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Pecan-Crusted Salmon

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Pecan-Crusted Salmon

Pecan-Crusted Salmon
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
Provided by:
total prep 533 calories/serving
By Kate Slate
Cooking the salmon skin-side down on an ungreased baking sheet (don't use nonstick) causes the skin to stick to the pan. This makes it easy to lift the fish off the skin when it comes time to serve.


  • 3 ounces pecans
  • 2 teaspoons grated lemon zest
  • 4 center-cut salmon fillets (6 ounces each)
  • 1 large egg
  • 2 teaspoons sesame oil
  • Lemon wedges, for serving


  • Preheat the oven to 350°F.
  • In a mini food processor, process the pecans until the texture of fine dried bread crumbs (take care not to turn them into a paste). Transfer to a plate and toss with the lemon zest and a generous pinch of salt and pepper.
  • In a shallow bowl, whisk together the egg and sesame oil. Dip the flesh (not the skin) of the salmon fillets into the egg mixture, shaking off the excess. Then dip the flesh sides of the fillets into the pecan mixture, pressing it onto the fish. Place the salmon skin-side down on an ungreased baking sheet.
  • Bake for 15 minutes, or until the salmon just flakes with tested with a fork. With a spatula, gently lift the salmon off the skin (which should stay stuck to the baking sheet). Serve with lemon wedges for squeezing.