When preparing pecan-crusted salmon, you’ll find that precision is key.
Begin by coating the salmon fillets evenly with a honey-mustard glaze, ensuring a consistent layer.
The pecan and panko breadcrumb mixture needs to be finely chopped to achieve the perfect texture.
As you press this mixture onto the fillets, consider the balance of flavors and textures waiting to be revealed.
Exploring the nuances of this dish invites you to master its intricate elements.
Kitchen Tools Required
- 1 Baking sheet
- 1 Food processor
- 1 Mixing bowl
- 1 Measuring cup
- 1 Oven
Ingredients
- 4 Salmon fillets
- 1 cup Pecans
- 1/4 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 Lemon, cut into wedges
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pecan Crusted Salmon, you can follow this timeline:
- Reading Instructions – 5 minutes
- Allocate a few minutes to read through the recipe instructions to familiarize yourself with the steps and gather all necessary ingredients and equipment.
- Prepping Ingredients – 15 minutes
- Preheat the oven to 400°F (200°C).
- Place the pecans in a food processor and pulse until finely chopped.
- In a mixing bowl, combine chopped pecans, panko breadcrumbs, olive oil, salt, and black pepper.
- Mix Dijon mustard and honey in a small bowl.
- Pat the salmon fillets dry with paper towels.
- Assembling the Dish – 5 minutes
- Spread the honey mustard mixture evenly over the top of each salmon fillet.
- Press the pecan mixture onto the top of each fillet to coat.
- Place the salmon fillets on a baking sheet.
- Cooking the Salmon – 20 minutes
- Bake the salmon in the preheated oven for 15-20 minutes, until the salmon is cooked through and the crust is golden brown.
- Resting the Salmon – 5 minutes
- Let the salmon rest for 5 minutes before serving.
- Serving – 5 minutes
- Serve the salmon with lemon wedges on the side.
Recipe Instructions
Preheat the oven to 400°F (200°C).
Place the pecans in a food processor and pulse until finely chopped.
In a mixing bowl, combine chopped pecans, panko breadcrumbs, olive oil, salt, and black pepper.
In a small bowl, mix Dijon mustard and honey until smooth.
Pat the salmon fillets dry with paper towels.
Spread the honey mustard mixture evenly over the top of each salmon fillet.
Press the pecan mixture onto the top of each fillet to coat.
Place the salmon fillets on a baking sheet.
Bake in the preheated oven for 15-20 minutes, until the salmon is cooked through and the crust is golden brown.
Let the salmon rest for 5 minutes before serving.
Serve with lemon wedges on the side.
Serving Tips
- Roasted Asparagus: The nutty flavor of roasted asparagus complements the pecan crust, adding a fresh, green element to your plate.
- Garlic Mashed Potatoes: Creamy and rich, these potatoes provide a comforting contrast to the crunchy salmon crust.
- Quinoa Salad: A light and healthy option that pairs well with the savory flavors of the salmon.
- Steamed Broccoli: Simple and nutritious, steamed broccoli balances the richness of the dish.
- Wild Rice Pilaf: The earthy tones of wild rice enhance the dish’s flavor profile and add a hearty component.
Storage
To store leftover pecan crusted salmon, place it in an airtight container and refrigerate for up to 3 days.
Reheat gently to preserve the crust’s texture.
Freezing
To freeze pecan crusted salmon, wrap each fillet tightly in plastic wrap.
Then, wrap in aluminum foil.
Store in an airtight container for up to three months.
Thaw in the refrigerator before reheating.
Reheating
To reheat pecan crusted salmon, use a low oven setting (around 275°F).
Heat for 10-15 minutes.
Cover with foil to prevent drying.
This guarantees the pecan crust remains crispy.
Final Thoughts
Pecan Crusted Salmon is a delightful dish that combines the rich flavors of salmon with the nutty crunch of pecans.
The preparation is straightforward, allowing even novice cooks to achieve a gourmet result.
With a prep time of just 15 minutes and a cook time of 20 minutes, this dish is perfect for both busy weeknights and special occasions.
To guarantee your salmon is perfectly cooked, remember to let it rest for 5 minutes after baking.
This resting period helps the juices redistribute, resulting in a moist and tender fillet.
The combination of Dijon mustard and honey adds a subtle sweetness and tang, perfectly complementing the savory pecan crust.
When serving, the addition of lemon wedges provides a fresh, citrusy contrast that brightens the overall flavor profile.
This dish pairs beautifully with roasted vegetables or a simple green salad, making for a balanced and satisfying meal.
Frequently Asked Questions
Can I Use Walnuts Instead of Pecans for the Crust?
Yes, you can substitute walnuts for pecans. Use 1 cup of walnuts, finely chop them for the crust. Walnuts have a slightly distinct flavor profile, offering a robust, earthy taste and a similar texture to pecans.
What Wine Pairs Well With Pecan Crusted Salmon?
You’d pair pecan-crusted salmon with a medium-bodied Chardonnay or a crisp Sauvignon Blanc. Their bright acidity cuts through the rich, nutty crust, enhancing flavors. Opt for wines with citrus notes to complement the lemon wedges served alongside.
Is It Possible to Grill the Salmon Instead of Baking?
Yes, you can grill the salmon. Preheat the grill to medium heat. Use indirect heat to cook. Place fillets on a well-oiled grill basket. Grill for 10-12 minutes, ensuring pecan crust doesn’t burn. Rest before serving.
How Can I Make This Recipe Gluten-Free?
Replace the panko breadcrumbs with gluten-free breadcrumbs. Make certain they’re finely ground for maximum adhesion in the crust. Verify all other ingredients, like Dijon mustard, are certified gluten-free. Use cross-contamination precautions to maintain gluten-free integrity.
Can I Use Maple Syrup Instead of Honey?
You can substitute maple syrup for honey in equal amounts. The maple syrup will add a slightly different sweetness profile. Make certain you whisk it thoroughly with Dijon mustard for a smooth, cohesive glaze before applying to the fillets.
Pecan Crusted Salmon
Equipment
- 1 Baking sheet
- 1 food processor
- 1 Mixing bowl
- 1 measuring cup
- 1 Oven
Ingredients
- 4 Salmon fillets
- 1 cup Pecans
- 1/4 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 Lemon cut into wedges
Instructions
- Preheat the oven to 400°F (200°C).
- Place the pecans in a food processor and pulse until finely chopped.
- In a mixing bowl, combine chopped pecans, panko breadcrumbs, olive oil, salt, and black pepper.
- In a small bowl, mix Dijon mustard and honey until smooth.
- Pat the salmon fillets dry with paper towels.
- Spread the honey mustard mixture evenly over the top of each salmon fillet.
- Press the pecan mixture onto the top of each fillet to coat.
- Place the salmon fillets on a baking sheet.
- Bake in the preheated oven for 15-20 minutes, until the salmon is cooked through and the crust is golden brown.
- Let the salmon rest for 5 minutes before serving.
- Serve with lemon wedges on the side.
Notes
