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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.

Ingredients

Scale

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

Find it online: https://leofoster.com/pecan-crusted-salmon-recipe/