This Pecan Crusted Salmon with Maple Dijon Glaze adds a delicious twist to tender salmon. Made with the rich crunch of nutty pecans and a tangy sweet glaze, this quick and easy protein is tasty satisfying, and pairs well with so many different side dishes!
In this house, we are HUGE fans of salmon. Whether it’s made in the air fryer, baked in the oven, or cooked in a creamy Tuscan sauce, I know it’s going to be a hit no matter what. One of the best ways for me to come up with different ways to flavor it is to use my pantry as inspiration, and that’s exactly what I did for this sweet, tangy, and crunchy pecan salmon!
I bought way too many pecans when I was making candied pecans for the holidays, and I didn’t want them to go to waste! Instead of using them to make a sweet recipe, I decided to chop them up finely to use as a crunchy topping for salmon, and that was such a great idea. Not only does the salmon get a nutty crunch, it also has a savory flavor from the thyme and paprika paired with a glaze made from Dijon mustard and sweet maple syrup. This salmon is packed with amazing flavor and texture and takes just 30 minutes to make!
Preheat your oven, mix the pecans, panko, and seasonings, and whip up the maple-mustard glaze. Season the salmon, top it with the pecan mixture, drizzle on some glaze, and bake for about 12 minutes. In no time, you’ll have a perfectly crispy, flavorful salmon ready for dinner. Serve with a side of ranch roasted carrots or bang bang brussels sprouts for a well rounded meal!
30 minute meal: From prep to cooking, it takes under 30 minutes to make this delicious, flavorful salmon, making it perfect for busy weeknights.
Flavor and texture: The pecan crust adds a crunch that elevates the texture of the soft salmon, while the maple Dijon glaze gives it a sweet and tangy flavor contrast that’s both unique and delicious.
Simple ingredients: This recipe uses simple, minimal ingredients, most of which you might already have on hand.
Versatile: It’s versatile enough to serve over pasta, salad, or your favorite side, fitting seamlessly into any meal.
Salmon Fillets – Serve as the protein base for the dish, providing a tender and flavorful fish.
Finely Chopped Pecans – Creates a crispy and nutty crust that adds texture and richness to the salmon.
Unseasoned Panko Breadcrumbs – Binds the pecans and seasonings together, making a cohesive crust that sticks well to the salmon while adding a more crunchy texture.
Seasonings (dried thyme, paprika, kosher salt, black pepper) – Enhances the natural flavors of the fish and the crust.
Melted Butter – Act as a binder for the pecan crust while adding richness and a buttery flavor.
Soy Sauce – Adds a salty, umami flavor to the maple Dijon glaze. You can also use tamari for gluten-free or plain coconut aminos.
Dijon Mustard – Adds tanginess and a hint of spice to the glaze, balancing the sweetness of the maple syrup.
Minced Garlic – Adds a bold and zesty fresh garlic flavor that compliments the rest of the ingredients.
Prepare for baking: Preheat the oven to 400 degrees. Line a baking sheet with foil, spray it with nonstick spray, and set aside.
Assemble the crust and glaze: Add the chopped pecans, panko, melted butter, and dried seasonings to a mixing bowl and stir together until fully combined. In a separate bowl, whisk together the maple syrup, mustard, soy sauce, and minced garlic until fully combined. Set both aside.
Season the salmon: Pat the salmon fillets dry on both sides with paper towels and place them on the lightly greased baking sheet. Sprinkle salt and pepper on top, then brush the tops with a light layer of the glaze mixture. Evenly distribute the pecan crust on top of each piece of salmon, pressing down to make sure it sticks. Drizzle the remaining glaze on top of the salmon.
Bake and serve: Place in the oven and bake for about 12 minutes or until salmon is done and pecan crust starts to get brown. Remove from the oven and serve with your favorite side or over pasta or salad. Enjoy!
Line your baking sheet with foil and spray it with nonstick spray to make cleanup easier and prevent sticking, as the glaze may spill over and stick.
Chop the pecans finely to create a uniform crust, making sure the texture is all the same.
Brush the salmon fillets lightly with the maple Dijon glaze before applying the pecan crust to help the crust stick better.
Press the pecan mixture gently onto the salmon to ensure it sticks and forms a good layer without falling off during baking.
Bake the salmon just until the crust is browned and the fish flakes easily with a fork to avoid overcooking.
After removing the salmon from the oven, let it rest for a few minutes to allow the juices to redistribute and the crust to set slightly.
Transfer the salmon fillets from the baking sheet to the serving plate using a wide spatula, keeping the pecan crust intact.
Swap the pecans for almonds or walnuts for a different nutty flavor in the crust. Adjust the cooking time as necessary, as some nuts can burn faster than others.
Replace panko breadcrumbs with crushed pretzels or cornflakes for an extra crunchy texture and a unique flavor.
Add a pinch of cayenne pepper to the pecan mixture for a hint of heat.
Substitute honey for maple syrup in the glaze for a milder, floral sweetness.
Use tamari instead of soy sauce in the glaze to make this recipe gluten-free.
Mix in some grated Parmesan cheese with the pecan crust for a cheesy twist.
Incorporate fresh herbs like dill or parsley into the pecan mixture for a fresh flavor boost.
Brush the salmon with a layer of orange marmalade before adding the crust for a citrusy glaze.
Storing: Keep any leftovers in an airtight container in the refrigerator. It will stay fresh for up to three days.
Freezing: Freeze the salmon by wrapping individual portions tightly in plastic wrap and then placing them in a freezer-safe bag or container for up to one month. Thaw in the refrigerator overnight when ready to use.
Reheating: To reheat the salmon, place it on a baking sheet and warm it in an oven preheated to 275F for about 15 minutes or until heated through.
How do I know when the salmon is fully cooked?
Salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145 degrees. The color should be opaque throughout.
Is there a quick way to chop the pecans if I don’t have a food processor?
You can place the pecans in a sealed plastic bag and gently crush them with a rolling pin or the flat side of a meat mallet. This method gives you control over the fineness of the chop. You can also chop them with a sharp knife.
How do I keep the crust from falling off?
Pat the salmon dry on both sides before seasoning. Then, add a thin layer of the glaze BEFORE the crust to help it stick further. The final drizzle of glaze should help seal it in. Be gentle when removing the salmon from the pan to make sure it doesn’t fall off.
Salmon with a crispy pecan crust and a sweet Maple Dijon Glaze. So easy to make in under 30 minutes. Such a good and quick dinner idea.
4 salmon fillets (about 6 ounces each)
1/2 cup pecans, chopped finely
1/3 cup unseasoned panko breadcrumbs
2 teaspoons dried thyme
1/2 teaspoon paprika
1 tablespoon butter, melted
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Maple Dijon Glaze
1/4 cup pure maple syrup
3 Tablespoons soy sauce
1 Tablespoon Dijon mustard
1 Tablespoon minced garlic
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6 Responses
Absolutely delicious! This is now in our family dinner rotation:)
Thank you! This is high in our rotation too!
So yummy. We served it over rice.
So glad you liked it! This is on high rotation in our house.
So good!! Very flavorful!! Will plan on making it again!!
So glad you guys liked it!