Pecan Crusted Salmon
Elevate your weeknight dinner routine with this irresistible Pecan Crusted Salmon, a perfect harmony of savory, nutty, and tangy flavors. Featuring tender, flaky salmon fillets topped with a golden crust of finely chopped pecans, crispy panko breadcrumbs, and Parmesan cheese, this recipe is as elegant as it is easy to prepare. A quick Dijon mustard and honey glaze adds a touch of sweetness and zing, while a broiler finish ensures the crust is beautifully crisp. Ready in just 30 minutes, this dish is ideal for busy schedules yet impressive enough for entertaining guests. Served with fresh lemon wedges and your favorite sides, this pecan-crusted salmon is a deliciously wholesome meal that will surely become a household favorite. Perfect for those seeking a flavorful, protein-packed, and refined dinner idea!
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skinless)
- 1 cup pecans
- 1 cup panko breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 3 tablespoons butter (unsalted, melted)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a food processor, pulse the pecans a few times until they are finely chopped, but not powdery. Transfer them to a medium-sized mixing bowl.
To the same bowl, add panko breadcrumbs, grated Parmesan cheese, melted butter, garlic powder, salt, and black pepper. Mix well to combine into a crumbly topping.
In a small bowl, whisk together Dijon mustard and honey to create the glaze.
Place the salmon fillets on the prepared baking sheet, spaced evenly apart. Brush the top of each fillet generously with the Dijon-honey glaze.
Spoon the pecan mixture over the glazed salmon, pressing gently to adhere the crust to the fillet.
Drizzle a small amount of olive oil over the crusted salmon to help it crisp during baking.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Turn the broiler on for the last minute of cooking to give the crust a golden-brown finish, if desired. Keep a close watch to ensure it doesn’t burn.
Remove the salmon from the oven and let it rest for 2-3 minutes before serving.
Serve the pecan crusted salmon with lemon wedges on the side for squeezing over the top. Pair with a fresh green salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.7 g | 270% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 3417 mg | 149% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 27.8 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 833 mg | 64% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2485 mg | 53% | |
*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.
