Saturday, December 25, 2010

Pecan-Crusted Salmon

This is not leftover turkey.  Didn't we all collect those recipes after Thanksgiving?

And I know this is too simple to call a recipe.  But sometimes simple is what we need.  Healthy and tasty and done in 20 minutes.  Way better than fast food--great nutrition, no waiting in line, no post-prandial guilt.

It tastes so good your family will think you slaved over it.  The pecans form a toasty crunchy crust over the tart-sweet salmon, adding bite and texture and keeping the fish moist.  

Don't tell your family this is so easy and maybe they'll do the dishes.

Pecan-Crusted Salmon
Serves 2

3/4 lb. salmon fillet, I prefer wild salmon
coarse dijon mustard (or whatever coarse brown mustard you like)
salt & pepper
~ 1/3 cup finely chopped pecans

Preheat oven to 425 degrees.  Foil a small shallow pan and spray with olive oil.

*Wash & dry salmon.
*Sprinkle lightly with kosher salt & fresh-ground pepper.
*Put a few tablespoons of mustard in a cup & whisk in a dollop of honey, adjusting proportions until you like it.  Spread on salmon.
*Sprinkle pecans over mustard-honey, to cover.
*Roast salmon for 5-10 minutes, depending on thickness.  I prefer the flavor and texture when the salmon is still moist inside so we tend toward the lower end.
*Let salmon rest 5 minutes before serving.

Since the oven will be hot, I usually roast vegetables at the same time.  For the dinner pictured above, cauliflower and asparagus, tossed with extra-virgin olive oil and a sprinkle of kosher salt.  Roasted 10 minutes and turned over to brown on the other side, about 5 minutes more for the asparagus (depending on stalk thickness) and 10 minutes more for the cauliflower, depending on how big you cut it.

We enjoyed this with a Dr. Loosen Riesling from Mosel.  Lovely pear-apricot-floral flavors with a fine acidity spiking the off-dry sweetness.  Perfect match and budget-friendly to boot.

You're welcome.

Copyright 2009-2010 Kathleen Scott, for Hill Country Mysteries. Unauthorized reproduction is prohibited.


  1. My you eat healthy! Yum Yum! Will pass this along to my salmon loving friends.

  2. I used to make this exact recipe with chicken and can't wait to try it out on salmon! Yum --

  3. Oooh that sounds delicious! I'm going to try it!

  4. That looks so appealing.
    We did the traditional turkey, and a prime rib, neither of which I like,
    but all the assorted merry makers were happy. Therefore , so am I.

    I am going to make this this week . It sounds perfect.

  5. Tastes as wonderful as it looks. I did the dishes.

  6. I will try this. Trying to add salmon to the meal plan after reading about the horrors of tilapia.

  7. Are you kidding me?? My favorite!! With asparagus even!

  8. Oh, Kathleen, it looks delicious. My mouth is watering. Wishing you and your family a terrific New Year of 2011! love and peace~ Vicki

  9. Yum! I do a pecan-encrusted grouper. Also quite good.

  10. I'm fixing salmon for supper. Sure wish I could just push a virtual reality button and peel that plate right off the screen. Tonight I'll use an old stand-by recipe that bronzes the salmon with a brown sugar/smoked paprika/white pepper rub, with a side of whole wheat couscous & sliced tomato & avocado. But I'm going to Refroe's to get some pecans so I can fix yours with the salmon and honey-mustard next week. p.s.Your new design is pretty.


My readers are all geniuses. Can't wait to see what you have to say.