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!
Related Recipes:
- Healthy Baked Salmon
- Sweet Potato Casserole
- Pecan Crusted Chicken Tenders
- Baked Eggs
- Baked Potatoes
- Baked Spaghetti
📖 Recipe
Easy Pecan Crusted Salmon
Ingredients
- 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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.