Pecan Salmon
- Sally Rychlak
- Apr 30
- 1 min read
Why Pecan-Crusted Salmon Deserves a Spot in Your Dinner Rotation
There are few dishes that strike the perfect balance between elegance and ease quite like pecan-crusted salmon. It’s the kind of recipe that feels like it belongs on a restaurant menu—but secretly, it’s one of the simplest meals you can pull together on a weeknight. Whether you're cooking for yourself, your family, or guests you want to impress, this dish checks all the boxes.
First, let’s talk health. Salmon is one of the best sources of lean protein and is packed with omega-3 fatty acids—great for heart health, brain function, and reducing inflammation. Pair that with pecans, which are full of healthy fats, fiber, and antioxidants, and you've got a nutrient-rich powerhouse of a meal that doesn't compromise on flavor.
Then there's the texture. The buttery, rich salmon contrasts beautifully with the crunchy, slightly sweet pecan crust. It’s a combination that feels indulgent but is surprisingly light. And the best part? It’s fast. We're talking 20-25 minutes from start to finish. The crust comes together with just a few pantry staples, and the oven does most of the work while you pour a glass of wine or toss together a quick salad.
Pecan-crusted salmon is a little trick of the culinary world—it looks and tastes like you spent hours in the kitchen, but it’s as low-lift as dinner gets. It’s one of those recipes you’ll reach for again and again, especially on nights when you want maximum reward for minimal effort.
Ready to make it happen? Here’s the recipe.
1
Tip
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Variation
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Preheat the oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
2
In a bowl, combine the chopped pecans, gluten-free panko crumbs, and grated Parmesan.
3
In another small bowl, whisk together the Dijon mustard and honey until smooth.
4
Brush each salmon fillet with olive oil and season with salt and pepper.
5
Spread a thin layer of the mustard-honey mixture over the top of each salmon fillet.
6
Press the pecan mixture onto the mustard-coated side of each fillet, ensuring it adheres well.
7
Transfer the salmon fillets onto the prepared baking sheet with the crusted side up.
8
Bake for 12-15 minutes, or until the salmon is fully cooked and the crust is golden brown.
9
Remove from the oven and let rest for 5 minutes before serving.
10
Serve the pecan crusted salmon with lemon wedges and fresh dill or parsley if desired.
Instructions
4 salmon fillets
1 cup pecans, finely chopped
1/2 cup gluten-free panko crumbs
1/4 cup grated Parmesan
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons olive oil
Salt and pepper to taste
Lemon wedges, for garnish
Main Ingredients
dill or parsley for garnish
Optional
Pecan Crusted Salmon with Gluten-Free Panko
Sally Rychlak
Savory salmon fillets coated with a crispy pecan and panko crust, baked to perfection. Perfect for a satiating but light dinner.
Servings :
4
Calories:
350
Prep Time
15 mins
Cook Time
15 mins
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