Pecan Crusted Salmon

Emily Walker

17 Comments
4.94 from 15 votes
Jump to Recipe

We may earn a commission when you click on the affiliate links in this post.

This Pecan Crusted Salmon is crispy, sweet, and savory with a flaky, tender texture. A quick, easy, and delicious way to prepare baked salmon!

Plate of pecan crusted salmon with wild rice, broccoli, and a lemon slice.

Table of Contents

An Easy Yet Impressive Salmon Recipe You’ll Love

This Pecan Crusted Salmon is the perfect combination of sweet, savory, and crispy, with a flaky and tender texture inside. Whether you’re making it for a quick weeknight dinner or a special occasion, this recipe is so easy yet so impressive. It is one of my all-time favorite ways to prepare salmon. Trust me, once you try it, you’ll be making it again and again!

Not only is this dish delicious, but it’s also packed with healthy benefits! Salmon is loaded with omega-3 fatty acids, which help reduce inflammation, lower cholesterol and triglycerides, support heart health, and even improve brain function. The pecans add a satisfying crunch while providing healthy fats and antioxidants. Plus, the brown sugar brings the perfect touch of sweetness to balance everything out.

Ingredients You’ll Need to Make Pecan-Crusted Salmon

Here’s what you’ll need to make this irresistible salmon dish:

  • 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.
Salmon fillets coated with pecan and brown sugar crust on a baking sheet, ready for baking.

How to Make Pecan Crusted Salmon

This recipe is super simple and takes less than 30 minutes from start to finish!

1. Marinate the Salmon

Put the salmon fillets in a zip-top bag with milk and 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.

2. Coat the Salmon

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.

3. Pan-Fry for a Perfect Crust

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.

4. Bake to Perfection

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, or until the salmon is cooked through and flakes easily with a fork.

Pecan and brown sugar mixture in a glass bowl, ready to coat salmon fillets.
Pecan Crusted Salmon on a white plate with wild rice, broccoli, and a lemon slice.

Tips for Making Pecan Crusted Salmon

  • Keep an eye on cook time. Salmon thickness varies, so check for doneness at the 8-minute mark. The fish should flake easily and appear opaque.
  • Don’t skip the milk soak! It helps the coating stick better and ensures a super moist texture.
  • Use a cast iron skillet. If you have one, it’s perfect for going from stovetop to oven. No need for baking sheets!
  • Let the salmon rest. After baking, let it sit for a couple of minutes before serving to keep it juicy.

What to Serve with Pecan Crusted Salmon

This salmon pairs well with so many sides! Some of my favorite options include:

  • Rice or Quinoa – A light, fluffy grain base to soak up all the flavors.
  • Roasted or Steamed Vegetables – Broccoli, asparagus, or cauliflower complement the dish perfectly.
  • Mashed or Roasted Potatoes – A classic and hearty addition. You can’t go wrong with the meat and potatoes combination!
  • A Fresh Salad – A crisp green salad with a citrus vinaigrette balances out the richness of the salmon.

“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 served on a plate with wild rice, broccoli, and a lemon slice.

How to Make Pecan Crusted Salmon

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

Pecan Crusted Salmon

By: Emily Walker
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!
Print Pin Rate
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine American
Servings 6

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

Video

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

Love this recipe?

We want to hear from you! Please leave a review.

Rate and Review

Questions About Pecan Crusted Salmon

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

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.

Why do you pan fry the salmon before baking?

Pan-frying gives the pecan crust a rich, golden color and crispy texture. Then, baking ensures the salmon is cooked through without drying out.

Why do you cook salmon skin side down first?

It helps crisp up the skin and makes it easier to slide a spatula underneath it and flip.

Can I use a different type of nut?

Yep! If you’re out of pecans or prefer another flavor, walnuts or almonds work great as a substitute.

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

Other Salmon Recipes

More Fish Recipes

If you love this recipe, be sure to check out some of my other favorite fish dishes:

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

Share This With the World

Pin

Categories

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.

More about Emily Walker
4.94 from 15 votes (7 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




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

    Reply

  3. 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.

    Reply

  4. 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!

    Reply

    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!

      Reply

  7. 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.

    Reply

  10. 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.

    Reply

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

      Reply

  11. 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.

    Reply