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If you are looking for a salmon dinner that feels a little fancy but is actually really easy to make, this Pecan Crusted Salmon is one of my favorite recipes. The salmon turns out flaky and tender on the inside with a sweet, savory, crispy pecan crust on the outside. It is simple enough for a weeknight dinner, but impressive enough to serve for guests or a special meal.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I finally found my new favorite way to make salmon, I made this for dinner last night and will definitely be making it again.” – Stephanie
“I probably won’t fix salmon any other way now, that’s how delicious this is! Try it!” – Vicki
Why I Love This Salmon
I love this recipe because it gives salmon so much flavor and texture without being complicated. The chopped pecans add the best crunch, the brown sugar brings just a little sweetness, and the quick milk soak helps keep the salmon moist and tender. I also love that this recipe starts on the stovetop and finishes in the oven, so you get that beautiful golden crust while still keeping the fish perfectly flaky. It has been one of my favorite ways to prepare salmon for years because it feels special every single time.
For serving, I usually pair this salmon with Wild Rice and a green salad when I want something simple and fresh. It is also really good with Roasted Red Potatoes, Sautéed Asparagus, Green Beans, or Lemon Rice if you want to round it out into a full dinner that feels restaurant-worthy.
🩷 Emily
Ingredients You’ll Need
- Salmon – A fresh, large, high-quality fillet cut into even portions works best. You can leave the skin on or remove it based on your preference.
- Milk – This acts as a marinade, making the salmon even more tender and flaky.
- Pecans – Finely chopped pecans give this dish its signature crunch. They can be purchased in a bag, from bulk food bins, or you can chop up whole pecans in a food processor.
- Flour – Helps create a light, crispy coating.
- Brown Sugar – Adds the perfect hint of sweetness to complement the pecans.
- Seasoning Salt – Balances the sweetness with just the right amount of savory.
- Vegetable Oil – Used for pan-frying to give the salmon a golden, crispy crust.
- Lemon Wedges – Optional, but a little squeeze of lemon really brightens up the flavors.
Ingredient Additions and Substitutions
There are a few easy ways to make this recipe work with what you have on hand:
- Use walnuts or almonds if you do not have pecans.
- All-purpose flour works great if you do not have Wondra flour.
- Swap the seasoning salt for your favorite all-purpose seasoning blend.
- Add garlic powder or paprika for a little extra flavor in the crust.
- Use skin-on or skinless salmon depending on your preference.
- Try maple syrup instead of brown sugar if you want a slightly different sweetness.
How to Make Pecan Crusted Salmon
- Place the salmon fillets in a baking dish and cover with milk (you can also use a Ziplock bag). Let them marinate for 10 minutes. This step helps keep the fish extra moist and flaky. After 10 minutes, remove the salmon and discard the milk.
- In a small bowl, mix together the chopped pecans, flour, brown sugar, and seasoning salt.
- Coat each piece of salmon evenly with the dry mixture, pressing gently so it sticks well.
- Heat vegetable oil in a pan over medium to medium-high heat. Place the salmon fillets in the pan and cook for about 2-3 minutes per side until golden brown.
- Transfer the salmon to a baking sheet lined with foil and lightly sprayed with nonstick cooking spray. Bake at 400°F (200°C) for 8-10 minutes.
- Salmon is cooked through when it flakes easily with a fork. Serve with rice and a green salad.
Recipe Tips
A few simple tips make this recipe even better:
- Do not skip the milk soak because it helps the crust stick and keeps the salmon tender.
- Chop the pecans finely so the coating sticks better and cooks more evenly.
- Watch the cook time closely since salmon thickness can vary a lot.
- Start checking around 8 minutes in the oven, especially if your fillets are on the thinner side.
- Let the salmon rest for a couple of minutes before serving so it stays juicy.
- Use a cast iron skillet if you have one because it works really well for searing and finishing the salmon.
Frequently Asked Questions
It’s totally up to you! Some people prefer the extra crispiness of the skin, while others remove it for a cleaner texture. If you keep the skin on, cook the salmon skin-side down first to make it easier to flip and serve.
Searing gives the crust a golden, crispy texture, and baking finishes the salmon gently so it does not dry out.
The milk helps keep the salmon moist and also helps the pecan coating stick better.
Salmon is done when it flakes easily with a fork and the inside looks opaque.
Yes, walnuts or almonds are both good substitutes if you do not have pecans.
