Brightly colored, nutty, and bursting with cozy flavors, Sheet Pan Maple Pecan Salmon is the weeknight hero you’ll turn to again and again. Nothing beats the sweet crunch of candied pecans mingling with tangy Dijon, maple, and roasted seasonal veggies, all in one pan. With minimal mess and maximum flavor, this simple dish is impressive enough for guests but easy enough for a busy Tuesday night. Its warming aromas and beautiful presentation will make it a regular star at your dinner table.

Sheet Pan Maple Pecan Salmon Recipe - Recipe Image

Ingredients You’ll Need

The secret to unforgettable Sheet Pan Maple Pecan Salmon is choosing top-notch, easy-to-find ingredients that each bring something special. Every item here has a clear purpose—whether it’s adding crispness, color, a sweet edge, or that signature nutty crunch.

Butternut squash (12 oz): Pre-cut zig zags from Trader Joe’s make prep a breeze, adding creamy sweetness and vibrant color.
Brussels sprouts (12 oz, thinly sliced): Roasting brings out their natural caramelized flavor and provides a deliciously crisp base.
Olive oil (1 tablespoon): Helps vegetables roast to golden perfection and keeps everything moist without overpowering the flavors.
Harmony Blends All Purpose Blend (2 teaspoons, optional): Adds a savory, herby note—leave it out or swap in your favorite blend.
Kosher salt (1 teaspoon plus 1/4 teaspoon): Brings out flavors in both the vegetables and the sauce.
Black pepper (1/4 teaspoon plus 1/4 teaspoon): A pop of sharpness that enhances both the veggie roast and the glaze.
Salmon filet (1 lb, cut into 4 pieces): Choose fresh, high-quality salmon for flaky, succulent results every time.
Candied pecans (1/2 cup, finely chopped): Sprinkle for a sweet, toasty crunch that’s truly the star of the show.
Olive oil (2 tablespoons, for sauce): Gives the Maple Dijon Sauce richness and helps it cling beautifully to the salmon and veggies.
Dijon mustard (2 tablespoons): Balances the sweetness with a gentle, sharp tang.
Pure maple syrup (2 tablespoons): Adds a natural, caramel-like sweetness—use the real thing for the richest flavor.
Garlic (1 clove, minced): A little zingy bite to complement the sauce.
Red chili flakes (1/4 teaspoon): For subtle warmth—adjust to taste if you like extra heat.

How to Make Sheet Pan Maple Pecan Salmon

Step 1: Prep Your Sheet Pan & Preheat

First things first: set your oven to 425 degrees. Line a sturdy baking sheet with parchment paper so cleanup is a cinch and your veggies don’t stick. This early prep makes the rest of the recipe practically effortless and helps Sheet Pan Maple Pecan Salmon come together without a hitch.

Step 2: Roast the Veggies

While the oven heats, toss your butternut squash and thinly sliced Brussels sprouts in a big bowl with olive oil, salt, pepper, and the optional all-purpose seasoning blend. Make sure everything gets nicely coated—every bite should be flavorful! Spread the veggies in a single layer across your lined sheet pan and roast them for 10 minutes. They’ll begin to soften and brown at the edges, filling your kitchen with mouthwatering aromas.

Step 3: Mix Up the Maple Dijon Sauce

While the veggies roast, whisk together the olive oil, Dijon mustard, pure maple syrup, minced garlic, chili flakes, and a little extra salt and pepper. The result is a glossy, tangy-sweet sauce that perfectly complements the rich salmon and adds bold flavor to every bite of Sheet Pan Maple Pecan Salmon.

Step 4: Add the Salmon & Sauce

Pull the sheet pan from the oven, giving your roasted veggies a quick jiggle to ensure even cooking. Make space among the vegetables for four salmon filets. Spoon about half a tablespoon of your Maple Dijon Sauce over each piece of salmon, then brush it on for full coverage. Reserve some sauce for drizzling at the end—you’ll thank yourself later!

Step 5: Press on the Pecans

Now for the best part: generously sprinkle each salmon filet with chopped candied pecans. Press them gently into the glaze so they stick, forming the ultimate crunchy, caramelized topping. This is where Sheet Pan Maple Pecan Salmon gets its signature flavor and irresistible texture.

Step 6: Finish Roasting

Slide the pan back into the oven and bake for another 10 to 12 minutes. You’ll know it’s done when the salmon flakes easily with a fork, the pecans are golden and toasted, and the squash is perfectly tender. Get ready—your kitchen will smell incredible!

Step 7: Drizzle and Serve

Once the Sheet Pan Maple Pecan Salmon is out of the oven, give each filet a final drizzle of the reserved Maple Dijon Sauce. This last flourish adds extra shine, flavor, and a hint of decadence to every plate.

