Pecan-Crusted Dijon Salmon would be lovely for a special low-carb dinner entree, and it really is quick and easy to make! And the Dijon and mayo coating that holds on the pecans perfectly compliments the flavor of the salmon.

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Pecan-Crusted Dijon Salmon finished dish on serving plate

When it’s a special occasion and you want to make dinner at home, it’s nice if it’s a quick and easy recipe so you can enjoy the occasion along with your guests or partner! And when you’re looking for something a bit special to cook at home I highly recommend this delicious Pecan Crusted Salmon.

Not only is this Pecan Crusted Baked Salmon that’s coated with a mustard-mayo mix and topped with pecans just absolutely delicious, but this recipe is so quick and easy that you won’t have to spend much time in the kitchen. And it’s a low-carb meal that any salmon fan is going to enjoy!

What ingredients do you need for this recipe?

  • salmon filets
  • Szeged Fish Rub (affiliate link), for seasoning salmon (optional, but good; see notes)
  • pecans
  • Dijon mustard
  • mayo

Is this Pecan Crusted Baked Salmon gluten-free?

My recipe doesn’t use any breadcrumbs in the pecan topping, so this recipe is gluten-free as well as being low in carbs!

Can you use less mustard or other types of mustard?

If you don’t have Dijon or aren’t much of a mustard fan, you can definitely use more mayo and less mustard in the topping or substitute another type of mustard you have on hand.

Quick and Easy Low-Carb Pecan-Crusted Dijon Salmon found on

How to make Pecan Crusted Salmon:

(Scroll down for compete printable recipe with nutritional information.)

  1. Let the salmon thaw overnight in the freezer if it’s frozen.
  2. About 30 minutes before you plan to cook, put it on a small roasting sheet and let the fish come to room temperature.  Season it with Szeged Fish Rub (affiiate link) or another type of fish rub if you have some, but it’s not essential.
  3. Mix the Dijon and mayo in a small bowl.  (You can use more mayo and less Dijon if you’re not that fond of mustard.
  4. Spread 2 tsp. of the mayo/mustard mixture over each piece of salmon, making sure it is completely covered so the pecans will stick.
  5. Then sprinkle 1-2 T finely chopped pecans onto each piece of fish, patting them down so they stick.  (I put each piece of fish on a cutting board to sprinkle the pecans and then put it back on the roasting pan.)
  6. Roast fish for 10-12 minutes in an oven (or toaster oven) that you’ve preheated to 425F/220C. 
  7. Fish should feel barely firm when it’s done, so don’t overcook. Serve hot.

Make it a Low-Carb Meal:

For a special low-carb dinner, this would be delicious with Twice Baked Cauliflower and Kalyn’s Favorite Baby Arugula Salad.

More Special Dinners with Salmon:

Roasted Lemon Salmon and Asparagus Sheet Pan Meal

Salmon Foil Packets with Tomatoes and Olives

Air Fryer Salmon with Mustard Herb Sauce

Pecan-Crusted Dijon Salmon finished dish on serving plate
Yield: 2 servings

Pecan Crusted Salmon

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes

Pecan Crusted Salmon would be perfect for a special low-carb dinner.


  • 2 salmon filets, about 8 oz. each
  • fish rub, for seasoning salmon (optional, but good; see notes)
  • 3 T finely chopped pecans (preferably not salted)
  • 1 T Dijon mustard
  • 1 tsp. mayo (see notes)


  1. Thaw salmon overnight in the refrigerator if it’s frozen.
  2. At least 30 minutes before you plan to cook, take salmon out of the refrigerator and place on small roasting pan that you’ve sprayed with nonstick spray or olive oil, and let the fish come to room temperature.
  3. Season with fish rub if you’re using it.
  4. Preheat oven or toaster oven to 425F/220C.
  5. Finely chop the pecans with a chef’s knife.
  6. Mix together the Dijon mustard and mayo in a small bowl and use a rubber scraper to spread it over the surface of the salmon, until it’s completely covered.
  7. Then sprinkle the pecans over the fish, pressing them down so they stick. (I put each piece of fish on the cutting board while I sprinkled it with pecans and then put them back on the roasting pan when they were covered.)
  8. Roast the salmon for 10-12 minutes, or until it feels barely firm to the touch when it’s pressed with your finger.
  9. Don’t overcook; the fish will continue to cook for a few minutes when you take it out of the oven.
  10. Serve hot.


I like Szeged Fish Rub (affiliate link) and I'd definitely use some for this recipe. If you’re not that fond of mustard use 2 tsp. Dijon and 2 tsp. mayo.

This recipe adapted slightly from The South Beach Diet Super Quick Cookbook.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 667Total Fat: 40gSaturated Fat: 7gUnsaturated Fat: 29gCholesterol: 192mgSodium: 593mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 74g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re putting together a carb-conscious Valentine’s Day menu, Pecan Crusted Salmon would be approved for any phase of the original South Beach Diet and for other low-carb or Keto eating plans.

Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.

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