Pecan crusted salmon is my family’s absolute favorite way to eat fish! You can’t beat tender flaky salmon with crunchy brown sugar pecan crust.
Serve it on top of a salad or pair it with a green vegetable for a delicious dinner that makes you feel like you are eating at a fancy restaurant!
When we were first married, my husband did not like fish. This pecan-crusted salmon recipe converted him. In fact, my entire family is crazy about this salmon dish. Some of my kids even request it for their birthday dinner.
I discovered this easy recipe while watching a local cooking show almost two decades ago. My family loved it so much that I entered it in a Taste of Home recipe contest in 2008 and won. It was published in the Taste of Home Contest Winning Annual Recipes cookbook on page 94. Cool, right?
I have adapted it a bit since I shared it on my website in 2009, so I decided it was time to update the post. The biggest change is that I decreased the amount of pecans because I noticed that I always had extras, and hated throwing them out.
HOW TO MAKE PECAN CRUSTED SALMON
- PREP – Finely chop the pecans with a nut grinder or food processor. Soak the salmon in milk for at least 10 minutes. (Several hours is fine.) Drain and discard milk.
Preheat your oven to 400°. Line a baking sheet with foil and spray with cooking spray. - DIP – In a shallow container, combine the pecans, flour, brown sugar, salt, and pepper. Dredge both sides of the salmon in the mixture, pressing on the pecans.
- BROWN – Heat olive oil in a skillet over medium high heat. Brown both sides of the salmon filets for 2-3 minutes. Transfer to the prepared baking sheet.
- BAKE – Bake the salmon at 400 degrees until it flakes easily. Cooking time will vary depending on the thickness of your salmon, but it should take about 8-12 minutes.
Leftover salmon can be stored in an airtight container in the fridge for 2-3 days. You can reheat it in the microwave, or over low heat in a skillet.
Can I use salmon with skin?
Yes, absolutely! If you would rather use salmon with skin, simply just press the pecan mixture onto the top and sides of the salmon fillet. You will only need to brown one side of the salmon.
Place skin side down on the cookie sheet and bake as directed. It may take a couple more minutes to cook through because only one side was heated in the skillet.
PRO TIPS:
- For best results, don’t skip the milk soak, especially if you are using frozen filets. It does give the salmon a fresh taste, as well as helping the coating stick.
- If you can get your hands on fresh fish, it has the best flavor. But if not, try to buy frozen Alaskan sockeye salmon. It will have a deep pink color and rich flavor.
- Do not overcook your salmon! As soon as it flakes easily with a fork and is opaque, it’s ready!
VARIATIONS:
- We like the crunch of chunks of pecans, but it does make it harder for them to stick to the salmon. For more finely chopped pecans, use a food processor.
- Instead of pecans, you can use chopped pistachios, cashews, almonds, or even walnuts.
- For a tangy flavor, brush the fillets with dijon mustard before coating them with the nut mixture.
- If you want your salmon on the sweet side, you can brush maple syrup or honey on it before dredging.
- If your skillet is oven-safe, you can simply bake the salmon in the skillet instead of transferring it to another baking dish.
Yield: 4 servings
Pecan Crusted Salmon
A family favorite salmon recipe! A slightly sweet, crunchy coating makes this salmon out of this world.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- 4 (4 oz) skinless wild salmon fillets (fillets can be up to 6 ounces each)
- 1 1/2 cups milk
- 2/3 cup finely chopped pecans
- 1/4 cup flour
- 2 Tbsp brown sugar
- 1 tsp seasoning salt
- 1/2 tsp pepper
- 2 Tbsp olive oil
Instructions
- Soak salmon in milk for at least 10 minutes. Drain and discard the milk.
- Line a cookie sheet with foil and spray with cooking spray. Preheat oven to 400 degrees.
- Mix pecans, flour, brown sugar, seasoning salt, and pepper in a shallow container.
- Completely coat the salmon filets in the pecan mixture.
- Heat the olive oil in a skillet over medium-high heat. Brown each side of the salmon for about 2 minutes.
- Place each piece of salmon on the prepared cookie sheet. Bake at 400° for about 10 minutes or till salmon flakes easily.
Notes
-Soaking the salmon in milk gets rid of some of the “fishy” taste and helps it taste fresh. It also helps the pecan mixture adhere to the salmon.
-Your salmon may take more or less time to bake depending on thickness. Check it at 8 minutes to make sure it doesn’t get overcooked.
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Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 387Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 40mgSodium: 455mgCarbohydrates: 19gFiber: 2gSugar: 11gProtein: 21g
If you like fish even the tiniest bit, you should try this delicious baked salmon recipe. The crunchy topping makes it simply irresistible, and it’s a great way to get those healthy omega-3 fatty acids!
Thanks for sharing. I read many of your blog posts, cool, your blog is very good.