Pecan Crusted Salmon with Lemon Glaze transforms ordinary salmon into an elegant dinner that’s ready in just 30 minutes. I’ve been making this recipe for years, and it never fails to impress my family with its perfect balance of crunchy pecans and sweet-tangy glaze.
There’s something magical about the combination of buttery pecans and flaky salmon that reminds me of special Sunday dinners at my grandmother’s farm. She always said the best meals come from simple ingredients prepared with love, and this dish proves her right every time. The honey-lemon glaze adds just the right amount of sweetness to complement the nutty crust, creating a restaurant-quality meal you can make any night of the week. The best part? Everything comes together in one pan, making cleanup a breeze—just like my Baked Salmon Asparagus Sheet Pan Recipe. Let’s get cooking!
Why You’ll Love This Pecan Crusted Salmon with Lemon Glaze
This recipe has become a staple in my kitchen because it delivers sophisticated flavors with surprisingly simple techniques. I’ve served this to everyone from picky eaters to dinner party guests, and it’s always met with empty plates and recipe requests.
Quick and elegant – ready in just 30 minutes with minimal prep work
Healthy and bursting with flavor from omega-rich salmon and heart-healthy pecans
Perfect sweet-savory balance that appeals to all taste preferences
Sophisticated restaurant-quality results using everyday ingredients
Great for busy weeknight meals or special occasions
This pecan-crusted salmon is more than just dinner—it’s a way to bring something special to your everyday table without spending hours in the kitchen.
Ingredient Note List
Salmon Fillets: I always choose fresh, thick-cut fillets with the skin removed because they hold the pecan coating better and cook more evenly.
Pecan Halves: Fresh pecans provide the best nutty flavor and crunch—I prefer buying whole pecan halves rather than pre-chopped pieces for better texture control.
Panko Breadcrumbs: These Japanese-style breadcrumbs create a lighter, crispier coating than regular breadcrumbs and help the pecan mixture stick perfectly to the salmon.
Fresh Parsley: The bright, herbaceous flavor cuts through the richness of the pecans and adds a beautiful pop of green color to the crust mixture.
Honey: This natural sweetener creates the glossy base for our lemon glaze and balances the savory soy sauce beautifully.
Reduced-Sodium Soy Sauce: I always use the reduced-sodium version to control the saltiness while still getting that deep, umami flavor that makes the glaze so special.
Fresh Ginger: Grating fresh ginger releases oils that add warmth and complexity to the glaze—it’s worth the extra step over dried ginger.
Fresh Lemon Juice: Always use freshly squeezed lemon juice for the brightest, most vibrant flavor in your glaze.
Cornstarch: This helps thicken the glaze to the perfect consistency and gives it that restaurant-style glossy finish that clings beautifully to the salmon.
How to Cook Pecan Crusted Salmon with Lemon Glaze
Step 1. I usually start by preheating my oven to 400°F because having it at the right temperature ensures the salmon cooks evenly while keeping the crust golden and crispy.
Step 2. In my food processor, I pulse the pecans, Panko breadcrumbs, and fresh parsley until they form coarse crumbs—I’ve learned not to over-process because you want some texture, not powder.
Step 3. I melt butter in my favorite cast iron skillet over medium-high heat, then season the salmon generously with salt and pepper before pressing the pecan mixture firmly onto each fillet.
Step 4. My grandmother always taught me to sear first for flavor, so I cook the salmon for 1-2 minutes per side until golden brown—this locks in the juices and creates that perfect crust.
Step 5. I transfer the whole skillet to the oven and bake for 10-12 minutes, checking that the salmon flakes easily with a fork when it’s perfectly done.
Step 6. While the salmon bakes, I make the glaze by combining honey, soy sauce, brown sugar, ginger, garlic, lemon juice, and cornstarch in a small saucepan over medium-high heat.
Step 7. I bring the glaze mixture to a boil, then reduce the heat and simmer for 3-4 minutes until it thickens to a beautiful, glossy consistency that will coat the back of a spoon.
Step 8. The final step is my favorite—I drizzle that gorgeous lemon glaze over the hot salmon just before serving, watching it create that restaurant-worthy presentation.
How to Store & Reheat
I usually store any leftover Pecan Crusted Salmon with Lemon Glaze in an airtight container in the refrigerator, where it stays fresh for up to 2-3 days. Make sure the salmon cools completely before storing to maintain the best texture.
In my experience, this dish doesn’t freeze particularly well because the pecan crust can become soggy when thawed. I recommend enjoying it fresh or within a few days of cooking for the best flavor and texture.
For best results, I recommend reheating leftover salmon gently in a 300°F oven for about 8-10 minutes, which helps preserve the crispy crust better than the microwave. If you’re in a hurry, you can microwave it on medium power for 1-2 minutes, but the crust won’t be as crispy.
Pecan-Crusted Salmon with Lemon Glaze
Crunchy pecan-crusted salmon drizzled with a sweet and tangy lemon glaze. A quick, elegant 30-minute meal bursting with flavor and texture.
In a food processor, pulse pecans, Panko, and parsley until mixture resembles coarse crumbs. Season with salt and pepper.
In a large oven-proof skillet, melt butter over medium-high heat. Season salmon with salt and pepper, then dredge in pecan mixture. Sear each fillet for 1–2 minutes per side until golden brown.
Transfer skillet to oven and bake salmon for 10–12 minutes, or until it flakes easily with a fork.
While salmon bakes, combine honey, soy sauce, brown sugar, ginger, garlic, lemon juice, and cornstarch in a small saucepan. Bring to a boil, then reduce heat and simmer until thickened (3–4 minutes).
Drizzle lemon glaze over the salmon and serve immediately.
Notes
Don’t over-process pecans; keep texture coarse. Sear salmon before baking to seal in flavor. Simmer glaze just until thickened. Reheat gently in the oven to preserve crust.
What to Serve with Pecan Crusted Salmon with Lemon Glaze
Jasmine Rice or Quinoa: The fluffy grains soak up every drop of that delicious lemon glaze, and I love how the nutty quinoa complements the pecan crust.
Roasted Asparagus: In my kitchen, I often serve this salmon with asparagus because the slight char and crisp texture provide a perfect contrast to the rich, flaky fish.
Steamed Broccoli: The bright green color looks beautiful on the plate, and the mild flavor lets the salmon’s sophisticated taste shine through.
Mixed Green Salad: A light salad with cucumber and vinaigrette adds freshness that balances the richness of the pecan-crusted salmon perfectly.
Garlic Mashed Potatoes: This combo is always a hit at our table—the creamy potatoes pair wonderfully with both the crunchy coating and sweet glaze.
Honey Glazed Carrots: The natural sweetness of carrots enhances the honey in the lemon glaze, creating a harmonious flavor profile that my family absolutely loves.
FAQs
How many calories are in Pecan Crusted Salmon with Lemon Glaze?
Each serving contains approximately 395 calories, making this a nutritious and satisfying meal that’s rich in protein and healthy omega-3 fatty acids from the salmon.
Is Pecan Crusted Salmon with Lemon Glaze healthy?
Absolutely! This recipe provides 28 grams of high-quality protein, heart-healthy fats from both salmon and pecans, and the glaze adds minimal sugar while maximizing flavor.
Can I substitute the pecans with other nuts?
I recommend using walnuts or almonds as alternatives—they both create a delicious crust, though the flavor will be slightly different from the buttery richness that pecans provide.
Why is my pecan crust falling off the salmon?
To avoid this, make sure your salmon fillets are completely dry before coating, and press the pecan mixture firmly onto each fillet—the butter helps it stick during the searing process.