You can, but the brown sugar adds a subtle sweetness that balances the savory crust really well.
Make Ahead and Storage
If you want to prep ahead, you can chop the pecans and mix the coating ingredients earlier in the day. You can also portion the salmon ahead of time so dinner comes together faster.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm the salmon gently in the oven or air fryer until heated through. I would avoid the microwave if possible because it can soften the crust and dry out the salmon.
I do not usually recommend freezing this after cooking because the crust is best when it is fresh and crisp.
More Salmon and Fish Recipes
- Salmon Caesar Salad
- Fish and Chips
- Baked Cod in Cream Sauce
- Easy Fish Tacos
- Seafood Chowder
- Parmesan Crusted Tilapia
- Crab Pasta Salad
- Fiesta Fish Taco Bowls
This Pecan Crusted Salmon is one of those recipes that looks impressive but is actually really simple to make. The pecans add the perfect crunch, the brown sugar gives it just a touch of sweetness, and the salmon stays flaky and tender every time. It is an easy dinner that feels special enough for company but simple enough for a regular weeknight.
If you make this recipe, I would love to hear how it turned out for you. Leave a comment and a star rating below, and let me know what you served with it. 💛
Pecan Crusted Salmon
Video
Ingredients
- 1 large salmon, cut into portion sized sections
- 2 cups milk
- 1 cup finely chopped pecans
- 1/2 cup flour, We use Wondra flour or all-purpose white flour
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon seasoning salt, We like to use Lawry's
- 1 teaspoon pepper
- vegetable oil
Instructions
- Put salmon and milk in a zip loc bag or other container for 10 min. Take out salmon and discard milk.
- Combine all dry ingredients in a shallow bowl or pie plate.
- Completely coat each salmon piece in the dry mixture.
- Place oil in a frying pan on med-high heat. Brown both sides (about 2-3 min each side).
- Place salmon on a cookie sheet lined with non-stick cooking spray and bake at 400 degrees for 8 to 10 min.
Notes
- Do not skip the milk soak because it helps the coating stick and keeps the salmon moist.
- Start checking for doneness at 8 minutes since salmon thickness can vary.
- Salmon is done when it flakes easily and looks opaque in the center.
- Finely chopped pecans work best for an even crust.
- A cast iron skillet is great for this recipe if you have one.
- Let the salmon rest briefly before serving to keep it juicy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I really liked this recipe, but found it slightly to salty. The cooking technique works beautifully, however. I will definitely make it again with less salt. You
I probably won’t fix salmon any other way now, that’s how delicious this is! try it
It is very good, loved the crispy crust. I did slightly over cook the salmon by a minute or so, which was my fault. So extreme attention needs to be on that last few minutes in the oven, depending on the thickness of the salmon.
I have a couple questions. The recipe says to brown both sides of the salmon before putting it in the oven. Should the skin be removed before browning? Also, how will the pecan coating stick when the salmon is flipped over? Should the coating be added after the salmon is browned? Thanks for responding. Your recipe looks delicious!
Thank you for asking! First, the skin should be removed before browning. Second, the pecan coating does stick when flipping the salmon over. Letting the salmon “marinate” in the milk before coating makes all the difference. You will LOVE this recipe!
Adding this recipe to our weeknight menu rotation! Thank you!
It’s nice to find a great salmon recipe. That crust is just so lovely. 🙂
I finally found my new favorite way to make salmon, I made this for dinner last night and will definitely be making it again.
I love using Pecans as a crust also, but this Salmon recipe looks too amazing! YUM!
We made this for dinner last night and it was incredible! Thanks so much for sharing the recipe!
I am not a member of Costco, but a member of Sam’s. ALL of Sam’s salmon is farm-raised in the Far East and I refuse to buy that stuff. If Costco’s salmon is wild caught, I will switch my membership.
This recipe looks fabulous and I plan to use it for a special little dinner next week.
Thanks for taking the time to post it.
I LOVE Costco salmon. Of course, being from Idaho, we like our salmon from the river best 😀
I have had frozen pecan salmon before so I thought this would be great. Skin was soggy. Breading did not stick at all to the milk or fish. Unfortunately this was a dud for me. Thanks anyway.
@ Mandy-
Thanks! You will love it!
Yeah if we can't get fresh-caught salmon we go for Costco.
I mean, looks yummy!!! 🙂
Do you like using Costco salmon? Looks yummy?
This looks so good. I've been looking for a good salmon recipe. I love your blog!