A Southern Soul Recipes

Oven Baked Pecan Crusted Salmon

DonyabyDonya Mullins
Make dinner special with Oven Baked Pecan Crusted Salmon! A simple Southern favorite featuring a crisp pecan crust and sweet Dijon glaze.
5 from 1 vote
2 Comments
Jump to Recipe Pin

Elevate your weeknight dinner with my Pecan Crusted Baked Salmon—a simple, Southern-inspired recipe that’s loaded with flavor and crunch. This dish features tender, flaky salmon topped with a sweet and savory glaze and a crisp pecan-panko crust. It’s the perfect combination of texture and taste, and best of all, it’s ready in just 30 minutes!

A close-up view of a white platter holding three pieces of baked salmon, each topped with a generous layer of chopped nuts and garnished with fresh parsley. Slices of lemon are arranged around the salmon, and a checkered cloth is partially visible in the background.
This post may contain affiliate links, which means I may earn a small commission. (Privacy Policy)

Easy Pecan Crusted Salmon (Ready in 30 Minutes!)

Salmon is a staple on my table, not just because it’s low in carbs and high in protein, but also because it’s so versatile! No matter how I cook it, salmon always gets rave reviews around our table. So, when I created this crunchy topping for the salmon, I knew everyone would love it. I combined some of my favorite ingredients – buttery pecans, crispy panko, and tangy Dijon glaze to elevate this baked salmon to a whole new level.

Can I use Pre-chopped Pecans?

You can, but I really recommend doing a quick chop yourself. The pre-chopped ones often have a dusty coating that dulls the flavor and texture. A rough chop of whole pecans gives you the freshest crunch.

Easy Baked Salmon Ingredients

A top-down view of a marble kitchen counter with ingredients for a salmon dish arranged around a parchment-lined plate holding three fresh salmon fillets. The ingredients include a bowl of olive oil, a jar of honey, a bowl of Dijon mustard, a lemon cut into slices, a pepper grinder and salt shaker, a bowl of panko breadcrumbs, and a bowl of chopped pecans, each labeled with its name.
  • Salmon – Grab 4 salmon fillets with the skin removed. I use farm raised salmon but if you use wild caught the cooking times will vary.
  • Glaze – This is a simple mixture of just Dijon mustard, honey, olive oil, kosher salt, and black pepper.
  • Crust – Grab pecans and chop them up and then mix with panko breadcrumbs. These are larger in size so they make for the best crunch!
  • Lemon Wedges – For serving.

Make It Your Own: Tasty Twists & Easy Swaps

  • Swap the Nuts: Try using walnuts or almonds if you don’t have pecans. If you use walnuts, I like to give them a light toasting to nuetralize their natural bitterness.
  • Herby and Delicious: Mix in chopped fresh herbs like parsley, basil, or thyme with the panko and pecans.
  • Gluten-Free Option: Substitute gluten-free panko breadcrumbs for a celiac-friendly version.

Let’s Get Cooking: Step-by-Step to Salmon Perfection

A single image divided into four panels showing a step-by-step recipe for preparing nut-crusted salmon. Panel 1: A kitchen counter with a bowl of mustard sauce, a bowl of chopped nuts, a pastry brush, and a checkered cloth. Panel 2: A hand brushing mustard sauce onto raw salmon fillets on a parchment-lined baking sheet. Panel 3: Raw salmon fillets coated with chopped nuts on a parchment-lined baking sheet, with a bowl of mustard sauce and a checkered cloth nearby. Panel 4: A finished dish of baked salmon fillets coated with nuts, garnished with lemon slices, served on a white platter with asparagus and a bowl of pecans on the side.
  1. Make the glaze by mixing the ingredients until smooth.
  2. Make the crust by mixing up the chopped pecans and panko breadcrumbs.
  3. Dry the salmon and then brush with the sauce. Finish by pressing on the pecan crust generously.
  4. Bake for 12-15 minutes or until the salmon flakes easily with a fork. Serve with lemon wedges!

How Long Does This Healthy Salmon Dinner Stay Good For?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for about 10 minutes to maintain the crispiness of the crust.

Frequently Asked Questions

Can I use frozen salmon?

Yes, just make sure to thaw it completely and pat it dry before cooking to avoid excess moisture.

Can I make this ahead of time?

I often make the glaze and the crust ahead of time. You can keep the glaze in the fridge and the pecan mixture on the counter. Then you just have to glaze, coat, and bake the salmon when you want it.

Can I use an air fryer?

Absolutely! Cook at 375°F for 10–12 minutes, checking for doneness.

Close-up of a flaky, baked salmon fillet topped with a golden-brown, crunchy pecan and herb crust. The salmon is served with fresh lemon wedges and asparagus on a neutral-toned plate.

Southern Hospitality Tip: Entertain with Ease

For an elevated Southern supper, serve this Pecan Crusted Baked Salmon with a fresh green salad, mushroom rice, or roasted potatoes, and something cool to sip on. Finish the meal with a decadent chocolate cobbler for dessert. It’s a simple, elegant way to make guests feel right at home.

Don’t Miss These Easy 30-Minute Recipes

If you tried this Pecan Crusted Salmon Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!

Oven Baked Pecan Crusted Salmon

5 from 1 vote
Author: Donya Mullins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 395kcal
Print Pin Rate
Elevate your weeknight dinner with this Pecan Crusted Salmon—a simple yet stunning dish that’s packed with flavor and crunch. I've amplified my love of Dijon mustard, using it to make a sweet and savory Dijon glaze to pair with a crisp pecan and panko crust. It’s the perfect combination of texture and taste, ready in just 30 minutes.

Ingredients

  • 4 salmon fillets about 6 oz each, skin removed
  • ½ cup finely chopped pecans
  • ¼ cup panko breadcrumbs
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Lemon wedges for serving

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper or foil.
  • In a small bowl, stir together Dijon mustard, honey, olive oil, salt, and pepper.
  • In another bowl, mix chopped pecans and panko breadcrumbs.
  • Pat the salmon fillets dry, then brush the top of each with the mustard mixture.
  • Press the pecan mixture onto the top of each fillet, coating evenly.
  • Place on the baking sheet and bake for 12–15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
  • Serve with fresh lemon wedges.

Notes

Recipe Variations:
  • Nut Swap: No pecans? Use walnuts or almonds instead. For walnuts, toast lightly to mellow their flavor.
  • Add Herbs: Stir in fresh chopped parsley or thyme with the panko and pecans for extra flavor.
  • Gluten-Free: Substitute gluten-free panko for a celiac-friendly crust.
Leftovers: Store leftovers in an airtight container for up to 3 days. Reheat in a 300°F oven to keep the crust crispy.

Nutrition

Serving: 1 · Calories: 395kcal · Carbohydrates: 40g · Protein: 143g · Fat: 95g · Saturated Fat: 12g · Polyunsaturated Fat: 30g · Monounsaturated Fat: 46g · Cholesterol: 374mg · Sodium: 741mg · Potassium: 3670mg · Fiber: 8g · Sugar: 21g · Vitamin A: 329IU · Vitamin C: 20mg · Calcium: 173mg · Iron: 8mg
Did you make this?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!
Tag on Insta Leave a Rating

5 Days of Southern Summer Comfort Food!

My go-to summer recipes!

Add a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

Clicky