Go Back Email Link
–+ servings
Want to save this recipe for later?
Enter your information below, and I'll send it straight to your inbox! I'll also send you my new recipes each week!
A close-up side shot of foil crusted salmon.

Pecan Crusted Salmon

Chelsea Plummer | Mae's Menu
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!
To try out Net to Table Seafoods and get $40 off your first order of $100 or more, enter coupon code FRIEND-5TQB27D at checkout! 
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 479 kcal

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

Storage Directions
  • 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. 
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 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. 
  •  

Nutrition

Calories: 479kcalCarbohydrates: 16gProtein: 36gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 96mgSodium: 279mgPotassium: 935mgFiber: 2gSugar: 9gVitamin A: 126IUVitamin C: 2mgCalcium: 40mgIron: 2mg
Keyword crusted salmon, pecan crusted salmon, pecan salmon
Tried this recipe?Let us know how it was!
QR Code linking back to recipe