Pecan Crusted Salmon with Lemon Glaze — Damn Delicious

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Pecan Crusted Salmon with Lemon Glaze

An epic crunchy pecan crust that comes together in just 5 min – easy peasy. And the lemon glaze is to die for!

Mother’s Day is right around the corner, and this pecan-crusted salmon is just the perfect dish to whip up for this special day, or really, any other day of the week.

It’s just so stinking easy, yet it looks so fancy.

Now the secret is, you don’t tell anyone how effortless it really was. You don’t tell anyone that the epic crunchy, crisp pecan crust took less than 5 minutes to prepare with the help of a food processor.

That way, everyone will think you have been slaving away for hours and hours in the kitchen.

But what if you don’t have a food processor? Well, you can easily make this with, say, ten minutes. Still easy peasy.

When ready to serve, you can serve up that lemon glaze on the side or drizzled on top. Although it may not be a bad idea to have some extra for the table since the glaze is just absolutely heavenly!

Pecan Crusted Salmon with Lemon Glaze

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

An epic crunchy pecan crust that comes together in just 5 min – easy peasy. And the lemon glaze is to die for!


  • 4 salmon filets
  • 2 tablespoons unsalted butter
  • 1/4 cup honey
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 2 teaspoons cornstarch

For the pecan crust

  • 1/2 cup Fisher Nuts Pecan Halves
  • 1/2 cup Panko*
  • 1/4 cup fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. To make the pecan crust, combine pecans, Panko and parsley in the bowl of a food processor until mixture resembles coarse crumbs; season with salt and pepper, to taste. Dredge each salmon filet with pecan mixture.
  3. Melt butter in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
  4. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
  5. To make the lemon glaze, combine honey, soy sauce, brown sugar, ginger, garlic, lemon juice and cornstarch in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-4 minutes.
  6. Serve salmon immediately with lemon glaze.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Did you Make This Recipe?

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Disclosure: This post is sponsored by Fisher Nuts. All opinions expressed are my own.

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I don’t know how you keep coming up with these incredible recipes! Once again, this looks amazing! And 5 minutes. This pecan crust looks like it adds so much!

Yum, this will be on the dinner table this wee!

Love salmon. Love anteing pecan crusted. Love this!

OMG this recipe is just AWESOME! This looks so crispy and full of flavour! Love, love, love!!

Do you think this would work with chicken? If so would you still sear it before baking it? Loving your recipes!

Yes, I recommend still searing even if chicken is used instead.

Yum. Do you think this would work with chicken also?

Oh boy, is my mother-in-law going to love you. Thanks

I love fish when it’s encrusted in nuts. It’s amazing how good that is. Plus I love fish juxtaposition with citrus. This recipe does BOTH. Amazingly wonderful. An elegant
dinner party main dish for sure. Mmmm—-it will be fun to come up with a wine!

What size fillets would you recommend? I am guessing 1/4 lb. would be suitable.
Next question, would frozen fillets work; if yes, cook from frozen, or thaw?

Love your recipes!! Thank you!

I would estimate about 4-6 ounces per filet. As for frozen filets, unfortunately, I do not have much experience cooking from a frozen state. Please use your best judgment.

Discovered your food blog a while back and omg I LOVE it! Where do you get all these amazing recipes? And I absolutely love your photography skills. Keep the recipes coming!

This salmon looks so fantastic! I love that pecan crust!

I lurv pecan encrusted anything. But salmon? My favorite fish? Girl, you’ve taken it over the edge and I’m LOVING it.

This salmon looks divine! And that glaze? 100% drinkable!

This salmon sounds great!

LOVE this recipe and your blog! Thank you for posting! I don’t have a food processor, would a blender yield a similar result for the pecan crust? Thank you!!

Yes, a blender should work just fine. Or you can always chop the pecans by hand. Either option should work.

why can we not print this receipt

Internet Explorer has recently made some updates that are causing print problems. I recommend using a different browser, such as Firefox, Google Chrome, or Safari. But if you can only use Internet Explore, you can highlight the recipe, left-click, and print from there. Easy peasy!

This salmon looks incredible! That pecan crust is looking all kinds of delicious annnd your lemon glaze!? YES, PLEASE. PS – Happy Doggy Mothers Day 😉

I had not cooked fish at home and was not a big fish eater. This recipe has changed that, this will be a regular choice in our dinner repertoire.
THANK YOU for all the great recipes.

That crispy pecan crust looks seriously so incredibly delicious. I often cook salmon so I have to make this recipe!

Thank you for the recipe, Chung-ah. I’m afraid I didn’t care for this one – the sauce was way too sweet for me, it tasted like dessert. If you like your food on the sweeter side do give it a try though!

Vanessa, thank you for trying my recipe! If you are not a fan of the sweet/savory combo, you can omit the glaze in its entirety and splash on a little lemon juice to compensate.

You always have such great recipes! I made this last night and we loved it. Quick, easy, healthy, delicious…what’s not to love?! Thank you!

How do you get the pecan crust to stick to the salmon?

The moistness from the salmon should help – if not, a little bit of olive oil should do the trick.

I cannot wait to try this! The last salmon recipe of yours that I tried was so good, my husband didn’t have a chance to eat more than one piece because I scarfed down the rest. Thank you for sharing such wonderful recipes!

The texture of this salmon is superb, even in picture it looks so tender. And this is my problem, to achieve its tenderness. haha, wish me luck, Chungah!

Mouth watering pictures. I love salmon!

The pictures look so incredible I’m tempted to make this right now (at 12.20 at night!).
Thanks for sharing this awesome recipe – I’ve been browsing for new ways to cook Salmon

I use this recipe every 4-6 weeks – LOVE it! Works well with Costco’s sockeye salmon. Was not always a salmon fan but the hubby is, and this version is my favorite. Really enjoy your recipes and have turned my daughter onto you. Might also try skipping the sauce and topping with a splash of lemon instead, when under time constraints.

This recipe was AMAZING. I used a too much parsley so my crust was Green but everything was flavorful. The glaze sealed the deal. I will definitely be making this recipe again.

What can I use instead of Panko (I am gluten free). Thanks so much!

Gluten free panko breadcrumbs can be substituted.

Just made this for dinner tonight and the salmon was absolutely delicious! After dredging the salmon I thought the breading wasn’t going to stay on through the searing process, but it held up beautifully. I loved that the salmon cooked right in the pan. It came out perfectly crunchy on the outside and moist inside. As for the glaze, I thought it was good, but I felt the soy sauce overpowered the lemon taste. Next time I make this ( and there will definitely be a next time!) I’m going to add half as much soy sauce. My entire family, which includes a very picky 4 year old, all loved this. Thanks for the delicious recipe!

Hi Chungah! Quick question, Can I add coconut to the pecan crust mixture? Would coconut go well with pecan? Planning on catering a party with this recipe except with the addition of coconut.

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I have frozen fillets thawing, never cooked salmon before. Would like to try this recipe. Do I leave the skin on to cook these?

That’s really up to you and your personal preference.

Looks like a good recipe , but i dislike to have to scroll through so many pictures before I get to the recipe .

Yum! I am making this tonight – Chungah, do you leave the skin on the salmon?

You can leave it on or off – up to you!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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