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Orange-Pecan Salmon Recipe

Orange-Pecan Salmon Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 fillet with 3 tablespoons sauce: 582 calories, 32g fat (5g saturated fat), 85mg cholesterol, 1137mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 33g protein

Reviews for Orange-Pecan Salmon

Sort By :
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."

Reviewed Apr. 21, 2012

"This recipe is so easy, delicious, and healthy! It was a huge hit with my friends and family!"

Reviewed Oct. 29, 2011

"Love the taste and ease of making"

Reviewed Oct. 29, 2011

"This was so easy and very delicious."

Reviewed Oct. 3, 2011

"Everyone in my home really loves this recipe"

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Wine Pairings

Full-Bodied White Wine

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