Pecan Crusted Salmon

Pecan Crusted Salmon

Salmon and I have a love-hate relationship. Hate is WAY too strong a word for salmon and me. We’re more like love-meh. I love so many things about it – it’s fast and easy to cook. I can keep it in my freezer and thaw it quickly for dinner on the fly. It pairs wonderfully with so many flavors, like the Pecan Crusted Salmon recipe I’m about to drop. My family loves it and I cook it all. the. time.

Here’s where the meh comes in. I don’t really like the way it tastes. I know, I know. Everybody LOVES salmon. Except me. Lord knows I’ve tried and tried. Every time it’s what’s for dinner, I taste a pinch, hoping the way that I wish for weight loss without exercise, that this one time it will be delicious to me. And every time it’s like a punch in the gut. Salmon and I are never gonna be a thing and it’s gonna be ok because I’ll continue to cook it for my peeps, who adore it, especially Pecan Crusted Salmon.

Pecan Crusted Salmon

You guys, this salmon recipe is going to blow your minds. It’s SO easy you can literally have it on the table in minutes! Toast some pecans, mix up some honey mustard, a few minutes in the oven and VOILA, Pecan Crusted Salmon!

This recipes was part of my DIY Valentine’s Day dinner at home menu. Check out the rest of my DIY Valentine’s Day dinner menu here!

Line  your baking sheet with foil or parchment for easy clean up.

Be careful not to overcook your salmon. Remove it from the oven as soon as it’s flaky and tender, 10-12 minutes.

Small Bowls

Small Sauté Pan


Pastry Brush

Baking Sheet


Pecan Crusted Salmon

Entrées, Recipes

Servings: Serves four.

Pecan Crusted Salmon


  • 4 6-oz salmon fillets
  • 1 tablespoon butter
  • 1/2 cup pecans, finely chopped
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • Salt and Pepper


  1. Preheat oven to 425 degrees Fahrenheit. Place salmon on baking sheet lined with parchment or foil.
  2. Melt butter in a small saute pan over medium high heat. Add pecans and cook until nuts begin to brown, 3-5 minutes. Remove from heat and set aside to cool.
  3. Stir honey and mustard together in a small bowl then pour it evenly over salmon. Season salmon with salt and pepper. Divide chopped pecans among salmon, coating the top of each filet evenly.
  4. Bake salmon until flaky, but moist, 10-12 minutes.
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Pecan-Crusted Salmon

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