Description
This Pecan Crusted Salmon recipe offers a perfect balance of nutty crunch and tender, flaky fish, enhanced by a sweet and tangy glaze. Ideal for a nutritious weeknight dinner, it combines the rich flavors of pecans, maple syrup, and whole grain mustard baked to perfection.
Ingredients
Scale
Salmon and Topping
- 4 salmon fillets
- 1 cup pecans, finely chopped
- 1/4 cup whole grain mustard
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- Salt and pepper to taste
To Serve
- Lemon wedges, for serving
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Prepare Pecan Mixture: In a small bowl, combine the finely chopped pecans, whole grain mustard, maple syrup, olive oil, salt, and pepper, mixing well to create a flavorful crust mixture.
- Prepare Salmon: Pat the salmon fillets dry with paper towels to ensure the crust adheres well. Place the fillets skin-side down on the prepared baking sheet.
- Apply Pecan Crust: Evenly divide the pecan mixture among the salmon fillets, gently pressing it onto the top of each to form a crust.
- Bake Salmon: Bake in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through (internal temperature reaches 145°F) and the pecan crust is lightly toasted and golden brown.
- Serve: Remove from the oven and serve immediately with fresh lemon wedges on the side to add a bright, citrusy flavor.
Notes
- For an extra crispy crust, you can broil the salmon for the last 1-2 minutes, watching carefully to prevent burning.
- Use fresh, high-quality salmon for the best taste and texture.
- You can substitute maple syrup with honey or agave syrup if preferred.
- Ensure the salmon is fully cooked by checking for opaque flesh that flakes easily with a fork.
- Leftovers can be refrigerated for up to 2 days and reheated gently to preserve the crust’s texture.
