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Pecan Crusted Salmon with Lemon Glaze
4.9 from 66 votes

Pecan Crusted Salmon with Lemon Glaze

The Pecan Crusted Salmon features salmon fillets coated in a crunchy crust of chopped pecans, panko breadcrumbs, and parsley, then seared and baked to tender perfection. A glossy lemon glaze of honey, soy sauce, brown sugar, ginger, garlic, and lemon juice adds a sweet and tangy finish. This preparation highlights the natural richness of salmon enhanced by nutty texture and bright glaze for a flavorful main course.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
  5. 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.
  6. 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.