Pecan-Crusted Salmon Recipe

Introduction

Pecan Crusted Salmon is a flavorful and elegant dish that combines the rich, nutty crunch of pecans with tender, flaky salmon. This recipe is perfect for a weeknight dinner or a special occasion, offering a delicious twist on classic baked salmon.

Ingredients

• 4 skin-on salmon filets (6-8 oz. each)
• 1/4 cup mayonnaise
• Zest of 1 lemon
• 1 tbsp fresh minced parsley
• 1/2 cup grated Parmesan cheese
• 2/3 cup crushed pecans
• Salt
• Black pepper

Instructions

1. Step 1: Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper to prevent the salmon skin from sticking.
2. Step 2: Pulse pecans in a blender until they resemble coarse crumbles, but avoid grinding them into dust. Grate Parmesan cheese if not pre-grated.
3. Step 3: In a small bowl, combine the mayonnaise, lemon zest, minced parsley, salt, and pepper. Mix until well blended.
4. Step 4: In a wide, shallow bowl, mix together the crushed pecans, grated Parmesan cheese, salt, and pepper.
5. Step 5: Pat the salmon filets dry with a paper towel and rub the skin with a little oil to help crisp it during baking.
6. Step 6: Season the salmon with salt, then spread the mayonnaise mixture on the top and sides of each filet, avoiding the skin side.
7. Step 7: Dip each salmon filet into the pecan and Parmesan mixture on all coated sides, pressing gently to create an even crust.
8. Step 8: Place the crusted salmon on the prepared baking sheet, skin side down. Bake for 18-22 minutes, adjusting time based on the thickness of the filets (smaller filets may take 15 minutes; thicker ones up to 25 minutes).

Tips & Variations

• For extra crispiness, broil the salmon for the last 1-2 minutes of cooking, watching closely to prevent burning.
• Substitute walnuts or almonds for pecans if preferred, keeping the same measurement.
• Add a pinch of smoked paprika or cayenne pepper to the mayo mixture for a subtle smoky heat.
• Serve with a fresh green salad or steamed vegetables for a balanced meal.

Storage

Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F) to preserve the crust, or enjoy cold over salad. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, just be sure to thaw the salmon completely and pat it dry before crusting and baking to ensure the best texture.

Is it necessary to use mayonnaise in the crust?

Mayonnaise helps the pecan and Parmesan mixture adhere to the salmon and adds a creamy tang, but you can substitute with Greek yogurt or a thin layer of Dijon mustard if preferred.

Pecan-Crusted Salmon Recipe

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4.4 from 88 reviews

This Pecan Crusted Salmon recipe combines tender, flaky salmon fillets with a crunchy, flavorful pecan and Parmesan crust. Coated with a zesty mayonnaise mixture infused with lemon zest and fresh parsley, then baked to perfection, this dish is a delightful blend of textures and tastes perfect for a healthy, elegant meal.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 18-22 minutes
• Total Time: 33-37 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Salmon

• 4 skin-on salmon filets (6–8 oz. each)
• Oil for rubbing salmon skin (e.g., olive oil or vegetable oil)
• Salt, to taste
• Black pepper, to taste

Mayonnaise Mixture

• 1/4 cup mayonnaise
• Zest of 1 lemon
• 1 tbsp fresh minced parsley
• Salt, to taste
• Black pepper, to taste

Crust

• 2/3 cup crushed pecans
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper to prevent the salmon skin from sticking during baking.
2. Process Pecans: Using a blender or food processor, pulse the pecans until they become coarse crumbs but avoid over-processing into dust. Grate Parmesan cheese fresh from the block if necessary.
3. Make Mayonnaise Mixture: In a small bowl, combine the mayonnaise, lemon zest, minced parsley, and season with salt and black pepper. Mix thoroughly to blend all the flavors.
4. Prepare the Crust Mixture: In a separate wide and shallow bowl, mix the crushed pecans, grated Parmesan cheese, and add salt and black pepper to taste. Stir so it’s evenly combined.
5. Prepare Salmon: Pat the salmon filets dry using paper towels and lightly rub the skin side with oil to help prevent sticking and enhance crispness.
6. Apply Mayonnaise Mixture: Lightly season the salmon fillets with salt. Then rub the mayonnaise mixture on all sides of each filet except the bottom (skin side).
7. Coat with Pecan-Parmesan Crust: Dip each mayonnaise-coated side of the salmon fillets into the pecan and Parmesan mixture. Pat the crust gently but firmly to ensure it adheres well on three sides (excluding the skin side).
8. Bake the Salmon: Place the coated salmon fillets skin-side down on the prepared baking sheet. Bake in the preheated oven for 18 to 22 minutes, depending on filet thickness. Smaller or thinner fillets may need as little as 15 minutes; larger or thicker ones can take up to 25 minutes. Cook until the salmon is opaque and flakes easily with a fork.

Notes

• The exact baking time varies based on the thickness and size of the salmon fillets; keep an eye on them to avoid overcooking.
• Make sure not to put the mayonnaise and crust mixture on the skin to maintain crispiness.
• Use fresh grated Parmesan cheese for best flavor and texture in the crust.
• Serve with lemon wedges or a light salad for a complete meal.
• Crushing pecans coarsely provides a better crunchy texture than finely ground nuts.

Keywords: pecan crusted salmon, baked salmon, salmon recipe, nut crust salmon, healthy salmon recipe, low salt seafood, parmesan crust salmon