This post may include affiliate links; see our disclosure policy.

This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests.

Pecan Crusted Salmon
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Here’s a meal that consistently makes everyone who takes a bite say Wow. Try this pecan crusted salmon! It has an air of restaurant-style fancy, but it’s quick and easy to whip up on a weeknight. It takes basic salmon to the next level, coating it in a crunchy topping of nuts, seasoned breadcrumbs, and Parmesan cheese.

The flavors are elevated enough for dinner guests, but also tasty enough for kids to shovel in bites. Pull it out for dinner guests or an easy weeknight meal…you choose!

What you’ll need for pecan crusted salmon

Aside from the fish, all the other ingredients in this pecan crusted salmon are pantry ingredients! That makes this preparation great for if you’re looking for a great way to cook salmon but don’t want to think too hard. Once you’ve bought the Italian panko, you can keep it on hand for months. Here’s what you’ll need:

  • Salmon (wild caught if possible, see below)
  • Dijon mustard
  • Honey
  • Pecans
  • Italian panko (see more below)
  • Grated Parmesan cheese (that’s the kind that’s the texture of sand, not shredded)
  • Salt and pepper
Pecan crusted salmon

The type of salmon to look for

The number one most important part of a salmon recipe? The quality of the salmon. Try to find the best quality salmon you can afford. Here are a few tips on locating a great piece of salmon:

  • Buy wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Fresh salmon is best. You can find decent frozen salmon. But for the very best salmon, buy it fresh from your local seafood counter.
  • Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Try to avoid Atlantic salmon as it is typically farmed salmon.

Use Italian style panko or this substitute

A key to this recipe? Italian-style Panko. Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. Italian panko has herbs and salt added. You can also use breadcrumbs or Italian breadcrumbs here, but we like how panko give it just the right crunch. You should be able to find panko easily at your local grocery store. If you can’t find the Italian-style panko, you can do the following:

  • Use regular panko and add salt and Italian seasonings. Mix the 2 tablespoons panko with 1 pinch kosher salt and ½ teaspoon Italian seasoning (or ¼ teaspoon each dried oregano and dried basil).
  • Or look for Italian or plain breadcrumbs instead, or make your own breadcrumbs! For plain breadcrumbs, use the seasoning recommendations for panko above.
Pecan crusted salmon

Make it gluten-free

Panko is made from bread, so to make this recipe gluten-free look for gluten-free panko or breadcrumbs in stores or online. You can also omit the breadcrumbs, but keep in mind the topping will be less delightfully crunchy (but still delicious).

Our top side dish for pecan crusted salmon

We created a custom side dish to go alongside this pecan crusted salmon. Readers often tell us it’s hard to find side dishes that pair well, are easy enough to make, and fill in the needed nutrients. Here’s one we created to fit with this recipe: arugula goat cheese salad! Here’s more about it:

  • Start with a few handfuls baby arugula, fluffy leafy greens. Make sure to buy baby, not standard arugula (which is very bitter). You can also substitute spinach or mixed greens.
  • Drizzle with creamy balsamic dressing, which has the best tangy sweet flavor.
  • Top with goat cheese crumbles, sliced shallots, apples, and pecans. It’s simple, but the flavor and texture contrasts make it taste incredible!
Arugula Goat Cheese Salad

More side dishes to pair

Just a salad and pecan crusted salmon might need a little filling out as a full meal. So here are a few other quick side dishes to consider!

Dietary notes

This pecan crusted salmon recipe is pescatarian and gluten-free (with gluten-free panko).

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print

Pecan Crusted Salmon

Pecan Crusted Salmon
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Main dish
  • Method: Baked
  • Cuisine: Seafood
  • Diet: Gluten Free

Ingredients

Scale
  • 1 pound salmon fillet or fillets, skin on (wild caught if possible)
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons honey or maple syrup
  • ¼ cup finely chopped pecans
  • 2 tablespoons Italian panko (or Italian breadcrumbs; gluten-free if desired)*
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. 
  2. Bring the salmon to room temperature and pat it dry. Season the salmon with the salt and pepper. In a small bowl, mix the Dijon mustard and honey, then brush it on to the fish in an even layer. 
  3. In another small bowl, mix together the finely chopped pecans, Italian panko, and Parmesan cheese. Sprinkle the nut mixture on top of the fish.
  4. Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125 to 130 degrees Fahrenheit in the center. Serve immediately. 

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko, mix 2 tablespoons panko with 1 pinch kosher salt and ½ teaspoon Italian seasoning (or ¼ teaspoon each dried oregano and dried basil). 

Did you love this recipe?

Get our free newsletter with all of our best recipes!

About the authors

Alex & Sonja

Hi! We’re Alex & Sonja Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

19 Comments

  1. Bev says:

    My husband is a major Weber man. We eat salmon around once a week, always from the grill. Well, our plans changed on Sunday, necessitating the thawed salmon be prepared inside tonight. I fixed this recipe. Absolutely delicious!! Hubby said he needs to up his game…






  2. Rita says:

    Would this work with almond flour, chopped pecans and nutritional yeast & seasonings for the crust?
    I’m dairy allergic.
    Also less carbs.






See More Comments