Paleo Pecan-Maple Salmon

This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!


4 (4 ounce) fillets salmon                                                                      1 tablespoon apple cider vinegar

salt and ground black pepper to taste                                                 1 teaspoon smoked paprika

1/2 cup pecans                                                                                         1/2 teaspoon chipotle pepper powder

3 tablespoons pure maple syrup                                                           1/2 teaspoon onion powder


  1. Place salmon fillets on a baking sheet and season with salt and black pepper.
  2. Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.



Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 350 calories; 23 g fat; 12.7 g carbohydrates; 23.8 g protein; 66 mg cholesterol; 107 mg sodium

Leave a Reply

Your email address will not be published. Required fields are marked *