Pecan Coated Salmon Fillet
Elevate your weeknight dinner game with this Pecan Coated Salmon Fillet recipe, a perfect balance of nutty richness and savory tenderness. Featuring salmon fillets coated in a buttery Dijon and honey glaze, then topped with a crunchy mixture of finely chopped pecans and golden panko breadcrumbs, this dish offers layers of flavor and texture in every bite. Ready in just 30 minutes, this baked salmon recipe is as quick and easy as it is impressive, making it ideal for both family meals and elegant entertaining. A lemon wedge on the side adds a burst of citrus to complement the crispy pecan crust, while simple seasonings like garlic powder, salt, and black pepper bring the dish together perfectly. Make this irresistible salmon recipe your new go-to for a healthy, flavorful dinner that’s sure to wow!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 1 cup pecans
- 0.5 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 piece (for serving) lemon
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
In a food processor, pulse the pecans until finely chopped but not powdered. Transfer to a bowl and mix with the panko breadcrumbs.
Step 3
Melt the butter in a small saucepan or microwave. In a separate bowl, combine the melted butter, Dijon mustard, honey, garlic powder, salt, and black pepper, stirring until smooth.
Step 4
Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
Step 5
Brush the mustard-honey mixture generously over the tops of the salmon fillets.
Step 6
Press the pecan and breadcrumb mixture firmly onto the coated tops of the salmon fillets, ensuring an even layer on all four pieces.
Step 7
Bake the salmon in the preheated oven for 12-15 minutes, or until the pecan crust is golden brown and the salmon is cooked through (internal temperature should reach 145°F or 63°C).
Step 8
Remove the salmon from the oven and let it rest for 2-3 minutes before serving.
Step 9
Serve the pecan coated salmon fillets with lemon wedges on the side for a fresh squeeze of citrus. Enjoy!
Nutrition Facts
| Serving size | (947.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2392.5 |
| Total Fat 179.3g | 0% |
| Saturated Fat 31.1g | 0% |
| Polyunsaturated Fat 21.7g | |
| Cholesterol 334.2mg | 0% |
| Sodium 2591.3mg | 0% |
| Total Carbohydrate 57.8g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 24.4g | |
| Protein 155.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 106.1mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 527.1mg | 0% |
Source of Calories