Pecan Crusted Salmon Recipe | Happy healthy eating

This is Smokey Pecan Crusted Salmon Simple enough for a weeknight meal but fancy enough for a dinner party. Slathered in a sweet and savory honey-mustard sauce then topped with pecans to make it a delicious bite!

Why You'll Love This Pecan Crusted Salmon Recipe

Dinner (and dinner parties) just got easier with this fancy-looking Pecan Crusted Salmon that's ready in less than half an hour.

• Perfect for dinner parties. Double or triple the recipe depending on how many people you're expecting.
• healthy Using homemade honey-mustard sauce means no funky ingredients in your meal.
• Better than a restaurant. Adjust the sweetness with extra honey in the sauce, swap out the pecans for almonds, or serve more than one!
• quickly Dinner will be on the table in 17 minutes straight out of the oven.

What you will need

Tangy dijon and raw honey create the perfect balance of sweet and savory flavors for this pecan crusted salmon. Scroll down to the recipe card at the bottom of the post for exact amounts.

• Salmon Filets- Feel free to get them skin-on or skin-less.
• salt and pepper – I like kosher salt and freshly-cracked pepper.
• Dijon Mustard – Avoid American yellow mustard for this. It must be Dijon or spicy stone-ground mustard.
• raw honey – Agave nectar also works.
• pecans – You can also use chopped nuts.
• Panko – Go for gluten-free or regular panko.
• Parmesan – Freshly grated is best.
• Garlic Powder – Onion powder is a great swap.
• Paprika – Use your favorite type.
• Lemon and Parsley- These are optional garnishes.

How to Make Pecan Crusted Salmon

Once you whip up the sauce and mix the crust, the oven does the rest for you. Scroll down to the recipe card below the post for more detailed instructions.

• Prepare the oven. Preheat oven to 400F. Line a baking sheet with foil. Set it aside. Avoid silicone baking mats for this as they will absorb the smell and taste of the fish.
• Salmon season. Place the salmon skin side down on the baking sheet. Pat dry with a paper towel and season with salt and pepper.

• Make honey-mustard. Whisk mustard and honey in a small bowl until smooth. Pour the mixture over the salmon filets.
• Prepare the pecan crust. Mix pecans, panko, parmesan, garlic powder and paprika in a bowl. Divide the mixture evenly between the fillets. Press gently with your fingers to make sure it sticks.
• Bake it. Pop into the oven for 10-12 minutes or until flaky. Garnish with lemon wedges and parsley. Enjoy!

Salmon Cooking Tips

If you want to serve restaurant-worthy salmon that's naturally buttery and super flaky, you need to stick it in the skillet.

• Use frozen. Make sure you thaw the files completely according to the package instructions. It should be in a bowl of cold water in the fridge the day before. Never thaw them directly on the counter to avoid food poisoning.
• Ask the fishmonger. If you want to skin your file, ask Fishmonger to do it to save some time.
• See the heat. The pan/skillet must be preheated before adding the salmon. If cold, the salmon will take longer to cook and dry. For a tender pecan crusted salmon, the skillet must first be blazing hot.
• Watch for thickness. Not all fish fillets are the same thickness. Some will be thinner or thicker than others. This means the exact cooking time for each filet can vary from 30 seconds to 1-2 minutes per side. Always cook them until flaky.
• Keep it from sticking. Especially if you are using skinless salmon, thinly slice a lemon and place 2-3 slices of it under each filet (directly on the prepared baking sheet). Bake as usual. This will leave some lovely citrus notes in the salmon and help prevent sticking.

Serving advice

This flaky pecan crusted salmon is the perfect dinner main with simple sides. For salad ideas, you have to try mine Cucumber Tomato Feta Salad or Simple Arugula Salad. my Fattoush salad Another great option. If you want something comforting like pasta or soup, go for me Butternut Squash Pasta with Bacon or Zuppa Toscana Soup.

How to store and reheat leftovers

This recipe is not freezer-friendly because the panko-pecan topping will be soft, but you can definitely make the salmon ahead of time.

• Fridge: Store it in an airtight container for up to 4 days. Don't store it too long as the salmon starts to spoil quickly.
• To reheat it: Microwave for one minute or until heated through. You can heat it in a pan on medium heat (covered) for 3-4 minutes per side.

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