Ingredients
Salmon and Crust
- 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 Oven: Preheat the oven to 400ºF to prepare for baking the salmon to a perfectly cooked finish.
- Prepare Pecan Crust: Using a food processor, pulse the raw pecans until they become finely chopped and crumbly. Transfer to a plate, then mix in cinnamon, paprika, and sea salt thoroughly with a fork to combine the spices evenly.
- Apply Mustard and Coat with Crust: Spread the Dijon mustard evenly over the flesh side of the salmon fillet. This sticky layer helps the pecan crust adhere well. Press the salmon, skin side up, into the pecan mixture to coat all sides except the skin, ensuring full coverage of the flavorful crust.
- Bake the Salmon: Place the salmon fillet skin side down on a baking sheet lined with parchment paper. Bake in the center of the preheated oven for 15 to 20 minutes, depending on thickness, until the fish flakes easily when tested with a fork.
- Serve: Remove from oven and serve immediately. This salmon pairs wonderfully with roasted potatoes and a fresh, simple salad for a balanced meal.
Notes
- Ensure not to coat the skin side with the pecan crust for easier handling and to preserve texture.
- Adjust baking time based on the thickness of the salmon to avoid overcooking.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- For a nut-free version, substitute pecans with seeds such as sunflower or pumpkin seeds and adjust seasonings accordingly.
- Leftovers can be refrigerated for up to 2 days and gently reheated to maintain crust crispness.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
