Pecan Coated Salmon Fillet
Elevate your weeknight dinner game with this Pecan Coated Salmon Fillet recipe, a perfect balance of nutty richness and savory tenderness. Featuring salmon fillets coated in a buttery Dijon and honey glaze, then topped with a crunchy mixture of finely chopped pecans and golden panko breadcrumbs, this dish offers layers of flavor and texture in every bite. Ready in just 30 minutes, this baked salmon recipe is as quick and easy as it is impressive, making it ideal for both family meals and elegant entertaining. A lemon wedge on the side adds a burst of citrus to complement the crispy pecan crust, while simple seasonings like garlic powder, salt, and black pepper bring the dish together perfectly. Make this irresistible salmon recipe your new go-to for a healthy, flavorful dinner that’s sure to wow!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 1 cup pecans
- 0.5 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 piece (for serving) lemon
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, pulse the pecans until finely chopped but not powdered. Transfer to a bowl and mix with the panko breadcrumbs.
Melt the butter in a small saucepan or microwave. In a separate bowl, combine the melted butter, Dijon mustard, honey, garlic powder, salt, and black pepper, stirring until smooth.
Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
Brush the mustard-honey mixture generously over the tops of the salmon fillets.
Press the pecan and breadcrumb mixture firmly onto the coated tops of the salmon fillets, ensuring an even layer on all four pieces.
Bake the salmon in the preheated oven for 12-15 minutes, or until the pecan crust is golden brown and the salmon is cooked through (internal temperature should reach 145°F or 63°C).
Remove the salmon from the oven and let it rest for 2-3 minutes before serving.
Serve the pecan coated salmon fillets with lemon wedges on the side for a fresh squeeze of citrus. Enjoy!
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.3 g | 230% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 21.7 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 24.4 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
