I thought I'd revisit a classic favorite recipe of mine (see the original recipe here). I've updated the recipe and taken new photos, since I'm always trying to improve. We eat a lot of salmon, as you can probably tell from my recipe index. This recipe is a good one for the frozen salmon fillets that I buy at Walmart. While they are wild-caught and very affordable, they are somewhat lacking the flavor and texture department. The sauce and toppings in this recipe kind of cover that up.
I love a good Coho or Sockeye salmon filet, but they are usually so expensive. I wait until it is on sale and then prepare it very simply, either grilling or roasting, to let the flavor and texture of the salmon shine through. When I'm lucky to get that expensive salmon, I don't use this recipe! While not as fatty as the Coho or Sockeye, Keta is a very affordable salmon and I would use it in this recipe. Alas, most of the time, we are watching our budget and end up getting the frozen fillets from Walmart.
I don't use dextrose that much anymore, since my belly has healed quite a bit and can tolerate a little more fructose. Instead, I've been using pure maple syrup in the Dijon sauce. It can easily be made dairy-free by using Earth Balance Buttery Spread instead of butter. As you can see, I slightly over-cooked the salmon since that white stuff is oozing out. I really should have kept an eye on the salmon, but that's life. Sometimes you get white stuff. This recipe is naturally gluten-free, as well as healthy and delicious. I hope you enjoy it as much as we do.
Dijon Pecan Baked Salmon
Low-FODMAP, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free
4 - 4 oz. boneless, skinless wild-caught salmon fillets
1/4 teaspoon kosher salt (or to taste)
1/4 teaspoon ground pepper
1 Tablespoon unsalted butter or vegan buttery spread
1 Tablespoon Dijon mustard
2 teaspoons pure maple syrup
1/3 cup chopped pecans
1 Tablespoon chopped fresh parsley ~or~ 1 teaspoon dried
- Preheat oven to 400 degrees F. Lightly grease a large baking sheet or shallow baking pan. Place salmon on sheet and sprinkle with salt and pepper.
- In a small saucepan, melt butter over low heat. Stir in the Dijon mustard and maple syrup. Spread evenly over top of salmon.
- In a small bowl combine the pecans and parsley. Sprinkle over top of salmon.
- Bake for 10 to 15 minutes, or until salmon flakes easily with a fork. Note: if using a baking sheet, instead of a pan, the salmon might cook a little faster, so keep an eye on it.