Sheet Pan Maple Pecan Salmon is the kind of weeknight dinner that feels incredibly special but couldn’t be easier to pull together. Imagine flaky, oven-roasted salmon topped with crunchy, candied pecans, all nestled on a bed of tender butternut squash and shredded Brussels sprouts—each bite is a glorious mix of sweet, savory, and just a whisper of heat from the homemade Maple Dijon sauce. When you want a meal that looks impressive, tastes incredible, and leaves you with only one pan to clean, this is your answer.

Sheet Pan Maple Pecan Salmon Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of thoughtfully chosen ingredients can transform your dinner: every element in this dish plays a key role in creating such bold flavors and lovely textures. Whether you’re grabbing prepped veggies or chopping them yourself, savor the beautiful colors and aromas as you gather your ingredients for Sheet Pan Maple Pecan Salmon.

Butternut squash (12 oz): The zig zags from Trader Joe’s roast up quickly, adding sweet, pillowy bites throughout the pan.
Brussels sprouts (12 oz, thinly sliced): Their crisp, green ribbons caramelize perfectly, adding a nutty backbone to the dish.
Olive oil (1 tbsp): Helps both veggies roast to golden perfection and brings out their natural richness.
Harmony Blends All Purpose Blend (2 tsp, optional): Adds a well-rounded depth of flavor—skip if you don’t have it, or use your favorite all-purpose seasoning.
Kosher salt (1 tsp): Essential to draw out the flavors in both the vegetables and the fish.
Black pepper (1/4 tsp): Just enough for a subtle kick and balance.
Salmon filet (1 lb, cut into 4 pieces): The protein centerpiece for your Sheet Pan Maple Pecan Salmon, tender and flaky when baked.
Candied pecans (1/2 cup, finely chopped): The star topping, lending crunch and lovely sweetness to finish every bite.
Olive oil for sauce (2 tbsp): Makes the Maple Dijon sauce silky and helps everything blend smoothly.
Dijon mustard (2 tbsp): Brings tang and zip that brightens the whole dish.
Pure maple syrup (2 tbsp): The heart of the sweetness—don’t skimp on quality here!
Garlic (1 clove, minced): For a touch of savory warmth in the sauce.
Red chili flakes (1/4 tsp): Adds a gentle spark of heat to keep things interesting.
Kosher salt for sauce (1/4 tsp): Pulls all the flavors in the sauce together.
Black pepper for sauce (1/4 tsp): Enhances both the depth and the gentle heat of the sauce.

How to Make Sheet Pan Maple Pecan Salmon

Step 1: Prep Your Pan and Veggies

Start by cranking your oven up to 425 degrees and lining a trusty baking sheet with parchment paper—this means no stubborn sticking and an even easier clean-up. Toss your butternut squash and Brussels sprouts in olive oil, salt, pepper, and that all-purpose blend if you’re using it. Give the veggies a quick, thorough stir in a large bowl so they’re all gleaming and ready for roasting, then spread them out in a single layer on your sheet pan.

Step 2: Give the Veggies a Head Start

Vegetables like butternut squash need just a few more minutes in the oven than salmon to get perfectly tender and golden. Slide the pan of veggies into the preheated oven, and roast them for 10 minutes while you get the rest of your Sheet Pan Maple Pecan Salmon components ready to go—your kitchen will already be smelling amazing!

Step 3: Make the Maple Dijon Sauce

Meanwhile, whisk up the magic: combine olive oil, Dijon mustard, pure maple syrup, minced garlic, red chili flakes, kosher salt, and pepper in a small bowl. The result? A glossy, sweet-savory sauce that’s so good, you’ll probably want to drizzle it over everything in sight. Take a moment to taste and adjust the seasonings if you like—a little extra maple, chili flake, or mustard can make it your own.

Step 4: Add the Salmon and Pecans

Pull the slightly-roasted veggies out of the oven and create little spaces for your salmon filets right on the pan. Spoon about half a tablespoon of Maple Dijon sauce over each piece of fish, then use a basting brush (or back of the spoon) to coat the tops. Sprinkle each filet generously with the finely chopped candied pecans, pressing them gently into the sauce so they stick. The contrast between the sticky, saucy salmon and the crunchy pecans is honestly irresistible.

Step 5: Finish Baking

Pop the sheet pan back into the oven and bake for another 10 to 12 minutes. You’ll know the Sheet Pan Maple Pecan Salmon is ready when the salmon turns opaque and flakes easily with a fork, and the butternut squash is fork-tender. The veggies get little caramelized edges, and your pecan topping toasts perfectly—such beautiful flavors, all from a single pan!

