This Pecan Crusted Salmon recipe is a nutty, sweet twist on classic baked salmon, made with wild-caught salmon coated in a flavorful apricot-Dijon glaze and finished with a crispy pecan topping. An easy yet elegant dish for weeknight dinners or special occasions!
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This post was created in partnership with Net to Table Seafoods, all opinions expressed in this post are my own. Some of the links in the post are affiliate links, in which case I receive a small commission at no expense to you. Use my coupon code MaesMenu40 for $40 off your first order of $100 or more!
As a seafood lover, I’m always on the lookout for high-quality, sustainable fish. When I came across Net to Table Seafoods, I was blown away by the high-quality, Alaskan-caught wild fish. The premium wild-caught salmon fillets (shipped straight from Alaska to my door!) inspired this recipe for pecan-crusted salmon.
The difference in the salmon’s taste and texture quality is undeniable: tender, flaky, and packed with fresh-caught, rich flavor. All Net to Table Seafoods fish are sourced directly from fishermen using sustainable practices with a wild-caught guarantee and sushi-grade quality. Plus, free shipping! I mean, it doesn’t get any better.
Pairing the salmon fillets with a crunchy, nutty pecan crust and a sweet-savory apricot glaze takes this fish dish to the next level–it is gourmet-tasting (perfect for a dinner party!) yet simple enough to make on a weeknight in less than 30 minutes!
To try out Net to Table Seafoods and get $40 off your first order of $100 or more, enter coupon code MaesMenu40 at checkout!
Why Choose Wild Salmon?
Wild-caught salmon isn’t just superior in taste and texture–it’s also packed with essential nutrients that support overall health. Unlike farmed salmon, which can contain higher levels of contaminants and artificial coloring, wild salmon is rich in omega-3 fatty acids, which support heart and brain health.
Sustainability is another major reason to opt for wild salmon. Net to Table Seafoods sources its salmon responsibly. The Net to Table owners, the Owens Family, fish for the wild salmon on their family boats in Bristol Bay, Alaska. They are committed to ensuring fish populations remain healthy and the environment is protected for future generations. By choosing wild-caught salmon, you’re treating yourself to a more nutritious meal and helping support sustainable fish practices!
For this recipe, you can use a whole salmon fillet (as I did) or individual 6-8 ounce fillets.
Pecan Crust Ingredients
- Apricot Preserves: Sweet, slightly tart apricot preserves or jam add a natural glaze to the nut-crusted salmon. Look for high-quality fruit preserves or jam.
- Mayonnaise: This secret ingredient helps create a rich, creamy base for the apricot salmon glaze while locking in moisture. You can use regular or light mayonnaise, depending on your preference.
- Dried Rosemary: Adds a fragrant subtle earthiness that complements the apricot and pecans. Fresh a fresher flavor, substitute with 3x the amount of fresh rosemary.
- Smooth Dijon Mustard: Provides a mild, peppery kick to the glaze that balances the sweet apricot flavor.
- Chopped Pecans: Raw chopped pecans add crunch and a deep, buttery richness to the crusted salmon. For the best flavor, use freshly chopped pecans rather than pre-chopped, which can lose their natural oils and flavors.
- Salt: Enhances all the flavors of the pecan-encrusted salmon. Adjust to taste.
How to Make Pecan Crusted Salmon
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper. Spray the aluminum foil or parchment with non-stick cooking spray or brush with oil. Place the salmon fillet(s) on the prepared sheet.
Step 2: In a small mixing bowl, whisk the mayonnaise, apricot preserves, salt, rosemary, and Dijon until well combined.
Step 3: Evenly brush the apricot mixture over the salmon fillet(s) until they are evenly covered. Sprinkle the chopped pecans on top so they are evenly distributed.
Step 4: Gently fold up the foil around (not over) the sides of the salmon to form a small 1-inch-high wall around it. This is especially important if the salmon has a sloped top, preventing the topping from slipping off the salmon.
Step 5: Bake 6-8 oz salmon fillets for 10-12 minutes, or 1 large fillet for 14-18 minutes, or until the salmon has reached an internal temperature of 145°F with a meat thermometer and flakes easily with a fork.
Recipe Pro-Tips
- Thaw properly. If using frozen salmon, defrost it in the refrigerator for 6-10 hours before cooking. The fish is best when it is cooked immediately after thawing. For food safety, avoid keeping thawed fish for more than 24 hours.
- Prepare the baking sheet. Grease the foil or parchment paper well with cooking spray or brush with oil to prevent the pecan salmon from sticking.
- Fold the aluminum foil correctly. Folding it up around the salmon (not over it) keeps the topping in place without steaming the fish. This is especially important for fillets that are not completely flat, as it helps keep the sauce and crust from sliding off the fish. It also prevents burning.
