Pecan Crusted Salmon

4.94 from 15 votes
17 Comments

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A brown sugar and pecan crust gives this Pecan Crusted Salmon a sweet and savory crust while the fish is tender and flakey. It is a delicious way to prepare baked salmon!

Pecan Crusted Salmon on a plate with wild rice, broccoli, and a lemon slice
Featured with this recipe
  1. Pecan-Crusted Salmon Ingredients
  2. How to Make Pecan Crusted Salmon
  3. Health Benefits of Salmon
  4. Tips for Making Pecan-Crusted Salmon
  5. Frequently Asked Questions
  6. Other Salmon Recipes to Try
  7. How to Make Pecan Crusted Salmon
  8. Pecan Crusted Salmon Recipe

Indulge in a delicious dish that never fails to impress: this Pecan Crusted Salmon. Perfectly sweet and savory and boasting a tender, flaky texture, it has secured its spot as one of my all-time favorite ways to prepare salmon. The secret lies in its irresistible sweet and crunchy crust, crafted from a delightful blend of pecans and brown sugar. The incredible taste is complemented by the numerous health benefits of salmon, making it a nourishing choice that satisfies both your palate and well-being. Prepare to be amazed by this perfect combination of taste, texture, and wholesome goodness.

Pecan-Crusted Salmon Ingredients

  • Salmon – Find a large fresh salmon that you can cut into even slices. The portions may be different variations when cooking. Make sure to watch them as they are baking. I like to skin the salmon ahead of time. You can either leave the skin on or peel it off.
  • Milk – This is like a marinade for the salmon. It will make the salmon tender and give it that flakey texture when cooked.
  • Pecans – Finely chopped pecans can either be purchased in a bag or use a food processor to help chop them into smaller pieces.
  • Flour – This will coat the milky salmon giving it a thin layer for crispiness.
  • Brown sugar – Added for sweetness and combines well with pecans for flavor.
  • Seasoning Salt – The seasoning salt adds a little savory to balance out the sweet.
  • Vegetable oil – Warm up for pan-frying the salmon before baking. This gives it a rich color with a crispy outside.
  • We usually serve some lemon wedges on the side as well.
Raw salmon with a pecan topping on a baking sheet


How to Make Pecan Crusted Salmon

This salmon doesn’t take long to bake. It is a simple dinner that comes together quickly and bakes in the oven for 3-4 minutes long. It is a quick and easy salmon dinner everyone loves!

  1. Marinate – Put salmon and milk in a zip-loc bag for 10 min. Take out salmon and discard milk. 
  2. Coat – Combine all dry ingredients in a small bowl. Completely coat salmon in a dry mixture. 
  3. Pan fry – Place oil in a frying pan on medium heat to medium-high heat. Brown both sides (about 2-3 min each side).
  4. Bake – Place salmon on a baking sheet lined with foil and sprayed with nonstick cooking spray and bake at 400 degrees for 8 to 10 min.
Pecan Crusted Salmon on a plate with wild rice, broccoli, and a lemon slice

Health Benefits of Salmon

You definitely don’t have to talk me into eating salmon. However, I was even MORE on board with salmon when I heard all of the health benefits of eating it! Salmon is so rich in omega-3 fatty acids. Omega 3 fatty acids have TONS of health benefits. They reduce inflammation in your body, lower your triglycerides, and help lower your cholesterol! You should seriously consider adding more salmon to your diet.

Brown sugar pecan topping for salmon in a pie dish

Tips for Making Pecan-Crusted Salmon

Cooking salmon in the oven is the easiest way to have a fancy dinner with minimal effort! Salmon cooks really quickly in the oven, so make sure you watch it carefully.

  • Size – Salmon fillets can come in a variety of thicknesses, so the cooking time will vary a little.
  • Cook time – A standard rule of thumb to follow is 4-6 minutes for every half-inch of thickness. Most fillets are about one inch thick in the thickest part, start checking around eight minutes.
  • Flakes – When the fish starts to flake easily with a fork and the flesh looks opaque, your salmon is ready!
  • Perfect crust – As far as the crust goes, don’t skip the milk step! It will make the batter stick to the fish so much better.
  • Cast Iron Skillet – Use a cast iron skillet to easily transfer the salmon from the stovetop to the oven. No need for baking sheets.

“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
Pecan Crusted Salmon on a plate with wild rice, broccoli, and a lemon slice

Frequently Asked Questions

Is it better to bake salmon with skin on or off?

Most of the time we usually remove the skin from the salmon or have it already removed before cooking. It is more of a preference if you would prefer to have the skin on or off.

Why do you cook salmon skin side down first?

You will want to start cooking the salmon skin side down to let the skin crisp up. It makes it easier to slide a spatula underneath it when the skin is on. The other side has a more delicate flesh.

What to serve with pecan-crusted salmon?

You can serve this pecan-crusted salmon with rice, veggies, potatoes, salad, and couscous. Some vegetable ideas would be broccoli, cauliflower, or asparagus which pair really well with salmon. This dinner really goes well with anything!

Read Next:35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love

Other Salmon Recipes to Try

If you love salmon and the health benefits it gives, try some of our other favorite recipes! These are all full of the rich flavor that salmon has to offer with a variation of dinners. They are all delicious and nutritious!

How to Make Pecan Crusted Salmon

Pecan Crusted Salmon on a plate with wild rice, broccoli, and a lemon slice

Pecan Crusted Salmon

4.94 from 15 votes
A pecan topping gives this Pecan Crusted Salmon a sweet and savory crust while the fish is tender and flakey. It is a delicious way to prepare baked salmon!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine American
Servings 6

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. 
    Salmon marinating in milk
  • Combine all dry ingredients in a shallow bowl or pie plate.
    Brown sugar pecan topping for salmon in a pie dish
  • Completely coat each salmon piece in the dry mixture.
    Raw salmon with a pecan topping on a baking sheet
  • Place oil in a frying pan on med-high heat. Brown both sides (about 2-3 min each side).
    Salmon with a pecan crust after being seared
  • Place salmon on a cookie sheet lined with non-stick cooking spray and bake at 400 degrees for 8 to 10 min.
    Pecan Crusted Salmon on a baking sheet

Notes

  • Cook time – A standard rule of thumb to follow is 4-6 minutes for every half-inch of thickness. Most fillets are about one inch thick in the thickest part, start checking around eight minutes.
  • Flakes – When the fish starts to flake easily with a fork and the flesh looks opaque, your salmon is ready!
  • Perfect crust – As far as the crust goes, don’t skip the milk step! It will make the batter stick to the fish so much better.

Nutrition Information

Calories: 472kcalCarbohydrates: 34gProtein: 14gFat: 33gSaturated Fat: 4gCholesterol: 23mgSodium: 686mgPotassium: 450mgFiber: 5gSugar: 15gVitamin A: 161IUVitamin C: 1mgCalcium: 135mgIron: 2mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 4 stars
    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

  2. 5 stars
    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.

  3. 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!

    1. 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!

  4. 5 stars
    I finally found my new favorite way to make salmon, I made this for dinner last night and will definitely be making it again.

  5. 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.

    1. I LOVE Costco salmon. Of course, being from Idaho, we like our salmon from the river best 😀

  6. 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.