Pecan Crusted Salmon Recipe | Happy Healthy Eating

This smoke Pecan Crusted Salmon Simple enough for a weeknight dinner but gorgeous enough for a dinner party. Coat it with a sweet and savory honey mustard sauce and sprinkle with pecans to make it a delicious bite!

Why You’ll Love This Pecan Crusted Salmon Recipe

Dinner (and dinner parties) just got a whole lot easier with this gorgeous-looking Pecan Salmon, ready in less than half an hour.

• Perfect for dinner parties. Depending on the number of people you anticipate, double or triple the recipe.
• healthy. Using homemade honey mustard sauce means there won't be any weird ingredients in your meal.
• Better than a restaurant. Add extra honey to the sauce to adjust the sweetness, swap the pecans for almonds, or just have more than one serving!
• Fast. Dinner will be served straight from the oven in 17 minutes.

what do you need

Tangy Dijon and raw honey create the perfect balance of sweet and savory flavors in this pecan salmon. Scroll to the recipe card at the bottom of the post for exact quantities.

• salmon fillet—— Choose skin-on or peel-free.
• salt and pepper – I prefer kosher salt and fresh pepper.
• Dijon Mustard – For this reason, avoid American yellow mustard. It has to be Dijon or spicy stone ground mustard.
• Raw honey—— Agave nectar also works.
• Walnut – You can also use chopped almonds.
• Flour- Choose gluten-free bread flour or regular bread flour.
• Parmesan cheese – Freshly grated is best.
• Garlic powder – Onion powder is a great substitute.
• chili – Use your favorite type.
• lemon and parsley – These are optional decorations.

How to Make Pecan Crusted Salmon

Once you stir the sauce and mix the crust, the oven does the rest for you. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prepare the oven. Preheat oven to 400F. Line a baking sheet with aluminum foil. Set it aside. Avoid using silicone baking mats as they absorb fish smell and odor.
• Season the salmon. Place salmon skin side down on baking sheet. Pat dry with paper towels and season with salt and pepper.

• Make honey mustard. Whisk together mustard and honey in a small bowl until smooth. Pour mixture over salmon fillets.
• Prepare pecan bark. Combine pecans, panko, Parmesan cheese, garlic powder, and chili powder in a bowl. Distribute mixture evenly over fillets. Press it gently with your fingers to make sure it sticks.
• Bake it. Place in the oven for 10-12 minutes or until flaky. Garnish with lemon slices and parsley. enjoy!

Tips for cooking salmon

If you want to serve naturally buttery, ultra-flaky salmon that's suitable for restaurant use, you need to prevent it from sticking to the skillet.

• Use frozen. Make sure to defrost the fillets completely according to package directions. It should be placed in a bowl of cold water in the refrigerator a day in advance. Never defrost directly on the counter to avoid food poisoning.
• Ask the fishmonger. If you want to remove the skin from the fillet, ask your fishmonger to do it for you, which will save you some time.
• Watch the heat. The pan/griddle must be preheated before adding the salmon. If the weather is cold, the salmon will take longer to cook and dry out. For tender pecan salmon, the skillet must be hot first.
• Pay attention to the thickness. Not all fillets are the same thickness. Some will be thinner or thicker than others. This means the exact cooking time for each fillet may vary, from 30 seconds to 1-2 minutes per side. Always cook them until flaky.
• Prevent it from sticking. Especially if you are using skinless salmon, thinly slice the lemon and place 2-3 slices under each fillet (directly on the prepared baking sheet). Bake as usual. This will release some lovely citrus flavor in the salmon while helping to prevent sticking.

Food recommendations

This Flaky Pecan Salmon is the perfect dinner entree with a simple side dish.For salad ideas you have to try my Cucumber Tomato Feta Salad or Easy Arugula Salad.mine Fatouse Salad is another good choice.If you want comfort like pasta or soup, get mine Butternut Squash Bacon Pasta or Zuppa Tuscan Soup.

How to store and reheat leftovers

This recipe is not suitable for freezing because the breaded pecan topping will soften, but you can definitely make the salmon ahead of time.

• refrigerator: Store in an airtight container for up to 4 days. Don't store it for too long as the salmon will start to spoil quickly.
• To reheat: Microwave for one minute or until hot. You can also heat in a pan over medium heat (covered) for 3-4 minutes per side.

More Salmon Recipes to Try

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