Cinnamon Pecan Crusted Salmon
This pecan crusted salmon recipe is an easy dinner full of cozy, wintry spice! With moist and flaky baked salmon smothered in Dijon mustard and a layer of crunchy nuts.
Servings: 4 servings
Calories: 251kcal
Ingredients
- 1 pound Atlantic salmon
- 1/2 cup raw pecans
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 tablespoon dijon mustard
Instructions
- Preheat the oven to 400ºF.
- In a food processor, pulse the pecans until they are finely chopped and crumbly. Pour them onto a plate and add the cinnamon, paprika, and salt. Mix the spices into the pecans with a fork.
- Spread the mustard evenly over the flesh of the salmon. This will give you a nice "sticky" layer to bind with the pecans. Coat the top of the salmon with the crust by placing the filet skin side up in the pecan crumbs. Make sure to crust all sides of the fish (except the skin) to get the full flavor of the crust.
- Place the filet, skin side down on a parchment-lined baking sheet. Bake it in the center of the warm oven for 15 - 20 minutes depending on the thickness, until the fish flakes easily.
- Serve immediately with a side of your favorite veggies – we went with roasted potatoes and a simple salad.
Notes
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Reheat in a baking dish covered in aluminum foil for 12-15 minutes at 275F.
Nutrition
Serving: 0.25pounds | Calories: 251kcal | Carbohydrates: 3g | Protein: 24g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 382mg | Potassium: 626mg | Fiber: 2g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1mg