Buttery, Flaky Pecan-Crusted Salmon Filets
Pecan-crusted salmon is a delicious, restaurant-worthy seafood dinner that's surprisingly simple to make. Fresh salmon filets are coated in a crispy pecan crust that adds a nutty flavor and delicate, crunchy texture to the fish. The salmon is then oven-baked until flaky. I love to serve this with roasted potatoes and a quick vegetable side dish.
Servings: 4 servings
Calories: 419kcal
Video
Equipment
Ingredients
- 4 (6oz) salmon fillets skin on or off
- ¾ tsp Kosher salt divided
- 1 Tbsp neutral oil such as grapeseed, avocado, or canola oil
- 1 medium shallot finely chopped, about 1-2 Tbsp
- 1 garlic clove finely chopped
- ¼ cup pecans very finely chopped or finely ground
- ⅓ cup panko breadcrumbs
- 2 Tbsp fresh sage finely chopped, plus more for serving
- 1 tsp fresh lemon zest the lemon cut into wedges for serving
- 1 Tbsp mayonnaise, sour cream, creme fraiche, or Greek yogurt
- 2 tsp honey
- 1 tsp Dijon mustard
- Flaky sea salt for serving
Instructions
- Prepare the salmon. Preheat an oven to 300°F/150°C. Pat salmon fillets dry with a paper towel, then season with ½ tsp Kosher salt.
- Sweat the shallot. Heat 1 Tbsp neutral oil in a nonstick skillet over medium heat. When hot, add chopped shallot and cook until softened, about 2-3 minutes. Season with remaining ½ tsp Kosher salt. Add chopped garlic clove, then cook 1 minute more.
- Toast the remaining ingredients. To the skillet add ½ cup finely chopped pecans and ⅓ cup panko breadcrumbs. Reduce the heat to medium-low, then continue cooking until the pecans are toasted and the breadcrumbs are golden brown, about 5 minutes. Transfer to a shallow bowl, then stir in 2 Tbsp finely chopped sage and 1 tsp lemon zest.
- Make the quick sauce. Place 1 Tbsp mayo (sour cream, creme fraiche, or Greek yogurt is fine) in a small bowl, then whisk in 2 tsp honey and 1 tsp Dijon mustard.
- Coat with pecans. Brush a little sauce on top of each salmon filet, then press into the pecan breadcrumb mixture so that it adheres to the top of the fish. Repeat with remaining salmon filets.
- Bake the fish. Place salmon filets on a parchment lined baking sheet, then transfer to the preheated oven. Cook for 20 minutes, or until the internal temperature of the salmon registers 120°F/49°C. The temperature will continue to rise as the fish rests. Allow to sit for 5 minutes, then serve with a pinch of flaky sea salt and lemon wedges.
Notes
- Make ahead: Prepare the pecan crust in advance and store airtight. Coat salmon and bake when ready.
- Storage: Refrigerate leftovers up to 3 days.
- Freezing: Cool completely, then freeze cooked salmon up to 2 months. Thaw overnight before reheating.
Nutrition
Calories: 419kcal | Carbohydrates: 9g | Protein: 41g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 597mg | Potassium: 1046mg | Fiber: 1g | Sugar: 4g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg
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