Pecan Crusted Salmon Recipe
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!
Servings 4 servings
Calories 415kcal
Ingredients
- 2 ounces raw pecans (about 1/2 cup)
- 2 tbsp chopped fresh rosemary
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1 1/2 lbs sockeye salmon filets cut into four pieces
- 2 tbsp olive oil
Instructions
- 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.
Notes
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.
Storage instructions: Store any leftovers in the fridge in a covered container for up to 3 days.
Nutrition
Serving: 1salmon filet (6 oz) | Calories: 415kcal | Carbohydrates: 3.2g | Protein: 30.1g | Fat: 25.6g | Fiber: 2.1g