Pecan Crusted Salmon

baked-salmon-with-honey-mustard-and-pecan-panko-crust

5 from 4 votes

Pecan Crusted Salmon

This easy Pecan Crusted Salmon features juicy, tender salmon topped with a crunchy, buttery pecan crust. A honey-Dijon mayo layer adds incredible flavor and helps the golden pecan topping stick perfectly.

Prep Time10

Cook Time15

Total Time25

Course: Salmon recipes

Cuisine: American

Keyword: baked salmon, panko crusted salmon, salmon, salmon recipes

Servings:

Author: Tatiana

Equipment

Ingredients

Salmon

4 salmon fillets about 6 ounces each
¾ teaspoon kosher salt
¼ teaspoon black pepper

Honey Dijon Mayo

3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon fresh lemon juice

Pecan Crust

¾ cup pecans finely chopped
⅓ cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons unsalted butter melted
1 tablespoon finely chopped fresh parsley
½ teaspoon garlic powder

For Serving

Lemon wedges
Chopped fresh parsley optional

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Prepare the salmon: Pat the salmon fillets very dry with paper towels. Place them skin-side down on the prepared baking sheet and season with salt and black pepper.
Make the mayo mixture: In a small bowl, stir together the mayonnaise, Dijon mustard, honey, and lemon juice until smooth.
Make the pecan crust: In another bowl, combine the finely chopped pecans, panko, Parmesan, parsley, and garlic powder. Pour in the melted butter and toss until the mixture is evenly moistened.
Coat the salmon: Spread the honey-Dijon mayo evenly over the top of each salmon fillet.
Add the crust: Divide the pecan mixture among the fillets. Gently but firmly press it into the mayo layer with your fingers or the back of a spoon so it adheres well.
Bake for 10–14 minutes, depending on the thickness of the fillets, until the pecan crust is golden and the salmon is cooked to your liking.
Let the salmon rest for 2–3 minutes, then serve with fresh lemon wedges and additional parsley.

Notes

Skin-on or skinless: Either works. If your salmon has skin, place it skin-side down and leave it that way throughout cooking.
Salmon temperature: For moist salmon, aim for around 125–130°F in the thickest part and allow it to rest briefly. If you prefer your salmon more thoroughly cooked, cook it to your preferred temperature.
Watch the pecans: Nuts can go from golden to burned quickly. If the topping is browning faster than the salmon is cooking, loosely tent the fish with foil.
For an extra-crispy crust: Broil for 30–60 seconds at the end, watching continuously.
Air fryer: Cook at 390°F for approximately 8–11 minutes, depending on the thickness of the salmon. There's no need to flip.
Make ahead: Prepare the honey-Dijon mayo and pecan mixture separately up to a day ahead. Refrigerate them, then assemble the salmon just before baking so the panko stays crisp.

Nutrition