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.
Because this salmon is so easy to make, and has such big impact,
it would make an amazing dish for Labour Day Long Weekend parties!
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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…
Macadamia Nut & Maple Roasted Salmon
Ingredients
- 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!
- macadamia nuts – I used about 2 cups of macadamia nut pieces, then crushed them.
- teriyaki sauce (or you could use a sweet chili sauce if you like the spice) – I used about ¼ cup
- maple syrup – I used about ¼ cup
- salt (to taste)
Instructions
- 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.
Just serve it up with a salad, some roasted potatoes and you are in eating heaven!
Have a delicious day!
Hi I'm Jo-Anna! I mom. I blog. I cook. I craft. I like pretty things.
This looks amazing! I love salmon so I’m always looking for new recipes with it! Thanks!
Yum! This looks so good.
It does look heavenly … and I love the “goop” word.
Looks awesome!
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!
Thanks Cathy! I hope you love it!
Jo-Anna
oh, delicious! salmon has such an amazing color, I think it’s the most photogenic fish, haha!
I love your recipe! Would you come over to Cast Party Wednesday at Lady Behind The Curtain and share it with us?
Thanks, I hope to see you there! ~Sheryl~ http://www.ladybehindthecurtain.com/?p=33671
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.