Orange-Pecan Salmon Recipe
Orange-Pecan Salmon Recipe photo by Taste of Home

Orange-Pecan Salmon Recipe

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I first made this baked salmon for a girlfriends' luncheon, and it received rave reviews! It was especially nice that I could pop it in the oven just before they arrived and still serve lunch within minutes.—Pat Neaves, Lees Summit, Missouri
TOTAL TIME: Prep: 10 min. + marinating Bake: 20 min.
MAKES:4 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + marinating Bake: 20 min.
MAKES: 4 servings


  • 1 cup orange marmalade
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 salmon fillets (6 ounces each)
  • 1 cup chopped pecans, toasted

Nutritional Facts

1 fillet with 3 tablespoons sauce equals 582 calories, 32 g fat (5 g saturated fat), 85 mg cholesterol, 1137 mg sodium, 44 g carbohydrate, 3 g fiber, 33 g protein.


  1. In a small bowl, combine marmalade, soy sauce, salt and pepper. Pour 2/3 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade.
  2. Preheat oven to 350°. Drain and discard marinade from salmon. Place salmon in a greased 11x7-in. baking dish. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.
  3. In a small saucepan, bring reserved marinade to a boil; cook and stir until slightly thickened. Stir in pecans; serve with salmon. Yield: 4 servings.
Originally published as Orange-Pecan Salmon in Taste of Home August/September 2011, p69

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Mar. 6, 2016

"Simple and delicious! I grilled the fish rather than baking it."

Reviewed Jan. 5, 2016

"This is a perfect companion for Salmon. 3 levels of taste. Orange, soy and pecan.

Depending on how well you like your Salmon done you may want to bake it for less time.
20 minutes plus was a little too long for us. I would suggest checking after 15 depending on the size of the piece of fish.
I did use less Pecans based on the size of our fish.
What a wonderful meal we had. Broccoli and rice completed our wonderful dinner *
Taste of Home Volunteer Field Editor"

Reviewed Oct. 30, 2015

"This was so easy and delicious. The salmon tasted just as wonderful as other recipes with more ingredients. It was a huge hit and I will make it often! THANK YOU!!"

Reviewed Oct. 14, 2015

"Delicious and easy! I served it to guests, and they thought it was terrific. I will make this dish again but next time will either cut back on the marmalade or will use a European marmalade that is not as sweet as Smucker's and store brands. The toasted pecans added a nice taste and crunch."

Reviewed Oct. 8, 2012

"My husband and I really like this recipe. It's tangy and savory...and the crunch from the pecans is a great touch."

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