During my recent trip to New Orleans, I found pecans almost everywhere I went, from pie to pralines and even on top of fish! After trying Commander’s Palace‘s classic (and delicious) pecan crusted gulf fish, I was inspired to whip up something of my own with a pecan crust on top. Pecans are rich in antioxidants and contain heart-healthy fat, fiber, protein, and magnesium. The contrast between the sweetness from the maple syrup, the tanginess from the mustard, and the crunchiness from the panko breadcrumbs makes it one of my favorite ways to eat salmon. This pecan crusted maple dijon salmon is bursting with flavor and only takes 12-15 minutes to cook in the oven!
Makes 4 servings
- 1 lb of fresh salmon
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup pecans, chopped
- 1 tablespoon fresh thyme, chopped
- