This is a sponsored post written by me on behalf of Safeway. All opinions are 100% my own.
Pecan crusted salmon is an easy, elegant, and healthy dinner. A simple, flavorful meal perfect for a late summer soiree.
I think we can all agree that this has been a summer like no other. Everyone is staying home more, curtailing travel plans, and avoiding large gatherings of people. It’s not exactly the summer most of us had planned.
But just because we can’t have big backyard parties doesn’t mean we can’t celebrate the warm weather with friends and family. Even if it has to be virtual, it can be meaningful. Connection with our loved ones is everything.
And wholesome recipes made with high quality ingredients are more important than ever right now. So let’s plan a late summer celebration with all the fixin’s.
Whether it’s just you and your honey, or a rambunctious virtual family gathering via Zoom, Open Nature® from Safeway has everything you need.
Open Nature is always great value
I’ve been purchasing Open Nature products at Safeway ever since I discovered them a few years ago. It’s a fantastic line of ingredients and products, all minimally processed with no preservatives or artificial ingredients, all at great prices.
The grass-fed beef and lamb and wild caught and sustainably sourced seafood have always been high on my list. And the Open Nature line keeps expanding to include so many of my staples and basics.
They have pecans, sliced almonds, and other nuts for baking, and they now carry finely ground almond flour. There are also Open Nature salami nuggets and cheese crisps for keto-friendly snacking. And I discovered a cauliflower “hummus style” dip too.
Make no mistake, Open Nature is not just food items. They have many things in the paper goods and health and beauty aisles as well, including compostable plates, straws, and cutlery.
Everything you need for a fun summer soiree
Virtual or not, you can pull off a lovely summer party easily, without much effort or fuss at all. Here’s how to do it:
- Grab some easy appetizers to munch on while the main course is cooking. The Open Nature® parmesan crisps paired with the salami nuggets and some of the cauliflower dip makes a perfect charcuterie board.
- Plan an easy but flavorful main course, like grass-fed beef burgers or grilled grass-fed lamb chops. Or make this delicious pecan-crusted wild caught salmon (recipe below!).
- Utilize fresh summer produce for some light and healthy side dishes, like sliced tomatoes and cucumbers, a quick coleslaw, or a fresh green salad. Grilled zucchini would be great too!
- Make clean up a snap by using the Open Nature® compostable plates, cups, and straws.
- Mix up some refreshing beverages or cocktails with Open Nature® 100% Cranberry Juice (my kids love it with a touch of sweetener and some seltzer!).
These great products are available exclusively at the Albertsons Companies family of stores. I get mine at Safeway or Albertsons, but you can find them near you at stores including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, and Carrs/Safeway.
And if you’d prefer, you can order all these great products online for pickup or deliver. Safeway and Albertsons offer Grocery Delivery and Drive Up & Go™ for convenient ways to shop
How to make Pecan Crusted Salmon
A lot of people are intimidated by cooking fish at home, but salmon is so easy to cook that it’s a fuss free meal. You can make this easily on your grill, in your oven, or even in your air fryer.
My best tips to getting it right:
- Be sure to choose good, sustainably sourced salmon. The Open Nature wild caught sockeye filets are ideal, as they are firm and perfectly portioned out, so there is no cutting necessary before or after cooking.
- Defrost the salmon 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.
- Pat the salmon dry before cooking. 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.
- Brush the top of the fish with oil or melted butter, again to help the pecan crust adhere and also to keep the fish tender and moist as it cooks.
- Press the crust firmly to the top. Because the pecans contain fat, they will stick nicely and not crumble off as the salmon cooks. And they toast delightfully!
- Bake or grill at high temperatures for a short period of time. Salmon is a bit like steak and benefits from quick hot cooking to lock in the juiciness.
- 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.
Ready to make some delicious and easy Pecan Crusted Salmon?
Pecan Crusted Salmon
- ¼ cup Open Nature chopped pecans
- 1 tablespoon chopped fresh rosemary
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 Open Nature Sockeye Salmon filets thawed
- 1 tablespoon butter melted
- Preheat the oven to 400F 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 the melted butter 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.
- To grill the salmon, 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.
I love pecan coated fish and it has been my go to method for cooking not only salmon, but trout and catfish. I do love lemon on my fish, so I always squeeze lemon juice over the fish first and then add some grated lemon peel to the pecan coating.
Make salmon yummy n fancy
Got a new counter top oven for Christmas and wanted to see how well it performed with fish. This recipe was perfect. I used salmon caught in Alaska by my Son in law. I have a freezer full and need to eat it soon. The pecan crust with fresh rosemary from my garden along with the garlic powder and salt made a delicious topping. Took a couple minutes longer to bake. I used a thermometer to check temp. Served with a side of steamed veggies. I will be making this again. Thanks again for another simple, elegant dish. Oh, just received my dessert cookbook, yummy goodies in our future.
So glad you liked it!
This was delicious even without the garlic powder.
This is delicious. I used basil instead of rosemary because I didn’t have it. Excellent recipe. Perfect crunch.
I love salmon! Probably my favorite fish, this recipe is amazing and super easy to make!
Unbelievably delicious! That pecan crust was amazing!
My new favorite way to eat salmon.
Cindy Daitz says
Pecan Crusted Salmon is the bomb. I’m making it again tonight. So low carbs. So delicious. So easy to make.
sara s pomish says
I love pecan crusted ANYTHING. I often use a thin coating of dijon mustard, sometimes mixed with a little mayo and sweetener, as a way to get nuts to stick to things like fish and chicken. It adds flavor without adding carbs or calories and really helps stuff stick to the protein. Even works when using pork rind panko. I love the sweetened version on chicken with a little tarragon added.
This is going to be delicious! My salmon is thawing as we speak.