Pecan Crusted Salmon

4.88 from 8 votes
17 Comments

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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!

2 pieces of Pecan Crusted Salmon with a salad on the side on a white plate.

Pecan Crusted Salmon

This pecan crusted salmon 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! You won’t believe how good it is!  I got this recipe from my sister Echo – she is the queen of cooking amazing salmon! You can serve this with veggies, salad, couscous – it really goes well with anything!

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. Omgea 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. Salmon fillets can come in a variety of thicknesses, so the cook time will vary a little. However, 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. When the fish starts to flake easily with a fork and the flesh looks opaque, your salmon is ready! As far as the crust goes, don’t skip the milk step! It will make the batter stick to the fish so much better. Also, make sure you coat the fillet completely in the pecan mixture.

Other Salmon Recipes to Try

If you love salmon and the health benefits is gives, try some of our other favorite recipes!

2 pieces of Pecan Crusted Salmon with a salad on the side on a white plate.

Pecan Crusted Salmon

4.88 from 8 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 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Main Course
Cuisine American
Servings 6

Ingredients

Instructions

  • Put salmon and milk in a ziploc bag for 10 min. Take out salmon and discard milk. 
  • Combine all dry ingredients in a bowl. Completely coat salmon in 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.

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 πŸ˜€

  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.