Description
Deliciously buttery and flaky salmon filets topped with a crunchy pecan and panko breadcrumb crust, enhanced with fresh herbs and a honey-mustard sauce. This baked pecan-crusted salmon is a perfect balance of savory, sweet, and tangy flavors, making it an elegant yet simple dish for any occasion.
Ingredients
Salmon and Seasoning
- 4 (6 oz) salmon fillets (skin on or off)
- ¾ tsp Kosher salt (divided)
- 1 Tbsp neutral oil (such as grapeseed, avocado, or canola oil)
Crust Mixture
- 1 medium shallot (finely chopped, about 1-2 Tbsp)
- 1 garlic clove (finely chopped)
- ¼ cup pecans (very finely chopped or finely ground)
- ⅓ cup panko breadcrumbs
- 2 Tbsp fresh sage (finely chopped, plus more for serving)
- 1 tsp fresh lemon zest (from 1 lemon, plus wedges for serving)
Quick Sauce
- 1 Tbsp mayonnaise (or sour cream, creme fraiche, or Greek yogurt)
- 2 tsp honey
- 1 tsp Dijon mustard
For Serving
- Flaky sea salt
- Lemon wedges
Instructions
- Prepare the salmon: Preheat your oven to 300°F (150°C). Pat the salmon fillets dry with a paper towel to remove excess moisture, then season them evenly with ½ teaspoon of Kosher salt. This helps to enhance flavor and prepare the fish for crusting.
- Sweat the shallot: Heat 1 tablespoon of neutral oil in a nonstick skillet over medium heat. Once hot, add the finely chopped shallots and cook until softened, about 2 to 3 minutes. Season with the remaining ½ teaspoon of Kosher salt. Add the chopped garlic and continue cooking for another minute to release the aromas.
- Toast the crust ingredients: Add the finely chopped pecans and panko breadcrumbs to the skillet. Reduce the heat to medium-low and cook, stirring frequently, until the pecans are toasted and the breadcrumbs turn golden brown, about 5 minutes. Transfer this mixture to a shallow bowl and stir in the chopped fresh sage and lemon zest for a fragrant, herbaceous crust.
- Make the quick sauce: In a small bowl, whisk together 1 tablespoon of mayonnaise (or your choice of sour cream, creme fraiche, or Greek yogurt), 2 teaspoons of honey, and 1 teaspoon of Dijon mustard. This will add a subtle sweetness and tang that complements the nutty crust and salmon.
- Coat the salmon with pecans: Brush a small amount of the honey-mustard sauce generously over the top of each salmon filet. Then, gently press each filet into the pecan breadcrumb mixture, ensuring the crust adheres well to the fish’s surface. Repeat for all fillets to create an even coating.
- Bake the salmon: Place the crusted salmon filets on a baking sheet lined with parchment paper for easy cleanup. Transfer the sheet to the preheated oven and bake for about 20 minutes, or until the internal temperature of the salmon reaches 120°F (49°C) for medium-rare. The salmon will continue to cook slightly as it rests.
- Rest and serve: Let the salmon rest for 5 minutes out of the oven to allow juices to redistribute. Serve each filet with a pinch of flaky sea salt, additional fresh sage if desired, and lemon wedges to squeeze over the top for a fresh, zesty finish.
Notes
- You can substitute the mayonnaise in the sauce with sour cream, creme fraiche, or Greek yogurt for a different creamy texture and slight tang.
- Use skin-on salmon if you prefer a crispier skin; remove the skin if desired.
- Make sure to finely chop or grind the pecans to ensure the crust sticks well and provides even coverage.
- If you don’t have fresh sage, you can substitute with fresh thyme or rosemary for a different herbaceous note.
- The internal temperature of salmon should be checked with a reliable kitchen thermometer for perfect doneness.
- This recipe works well with other nuts like almonds or walnuts if pecans are unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
