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Macadamia Nut & Maple Roasted Salmon

This Macadamia Nut & Maple Roasted Salmon recipe is such a delicious way to serve salmon!

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A few weeks ago we had dinner over at a friends place, and we had the best salmon dish ever.  I seriously could have eaten the whole thing myself, but because I had to be polite, I ate only my fair share!  😉  It was so scrumptious that both the hubby and I couldn’t get it out of our minds, and we knew we had to have this dish again. So this week, while on our holidays, we made it and devoured it.

Macadamia Nut & Maple Roasted Salmon

Because this salmon is so easy to make, and has such big impact, it would make an amazing dish for any dinner party.  It looks so fancy, but really it’s easy to make.  And the flavour will amaze you…the sweetness from the teriyaki sauce and maple syrup, with the toasted macadamia nuts, is perfect with the roasted salmon.  So good.  Serve it with a side salad, and dinner is complete.

Macadamia Nut & Maple Roasted Salmon

This recipe is a tough one to give measurements for.  Honestly, the size of the salmon depends on how many you are serving, thus the rest of the ingredients depends on how much salmon you use.  I’ll  do my best to explain everything…

Whisk

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Macadamia Nut & Maple Roasted Salmon

This Macadamia Nut & Maple Roasted Salmon recipe is such a delicious way to serve salmon!

Ingredients

Scale
  • 1 piece of salmon – I used a middle fillet of salmon (which is a big piece of fish, almost 2 inches in thickness in some spots. This piece basically filled our baking sheet. This size is enough to feed 4 adults and a couple of kids!)
  • cups macadamia nuts – I used about 2 of macadamia nut pieces (then crushed them.)
  • cup teriyaki sauce – I used about 1/4 (or you could use a sweet chili sauce if you like the spice)
  • cup maple syrup – I used about 1/4
  • salt (to taste)

Instructions

  1. Preheat your oven to 400 degrees.
  2. For the macadamia nuts, you want enough to be able to have a good crust on your salmon after you have crushed them up. So enough to cover the top of the salmon with no salmon showing through the top crust. (see the picture above)
  3. First, crush up your macadamia nuts. We found that we like a coarser texture than what you see in the picture above. So I would use a food processor and pulse them until the nuts are coarsely ground, with some chunks. (Ground not too fine, and not too chunky – just medium). Set aside.
  4. On a baking sheet, lay out a sheet of tin foil, then lay out what ever size of salmon you are using, onto the foil.
  5. Generously brush on some teriyaki sauce, coating the top of the salmon. Don’t skimp on the amount – goop it on…(is that even a word?)
  6. Then generously brush on the maple syrup. You can use a lot if you really want the flavour and the sweetness of the syrup to come out. Again, don’t skimp on the amount – goop it on.
  7. Then add the crushed macadamia nuts, covering the top of the fish, making a crust.
  8. Salt to taste.
  9. For the size of salmon that I used, I baked it for about 20 minutes (a very general rule to baking salmon is to bake it approximately 10 minutes for each 1 inch of thickness). Check to make sure the nuts aren’t getting too brown. If they are browning too quickly, cover the salmon with tin foil and continue baking.

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Serve with a salad, some roasted potatoes and you are in eating heaven!

Have a delicious day!

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16 Comments

  1. Stopping by from Nifty Thrifty! We’re having salmon tonight, and was looking for a new recipe. This sounds so very good and I’ll give it a try! I promise not to skimp on the “goop” amount! I’d be tickled if you’d shared this over at Sunday’s Best tonight!

  2. Hi, it’s Food on Friday time again on Carole’s Chatter. The theme this time is salmon! Yum. It would be neat if you linked this post in. This is the link . Have a good week.

  3. Tried this recipe tonight with the sweet chili sauce and it was excellent. I was a little nervous that the flavor of the sweet chili and the maple syrup would clash but I was pleasantly surprised and so was my fiancé. Thanks for sharing!

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