Pecan-Crusted Salmon Recipe
Pecan-Crusted Salmon Recipe photo by Taste of Home

Pecan-Crusted Salmon Recipe

Publisher Photo
This nutty coating and cool sauce turn ordinary salmon into something special. "My husband was thrilled the first time I served this," says Cheryl Bydowdki of Punta Gorda, Florida.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 2 salmon fillets (6 ounces each)
  • 2 tablespoons mayonnaise
  • 1/2 cup finely chopped pecans
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon butter, melted
  • CUCUMBER SAUCE:
  • 1/2 cup chopped seeded peeled cucumber
  • 1/2 cup vanilla yogurt
  • 1/2 teaspoon snipped fresh dill or 1/8 teaspoon dill weed
  • 1/8 teaspoon garlic powder

Nutritional Facts

1 serving (1 each) equals 830 calories, 61 g fat (13 g saturated fat), 131 mg cholesterol, 654 mg sodium, 27 g carbohydrate, 4 g fiber, 45 g protein.

Directions

  1. Place salmon skin side down in a greased 11-in. x 7-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet.
  2. In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork.
  3. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon. Yield: 2 servings.
Originally published as Pecan-Crusted Salmon in Country Woman September/October 2002, p39

Nutritional Facts

1 serving (1 each) equals 830 calories, 61 g fat (13 g saturated fat), 131 mg cholesterol, 654 mg sodium, 27 g carbohydrate, 4 g fiber, 45 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Pecan-Crusted Salmon

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 23, 2014

"My husband loves this recipe and recently requested it again. Absolutely fabulous! Quick to make and impressive enough to serve guests. This salmon is now part of his birthday meal-from now on!"

MY REVIEW
Reviewed Mar. 11, 2013

"A Family favorite. Didn't really like the cucumber sauce"

MY REVIEW
Reviewed Apr. 6, 2012

"This has become a go-to salmon recipe for me--easy and delicious. I always use skinless salmon; also I often omit the pecans in the topping, and add dill, Old Bay, lemon pepper, or whatever else is at hand to spice it up. Very versatile, and great flavor."

MY REVIEW
Reviewed Jan. 31, 2010

"This was very good. I made it for two."

MY REVIEW
Reviewed Jan. 14, 2010

"Taste was very good although fish was a little bit dry for my taste. I'll probably make more sauce to go with it next time."

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