Cinnamon-Pecan Crusted Salmon Recipe for Crispy, Flavorful Fish
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.
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