Description

Maple Glazed Braided Salmon is an elegant yet easy main dish featuring tender, flaky salmon braided and coated in a rich sweet-and-savory maple glaze, then finished with a fresh lemon, parsley, and pecan topping for added texture and brightness.

Ingredients

2 ½ lbs whole side salmon fillet

⅓ cup 100% pure maple syrup

⅛ cup brown sugar, packed

4 tablespoons butter

2 large lemons (1 juiced, 1 sliced)

1 small red onion, thinly sliced

3 tablespoons apple juice

1 tablespoon fresh garlic, minced

1 ½ teaspoons onion powder

½ teaspoon ground black pepper

1 teaspoon salt

1 ½ teaspoons paprika (smoked or regular)

½ teaspoon red pepper flakes

1 lemon, zested (for garnish)

⅛ cup pecans, chopped

2 tablespoons fresh parsley, chopped

Pinch of salt (for garnish)

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Instructions

Preheat oven to 350°F (175°C).
In a small saucepan, combine maple syrup, brown sugar, butter, apple juice, minced garlic, onion powder, black pepper, salt, paprika, red pepper flakes, and the juice of 1 lemon. Bring to a boil and cook for 2 minutes. Remove from heat and allow to cool to room temperature.
Slice the remaining lemon and red onion into thin medallions. Line the bottom of a large baking dish with the lemon and onion slices.
Remove the skin from the salmon if necessary and pat dry with paper towels.
Starting about 3 inches from the blunt end of the fillet, slice the salmon lengthwise into three equal strips, keeping the top 3 inches intact.
Gently braid the three salmon strands together, tuck the ends underneath, and secure with toothpicks if needed.
Place the braided salmon on top of the lemon and onion slices in the baking dish.
Brush about ¾ of the glaze generously over the braid, reserving the remaining glaze. Tuck lemon slices into the folds if desired.
Bake for approximately 30 minutes, or until the internal temperature reaches 125°F (52°C) for medium rare.
While baking, combine chopped pecans, lemon zest, parsley, and a pinch of salt to prepare the topping.
Remove salmon from the oven, turn broiler to high, brush with remaining glaze, and broil for 1–2 minutes until lightly golden.
Remove from oven, sprinkle with pecan topping, and serve immediately.

Notes

Use smoked paprika for a deeper smoky flavor.

Add a drizzle of honey for a slightly sweeter glaze.

Chopped walnuts can be mixed with pecans for added texture.

Reduce or omit red pepper flakes for less heat.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently at 300°F to maintain moisture.

Cooked salmon can be frozen for up to 2 months, though best enjoyed fresh.

Olive oil may be substituted for butter if desired.

Nutrition

Serving Size: 1 serving
Calories: 118
Sugar: 9g
Sodium: 610mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 8g
Cholesterol: 35mg