Pecan Crusted Salmon

A lot of us are trying the best we can to hold on to any New Year’s Resolutions, at least through the month of January, so here’s a healthy go-to fish dinner that’s quick and simple enough for a weeknight. This salmon with Dijon and pecan crust is an easy way to transform salmon into something epic. The crunch comes from a panko, pecan and chive mixture, and the savory-sweetness is from a simple butter-Dijon sauce. All prepped in under 10 minutes. If good quality fresh salmon is hard to find or too pricy in your area, look around for frozen fillets. The seasonings and chopped nuts provide enough flavor to boost the blandness that normally comes from a frozen fillet. Just let it thaw 30-60 minutes in the fridge before using. And if pecans aren’t your thing, try walnuts. Can’t go wrong!

     

Melt the butter in a small saucepan and stir in some Dijon mustard. In a separate bowl, mix together the panko, chopped pecans, chives, salt and pepper.

     

Place your 6-8 ounce salmon fillets, skin side down, into a greased baking dish and season with salt and pepper. Coat all exposed sides of the fish with your butter-mustard mixture so that the pecans will stick.

     

Gently press in the pecan mixture until each fillet is coated. Bake at 400 for 12-15 minutes, depending on the thickness of the fish. You want the panko to be slightly golden and crispy.

Serve hot over a bed of couscous.

Pecan Crusted Salmon
Salmon with a layer of Dijon-butter sauce and a savory, crunchy pecan crust that comes together in under 25 minutes.
Servings Prep Time
4 fillets 10 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 fillets 10 minutes
Cook Time
12-15 minutes
Pecan Crusted Salmon
Salmon with a layer of Dijon-butter sauce and a savory, crunchy pecan crust that comes together in under 25 minutes.
Servings Prep Time
4 fillets 10 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 fillets 10 minutes
Cook Time
12-15 minutes
Ingredients
  • 4, 6-8 ounce salmon fillets
  • 1/4 cup butter melted
  • 1/2 cup dijon mustard
  • 1 cup panko
  • 1/2 cup pecans finely chopped
  • 1/2 cup chives chopped
  • 1 tsp black pepper
  • 1/2 tsp salt
Instructions
  1. Preheat oven to 400 and generously grease a shallow baking dish.
  2. Mix the melted butter with the dijon mustard and set aside.
  3. In a small bowl, mix together the panko, pecans, chives, salt and pepper.
  4. Place the salmon in the prepared pan and sprinkle with salt and pepper.
  5. Top with the butter-mustard mixture and gently press in the pecan mixture, covering all exposed sides of each fillet.
  6. Bake for 12-15 minutes, depending on thickness. Serve over couscous.

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