Pecan Crusted Salmon Recipe (20 Minutes) (2024)

What should I look for when buying salmon?

Look for salmon that appears moist with no dry spots. It should not smell fishy. If you don’t have access to fresh fish, frozen is a good alternative as it is frozen immediately after being caught. Most Pacific salmon is wild whereas Atlantic salmon is farmed.

How do you know when salmon is cooked?

The rule of thumb for salmon is figure on about 10 minutes of cooking time per inch (2.5cm) of thickness. When pierced with a knife it should separate easily and still be a warm pink inside (not dry and flaky white). It’s ready when it is just turning opaque. An instant-read thermometer will read 130-135F (54.4-57.2C)

How much salmon do you need per serving?

This largely depends on how big your eaters are. A healthy portion is considered to be 3-4 ounces (85-113g), but most adults will eat 6-8 ounces (170-227g).

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• ▢ 3/4 pound salmon fillets, with or without skin (about 2 fillets, 6-8 ounces each)
• ▢ 1/2 teaspoon salt and black pepper
• ▢ 1/2 cup pecans, finely chopped

Marinade/Sauce

• ▢ 1 1/2 tablespoon butter
• ▢ 2 tablespoon Maple Syrup
• ▢ 1 tablespoon Balsamic vinegar (good quality)
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 garlic clove minced (or 1/8 tsp garlic powder)
• ▢ 1/4 cup chopped fresh parsley

US Measures – Metric

• PREHEAT OVEN to 425F/218C. Line a small rimmed sheet pan with parchment paper or foil sprayed with cooking spray.

• MAKE SAUCE/MARINADE AND PREPARE SALMON: Season salmon with salt and pepper. Place all marinade/sauce ingredients in a small bowl or measuring cup. Microwave for 15 seconds until butter is melted. Use half of sauce to coat top and sides of salmon. Reserve remaining sauce for drizzling.

  (If you have time, to enhance flavor, place half of cooled marinade in ziploc bag and add salmon. Marinate for 15 minutes then discard marinade).

• TOP WITH PECANS: Place chopped pecans on shallow dish and dip sides and top of the salmon in pecan mixture to adhere. Or sprinkle top and sides of salmon with pecans, pressing lightly to adhere.

• BAKE AND SERVE: Place salmon pieces, skin side down, on prepared baking sheet. Bake, with pecan topping side up, for 10-12 minutes depending on thickness of salmon (bake 10 minutes per inch of thickness) until fish flakes but is still warm pink in the thickest part of salmon (not dry and pale light pink).

  If salmon has skin on bottom, to remove it, slip spatula between skin and flesh. Lift and transfer to plate. Drizzle with remaining sauce. And serve with lemon wedges if desired.

1. Variations
   • Sauce/glaze: For more sweetness, add more maple syrup. More tang, add more Dijon and/or Balsamic Vinegar. For heat, add a pinch of cayenne pepper.
   • Instead of salmon, try this recipe with cod, halibut, trout or sea bass.
   • Try almonds, walnuts or cashews instead of pecans.
   • Skip the parsley in the sauce and sprinkle it on as garnish instead for a more vibrant contrast. When parsley is cooked, it turns an olive-y green.
2. Make Ahead
   • The sauce can be made a day or two ahead. The pecans can be chopped ahead as well.
   • If you want to serve the salmon the next day, cold or at room temperature, you can make the entire dish a day ahead, cool it, then refrigerate it covered. Set it on the counter and bring it to room temperature a half an hour before serving.

Nutrition values are estimates based on 6 ounces of salmon fillet per portion and include the sauce and pecans.