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This Pecan Crusted Salmon is crispy, sweet, and savory with a flaky, tender texture. A quick, easy, and delicious way to prepare baked salmon!
An Easy, Yet Impressive, Salmon Recipe
This Pecan Crusted Salmon is the perfect combination of sweet, savory, and crispy, with a flaky and tender texture inside. The pecans add a satisfying crunch, while the brown sugar brings the perfect touch of sweetness to balance everything out. 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!
❤️ Emily
“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
Ingredients You’ll Need
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.
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.
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:
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Questions About Pecan Crusted Salmon
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.
Pan-frying gives the pecan crust a rich, golden color and crispy texture. Then, baking ensures the salmon is cooked through without drying out.
It helps crisp up the skin and makes it easier to slide a spatula underneath it and flip.
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
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!