Salmon with Honey Pecan Glaze

    35 min

    Pan-seared salmon is served with a sweet, buttery honey and pecan glaze. It's a delicious combination of flavours and textures. Serve with rice and a side of steamed vegetables.

    136 people made this

    Serves: 4 

    • 120g pecan halves or pieces
    • 350g honey
    • 175g unsalted butter
    • 4 tablespoons vegetable oil
    • 4 (115g) fillets salmon
    • salt and pepper to taste

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Spread pecans in a single layer on a baking tray. Bake 8 to 10 minutes or until slightly browned. Stir 2 or 3 times to toast uniformly.
    2. In a small saucepan over medium-high heat, combine honey with half of the butter. Stir in the toasted pecans and cook for 8 to 10 minutes to infuse the flavours. Remove from heat and keep warm.
    3. Melt remaining butter with oil in a large frying pan over high heat. Season salmon with salt and pepper. Arrange fillets in frying pan and cook until firm to the touch, about 4 to 5 minutes per side. Salmon is done when it flakes easily with a fork. Transfer to serving plate and spoon glaze over top.

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    Reviews & ratings
    Average global rating:

    Reviews in English (116)


    Fast and Easy way to make Salmon. Cooking for (2). Toasted Walnut pieces in Skillet. Used only about 3Tbs butter, equal parts Honey Syrup (about 2-3Tbs ea), tsp of dried mustard and a capful of Vanilla. This gave the glaze a suble sweetbuttery flavor but NOT overpowering. Added the Walnuts and let it simmer while Salmon cooked. Only used about 2Tbs of oil to coat bottom of pan... Salmon BROWNED nicely. The glaze was the PERFECT compliment to the CRUSTY Salmon and the VERY soft Walnuts. As with most recipes ... I am a TASTER ... I can always ADD but cannot remove an ingredient. THANKS...  -  30 Jul 2003  (Review from Allrecipes US | Canada)


    This wasn't bad but I think it needed a little zing....maybe a little bit of spicy mustard stirred in. The sauce just seemed too sweet.  -  04 Nov 2002  (Review from Allrecipes US | Canada)


    The sauce completely overpowers the fish. If you like salmon, stick to a sauce that is more of a compliment.  -  16 May 2002  (Review from Allrecipes US | Canada)