Kalyn's Kitchen

Pecan-Crusted Dijon Salmon

Pecan-Crusted Dijon Salmon would be lovely for a special low-carb dinner entree, and it really is quick and easy to make!

PIN this recipe to make it later!

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! And when you’re looking for something a bit special to cook at home I highly recommend this delicious Pecan-Crusted Dijon Salmon.

Not only is this Pecan-Crusted Salmon 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

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

How to make this recipe:

(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 Meal:

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

More Dinners with Salmon:

Roasted Lemon Salmon and Asparagus with Sheet Pan Meal from Kalyn’s Kitchen
Salmon and Quinoa Patties with Lemon-Yogurt Sauce from The Perfect Pantry
Salmon Foil Packets with Tomatoes and Olives from Kalyn’s Kitchen
Oven-Roasted Salmon, Asparagus and New Potatoes from Simply Recipes

Pecan-Crusted Dijon Salmon finished dish on serving plate

Pecan-Crusted Dijon Salmon

Yield 2 servings
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes

Pecan-Crusted Dijon 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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

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

Pinterest image of Pecan-Crusted Dijon Salmon

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    14 Comments on “Pecan-Crusted Dijon Salmon”

  1. Pingback: 78 Dairy Free Low Carb Keto Recipes - My Productive Backyard

  2. Well I love most fish– and this sounds easy enough that I should be able to make it

  3. Eric, very glad everyone enjoyed it!

  4. I just made this last night and it turned out perfectly. Everyone gobbled up their portion and was looking around for more! Thanks! More generally thanks for all your recipes – I've made many of the ones you've posted and looking forward to getting new ones.

  5. Lynn, so glad you liked it!

  6. I DID prepare this for our Valentine's dinner, and it was so delicious…the best salmon we've ever had. It was served with fresh asparagus and rice pilaf…yum!

  7. I love the idea of a nutty crust on fish! Definitely bookmarking this to try – thanks Kalyn!

  8. I love this!! Pecans make such a delicious crust. I've been in a fish rut, going to try this!

  9. Looks delicious, Kalyn. I love nut crust on fish, especially pecans. The Dijon adds a delicious-sounding punch.

  10. Looks like a nice heart healthy dinner with salmon and pecans – easy and elegant.

  11. I'm a sucker for anything with the title 'pecan crusted!' I've never tried it with salmon though, so I'll have to try it out! Great seeing you today!

  12. This recipe looks delicious. However, I think it won't thaw overnight in the freezer. While I know what you meant, maybe others might not.

  13. I REALLY don't crave fish anymore, but this has definitely spurred a craving! The dijon with the nuts sounds delicious!

  14. Gorgeous! I never think to use nuts in a coating for fish. It looks delicious and I can just imagine how well that crunchy coating works with the smoothness of the salmon.