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Pecan-Crusted Salmon

 Pecan-Crusted Salmon
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.
2 ServingsPrep/Total Time: 25 min.


  • 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
  • 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


  • Place salmon skin side down in a greased 11-in. x 7-in. baking dish.
  • Spread 1 tablespoon mayonnaise over each fillet.
  • 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.
  • Meanwhile, in a small bowl, combine the cucumber sauce ingredients.
  • Serve with the salmon. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 830 calories, 61 g fat (13 g saturated fat), 131 mg cholesterol, 654 mg sodium,

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Pecan-Crusted Salmon (continued)

Nutritional Facts: 27 g carbohydrate, 4 g fiber, 45 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now