- Adjust the baking time. Bake for 10-12 minutes for individual fillets and 15-20 minutes for a single whole fillet. Check for doneness at the shorter end of the time range to prevent overcooking.
- Do not overcook. Salmon is best when removed from the oven with an internal temperature of 140ºF, as it will continue to cook from residual heat. Let it rest, tented with foil, for 3-5 minutes to reach 145ºF before serving.
Recipe Variations
- Raspberry: Swap the apricot preserves for raspberry jam for a tangier flavor profile that still provides a fruity sweetness.
- Dijon: Stir in an extra teaspoon of smooth Dijon for a sharper, more peppery bite. Or swap with spicy brown mustard for more heat and texture or regular yellow mustard for a milder, tangier taste.
- Use Different Nuts: Pecans are my preferred choice for this dish, but you can also try swapping them with silvered almonds, chopped walnuts, or even macadamia nuts!
- Sea Salt Garnish: Sprinkle the pecan-crusted fish with flaky sea salt before serving for a sweet and salty touch–the perfect compliment to the toasty pecans!
Can I Make This With Other Fish?
Yes! This recipe works well with other hearty fish like steelhead trout, rainbow trout, swordfish, or ono. I recommend avoiding more delicate fish like tilapia, as the more delicate texture won’t hold the pecan crust well.
Storage Directions
- Refrigeration: Leftovers keep in a covered airtight container in the refrigerator for 2-3 days. This dish does not freeze well.
- Reheating: Warm gently in the oven at 325ºF for 10 minutes or until heated through. Avoid microwaving, as it can dry out the salmon.
Serving Suggestions
Make it a complete meal by serving this tasty salmon with easy, nutritious sides, like quinoa pilaf, roasted broccoli, roasted potatoes and carrots, a side salad, or caramelized sweet potatoes!
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Tools Needed to Make This Recipe
More Salmon Recipes
- Thai Salmon Panang Curry
- Air Fryer Salmon
- Marry Me Salmon
- Smoked Salmon Pasta
- BBQ Air Fryer Salmon Bites
- Spicy Bourbon Glazed Salmon
- Spicy Brown Sugar Salmon + Mango Salsa
Recipe Card
Pecan Crusted Salmon
Equipment
Ingredients
- 1.5 lbs salmon 1 full fillet or cut into 6-8 ounce fillets
- 2 tablespoons mayonnaise regular or light
- ⅓ cup apricot preserves or jam
- ¼ teaspoon salt
- 1 teaspoon dried rosemary
- ½ teaspoon smooth Dijon mustard
- ¾ cup chopped pecans
- flaky sea salt optional
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper. Spray the aluminum foil or parchment with non-stick cooking spray or brush with oil. Place the salmon fillet(s) on the prepared sheet.
- In a small mixing bowl, whisk the mayonnaise, apricot preserves, salt, rosemary, and Dijon together until combined.
- Evenly brush the apricot mixture over the salmon fillet(s) until evenly covered. Sprinkle on the chopped pecans. Gently fold up the foil around (not over) the sides of the salmon to form a small 1-inch-high wall around it. This is especially important if the salmon has a sloped top, preventing the topping from slipping off the salmon.
- If using 6-8 oz salmon fillets, bake them for 10-12 minutes, If baking 1 large fillet, bake it for 14-18 minutes or until the salmon has reached an internal temperature of 145°F with a meat thermometer and flakes easily with a fork.
- If desired, sprinkle the salmon with flaky sea salt. Enjoy hot!
Notes
- Storing: Leftovers keep in a covered airtight container in the refrigerator for 2-3 days. This dish does not freeze well.
- Reheating: Warm gently in the oven at 325ºF for 10 minutes or until heated through. Avoid microwaving, as it can dry out the salmon.
- Thaw properly. If using frozen salmon, defrost it in the refrigerator for 6-10 hours before cooking. The fish is best when it is cooked immediately after thawing. For food safety, avoid keeping thawed fish for more than 24 hours.
- Prepare the baking sheet. Grease the foil or parchment paper well with cooking spray or brush with oil to prevent the pecan salmon from sticking.
- Fold the aluminum foil correctly. Folding it up around the salmon (not over it) keeps the topping in place without steaming the fish. This is especially important for fillets that are not completely flat, as it helps keep the sauce on the fish and prevents burning.
- Adjust the baking time. Bake for 10-12 minutes for individual fillets and 15-20 minutes for a single whole fillet. Check for doneness at the shorter end of the time range to prevent overcooking.
- Do not overcook. Salmon is best when removed from the oven with an internal temperature of 140ºF, as it will continue to cook from residual heat. Let it rest, tented with foil, for 3-5 minutes to reach 145ºF before serving.
