Pecan-crusted salmon is a 20-minute dinner that’s easy enough for a busy weeknight meal, yet impressive enough for a special date night. Flaky, tender salmon is seasoned and then coated with toasted pecans for a delicate, rich, and nutty crunch. Finish it off with a delicious maple glaze for a savory-sweet dinner that’s complex in flavor but simple to make!
This pecan-crusted salmon dish is such a fantastic dinner: the pecan crust adds a rich, nutty flavor and a crunchy texture to the salmon while maintaining its moisture. Don’t skimp on the oil; it’ll help keep the salmon extra tender so it will melt in your mouth. Using pecans instead of breadcrumbs or panko adds a delicious, nutty, and rich flavor. You can make the topping ahead of time and keep it in your fridge until you are ready to use it; it will last a long time, so go ahead and make extra to keep on hand until the next time you make this pecan-crusted salmon recipe.
Ingredients needed
This pecan-crusted salmon recipe is made with just a handful of ingredients, and its really straightforward despite how fancy it sounds. Aside from the fish and the pecans, you may have everything else already in your pantry. This is what you need:
- Salmon : Delicious, flaky salmon is the star of the show!
- Other ingredients: Pecans, sea salt, paprika, black pepper, butter, garlic cloves, ginger, maple syrup, and lemon.
Tips for buying salmon
The most important ingredient is, no surprise, the salmon! The quality of the salmon will make all the difference, so opt for the highest quality within your budget. Here are some tips:
- Fresh is best: While frozen salmon can be a great option depending on what is available where you live, fresh always tastes great. Check your local seafood counter and ask what’s fresh.
- Wild caught: Wild caught generally has a better flavor compared to farmed salmon. If choosing farmed salmon, look for those that are sustainably sourced – check the label for indications of how it was sourced or farmed.
- Thickness: Choose salmon fillets that are evenly thick to ensure even cooking. Around one inch of thickness works well.
- Ask questions: If in doubt, don’t be shy to chat to your fishmonger. They’ll have valuable insight about the freshness or origin of your salmon filets!
Should you remove the salmon skin?
Ahh – the age-old question – to skin, or not to skin? Whether you remove the skin or keep it on comes down to personal preference. You can either remove it, cook it while it’s on and then eat around it, or cook it so it becomes a crispy contrast to the tender salmon. If you choose to remove it, this is how you do it: Place your salmon on a cutting board with the tail end facing you. With a sharp knife, cut straight down through the flesh until reaching the skin. Grab the cut portion, tilt the blade at a 45-degree angle to the board, then pull the cut bit towards you while gently rocking it back and forth. Keep the skin taut and keep going until you’ve skinned your salmon!
I have a whole tutorial on how to remove salmon skin if you want more detailed instructions with pictures.
What to serve with pecan crusted salmon
Knock the socks of your guests by pairing your pecan crusted salmon with an equally impressive arugula wild rice salad and some garlic butter asparagus . If I want to serve rice with this, I go for ginger rice .
Storage
- Storage : Pecan-crusted salmon makes for an excellent meal prep, too! Store in the fridge in an airtight container for 3-4 days, allowing you to enjoy lunches all week long. The salmon is also great served cold over a salad!
- Storing pecans: Did you know pecans are best stored in the fridge rather than the pantry? Pop them in an airtight container in the refrigerator for up to six months.
Pecan Crusted Salmon Recipe
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Ingredients
- ▢ ½ cup pecans
- ▢ 4 portions salmon
- ▢ ½ teaspoon EACH: sea salt and paprika
- ▢ ¼ teaspoon black pepper
- ▢ 2 tablespoons butter
- ▢ 2 cloves garlic (very finely minced)
- ▢ 1 inch piece of ginger (very finely minced)
- ▢ ¼ cup maple syrup
- ▢ 1 lemon (cut into 4 thick slices)
Instructions
- Place a rack in the top third of your oven and preheat your oven to 350 degrees Fahrenheit. Place the pecans on a baking tray and put them into the oven for 6-8 minutes, until they darken and smell fragrant. Remove them from the oven and turn your oven to broil. ½ cup pecans
- Chop the pecans either by hand or using a food processor.
- Season the salmon with sea salt, paprika, and pepper. Use your hands to rub the seasoning evenly over the fillets. Divide the pecans between the salmon (on the tops only) and pat down gently. 4 portions salmon, ½ teaspoon EACH: sea salt and paprika, ¼ teaspoon black pepper
- Melt the butter in a large, ovenproof frying pan over medium heat. Add the garlic and ginger and cook for one minute. 2 tablespoons butter, 2 cloves garlic, 1 inch piece of ginger, ¼ cup maple syrup, 1 lemon
- Remove the pan from the heat and stir in the maple syrup. Carefully add the salmon fillets to the pan, pecan-coated side facing up, and nestle the lemon wedges between them. Spoon some of the sauce over the fillets. Put the pan back on the heat for 4 minutes.
- Transfer the pan to the oven and broil for 2-3 minutes, or until the tops have browned. Serve immediately with some of the maple sauce spooned over the top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More salmon recipes
For more inspiration, check out all of my fish recipes !
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Pecan Crusted Salmon Recipe
Ingredients
- ½ cup pecans
- 4 portions salmon
- ½ teaspoon EACH: sea salt and paprika
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic , very finely minced
- 1 inch piece of ginger , very finely minced
- ¼ cup maple syrup
- 1 lemon , cut into 4 thick slices
Instructions
- Place a rack in the top third of your oven and preheat your oven to 350 degrees Fahrenheit. Place the pecans on a baking tray and put them into the oven for 6-8 minutes, until they darken and smell fragrant. Remove them from the oven and turn your oven to broil. ½ cup pecans
- Chop the pecans either by hand or using a food processor.
- Season the salmon with sea salt, paprika, and pepper. Use your hands to rub the seasoning evenly over the fillets. Divide the pecans between the salmon (on the tops only) and pat down gently. 4 portions salmon, ½ teaspoon EACH: sea salt and paprika, ¼ teaspoon black pepper
- Melt the butter in a large, ovenproof frying pan over medium heat. Add the garlic and ginger and cook for one minute. 2 tablespoons butter, 2 cloves garlic, 1 inch piece of ginger, ¼ cup maple syrup, 1 lemon
- Remove the pan from the heat and stir in the maple syrup. Carefully add the salmon fillets to the pan, pecan-coated side facing up, and nestle the lemon wedges between them. Spoon some of the sauce over the fillets. Put the pan back on the heat for 4 minutes.
- Transfer the pan to the oven and broil for 2-3 minutes, or until the tops have browned. Serve immediately with some of the maple sauce spooned over the top.
