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
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Disclosure: This post is sponsored by Fisher Nuts. All opinions expressed are my own.
You always have such great recipes! I made this last night and we loved it. Quick, easy, healthy, delicious…what’s not to love?! Thank you!
Thank you for the recipe, Chung-ah. I’m afraid I didn’t care for this one – the sauce was way too sweet for me, it tasted like dessert. If you like your food on the sweeter side do give it a try though!
Vanessa, thank you for trying my recipe! If you are not a fan of the sweet/savory combo, you can omit the glaze in its entirety and splash on a little lemon juice to compensate.
That crispy pecan crust looks seriously so incredibly delicious. I often cook salmon so I have to make this recipe!
I had not cooked fish at home and was not a big fish eater. This recipe has changed that, this will be a regular choice in our dinner repertoire.
THANK YOU for all the great recipes.
This salmon looks incredible! That pecan crust is looking all kinds of delicious annnd your lemon glaze!? YES, PLEASE. PS – Happy Doggy Mothers Day 😉
why can we not print this receipt
Internet Explorer has recently made some updates that are causing print problems. I recommend using a different browser, such as Firefox, Google Chrome, or Safari. But if you can only use Internet Explore, you can highlight the recipe, left-click, and print from there. Easy peasy!
Hi!
LOVE this recipe and your blog! Thank you for posting! I don’t have a food processor, would a blender yield a similar result for the pecan crust? Thank you!!
Yes, a blender should work just fine. Or you can always chop the pecans by hand. Either option should work.
This salmon sounds great!
This salmon looks divine! And that glaze? 100% drinkable!
I lurv pecan encrusted anything. But salmon? My favorite fish? Girl, you’ve taken it over the edge and I’m LOVING it.
This salmon looks so fantastic! I love that pecan crust!
Discovered your food blog a while back and omg I LOVE it! Where do you get all these amazing recipes? And I absolutely love your photography skills. Keep the recipes coming!
What size fillets would you recommend? I am guessing 1/4 lb. would be suitable.
Next question, would frozen fillets work; if yes, cook from frozen, or thaw?
Love your recipes!! Thank you!
I would estimate about 4-6 ounces per filet. As for frozen filets, unfortunately, I do not have much experience cooking from a frozen state. Please use your best judgment.
I love fish when it’s encrusted in nuts. It’s amazing how good that is. Plus I love fish juxtaposition with citrus. This recipe does BOTH. Amazingly wonderful. An elegant
dinner party main dish for sure. Mmmm—-it will be fun to come up with a wine!
Oh boy, is my mother-in-law going to love you!!! Thanks
Yum. Do you think this would work with chicken also?
Yes, absolutely!
Do you think this would work with chicken? If so would you still sear it before baking it? Loving your recipes!
Yes, I recommend still searing even if chicken is used instead.
OMG this recipe is just AWESOME! This looks so crispy and full of flavour! Love, love, love!!
Love salmon. Love anteing pecan crusted. Love this!
Yum, this will be on the dinner table this wee!