Step 6: Sauce and Serve

Before serving, finish by drizzling the reserved Maple Dijon sauce over the salmon and veggies, giving everything a gorgeous sheen and an extra burst of sweet-and-savory flavor. If you’ve got any extra chopped pecans, sprinkle them on just before bringing the pan to the table for an extra crunch.

How to Serve Sheet Pan Maple Pecan Salmon

Garnishes

A sprinkle of fresh herbs like parsley or thyme makes the Sheet Pan Maple Pecan Salmon pop with both color and freshness. Lemon wedges on the side offer a zesty, citrus brightening if desired, and another scatter of chopped pecans adds irresistible crunch just before serving. Don’t forget an extra drizzle of that Maple Dijon sauce for maximum flavor!

Side Dishes

This dish is already a superstar on its own, but it’s lovely with fluffy quinoa, wild rice, or even a creamy mashed potato. For something refreshing, serve with a crisp arugula salad tossed with apple slices and a light vinaigrette—the peppery greens balance out the sweet, savory salmon beautifully.

Creative Ways to Present

To impress at the table, serve your Sheet Pan Maple Pecan Salmon right on the baking tray, family-style, so everyone can dig in. For a more elegant touch, pile the roasted veggies onto individual plates, lay a salmon filet on top, and finish with a flourish of pecans and fresh herbs. Even cold, these salmon pieces are delicious sliced and served atop a leafy green salad for an easy lunch!

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Maple Pecan Salmon keeps beautifully. Allow everything to cool to room temperature, then transfer the salmon and veggies into airtight containers and refrigerate for up to 2-3 days. The flavors actually deepen as they sit, making your next meal just as delicious!

Freezing

You can freeze the cooked salmon (without vegetables) if needed. Wrap each filet tightly in foil or plastic wrap, then store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating, and add a little fresh sauce when serving to bring back its bright flavor.

Reheating

To reheat, place the salmon and veggies on a baking sheet and warm them in a 325-degree oven for about 8-10 minutes, just until heated through. If you’re in a hurry, a microwave works too, though reheating gently helps maintain that lovely pecan crunch and keeps the salmon from drying out.

FAQs

How do I keep the salmon from overcooking?

Watch for the salmon to just turn opaque and flake easily with a fork. Because the fillets are surrounded by moisture-rich veggies, they’re less likely to dry out, but removing them from the oven as soon as they’re done ensures tender, juicy results every time.

Can I use a different type of fish?

Absolutely! Rainbow trout, Arctic char, or even thick-cut cod fillets work well with the maple pecan topping and sauce. Just adjust your cooking time depending on the thickness of the fish.

Are regular pecans okay if I can’t find candied pecans?

Totally! Toasted plain pecans are a wonderful substitute. If you like, toss them with a teaspoon of maple syrup and roast briefly for a DIY candied effect.

Can I prep Sheet Pan Maple Pecan Salmon ahead of time?

You can slice the veggies and mix the maple Dijon sauce in advance—just keep everything refrigerated. When it’s time to cook, assemble and bake the dish as directed for a fresh, hot meal.

Is this dish gluten-free?

Yes! All the main ingredients are naturally gluten-free. Just double-check your all-purpose spice blend and store-bought candied pecans to ensure no gluten-containing additives are present.

Final Thoughts

If you’re looking to add something easy and elegant to your dinner routine, Sheet Pan Maple Pecan Salmon deserves a place at the top of your list. It’s a showstopper that doesn’t require a crowd of pots and pans, and every element works together to create pure dinner bliss. Give it a try and let this simple, flavorful recipe become your new go-to!

Sheet Pan Maple Pecan Salmon Recipe

★★★★★

5 from 25 reviews

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

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Description

A delicious and easy-to-make recipe for Sheet Pan Maple Pecan Salmon, featuring a flavorful blend of roasted butternut squash, Brussels sprouts, and salmon, all topped with a sweet and tangy Maple Dijon Sauce and crunchy candied pecans.

Instructions

Preheat the oven: Preheat to 425 degrees and line a baking sheet with parchment paper.
Prepare the vegetables: Toss butternut squash and Brussels sprouts with olive oil and seasonings, then spread on the baking sheet. Bake for 10 minutes.
Make the Maple Dijon Sauce: Whisk together all sauce ingredients until smooth.
Prepare the salmon: Pour half of the sauce over salmon filets, top with pecans, and bake for 10-12 minutes until cooked through.
Finish and serve: Drizzle remaining sauce over the salmon before serving.

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