Pecan-Crusted Salmon Recipe

4 7 12
Pecan-Crusted Salmon Recipe
Pecan-Crusted Salmon Recipe photo by Taste of Home
Publisher Photo

Pecan-Crusted Salmon Recipe

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4 7 12
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Place salmon skin side down in a greased 11x7-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.
Originally published as Pecan-Crusted Salmon in Country Woman September/October 2002, p39

Nutritional Facts

1 each: 830 calories, 61g fat (13g saturated fat), 131mg cholesterol, 654mg sodium, 27g carbohydrate (10g sugars, 4g fiber), 45g protein.

  • 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
  1. Place salmon skin side down in a greased 11x7-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

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Reviews forPecan-Crusted Salmon

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kathyras User ID: 6209435 255505
Reviewed Oct. 16, 2016

"Disappointed... thought it had no flavor..."

MY REVIEW
Baking Diva User ID: 4467421 81053
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
jeppesen1226 User ID: 7170783 81050
Reviewed Mar. 11, 2013

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

MY REVIEW
daisey5 User ID: 146806 135731
Reviewed Jan. 31, 2010

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

MY REVIEW
alexismd User ID: 4533558 48087
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
Brendat4 User ID: 3173845 108786
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
alibi13 User ID: 3216048 87838
Reviewed Jul. 3, 2008

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

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