This Macadamia Nut & Maple Roasted Salmon recipe is such a delicious way to serve salmon!
- 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)
- Preheat your oven to 400 degrees.
- 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)
- 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.
- 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.
- 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?)
- 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.
- Then add the crushed macadamia nuts, covering the top of the fish, making a crust.
- Salt to taste.
- 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.