If you saw the “what we ate” page, you may have noticed we had salmon for dinner one night. But this wasn’t ordinary salmon.
It was salmon encrusted with pecans and a touch of cinnamon — and it turned out to be perfect.
I like to twist classics a little, so instead of a straight pecan crust I added cinnamon for warmth and depth.
I brushed the salmon with a favorite glaze so the pecan mixture would adhere — a flavorful alternative to an egg wash.
If you haven’t tried Daddy Sam’s glaze, it’s worth picking up. It’s delicious on salmon, shrimp, or chicken — and some people would happily eat it by the spoonful. Use what you enjoy for a balance of sweet and savory.
My husband claims he doesn’t like pecans, so I served this strategically when he was hungry. He ate it without noticing the crust and declared it delicious — then I revealed the pecans and enjoyed his surprise.
Why is this salmon so good? The fish stays buttery and savory while the pecan crust adds a crunchy, spiced sweetness. I was skeptical at first, but this is now one of my favorite ways to prepare salmon. It’s also excellent served over a salad.
Cinnamon Pecan Crusted Salmon
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Ingredients
- 1 pound salmon, cut into 4 pieces, or 4 fillets
- 1/2 cup BBQ or mustard sauce/glaze, use your favorite
- 2/3 cup pecans, finely ground in a food processor
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
Instructions
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Preheat the oven to 400°F (200°C). Combine ground pecans and cinnamon on a large plate. Brush salmon pieces with the glaze, then press them into the pecan mixture so the crust adheres.
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Heat a skillet over medium-high and add 1 tablespoon olive oil. Brown the salmon briefly on each side until the pecan crust is golden. Transfer to a wire rack set over a baking sheet and bake for about 15 minutes, or until the salmon flakes easily with a fork.
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Serve with rice, roasted vegetables, or over a salad.
Did you make this recipe?
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