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Pecan Crusted Salmon Recipe

American · Main course · 25 min total

This pecan crusted salmon is a quick and elegant dish with a crunchy, nutty coating that perfectly complements tender, flaky salmon. Ready in under 30 minutes, it's perfect for a weeknight dinner or entertaining.

Ingredients

• 4 (6 oz) salmon fillets, skin on or off
• 1/2 cup pecans, finely chopped
• 1/4 cup panko breadcrumbs
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Lemon wedges for serving

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together chopped pecans, panko, salt, pepper, and garlic powder.
3. In another small bowl, whisk together Dijon mustard, honey, and olive oil.
4. Pat salmon fillets dry with paper towels. Brush the top of each fillet with the mustard-honey mixture.
5. Press the pecan mixture onto the top of each fillet, coating evenly.
6. Place fillets on the prepared baking sheet, crust side up.
7. Bake for 12-15 minutes, until salmon is cooked through and crust is golden brown.
8. Serve immediately with lemon wedges.

Tips

• For extra crunch, toast the pecans in a dry skillet for 2-3 minutes before chopping.
• If using skin-on fillets, the skin will become crispy; you can eat it or remove it before serving.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated in a low oven.

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