Pecan Coated Salmon Fillet Recipes

PECAN-CRUSTED SALMON

Steps:

• Place salmon skin side down in a greased 11x7-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet. , In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.

MUSTARD & PECAN CRUSTED SALMON

Steps:

• Heat oven to 375ºF.
• Mix butter, mustard and honey until blended; spread onto fish.
• Cover baking sheet with parchment. Combine bread crumbs, nuts and pepper in pie plate.
• Dip coated sides of fish, 1 at a time, in crumb mixture; place, coated sides up, on prepared baking sheet. Gently press crumb mixture into fish to secure.
• Bake 15 to 20 min. or until fish flakes easily with fork. Serve with lemon wedges.

BAKED SALMON WITH HONEY MUSTARD AND PECAN PANKO CRUST

Steps:

• Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
• In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
• In another small bowl, mix together the panko, pecans, parsley (if using), and remaining ¼ teaspoon salt.
• Spoon the honey-mustard mixture evenly over the salmon fillets. (Don't worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
• Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you'd like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.)
• Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.

GLAZED PECAN-CRUSTED BAKED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix bread crumbs, pecans, and fresh parsley together in a small bowl.
• Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl.
• Pour the brown sugar glaze generously over each piece of salmon. Cover the top of each fillet with bread crumb mixture.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 15 minutes depending on thickness.

ALASKA SALMON BAKE WITH PECAN CRUNCH COATING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
• Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
• Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

CRUSTED SALMON

Steps:

• Place salmon fillets in a shallow dish; add milk. Turn to coat. Let stand for 10 minutes; drain., Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish., In a large cast-iron or other ovenproof skillet, brown salmon over medium-high heat in oil. Bake at 400° until fish just begins to flake easily with fork, 8-10 minutes.

PECAN COATED SALMON FILLET

Steps:

• Combine breadcrumbs, pecans and parsley in a shallow dish and set aside.
• Mix mustard and honey in a small bowl and set aside.
• Add enough water to thin the honey mustard mixture.
• Season each salmon filet with salt and pepper to taste.
• Brush the top of each filet with mustard mixture and lightly dip in the breadcrumb mixture.
• Place each filet coated side up on a baking dish sprayed with nonstick cooking spray.
• Bake at 450 degrees for 10 minutes per inch of thickness or until fish flakes easily with fork.

MAPLE PECAN CRUSTED SALMON

Steps:

• Heat oven to 425 degrees F. Line a rimmed baking sheet with foil and place a wire rack over top. Spray rack with cooking spray.
• In a small bowl, whisk together maple syrup and yogurt until smooth. Spread about 2 teaspoons of the syrup mixture on top of each salmon fillet.
• Mix remaining ingredients in a separate small bowl. Gently press approximately 1 tablespoon of the breadcrumb mixture onto the top of each fillet.
• Lightly spray each piece of fish with cooking spray or canola oil (this will help it turn crispy and brown).
• Bake for 8-10 minutes, or until salmon flakes easily with a fork and topping is browned and crispy.

PECAN CRUSTED SALMON

Steps:

• 1. Preheat oven to 425 degrees. Line a baking dish with foil and spray with cooking spray.
• 2. Place salmon filet into the baking dish. Spread with mayonnaise.
• 3. In a separate bowl, mix together bread crumbs, pecans, cheese, and melted butter. Press onto the top of the salmon filet.
• 4. Bake for 15 to 20 minutes or until crust is lightly browned and fish flakes easily with fork. Enjoy without guilt!