Description

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

Ingredients

Scale

1 pound salmon fillet or fillets, skin on (wild caught if possible)
3/4 teaspoon kosher salt
Fresh ground black pepper
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey or maple syrup
1/4 cup finely chopped pecans
2 tablespoons Italian panko (or Italian breadcrumbs; gluten-free if desired)*
2 tablespoons grated Parmesan cheese

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Instructions

Preheat the oven to 425 degrees Fahrenheit.
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.
In another small bowl, mix together the finely chopped pecans, Italian panko, and Parmesan cheese. Sprinkle the nut mixture on top of the fish.
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 1/2 teaspoon Italian seasoning (or 1/4 teaspoon each dried oregano and dried basil).

Category: Main dish
Method: Baked
Cuisine: Seafood
Diet: Gluten Free

Keywords: Pecan crusted salmon