Pecan Crusted Salmon
Pecan Crusted 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 the pecans on to the salmon perfectly compliments the flavor of the fish.
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 your partner! And when you’re looking for something easy but amazing to cook at home I highly recommend this delicious Pecan Crusted Salmon.
Not only is this 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 this amazing salmon topped with pecans has only 2 net carbs per serving!
If you’re a salmon fan who also likes pecans, I think this is a must-make recipe; I hope you’ll try the recipe.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- salmon filets
- Szeged Fish Rub (affiliate link), for seasoning salmon (or other fish rub of your choice)
- Dijon Mustard (affiliate link)
Is the 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 make Pecan Crusted Salmon without fish rub?
I’m a HUGE fan of Szeged Fish Rub (affiliate link) and probably don’t ever make fish without seasoning it with this rub, but if you don’t have it and don’t want to buy it you can use any blend of herbs that tastes food on salmon, or skip it completely.
Can you use other mustard for the Pecan Crusted Salmon?
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.
How to make Pecan Crusted Salmon:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Let the salmon thaw overnight in the freezer if it’s frozen.
- About 30 minutes before you plan to cook, put it on a small roasting sheet and let the fish come to room temperature.
- Season the salmon with Szeged Fish Rub (affiiate link) or another type of fish rub if you have some.
- Mix the Dijon and mayo in a small bowl.
- Spread 2 tsp. of the mayo/mustard mixture over each piece of salmon, making sure it is completely covered so the pecans will stick.
- 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.)
- Roast fish for 10-12 minutes in an oven (or toaster oven) that you’ve preheated to 425F/220C.
- Fish should feel barely firm when it’s done, so don’t overcook. Serve hot.
Make it a Low-Carb Meal:
More Special Dinners with Salmon:
- Roasted Lemon Salmon and Asparagus Sheet Pan Meal
- Salmon Packets with Tomatoes and Olives
- Air Fryer Salmon with Mustard Herb Sauce
- 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)
- Thaw salmon overnight in the refrigerator if it’s frozen.
- 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.
- Season with fish rub if you’re using it.
- Preheat oven or toaster oven to 425F/220C.
- Finely chop the pecans with a chef’s knife.
- 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.
- 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.)
- Roast the salmon for 10-12 minutes, or until it feels barely firm to the touch when it’s pressed with your finger.
- Don’t overcook; the fish will continue to cook for a few minutes when you take it out of the oven.
- Serve hot.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pecan Crusted Salmon would be approved for any low-carb or Keto eating plan, and also for any phase of the original South Beach Diet.
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, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The tasty Pecan Crusted Salmon was first posted in 2012. This recipe was last updated with more information in 2024.