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–+ servings

Pecan Crusted Salmon With Honey Dijon Glaze

5 from 1 vote
This pecan-crusted salmon is simple enough for a weeknight meal but feels as if you ordered takeout from a fancy restaurant and are taking all the credit for it.
Author: Lindsey Jenkins
Prep Time 10 minutes
Cook Time 10 minutes
Serving Size 2

Ingredients
 

  • 2, 6-8 oz salmon fillets about ½ pound total
  • ⅓ cup pecans, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • ½ tablespoon lemon juice
  • ½ tablespoon raw honey
  • 1 tablespoon dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly cracked black pepper

Instructions

  • Preheat the oven to 400°F. Line a baking pan with parchment paper and pat the salmon dry before putting it skin side down on the pan.
  • Make the glaze. In a small bowl, add the lemon juice, dijon, honey, salt, and pepper, and mix until well combined.
  • Make the crust. In the bowl of a food processor, add the raw pecan and parsley leaves. Pulse until it's broken down into a finely chopped mixture. Alternatively, you can do this with a knife.
  • Add the topping. Brush the glaze onto the top of each piece of salmon until thoroughly coated. Now gently press the pecan parsley mixture into the glaze so that it sticks.
  • Cook the fish for 8-10 minutes (see notes) or until it can easily be flaked with a fork.

Notes

  • How can you make this pecan-crusted salmon using what you already have? Here are some ideas…
    • No salmon? ➝ trout, bass, cod, or tilapia are all great choices
    • No pecans? ➝ use pistachios, almonds, or walnuts instead or go wild and use dukkah seasoning instead
    • No fresh parsley? ➝ sub another fresh herb such as rosemary, chives, or thyme (1-2 tablespoons total, finely chopped)
    • No dijon? ➝ use wholegrain mustard instead
    • No raw honey? ➝ sub maple syrup
    • Nut-free? ➝ use panko bread crumbs or pumpkin seeds