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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!
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This pecan-crusted salmon is one of my favorite ways to cook salmon. It comes out tender and flaky every time! It also has a sweet, crunchy crust made of pecans and brown sugar. This dinner will be one you have on rotation week after week. You won’t believe how good it is!
Make this dinner with the pecan crust over the top of the salmon for a flavorful and delicious dish. Salmon is full of all the health benefits as well as tastes amazing with the extra flavor and texture from the crust ingredients. Altogether, this is the perfect combination!
Pecan-Crusted Salmon Ingredients
These pantry staple ingredients are mixed together to make a healthy and beneficial dinner for young and old. This pecan-crusted salmon dinner is a great source of protein with added vitamin D. You can’t go wrong with this dinner each week!
- 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 Lawry’s – A hidden disguise to our ingredients. This is a flavor that is hidden but also pops out in every bite!
- Vegetable oil – Warm up for pan-frying the salmon before baking. This gives it a rich color with a crispy outside.
How to Make Pecan 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!
- Marinate – Put salmon and milk in a zip-loc bag for 10 min. Take out salmon and discard milk.
- Coat – Combine all dry ingredients in a small bowl. Completely coat salmon in a dry mixture.
- Pan fry – Place oil in a frying pan on medium heat to medium-high heat. Brown both sides (about 2-3 min each side).
- 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.
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.
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.
- Pecans everywhere – Make you coat the fillet completely in the pecan mixture!
“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
Frequently Asked Questions
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.
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.
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!
Pecan Crusted Salmon
- 1 large salmon cut into portion sized sections
- 2 cups milk
- 1 cup finely chopped pecans
- 1/2 cup flour (we use Wondra flour)
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon seasoning salt Lawry’s
- 1 teaspoon pepper
- vegetable oil
- Put salmon and milk in a zip loc bag for 10 min. Take out salmon and discard milk.
- Combine all dry ingredients in a bowl. Completely coat salmon in a 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.
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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.
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!