Pecan-Crusted Salmon with lemon glaze

January 6, 2022

An easy salmon with a toasty crust, topped with a delicious lemon glaze.

Yield: 4–6 servings



2 lbs. skinless salmon

3 tablespoons oil, divided

½ cup pecans

½ cup panko crumbs

Salt to taste

Black pepper to taste

Lemon glaze:

2 tablespoons oil

¼ cup honey

2 tablespoons soy sauce

1 tablespoon brown sugar

2 cloves garlic, minced

Juice of 1 lemon or 3 tablespoons lemon juice

2 teaspoons cornstarch

Garnish (optional):

Chopped parsley

Lemon slices


Preheat oven to 400°F.

Marinate salmon in 1 tablespoon oil.

In the meantime, place pecans and panko crumbs in a food processor fitted with the S-blade and process until smooth. Season with salt and pepper.

Dredge salmon in pecan mixture.

In a large skillet over medium heat, heat 2 tablespoons oil. Add salmon to the skillet and sear both sides for 1–2 minutes or until golden brown. Watch closely as the topping burns quickly.

Place salmon in an oven-safe baking dish. Spoon back on any topping that fell off during the searing process (as long as it isn’t burnt).

Bake salmon for 10–12 minutes or until it flakes easily.

In a small saucepan over medium heat, combine lemon glaze ingredients and bring to a boil.

Reduce heat to low and simmer for 3–4 minutes or until slightly thickened.

Pour lemon glaze over the salmon, or serve the lemon glaze in a bowl on the side.

Garnish with some chopped parsley and lemon pieces.