Pecan Crusted Salmon with Lemon Glaze
An epic crunchy pecan crust that comes together in just 5 min – easy peasy. And the lemon glaze is to die for!
Mother’s Day is right around the corner, and this pecan-crusted salmon is just the perfect dish to whip up for this special day, or really, any other day of the week.
It’s just so stinking easy, yet it looks so fancy.
Now the secret is, you don’t tell anyone how effortless it really was. You don’t tell anyone that the epic crunchy, crisp pecan crust took less than 5 minutes to prepare with the help of a food processor.
That way, everyone will think you have been slaving away for hours and hours in the kitchen.
But what if you don’t have a food processor? Well, you can easily make this with, say, ten minutes. Still easy peasy.
When ready to serve, you can serve up that lemon glaze on the side or drizzled on top. Although it may not be a bad idea to have some extra for the table since the glaze is just absolutely heavenly!
Pecan Crusted Salmon with Lemon Glaze
Ingredients
- 4 salmon filets
- 2 tablespoons unsalted butter
- ¼ cup honey
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 teaspoons cornstarch
For the pecan crust
- ½ cup Fisher Nuts Pecan Halves
- ½ cup Panko*
- ¼ cup fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- To make the pecan crust, combine pecans, Panko and parsley in the bowl of a food processor until mixture resembles coarse crumbs; season with salt and pepper, to taste. Dredge each salmon filet with pecan mixture.
- Melt butter in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
- Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
- To make the lemon glaze, combine honey, soy sauce, brown sugar, ginger, garlic, lemon juice and cornstarch in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-4 minutes.
- Serve salmon immediately with lemon glaze.
Notes
Did you make this recipe?
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Disclosure: This post is sponsored by Fisher Nuts. All opinions expressed are my own.
Hey Chungah,
I saw this recipe and made it for the first time Sunday afternoon. I followed the directions to its entirety. The salmon was superb. The glaze on the other hand even though delicious it was extremely thick. It was thicker than pancake syrup. There was no way I could have drizzled this on the salmon. I had to take a spoon and blob it onto the salmon. What did I do wrong that would have made it so thick? I was thinking I would have been able to pour it onto the salmon. By the way I am not a cook.Lol! This is the second dish I’ve ever cooked in my life. I’m over 55 years old. I decided to cook this for my wife since she cooks dinner just about every day for me. Please give me a suggestion as to where I went wrong with the glaze. I won’t to make it again but with the right glaze consistency.
Is it possible you added too much cornstarch? Could you have used tablespoons instead of teaspoons? Also it has to simmer on low heat. If it simmers too hot that could cause it to thicken faster.
This looks awesome! might be my next dinner party main. D o you think it would work with a larger salmon piece but I guess you’d have to skip the browning step?
This was SO good! Even my kids enjoyed it. Will definitely do again!
Damn delicious, INDEED!
We live in northern Wisconsin and had fresh salmon from the stream this evening.
My husband absolutely loved the sauce, it paired so nicely with the pecan crust on the fresh fish.
I served it with a salad and squash.
Thanks so much for this easy and delicious recipe!
Fresh salmon from the stream, that sounds dreamy! Thanks for sharing with us! 🙂
Super delicious. The sauce set it off. I added extra toasted pecans after the glaze. Thank you for this.
You can never have too many pecans. Thanks for sharing!
This was the best salmon I have ever made or had. The flavor and texture combinations were perfect. The salmon was creamy on the inside and crunchy on the outside. The lemon glaze was perfect. I ate the leftovers for breakfast(cold). I have never done that. This will be my go to salmon recipe and I can’t wait to make it for company! The preparation couldn’t be easier. Thank you for sharing this.
So great to hear! Thanks!
Yum! I am making this tonight – Chungah, do you leave the skin on the salmon?
You can leave it on or off – up to you!
Looks like a good recipe , but i dislike to have to scroll through so many pictures before I get to the recipe .
I have frozen fillets thawing, never cooked salmon before. Would like to try this recipe. Do I leave the skin on to cook these?
That’s really up to you and your personal preference.
Hi Chungah! Quick question, Can I add coconut to the pecan crust mixture? Would coconut go well with pecan? Planning on catering a party with this recipe except with the addition of coconut.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Just made this for dinner tonight and the salmon was absolutely delicious! After dredging the salmon I thought the breading wasn’t going to stay on through the searing process, but it held up beautifully. I loved that the salmon cooked right in the pan. It came out perfectly crunchy on the outside and moist inside. As for the glaze, I thought it was good, but I felt the soy sauce overpowered the lemon taste. Next time I make this ( and there will definitely be a next time!) I’m going to add half as much soy sauce. My entire family, which includes a very picky 4 year old, all loved this. Thanks for the delicious recipe!
What can I use instead of Panko (I am gluten free). Thanks so much!
Gluten free panko breadcrumbs can be substituted.
Wonderful, thanks
This recipe was AMAZING!!!! I used a too much parsley so my crust was Green but everything was flavorful. The glaze sealed the deal. I will definitely be making this recipe again.
I use this recipe every 4-6 weeks – LOVE it! Works well with Costco’s sockeye salmon. Was not always a salmon fan but the hubby is, and this version is my favorite. Really enjoy your recipes and have turned my daughter onto you. Might also try skipping the sauce and topping with a splash of lemon instead, when under time constraints.
The pictures look so incredible I’m tempted to make this right now (at 12.20 at night!).
Thanks for sharing this awesome recipe – I’ve been browsing for new ways to cook Salmon
Mouth watering pictures. I love salmon!
The texture of this salmon is superb, even in picture it looks so tender. And this is my problem, to achieve its tenderness. haha, wish me luck, Chungah!
I cannot wait to try this! The last salmon recipe of yours that I tried was so good, my husband didn’t have a chance to eat more than one piece because I scarfed down the rest. Thank you for sharing such wonderful recipes!
How do you get the pecan crust to stick to the salmon?
The moistness from the salmon should help – if not, a little bit of olive oil should do the trick.