How to Serve Sheet Pan Maple Pecan Salmon

Garnishes

A sprinkling of fresh chopped herbs, such as parsley or chives, adds a pop of color and herby freshness to Sheet Pan Maple Pecan Salmon. If you want to take it to the next level, a few lemon wedges on the side provide brightness that cuts through the richness.

Side Dishes

Fluffy quinoa, nutty wild rice, or creamy mashed potatoes are all stellar choices for rounding out your meal. The sweet-savory flavors in Sheet Pan Maple Pecan Salmon also pair beautifully with a crisp green salad tossed in simple vinaigrette, or even some roasted green beans for extra veg.

Creative Ways to Present

For a dinner party, arrange the salmon and vegetables on a vibrant platter, topped with scattered candied pecans and extra herbs. Want more drama? Serve Sheet Pan Maple Pecan Salmon over a bed of baby arugula or alongside roasted apple slices for a fall-inspired twist. Even tucked in a grain bowl with farro or brown rice, this dish shines.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Sheet Pan Maple Pecan Salmon completely, then transfer it to an airtight container. It keeps well in the fridge for up to two days without losing its delicious flavors, making it perfect for meal prep or easy lunches.

Freezing

If you want to freeze extra salmon, place cooled portions in a freezer-safe bag or container. The pecan topping might soften a bit, but the flavors remain intact. Thaw overnight in the fridge before reheating, and consider adding a fresh sprinkle of pecans to restore some crunch.

Reheating

Gently reheat leftovers in a 300-degree oven for 10–12 minutes, just until warmed through; this helps preserve the moisture in the salmon and keeps the pecans from burning. For best results, cover loosely with foil. Microwave reheating works in a pinch but may soften the crunchy topping.

FAQs

Can I use frozen salmon for Sheet Pan Maple Pecan Salmon?

Yes, you can! Just make sure to thaw the salmon completely and pat it dry before assembling the sheet pan so you get that lovely caramelized finish without excess moisture.

What can I use instead of candied pecans?

Toasted regular pecans or even walnuts will work, though you’ll miss a bit of the sweet crunch. If you don’t have candied nuts, try tossing nuts with a drizzle of maple syrup before roasting for a similar effect.

Is there a way to make this dish dairy-free and gluten-free?

Absolutely! All ingredients in this Sheet Pan Maple Pecan Salmon recipe are naturally dairy-free and gluten-free, just double-check your seasoning blends and candied pecans to ensure they don’t contain any unwanted additives.

How do I know when the salmon is cooked perfectly?

Look for salmon that flakes easily with a fork and appears opaque throughout. The internal temperature should reach 145 degrees Fahrenheit for safe and succulent results—don’t overcook, or it may dry out.

Can I swap in other vegetables?

Definitely! Try cauliflower, sweet potatoes, or carrots—just make sure any veggie you substitute is cut to a similar size as the butternut squash and Brussels sprouts so everything roasts evenly alongside your Sheet Pan Maple Pecan Salmon.

Final Thoughts

I hope you give this Sheet Pan Maple Pecan Salmon a try and let it brighten up your dinner routine! There’s something magical about the mix of sweet, savory, crispy, and tender in every bite. With a little prep, one pan, and a sprinkle of creativity, you’re guaranteed a meal that tastes like a special occasion—even on your busiest days.

Sheet Pan Maple Pecan Salmon Recipe

★★★★★

5.3 from 14 reviews

Author: anna
Total Time: 37 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Sheet Pan Maple Pecan Salmon is a delicious and easy-to-make dish that combines the flavors of roasted butternut squash, Brussels sprouts, and pecan-crusted salmon topped with a sweet and tangy Maple Dijon Sauce.

Instructions

Preheat the oven: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Prepare the vegetables: In a large bowl, toss butternut squash and Brussels sprouts with olive oil, All Purpose Blend, salt, and pepper. Spread on the baking sheet and bake for 10 minutes.
Make the Maple Dijon Sauce: Whisk together olive oil, Dijon mustard, maple syrup, garlic, chili flakes, salt, and pepper.
Cook the salmon: Pour sauce over salmon filets, top with pecans, and bake for 10-12 minutes until salmon is cooked through.
Finish and serve: Drizzle with remaining sauce before serving.

Notes

You can customize this dish by adding your favorite vegetables or nuts.
Adjust the seasoning in the Maple Dijon Sauce to suit your taste preferences.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 398 kcal
Sugar: 13g
Sodium: 574mg
Fat: 23g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 5g
Protein: 28g
Cholesterol: 62mg

Keywords: Sheet Pan Maple Pecan Salmon, Salmon recipe, Maple Dijon Sauce, Roasted Vegetables, Pecan Crusted Salmon