Pecan Crusted Salmon is an easy, elegant, and healthy dinner recipe. The crunchy nut topping complements the tender, flaky fish perfectly. Everyone will be begging for seconds!
When it comes to low carb and heart healthy dinner recipes, salmon simply can’t be beat. It’s got everything you need, including plenty of protein, Omega 3 fatty acids, and a multitude of vitamins and minerals.
Cooked properly, salmon also has wonderful flavor and texture that appeals to almost everyone. This succulent Pecan Crusted Salmon is just such a recipe. Everyone who tries it gives it 5 stars and two thumbs up!
Check out Easy Baked Halibut for another delicious fish recipe.
Why you will love this easy salmon recipe
Eating healthy does not have to mean resigning yourself to boring, flavorless meals. And this easy baked salmon is proof. It’s the kind of meal that wows everyone at the first bite.
And while it looks and tastes like a fancy gourmet dish, it takes only 5 ingredients and 20 minutes to prepare. So you can whip it up for dinner guests or just make it for family any night of the week. And it’s easy to scale this recipe up or as needed.
Pecan Crusted Salmon checks all the boxes. Flavor, crunch, and perfect flaky texture. It’s an ideal low carb high protein recipe, with only 3.2 grams of carbohydrate and 30 grams of protein per serving.
Heart healthy never tasted so good!
“This is delicious. I used basil instead of rosemary because I didn’t have it. Excellent recipe. Perfect crunch.” — Felicia
“Pecan Crusted Salmon is the bomb. I’m making it again tonight. So low carbs. So delicious. So easy to make.” — Cindy D.
“Unbelievably delicious! That pecan crust was amazing!” — Stephanie
Ingredients you need
- Salmon filets: Be sure to choose sustainably-sourced salmon for your own health and the health of our oceans. Wild caught salmon has the highest amount of nutrients so choose that whenever possible. Sockeye salmon is a great choice, as it’s firm and cooks to flaky perfection.
- Pecans: You can use pecan pieces or whole nuts, but make sure they are raw.
- Fresh rosemary: Fresh herbs give so much more flavor, but you can use dried if that’s all you have. You can also use fresh basil or fresh thyme.
- Olive oil: Brushing oil onto the salmon filets adds flavor and helps the pecans stick a little better. You can also use melted butter.
- Seasonings: Salt and garlic powder.
In the oven:
1. Make the topping: In a food processor, combine the pecans, rosemary, garlic powder, and salt. Process until the nuts are finely chopped.
2. Prepare the salmon: Pat the salmon dry and place skin-side down in a greased glass or ceramic baking dish. Brush the tops with the melted butter and sprinkle with the pecan mixture. Press down to adhere the mixture to the top of the salmon.
3. Bake: Bake at 400ºF for 9 to 11 minutes, until the salmon flakes easily with a fork.
On the grill:
1. Prepare salmon as directed.
2. Preheat a grill to medium high and lightly grease the grates with oil. Place the salmon skin side down, directly on the grates and close the lid.
3. Cook 7 to 10 minutes, checking frequently for flare ups, until the salmon flakes easily with a fork.
A lot of people are intimidated by cooking fish at home, but salmon is a fuss-free meal. You can make this easily on your grill, in your oven, or even in your air fryer.
If you use frozen salmon, make sure you defrost it properly. This means removing the packaging and letting it defrost in the fridge overnight. I like to do this in a covered container so that the fridge doesn’t smell like fish.
Always pat the salmon dry before cooking, especially if it’s frozen. Frozen fish releases a lot of water as it thaws, and it will cook better if it’s dry when it goes into the oven or onto the grill.
Grind the chopped pecans until they resemble coarse crumbs. They will adhere to the fish better. Grind your seasonings right along with it. I used some fresh rosemary and a little garlic and salt.
Have a fork handy to check for doneness. If you can flake the salmon easily and the fish is opaque, rather than translucent, you’re ready. Get it off the heat right away.
Frequently Asked Questions
Salmon is considered fully cooked at 145˚F. If you want, you can use a thermometer to determine if it’s done, or you can test it with a fork. If it easily flakes, it’s cooked
It’s much easier to bake salmon with the skin on and remove it after cooking. When you remove the skin from raw fish, you may lose some of the flesh along with it. Whereas cooked fish lifts away from the skin very easily.
This pecan crusted salmon recipe has 3.2g of carbs and 2.1g of fiber per serving. That comes to 1.1g net carbs per salmon filet.
What to serve with Pecan Crusted Salmon
Looking for tasty keto sides to pair with your healthy fish? Here are some delicious ideas to turn it into a full meal.
- Air Fryer Brussels Sprouts
- Easy Sugar Snap Peas
- Cauliflower Risotto
- Cilantro Lime Cauliflower Rice
- Easy Zucchini Casserole
Pecan Crusted Salmon Recipe
- 2 ounces raw pecans (about ½ cup)
- 2 tablespoon chopped fresh rosemary
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 1 ½ lbs sockeye salmon filets cut into four pieces
- 2 tablespoon olive oil
- Preheat the oven to 400ºF and grease a glass or ceramic baking dish.
- In a food processor, combine the pecans, rosemary, garlic powder, and salt. Process until the nuts are finely chopped.
- Pat the salmon dry and place skin-side down in the prepared baking dish. Brush the tops with olive oil and sprinkle with the pecan mixture. Press down to adhere the mixture to the top of the salmon.
- Bake 9 to 11 minutes, until the salmon flakes easily with a fork.
On the grill
- Preheat a grill to medium high and lightly grease the grates with oil. Place the salmon skin side down, directly on the grates and close the lid.
- Cook 7 to 10 minutes, checking frequently for flare ups, until the salmon flakes easily with a fork.