Oven Baked Pecan Crusted Salmon
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.
Calories: 395kcal
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.
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