pecan crusted salmon recipe

Pecan Crusted Salmon Recipe

This recipe is: dairy freeegg freegluten free

Transform dinner with pecan crusted salmon, a quick and easy dish that combines tender, flaky fish with a buttery pecan crust for the perfect balance of savory, sweet, and crunch. Effortless to make yet impressive enough for any occasion, it’s a standout meal ready in under 30 minutes!

5 from 4 votes
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A piece of baked salmon with pecan crust on a plate with green beans and a lemon wedge.

Why i love this pecan crusted salmon

Pecans are hands-down my favorite nuts. If they weren’t so expensive I would eat them roasted, salted, candied, coated in cinnamon – any way I can. I love pecans.

Putting them on salmon is just another great way to eat them. I’ve always considered pecan crusted salmon to be a fancy restaurant dish that I couldn’t make at home, but I was wrong.

It takes only a few minutes and a few ingredients to whip up the tasty topping, and then you simply pop it in the oven until the salmon is cooked. It’s the perfect dish for entertaining – or for any old night at home with your family.  Marc and I had this the other night with some plain couscous and creamy cucumber salad.

Searching for more salmon recipes? roasted salmon with dill sauce / bang bang salmon bites / miso glazed salmon / crab stuffed salmon / baked lemon garlic salmon

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4 pieces of raw salmon on a parchment lined baking sheet next to bowls of ingredients for preparing the meal.
Ideas

Ingredients:

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

  • Salmon – Fresh or frozen salmon fillets will work for this recipe. I recommend thawing frozen and patting it dry with paper towel before adding the topping.
  • Pecans – Obviously, this is kind of necessary for the recipe, but you could swap the pecans for another nut. I’ve made this with walnuts before and it’s great.
  • Parsley – I don’t recommend using dried herbs, but if you do, you’ll only need about 1 teaspoon.
Raw salmon with nuts and herbs spread on top, prepared to be baked on a parchment lined baking sheet.

Frequently asked questions

  • Do you take the skin off of salmon? You don’t have to take the skin off of salmon. In fact, you can actually eat it. It’s fully of the same nutrients as the salmon itself. But, most people prefer not to eat the skin when salmon has been baked in the oven due to the texture.
  • How do I know if salmon is cooked? Salmon is considered fully cooked at 145˚F. If you want, you can use a thermometer to determine if it’s done, or you can test it with a fork. If it easily flakes, it’s cooked.

This recipe would be great with: the best roasted carrots / broccoli salad with grapes / easy coconut rice / macaroni salad with shrimp / roasted golden beets

Pecan crusted salmon on a plate with fresh green beans.
pecan crusted salmon recipe

Pecan Crusted Salmon

5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Transform dinner with pecan crusted salmon, a quick and easy dish that combines tender, flaky fish with a buttery pecan crust for the perfect balance of savory, sweet, and crunch. Effortless to make yet impressive enough for any occasion, it’s a standout meal ready in under 30 minutes!

Ingredients

  • 4 individual salmon fillets
  • 1/4 chopped pecans
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves (minced)
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper

Instructions

  • Prep. Preheat your oven to 375˚F and line a baking sheet with parchment paper.
    If your salmon didn't come in individual fillets, cut them to into single portions before cooking.
  • Mix the topping. In a small mixing bowl, stir the pecans, parsley, garlic, olive oil and salt & pepper until the mixture is evenly combined. Spoon the mixture onto your salmon fillets and spread it out until they're evenly coated.
  • Bake the salmon. Place the salmon fillets on a parchment lined baking sheet and bake them in the oven for about 15 – 20 minutes or until the internal temperature reaches 145˚F. The salmon is cooked when it easily flakes with a fork.

Video

Nutrition

Calories: 307kcal Carbohydrates: 1g Protein: 34g Fat: 18g Cholesterol: 94mg Sodium: 513mg Fiber: 0.2g Sugar: 0.1g Vitamin C: 5mg

Did you make this recipe?

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Recipe adapted from The Tasty Life.

Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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20 Comments

  2. This looks delicious and I love the idea of the crunch from the pecans. I am definitely pinning this and going to try it. Thanks so much!
    Krista @ joyfulhealthyeats

    Reply

  3. So pretty, picture is great. This Salmon looks delicious!
    Thank you for sharing at Memories by the Mlie, I pinned it. Can’t wait to see what you share next week.
    Wanda Ann @ Memories by the Mile

    Reply
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  12. 5 stars
    Made this tonight for my husband and teenage son. Both of them raved!! They really liked the crunch of the pecans, which both of them thought would be an odd combination. This will be on our monthly rotation. Really easy recipe that seems very upscale! Thank you.

    Reply

  13. 5 stars
    Made this last night and it was super easy and so good! I didn’t have fresh parsley so I used dried parsley and I thought the garlic might be a bit overpowering but it turned out really tasty and I will definitely be making this again. Thanks for the recipe.

    Reply
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  18. 5 stars
    My family now will not eat salmon fixed any other way! Found out my teenager talks about it at friends homes when some of the Moms contacted me for recipe. It tastes so good, is so easy to make and impresses all.

    Reply

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