Salmon Pecan crusted

Salmon Pecan crusted is a fish dish typically made with salmon fillets coated with pecans, bread crumbs, and spices before being baked or grilled.

The pecans add a crunchy texture to the outside of the salmon, while the bread crumbs help to bind the coating to the fish. Salmon Pecan crusted can be served with various sides, such as rice, roasted vegetables, or salad.

How to Make Salmon Pecan Crusted

Note: The full instructions are provided in the recipe card below.

Preheat the oven to 450°F. Line a large-rimmed baking sheet with foil; lightly drizzle a bit of olive oil. In a small bowl, combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, kosher salt, ground black pepper, and crushed red pepper.

In another small bowl, mix panko, pecans, and olive oil. Place the Salmon Pecan Crusted on the prepared baking sheet. Spread a generous amount of Dijon mustard mixture over each salmon, then sprinkle each with the panko mixture, pressing to adhere.

Bake salmon pecan crusted for about 7 to 10 minutes, depending on the thickness of the fish, or until the fish flakes easily with a fork. Enjoy the salmon pecan crusted!

 Pair with

 You may also like

Recipe

Easy Pecan Crusted Salmon

by Camila Benitez

Salmon Pecan crusted is a fish dish typically made with salmon fillets coated in a mixture of pecans, bread crumbs, and spices before being baked or grilled.

Español

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 1 hour hr

Cook Time 12 minutes mins

Total Time 1 hour hr 12 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 333 kcal

Equipment

• Baking  Sheet
• Parchment paper
• small bowl
• Measuring Cup

Ingredients

  

1x2x3x

• ▢ 6 (6 ounces each) Salmon fillet or tilapia, fresh or frozen (if using frozen fillets, make sure to thaw them out before baking)

For the Mustard Mixture:

• ▢ 2 tablespoons Dijon mustard
• ▢ 2 tablespoons Stone Ground or Dijon mustard
• ▢ 2 tablespoons butter , melted
• ▢ 1 garlic clove , minced or ¼ teaspoon granulated garlic
• ▢ 1 tablespoon fresh lemon or lime juice
• ▢ zest from 1 lemon or lime
• ▢ ½ tablespoon fresh rosemary , chopped
• ▢ 1 tablespoon honey
• ▢ ¾ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ ¼ teaspoon crushed red pepper , to taste

For the Pecan Crust:

• ▢ ½ tablespoons plain panko breadcrumbs
• ▢ ½ cup walnuts or pecans , finely chopped
• ▢ 1 tablespoon extra-virgin olive oil

Instructions

 

• Preheat the oven to 450°F. Line a large rimmed baking sheet with foil; lightly drizzle olive oil. In a small bowl, combine both types of mustard, garlic, lemon zest, lemon juice, rosemary, honey, kosher salt, ground black pepper, and crushed red pepper. Mix panko, pecans, and olive oil in another small bowl.
• Place salmon on the prepared baking sheet. Spread a generous amount of Dijon mustard mixture over each salmon, then sprinkle each with the panko mixture, pressing to adhere. Bake Pecan Crusted Salmon for about 7 to 10 minutes, depending on the thickness of the fish, or until the fish flakes easily with a fork. Enjoy!

Notes

How to Store & Reheat 

To store: Allow it to cool to room temperature, place it in an airtight container, and refrigerate for up to 3 days.

To reheat: Preheat your oven to 350°F (175°C). Place the leftover salmon pecan-crusted baking sheet and heat it in the oven for 10-12 minutes or until heated. Alternatively, heat the salmon pecan crusted in the microwave on a microwave-safe plate for about 1-2 minutes or until heated.

Make Ahead

Combine all the ingredients for the mustard mixture in a bowl, except for the melted butter. Cover and refrigerate for up to 3 days. When ready to use, mix in the melted butter. Combine the chopped nuts, breadcrumbs, and olive oil in a bowl. Cover and store in an airtight container at room temperature for up to 2 days.

How to Freeze

Allow the salmon pecan crusted to cool completely to room temperature before freezing. Wrap the fish fillets tightly in plastic wrap or aluminum foil. Ensure the wrap or foil covers the fish and is sealed tightly to prevent freezer burn. Place the wrapped fish fillets in a freezer-safe container or a freezer bag. Label the container or bag with the date and contents. Place the container or bag in the freezer and store for 2-3 months.

When you're ready to reheat the frozen Salmon Pecan Crusted, remove the fillets from the freezer and let them thaw in the refrigerator overnight. Once melted, you can reheat the salmon pecan crusted using the abovementioned methods in the oven or microwave. Avoid reheating the salmon pecan crusted multiple times to prevent it from becoming overcooked and dry.

Nutrition

Nutrition Facts

Easy Pecan Crusted Salmon

Amount per Serving

Calories

333

% Daily Value*

Fat

 

17

g

26

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

8

g

Monounsaturated Fat

 

5

g

Cholesterol

 

84

mg

28

%

Sodium

 

433

mg

19

%

Potassium

 

800

mg

23

%

Carbohydrates

 

12

g

4

%

Fiber

 

1

g

4

%

Sugar

 

3

g

3

%

Protein

 

32

g

64

%

Vitamin A

 

120

IU

2

%

Vitamin C

 

0.3

mg

0

%

Calcium

 

50

mg

5

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.