Pecan Crusted Salmon Recipe
Pecan Crusted Salmon is an easy gluten free dinner recipe that needs to make its way to your menu right away! This tasty, juicy baked salmon is coated in a thin layer of flavored mayo and encrusted in a mixture of crushed pecans and freshly grated Parmesan cheese and all in about 35 minutes.
Servings: 4
Calories: 517kcal
Ingredients
- 4 skin on salmon filets 6-8 oz. each
- 1/4 cup mayonnaise
- 1 lemon - zest only
- 1 tbsp fresh minced Parsley
- 1/2 cup grated Parmesan Cheese
- 2/3 cup crushed pecans
- salt
- black pepper
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper to prevent salmon skin from sticking.
- Pulse pecans in a blender until they look like coarse crumbles but not until it looks like dust. Grate Parmesan cheese off the block if needed.
- In one small bowl, combine mayonnaise, lemon zest, minced parsley, and some salt and pepper. Mix well.
- In another bowl, that is wide and shallow, combine pecans, grated Parmesan cheese, and some salt and pepper.
- Pat salmon filets dry with a paper towel and rub the skin with some oil.
- Season salmon with a little salt and rub the filets with mayo mixture on three sides but not on the bottom.
- Dip each mayo coated salmon filet into the pecan and Parmesan mixture on three sides, patting it down to crust it evenly.
- Place crusted salmon onto the baking sheet, skin down, and bake for 18-22 minutes. (Note that the size of salmon will affect the exact baking time, small and thin filets can take as little as 15 minutes and larger, thicker ones can take up to 25 minutes.)
Video
Notes
Store any leftover salmon in an airtight container in the refrigerator for up to 2-3 days.
To reheat, warm it gently in the oven at 300°F until heated through. Or, microwave in short intervals. Keep in mind that reheating may soften the pecan crust slightly.
How To Tell If Salmon Is Done:
- Cooking time will vary depending on the thickness of the fillets, so don’t rely on time alone. The best way to check is by using an instant-read thermometer. Salmon is fully cooked at 145°F, but for a more tender, medium to medium-well texture, cook it to 125-135°F.
- Touch: The center should feel firm with a slight give, not soft or squishy.
- Flaking: The fish should easily flake along the natural lines.
- Color: The outside will be opaque, while the inside should still have a slight shine.
Nutrition
Calories: 517kcal | Carbohydrates: 3g | Protein: 40g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 355mg | Potassium: 934mg | Fiber: 2g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 2mg