Isaac H. Evans Favorite Recipes

Pecan Encrusted Salmon


Pecan Encrusted Salmon

  • ½ Cup soy sauce or tamari
  • ½ Cup maple syrup
  • ½ Cup water
  • Heaping tablespoon minced garlic
  • A few grindings of black pepper
Mix the above together and pour most of it, reserving approximately ¼ Cup, into a large shallow pan.

Place six to eight salmon filets (skin side up) or salmon steaks into the marinade and let set in the refrigerator for about an hour or all day, if you wish, turning the pieces of fish over occasionally so that they are marinated thoroughly.

Pecan Crust:
  • 1 Cup, approximately, of finely chopped pecans
  • 2 Tbsp. maple sugar (brown sugar can be substituted)
  • Reserved portion of marinade
Toss pecans together with marinade and maple sugar. Sprinkle on top of salmon pieces just before baking.

The baking of fish is so variable. A good rule of thumb is 10 minutes per inch at the thickest part of the piece of fish, in a moderately high oven. This is a good start. Bake it for that long and if it doesn’t “flake” when you you try to separate its fleshy layers with a fork, bake it just a bit longer.

If you have a broiler, it is a nice touch to run the baked fish under the broiler for just a minute or two to caramelize the pecan crust. Of course, we can’t do that on the Isaac H. Evans, because the wood stove has no broiler! But it tastes great, just the same.