January 05, 2026
Pecan Crusted Salmon with Cranberry Chutney
A nutrient-dense meal rooted in wild places and real food.
This is the kind of meal we love; simple, nourishing, and rooted in real food. Our wild Bristol Bay sockeye salmon is rich in omega-3s, vitamin D, and high-quality protein that supports heart, brain, and metabolic health. A light maple pecan crust adds healthy fats and minerals without overpowering the fish, while a homemade cranberry chutney brings antioxidants and natural balance.Ā
Itās a seasonal, feel-good meal that fuels your body and honors a truly wild fishery.
Ingredients
- 1 Wild Alaskan Sockeye Fillet
- 1 Ā½ cups crushed pecans
- Salmon Glaze
- 2 tablespoons butter
- 1 tablespoon whole grain mustard
- Ā¼ cup pure maple syrup
- Cranberry Chutney
- 2 cups cranberries
- 1 apple, diced small
- 1 clove garlic, minced
- Ā¼ cup apple cider vinegar
- Ā½ teaspoon cinnamon
- Ā½ teaspoon cloves
- Ā½ cup pure maple syrup
- Ā½ cup brown sugar
Instructions
- Preheat your oven to 350 degrees.
- Lay a piece of parchment down on a sheet pan and place your thawed salmon fillet skin side down.
- In a small pot, bring to a boil your glaze ingredients: butter, whole grain mustard, & maple syrup.
- Carefully pour your glaze evenly on top of the salmon.
- Sprinkle on your crushed pecans.
- Bake salmon for 20 minutes.
- While the salmon is baking, combine all of your chutney ingredients into a small pot and bring to a low boil on medium heat.
- Stir every couple of minutes, turn off once it's reduced and thick.
- Once finished, portion your salmon, and place a dollop of chutney on each serving.