Back to Pecan-Crusted Salmon

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Pecan-Crusted Salmon Recipe

Pecan-Crusted Salmon Recipe

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. YIELD: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

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.

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.

Reviews for Pecan-Crusted Salmon

Sort By :
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 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."

MY REVIEW
Reviewed Sep. 13, 2009

"This is one of our favorite meals and it is SO easy! I make it often and even my two young children love it."

MY REVIEW
Reviewed Jul. 3, 2008

"I'm on a diet, so I substituted extra virgin olive oil for butter. It was delicious."

Loading Image

Wine Pairings

Full-Bodied White Wine

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