Sunday, April 29, 2012

Pecan Crusted Salmon.

This is yummy and simple. That's that. Now on to the recipe. :)

Start with two salmon filets (or more, if needed). *Check for bones.*

Place filets in a lightly greased skillet/pan.

Chop ~ 1/2 c. to 1 c. of pecans (depending on how thick you want your pecan crust). I typically err on the side of more pecans.

In a separate bowl, combine equal parts dijon mustard and honey. I used about 1 tablespoon of each (more or less).

Stir until combined.

After lightly seasoning the salmon with salt and pepper, spread the mustard-honey mixture over the top of the filets.

Now it's time to sprinkle on the pecans. (Don't be alarmed by the amount of pecans I use... feel free to use less, but I like a thick coat.)

I like to sprinkle a little parsley on top too. I recommend combining freshly chopped parsley in with the pecans before topping the salmon when available. It adds a nice color and freshness to the dish.

The fish is ready for the oven!

Place filets in a 425 degree oven until light pink and flaky, about 10 minutes per inch of thickness, measured at the thickest part. I baked these for 12 minutes and they were just right.

The pecans get super crispy and the sauce caramelizes a bit. Oh my.

Serve along side your favorite vegetable and rice or sweet potato. (Don't judge how much asparagus I have on my plate!)

Enjoy :)


  1. I love your recipes! The salmon looks amazing!

    1. I'm so glad Kate! I might not be a super experienced cook, but I like sharing the little that I know. Happy cooking to you! :)