Pecan Crusted Salmon Recipe
Introduction
Pecan Crusted Salmon is a delicious and elegant dish that combines the rich flavors of salmon with a crunchy, nutty pecan and Parmesan crust. It’s perfect for a special dinner or a quick weeknight meal that feels fancy without much fuss.
Ingredients
- 4 skin-on salmon filets (6-8 oz. each)
- 1/4 cup mayonnaise
- Zest of 1 lemon
- 1 tablespoon fresh minced parsley
- 1/2 cup grated Parmesan cheese
- 2/3 cup crushed pecans
- Salt, to taste
- Black pepper, to taste
- Oil for rubbing salmon skin
Instructions
- Step 1: Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper to prevent the salmon skin from sticking.
- Step 2: Pulse the pecans in a blender until they become coarse crumbles, avoiding turning them into dust. Grate Parmesan cheese if needed.
- Step 3: In a small bowl, combine mayonnaise, lemon zest, minced parsley, salt, and black pepper. Mix well to create the mayo mixture.
- Step 4: In a separate wide, shallow bowl, mix the crushed pecans, grated Parmesan cheese, salt, and black pepper.
- Step 5: Pat the salmon filets dry with a paper towel. Rub the skin side with a little oil to prevent sticking.
- Step 6: Season the salmon with a little salt. Spread the mayo mixture over the top and sides of the filets, leaving the skin side bare.
- Step 7: Dip each mayo-coated salmon filet into the pecan and Parmesan mixture on all coated sides. Press gently to form an even crust.
- Step 8: Place the crusted salmon filets skin-side down on the prepared baking sheet.
- Step 9: Bake for 18-22 minutes, depending on the size and thickness of the filets. Smaller or thinner pieces may take as little as 15 minutes, while larger pieces can take up to 25 minutes. The salmon should be opaque and flaky when done.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or cayenne pepper to the pecan mixture for a subtle smoky or spicy kick.
- Use Greek yogurt instead of mayonnaise for a lighter coating, though the crust might be less rich.
- Try swapping pecans with walnuts or almonds if you prefer a different nutty flavor.
- Serve with a squeeze of fresh lemon juice right before serving to brighten the flavors.
Storage
Store leftover pecan crusted salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F / 150°C) to help keep the crust crisp, or enjoy cold in salads the next day. Avoid microwaving as it may soften the crust.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salmon without skin for this recipe?
Yes, you can use skinless salmon, but the skin helps keep the fish moist and intact during baking. Without skin, place the salmon on a greased or parchment-lined baking sheet to prevent sticking.
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and the flesh looks opaque throughout. Cooking times vary with thickness, so check a few minutes before the suggested time to avoid overcooking.
PrintPecan Crusted Salmon Recipe
This Pecan Crusted Salmon recipe offers a deliciously nutty and flavorful twist on classic baked salmon. Coated with a mixture of creamy mayonnaise, fresh lemon zest, parsley, and a crunchy crust of crushed pecans and Parmesan cheese, the salmon filets bake to tender, juicy perfection with a satisfyingly crisp exterior. Perfect for a healthy and impressive weeknight meal or special occasion dinner.
- 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
For the Salmon
- 4 skin-on salmon filets (6–8 oz each)
- Salt, to taste
- Black pepper, to taste
- Oil, for rubbing the skin
For the Mayonnaise Mixture
- 1/4 cup mayonnaise
- Zest of 1 lemon
- 1 tbsp fresh minced parsley
- Salt and black pepper, to taste
For the Pecan Crust
- 2/3 cup crushed pecans
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- 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.
- Prepare Pecan Crust: Pulse the pecans in a blender or food processor until they become coarse crumbs but not powdery. Grate Parmesan cheese if not pre-grated. In a wide, shallow bowl, combine the crushed pecans, grated Parmesan, and season with salt and pepper; mix well.
- Make Mayonnaise Mixture: In a small bowl, combine mayonnaise, lemon zest, minced parsley, and a pinch of salt and pepper. Stir until well blended.
- Prepare Salmon Filets: Pat the salmon filets dry with paper towels. Lightly rub the skin side of each filet with oil to help crisp it during baking. Season the flesh side lightly with salt.
- Apply Mayonnaise Mixture: Spread the mayonnaise mixture evenly over three sides of each salmon filet: the top and the two sides, avoiding the skin side.
- Coat with Pecan Mixture: Dip each mayo-coated salmon filet into the pecan and Parmesan mixture, pressing gently to form an even crust on the three coated sides.
- Bake the Salmon: Place the crusted salmon filets on the prepared baking sheet, skin side down. Bake in the preheated oven for 18 to 22 minutes, depending on the filet thickness. Smaller, thinner filets may take about 15 minutes, while larger, thicker ones may require up to 25 minutes. The salmon should be cooked through and flaky when done.
Notes
- Make sure not to over-process pecans to maintain a crunchy texture.
- Do not coat the bottom (skin side) of the salmon with mayonnaise or pecan mixture to ensure crispy skin.
- Adjust baking time according to the thickness of salmon filets to avoid overcooking.
- Using fresh lemon zest adds a bright citrus note to balance the richness of the pecans and mayonnaise.
- Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
Keywords: Pecan Crusted Salmon, Baked Salmon, Nut Crusted Fish, Healthy Salmon Recipe, Parmesan and Pecan Salmon
