Pecan Crusted Salmon with Garlic Maple Glaze
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Pecan crusted salmon is a 20-minute dinner that's easy enough for a busy weeknight meal, yet impressive enough for a special date night. Flaky, tender salmon is seasoned and then coated with toasted pecans for a delicate, rich, and nutty crunch. Finish it off with a delicious maple glaze for a well-balanced, savory sweet dinner that's complex in flavor but simple to make!
Nothing says sophistication like a nut-crusted salmon fillet ā who knew it was so easy, too! This pistachio crusted salmon offers another impressive yet simple dinner recipe.
This pecan crusted salmon dish is such a well-balanced dinner: the pecan crust adds a rich, nutty flavor and crunchy texture to the salmon, which maintains its moisture. Don't skimp on the oil, it'll help keep the salmon extra tender so it will melt in your mouth. Using pecans instead of breadcrumbs or panko doesn't just keep this recipe gluten-free, it creates a delicious nutty and rich flavor.
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.
Ingredients needed
This pecan-crusted salmon recipe is made with just a handful of wholesome ingredients, and its really straightforward despite how fancy it sounds. Aside from the fish and the pecans, you may have everything else already in your pantry. This is what you need:
- Salmon: Delicious, flaky salmon is the star of the show!
- Other ingredients: Pecans, sea salt, paprika, black pepper, butter, garlic cloves, ginger, maple syrup, and lemon.
How to make pecan crusted salmon
It takes a total time of just 20 minutes to make this dish ā 10 minutes of prep time and 10 minutes of cooking time. Despite the simplicity, it's elegant enough to taste like something you'd eat at a fancy restaurant. Here are the instructions:
- Pecan crust: Preheat the oven and scatter the pecans on a baking tray. Put them in the oven until they get fragrant, then remove them. Use a knife to cut into them, making finely chopped pecans.
- Season: Rub the salmon with paprika, salt, and pepper. Then pat the pecans on top.
- Cook: Toast ginger and garlic in melted butter, then take it off the heat to stir in maple syrup. Add the salmon, pecan-side-up! Add the lemon wedges and sauce, then put it back on the heat for four minutes. Next, put the salmon under the broil to brown the tops.
- Serve: Spoon some of the maple syrup over top, and enjoy!
Tips for buying salmon
The most important ingredient is, no surprise, the salmon! The quality of the salmon will make all the difference, so opt for the highest quality within your budget. Here are some tips:
- Fresh is best:Ā While frozen salmon can be a great option depending on what is available where you live, fresh always tastes great! Check your local seafood counter and ask what's fresh.
- Wild caught: Wild caught generally has a better flavor and nutritional profile compared to farmed salmon. If choosing farmed salmon, look for those that are sustainably sourced ā check the label for indications of how it was sourced or farmed.
- Thickness: Choose salmon fillets that are evenly thick to ensure even cooking. Around one inch of thickness works well.
- Ask questions:Ā If in doubt, don't be shy to chat to your fishmonger. They'll have valuable insight about the freshness or origin of your salmon filets!
Should you remove the salmon skin?
Ahh ā the age old question ā to skin, or not to skin? Whether you remove the skin or keep it on comes down to personal preference. You can either remove it, cook it while it's on and then eat around it, or cook it so it becomes a crispy contrast to the tender salmon.
If you choose to remove it, this is how you do it: Place your salmon on a cutting board with the tail end facing you. With a sharp knife, cut straight down through the flesh until reaching the skin. Grab the cut portion, tilt the knife at a 45-degree angle to the board, then pull the cut bit towards you while gently rocking it back and forth. Keep the skin taut and keep going until you've skinned your salmon!
What to serve with pecan crusted salmon
Knock the socks of your guests by pairing your pecan crusted salmon with an equally impressive arugula wild rice salad and sweet potato wedges. Other sides that work well include:
Recipe FAQs
Can I store leftover pecan crusted salmon?
You sure can ā pecan crusted salmon makes for excellent meal prep, too! Store in the fridge in an airtight container for 3-4 days, so you can enjoy healthy meal prep lunches all week long.
The salmon is also great served cold over a salad!
Can you bake pecan crusted salmon?
Yes, these flavors will work if you bake the salmon instead. It will be ready when it easily flakes when you hold a fork to it, and when the internal temperature reaches 145 degrees Fahrenheit.
How to store pecans?
Did you know pecans are best stored in the fridge rather than the pantry? Pop them in an airtight container in the fridge for up to six months.
Can I make this with another type of fish?
We love making this with salmon, not just for the delicious flavor but as salmon is such a great source of omega-3. The flavors will work on other fish, too, if you want to play with other fish! Our top picks would be steelhead trout or cod. Cooking times may vary if you substitute the protein.
Pecan Crusted Salmon Recipe
Ingredients
- Ā½ cup pecans
- 4 portions salmon
- Ā½ teaspoon EACH: sea salt and paprika
- Ā¼ teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic (very finely minced)
- 1 inch piece of ginger (very finely minced)
- Ā¼ cup maple syrup
- 1 lemon (cut into 4 thick slices)
Instructions
- 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.Ā½ 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 seasoningĀ evenly over the fillets. Divide the pecans between the salmon (on the tops only) and pat down gently.4 portions salmon, Ā½ teaspoon EACH: sea salt and paprika, Ā¼ 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, Ā¼ 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.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our dinner ideas!