in the second salmon, I substituted the Syrup with honey and a Tablespoon of Brown Sugar. It taste a bit better, but it’s not enough to persuade me to like it
Easy, easy to prep and leave in refrigerator until baked. Very tasty. Entire family loved it!!!
So easy and delicious. It was dinner time so I prepared it and cooked it immediately. Also substituted chipotle sauce for the powder because I didn't have it. Next time I will follow recipe as it can only get even better.
My family loved this recipe. I followed it exactly except I only had a maple syrup honey blend, which actually turned out perfectly sweet with the slight heat of the chipotle. This is going in the regular rotation for sure. Tonight we had it with a spinach salad featuring hard boiled eggs, bacon, and a maple honey vinegarette with garlic and ginger.
I LOVED this. My husband thought it was okay. This is a good recipe and it's easy! How much you like it depends on how well you like the sweet and sour type dish... Although this was not sour, it is blending the taste of salmon with a sweet paste! I'll make it again but only for me, while I'll make hubby something else.
Good salmon. I subbed honey for the maple syrup, The flavor of the paprika was a little strong for me.
Delicious! I didn’t add the chipotle pepper powder or let it sit (maybe 10 mins) and it still turned out great. I will make this again.
The first time I prepared it, I had company coming over and took a risk that it would be as good as it sounds. I left out the chipotle pepper powder since I did not have it in my pantry. Everyone loved it. One of my guests is on a gluten and wheat free diet. It was perfect for her. Next time, I am going to try it on chicken.
Amazing taste with smokey spicy hints. Paired well with cashew broccoli recipe.
This was just okay. The salmon was dry, but that may or may not be the recipe's fault.
Yum, baked at 425 degrees for 13 minutes at 6000 ft. altitude. A little overcooked. Maybe 11 minutes. But very good!
I did not process the pecans, Just chop the up. Follow the recipe except changed the vinegar to lemon juice. It was very good, will make it again.
