Parmesan Pecan Crusted Salmon – a flaky and delicious salmon fillet coated in a delicate pecan crust. Cooks in minutes.
I love to cook salmon.
We eat salmon probably once a week and our typical way of preparing salmon is by grilling it on a plank. Grilling salmon is just so quick and easy and the flavors are so simple and fresh.
Lately however, it’s been too cold to grill outside…yes, surprisingly cold even in Houston! It’s not all that appealing to sit outside with a chilled glass of Chardonnay while the salmon grills. I’d much rather do that in the spring.
So, instead of grilling the salmon outside, this time of the year I love to bake it quickly in the oven with a wonderful parmesan and pecan coated crust. Talk about good! The pecans give the coating a nutty bite while the parmesan adds a little saltiness. It’s a great crust that would go well even on top of vegetables.
This time of the year, I’ve got plenty of pecans in my kitchen. I use them in so many of my favorite dessert recipes such as, my Slow Cooker Bread Pudding with White Chocolate, Pecans and Raisins and my Cinnamon Raisin Breakfast Bread Pudding or in my fantastic Butter Pecan Cupcakes with Praline Cream Filling. Yep, there’s never a shortage of pecans here. But the idea to coat them on a piece of salmon, didn’t really occur to me until I remembered trying a pecan-crusted sea bass a while ago at a little restaurant here in town. I was taken aback my the wonderful flavor of the pecans alongside the fish. I knew it was an idea worth trying. And it was.
Flaky and delicious salmon cooked perfectly, surrounded by a the slightly salty taste of the parmesan and the crispiness of the pecans. The salmon cooks quickly and it’s so pretty and flavorful served on a bed of brown rice.
Rough chop some pecans, about two cups is the perfect amount to coat four salmon fillets. Place the chopped pecans into a bowl and mix in a half cup of shredded parmesan, a little dried basil, salt and pepper. Dip each piece of salmon in melted butter, coat with the pecan mixture and bake for about 10 minutes.
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Parmesan Pecan Crusted Salmon
- 2 cups pecans roughly chopped
- 1/2 cup parmesan cheese shredded
- 1 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 fillets salmon (each about 2½-3 inches)
- 1/2 cup butter melted, 1 stick
- Preheat the oven to 425 degrees F.
- In a small bowl mix together the pecans, parmesan cheese, basil, salt and pepper. Set aside.
- Place the melted butter in a medium sized bowl and coat each piece of salmon with the butter, then dredge in the parmesan pecan mixture.
- Place on a baking sheet. Bake for 12-15 minutes or until fish flakes easily with a fork.