Pecan 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
Scale
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
Find it online: https://hannahdelgado.com/pecan-crusted-salmon-recipe/
