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Pecan Crusted Salmon for the win! This super easy and healthy fish recipe will be a hit with everyone at your dinner table. The salmon is seasoned then coated in toasted pecans and cooked in a delicious maple glaze. You will love it!
It's Throw Back Thursday! This time we're heading back to 2012 when this Pecan Crusted Salmon recipe first showed up around here. Love #tbt ♡♡♡
I've made a few adjustments to the original recipe in order to bring it into the times. Back in 2012, I had used panko (fancy breadcrumbs) in the recipe. This time, I wanted a gluten-free and paleo fish recipe so I kicked the panko to the door. I honestly don't know why I used it in the first place as the fish is awesome without it.
I've also made a super easy glaze because glazed salmon = awesome.
By cooking some garlic and ginger in a little butter (or olive oil for dairy-free!) then adding a splash of maple syrup, you create a sauce for the salmon which is out of this world delicious. It also smells AMAZING as it cooks. Mmm garlic!
Original post date: June 20th, 2012
Does it ever feel good to be back in my kitchen! I know I already said that when I was sharing the recipe for asparagus with you, but it seems worth repeating. Don't get me wrong, it's not that I'm super excited to be back home (I've never been ready for a holiday to end, no matter how long I've traveled for.) It just feels good to cook again.
For the past two and a half weeks, I've been wandering slowly around Belize and Guatemala. I say slowly because, especially in Belize, they walk slowly. Really slow. Barely moving kind of slow. It's my kind of pace. On Tobacco Caye, a tiny island off the coast of Belize that's covered in white sand and palm trees and surrounded by a coral reef, they've basically stopped moving. I spent three days there nearly at a standstill, only moving just enough to put on my fins and snorkel before floating in the water or to nudge the sand with my toe to make my hammock sway again.
I was going to draw some sort of parallel between this pecan crusted salmon I just made and the red snapper and barracuda we were fishing for at Tobacco Caye. But trying to liken a plastic-wrapped salmon fillet to a brightly colored fresh fish caught in turquoise water is a bit silly. Not that the salmon isn't good (it's delicious!) but it's not the same as catching your own under the hot Belizean sun.
The pecan crust adds a rich, nutty flavor and crunchy texture to the salmon. Don't skimp on the oil, it'll help keep the salmon extra tender so it will melt in your mouth. You can make the topping ahead of time and keep it in your fridge until you are ready to use it; it will last a long time so go ahead and make extra to keep on hand until the next time you make this pecan crusted salmon recipe.
Easy Salmon Recipes:
- Lemon Salmon Burgers with Lemon Dill Sauce
- Slow Baked Chili Salmon
- Coconut Orange Poached Salmon
- 5-Ingredients Honey Teriyaki Salmon
- Sweet and Smoky Baked Salmon with Roasted Tomato Salsa
- Slow Baked Asian Salmon
- Ginger Miso Salmon Steaks
- ½ cup pecans
- 4 portions salmon
- ½ teaspoon EACH: sea salt and paprika
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic (very finely minced)
- 1 inch piece of ginger (very finely minced)
- ¼ cup maple syrup
- 1 lemon (cut into 4 thick slices)
- Place a rack in the top third of your oven and preheat your oven to 350 degrees Fahrenheit. Place the pecans on a baking tray and put them into the oven for 6-8 minutes, until they darken and smell fragrant. Remove them from the oven and turn your oven to broil.½ cup pecans
- Chop the pecans either by hand or using a food processor.
- Season the salmon with sea salt, paprika, and pepper. Use your hands to rub the seasoning evenly over the fillets. Divide the pecans between the salmon (on the tops only) and pat down gently.4 portions salmon, ½ teaspoon EACH: sea salt and paprika, ¼ teaspoon black pepper
- Melt the butter in a large, ovenproof frying pan over medium heat. Add the garlic and ginger and cook for one minute.2 tablespoons butter, 2 cloves garlic, 1 inch piece of ginger, ¼ cup maple syrup, 1 lemon
- Remove the pan from the heat and stir in the maple syrup. Carefully add the salmon fillets to the pan, pecan-coated side facing up, and nestle the lemon wedges between them. Spoon some of the sauce over the fillets. Put the pan back on the heat for 4 minutes.
- Transfer the pan to the oven and broil for 2-3 minutes, or until the tops have browned. Serve immediately with some of the maple sauce spooned over the top.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.