Easy Pecan Crusted Salmon

Name: Easy Pecan Crusted Salmon
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Yield: 8 serving
Ingredients: 6 (6 ounces each) Salmon fillet or tilapia, fresh or frozen; 2 tablespoons Dijon mustard; 2 tablespoons stone ground or dijon mustard; 2 tablespoons butter; 1 garlic clove; 1 tablespoon fresh lemon or lime juice; zest from 1 lemon or lime; ½ tablespoon fresh Rosemary; 1 tablespoon honey; ¾ teaspoon kosher salt; ¼ teaspoon ground black pepper; ¼ teaspoon crushed red pepper; ½ tablespoons plain Panko breadcrumbs; ½ cup walnuts or pecans; 1 tablespoon extra-virgin olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 12 mins
Servings
8
Calories
333 kcal
Course
Main Course
Cuisine
American

Easy Pecan Crusted Salmon

Deacon Moody

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Salmon Pecan crusted is a fish dish typically made with salmon fillets coated in a mixture of pecans, bread crumbs, and spices before being baked or grilled.

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Ingredients

Servings

6 (6 ounces each) Salmon fillet or tilapia, fresh or frozen (if using frozen fillets, make sure to thaw them out before baking)

For the Mustard Mixture:

2 tablespoons Dijon mustard
2 tablespoons stone ground or dijon mustard
2 tablespoons butter , melted
1 garlic clove , minced or ¼ teaspoon granulated garlic
1 tablespoon fresh lemon or lime juice
zest from 1 lemon or lime
½ tablespoon fresh Rosemary , chopped
1 tablespoon honey
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper , to taste

For the Pecan Crust:

½ tablespoons plain Panko breadcrumbs
½ cup walnuts or pecans , finely chopped
1 tablespoon extra-virgin olive oil

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Instructions

Preheat the oven to 450°F. Line a large rimmed baking sheet with foil; lightly drizzle olive oil. In a small bowl, combine both types of mustard, garlic, lemon zest, lemon juice, rosemary, honey, kosher salt, ground black pepper, and crushed red pepper. Mix panko, pecans, and olive oil in another small bowl.
Place salmon on the prepared baking sheet. Spread a generous amount of Dijon mustard mixture over each salmon, then sprinkle each with the panko mixture, pressing to adhere. Bake Pecan Crusted Salmon for about 7 to 10 minutes, depending on the thickness of the fish, or until the fish flakes easily with a fork. Enjoy!

Equipments used:

Notes

How to Store & Reheat
How to Store & Reheat
To store: Allow it to cool to room temperature, place it in an airtight container, and refrigerate for up to 3 days.
To store: Allow it to cool to room temperature, place it in an airtight container, and refrigerate for up to 3 days.
To reheat: Preheat your oven to 350°F (175°C). Place the leftover salmon pecan-crusted baking sheet and heat it in the oven for 10-12 minutes or until heated. Alternatively, heat the salmon pecan crusted in the microwave on a microwave-safe plate for about 1-2 minutes or until heated.
To reheat: Preheat your oven to 350°F (175°C). Place the leftover salmon pecan-crusted baking sheet and heat it in the oven for 10-12 minutes or until heated. Alternatively, heat the salmon pecan crusted in the microwave on a microwave-safe plate for about 1-2 minutes or until heated.
Make Ahead
Make Ahead
Combine all the ingredients for the mustard mixture in a bowl, except for the melted butter. Cover and refrigerate for up to 3 days. When ready to use, mix in the melted butter. Combine the chopped nuts, breadcrumbs, and olive oil in a bowl. Cover and store in an airtight container at room temperature for up to 2 days.
Combine all the ingredients for the mustard mixture in a bowl, except for the melted butter. Cover and refrigerate for up to 3 days. When ready to use, mix in the melted butter. Combine the chopped nuts, breadcrumbs, and olive oil in a bowl. Cover and store in an airtight container at room temperature for up to 2 days.
How to Freeze
How to Freeze
Allow the salmon pecan crusted to cool completely to room temperature before freezing. Wrap the fish fillets tightly in plastic wrap or aluminum foil. Ensure the wrap or foil covers the fish and is sealed tightly to prevent freezer burn. Place the wrapped fish fillets in a freezer-safe container or a freezer bag. Label the container or bag with the date and contents. Place the container or bag in the freezer and store for 2-3 months.
Allow the salmon pecan crusted to cool completely to room temperature before freezing. Wrap the fish fillets tightly in plastic wrap or aluminum foil. Ensure the wrap or foil covers the fish and is sealed tightly to prevent freezer burn. Place the wrapped fish fillets in a freezer-safe container or a freezer bag. Label the container or bag with the date and contents. Place the container or bag in the freezer and store for 2-3 months.
When you're ready to reheat the frozen Salmon Pecan Crusted, remove the fillets from the freezer and let them thaw in the refrigerator overnight. Once melted, you can reheat the salmon pecan crusted using the abovementioned methods in the oven or microwave. Avoid reheating the salmon pecan crusted multiple times to prevent it from becoming overcooked and dry.
When you're ready to reheat the frozen Salmon Pecan Crusted, remove the fillets from the freezer and let them thaw in the refrigerator overnight. Once melted, you can reheat the salmon pecan crusted using the abovementioned methods in the oven or microwave. Avoid reheating the salmon pecan crusted multiple times to prevent it from becoming overcooked and dry.