This salmon recipe is a standout thanks to its balance of flavors and textures. The Dijon mustard adds just the right amount of tang and sharpness, while the crushed pecans form a crisp, golden crust that contrasts beautifully with the tender, flaky fish. It’s quick to prepare, low in carbs, naturally gluten-free, and a great way to elevate your salmon routine without complicated steps or ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon fillets (skin-on or skinless)
Pecans (finely chopped)
Dijon mustard
Olive oil or melted butter
Garlic (minced)
Honey or maple syrup (optional, for a hint of sweetness)
Lemon juice
Salt and pepper
Fresh parsley or thyme (optional, for garnish)
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a small bowl, mix Dijon mustard, olive oil (or melted butter), garlic, lemon juice, and honey or maple syrup if using.
Season salmon fillets with salt and pepper.
Spread the Dijon mixture evenly over the top of each salmon fillet.
Press chopped pecans onto the mustard-coated surface, gently pressing to help them adhere.
Place salmon on the prepared baking sheet.
Bake for 12–15 minutes, or until the salmon flakes easily with a fork and the pecan crust is golden and toasted.
Garnish with fresh herbs and a squeeze of lemon before serving, if desired.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 12–15 minutes Total time: about 25 minutes
Variations
Spicy Kick: Add a dash of cayenne or a spoonful of horseradish to the Dijon mixture for heat.
Herb Crust: Mix chopped fresh rosemary or thyme into the pecan crust for extra flavor.
Low-Sugar Version: Skip the honey or syrup if you prefer a completely savory profile.
Crust Alternatives: Use almonds, walnuts, or pistachios in place of pecans.
Sheet Pan Meal: Roast vegetables like asparagus, broccoli, or green beans alongside the salmon.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon in a 300°F oven for 10–12 minutes or until warmed through. Avoid microwaving to preserve the texture of the crust. This dish is best enjoyed fresh, as the crust may lose its crispness over time.
FAQs
Can I use frozen salmon?
Yes, just make sure it’s completely thawed and patted dry before preparing the crust.
How do I keep the pecan crust from falling off?
Press the pecans firmly onto the Dijon-coated salmon, and avoid moving the fillets once they’re on the baking sheet.
What side dishes go well with this salmon?
Try it with roasted vegetables, wild rice, quinoa, or a light salad for a balanced meal.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free, just check that your Dijon mustard is certified gluten-free.
Can I make this with skin-on salmon?
Yes, you can. Bake it skin-side down—the skin will help hold the fillet together and crisp up slightly.
What kind of pecans should I use?
Use raw or toasted pecans, finely chopped. Avoid using sweetened or heavily salted pecans.
Can I prepare this in advance?
You can prep the salmon and store it in the fridge for a few hours before baking, but wait to add the pecan crust until right before cooking for the best texture.
Can I grill this recipe?
Grilling is possible, but the pecan crust may not stay on as well. Use a grill mat or foil and monitor closely to avoid burning.
What’s a good substitute for Dijon mustard?
Whole grain mustard or spicy brown mustard can be used, though they’ll give a slightly different flavor.
How do I know when the salmon is done?
The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C).
Conclusion
Pecan Crusted Salmon with Dijon is a flavorful, nutrient-packed main dish that’s both elegant and incredibly simple to prepare. The crunch of toasted pecans combined with the zesty Dijon base creates a satisfying, gourmet-style crust that enhances the natural richness of salmon. Whether you’re looking for a new dinner staple or a recipe to impress your guests, this dish is sure to deliver every time.
Pecan Crusted Salmon with Dijon is a flavorful and elegant dish featuring tender baked salmon topped with a crunchy pecan crust and a tangy Dijon mustard base. It’s simple to make, naturally gluten-free, and perfect for both weeknight dinners and special occasions.
Ingredients
4 salmon fillets (about 6 oz each, skin-on or skinless)
3/4 cup pecans, finely chopped
2 tbsp Dijon mustard
1 tbsp olive oil or melted butter
1 clove garlic, minced
1 tsp honey or maple syrup (optional)
1 tbsp lemon juice
Salt and pepper, to taste
Fresh parsley or thyme, for garnish (optional)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a small bowl, mix together Dijon mustard, olive oil (or melted butter), garlic, lemon juice, and honey or maple syrup if using.
Season the salmon fillets with salt and pepper.
Spread the Dijon mixture evenly over the top of each fillet.
Press chopped pecans firmly onto the mustard-coated tops of the salmon fillets.
Place the salmon on the prepared baking sheet.
Bake for 12–15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
Garnish with fresh parsley or thyme and a squeeze of lemon, if desired. Serve immediately.
Notes
For best results, press the pecans firmly onto the salmon to help them stick.You can substitute pecans with almonds, walnuts, or pistachios.Skip the honey or syrup for a low-sugar, completely savory option.Use whole grain or spicy brown mustard as an alternative to Dijon.Pair with roasted vegetables or a light grain for a balanced meal.
