Start by preheating your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup and lightly grease it with oil or cooking spray. This helps prevent the salmon from sticking and ensures a crisp bottom.

In a small bowl, combine the chopped pecans, cinnamon, salt, and pepper. Give it a good stir so everything is evenly distributed. You can adjust the cinnamon depending on how bold you want the flavor. This mix should be crumbly but moist enough to stick when pressed.

In a separate bowl, whisk together the olive oil, maple syrup, Dijon mustard (if using), and orange zest. This glaze adds moisture and binds the crust to the salmon. Brush a thin layer over the top of each filet. Don’t skip this—it’s what gives that gorgeous caramelized finish.

Spoon the pecan mixture onto each glazed filet, pressing gently so it adheres well. You want a solid coating on top without piling it too high. Use your fingers or the back of a spoon to press the crust down evenly.

Place the salmon on the prepared baking sheet and bake for 15 to 18 minutes, depending on thickness. The salmon should flake easily with a fork and reach 145°F internally. The crust should be golden and crisp on top, with a sweet-savory aroma filling your kitchen.

Let the salmon rest for a couple minutes after baking, then serve warm. It’s amazing on its own or alongside fluffy quinoa, roasted veggies, or a light salad. Leftovers? They make a killer lunch the next day.