Pecan Crusted Salmon with Lemon Glaze
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Pecan Crusted Salmon with Lemon Glaze
Description
This recipe coats salmon filets with a crust made from finely chopped pecans, panko breadcrumbs, and fresh parsley, seasoned with salt and pepper. The coating creates a crispy, golden exterior once the fillets are seared in butter and oven-roasted until flaky. The lemon glaze, made by simmering honey, reduced sodium soy sauce, brown sugar, freshly grated ginger, minced garlic, lemon juice, and cornstarch, provides a balanced glaze with sweetness, acidity, and subtle spiciness.
The cooking method starts with a quick skillet sear to lock in moisture and develop crust texture, followed by oven baking for even cooking. The glaze is finished on the stovetop to thicken and is drizzled over the served salmon, complementing the nutty crust and tender fish.
This dish works well as a main entrée paired with vegetables or grains. The pecan crust adds a contrasting texture that enhances the moistness of the salmon, while the lemon glaze brightens the flavor profile.
Ingredients
- 4 salmon filets
- 2 tablespoons butter unsalted
- ¼ cup honey
- 2 tablespoons soy sauce reduced sodium
- 1 tablespoon brown sugar packed
- 1 tablespoon ginger freshly grated
- 2 cloves garlic minced
- lemon juice of 1
- 2 teaspoons cornstarch
For the pecan crust
- ½ cup pecan halves brand Fisher Nuts
- ½ cup panko breadcrumbs
- ¼ cup parsley fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 400 degrees F.
- To make the pecan crust, combine pecans, Panko and parsley in the bowl of a food processor until mixture resembles coarse crumbs; season with salt and pepper, to taste. Dredge each salmon filet with pecan mixture.
- Melt butter in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
- Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
- To make the lemon glaze, combine honey, soy sauce, brown sugar, ginger, garlic, lemon juice and cornstarch in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-4 minutes.
- Serve salmon immediately with lemon glaze.
Notes
- Panko breadcrumbs are Japanese-style crumbs found in the Asian section of a grocery store and are key for the crust's crispiness.
- Use reduced sodium soy sauce in the glaze to control saltiness.
User Reviews
Overall Rating
4.9
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