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Festival Foods

Pecan Crusted Salmon

Succulent salmon gets a gourmet makeover with a super easy, yet elegant toasted pecan crust.

  • Pecan Crusted Salmon
  • Ingredients
    • Cooking spray
    • 4 (4 oz.) frozen salmon fillets (do not thaw)
    • Salt, to taste
    • Black pepper, to taste
    • 1 Tbsp. Dijon mustard
    • 1 Tbsp. unsalted butter, melted
    • 1 Tbsp. honey
    • ⅛ tsp. garlic powder
    • ⅓ cup pecans

    1. Preheat oven to 425°F. 1. Spray baking dish with cooking spray. Season salmon with salt and pepper and place in baking dish. Set aside. 1. In a small bowl, mix together mustard, butter, honey and garlic. Spread mustard mixture over salmon. Then top with pecans and gently press nuts into mustard mixture. 1. Cover the baking dish tightly with a single layer of heavy-duty aluminum foil. Bake for 5 minutes. 1. Remove baking dish from oven. Uncover and return salmon to oven. Bake for 5-8 minutes or until salmon flakes easily with a fork. 1. Remove salmon from the oven and rest uncovered for 3 minutes. Serve warm.

    Chef's Tips

    If using fresh salmon fillets, bake uncovered for 10-15 minutes or until salmon flakes easily with a fork.


    Per Serving: Calories 360, Total Fat 24g (Saturated 5g, Trans 0g), Cholesterol 80mg, Sodium 610mg, Total Carbohydrate 6g (Dietary Fiber 1g, Sugars 5g), Protein 26g, Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 2% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 4 servings

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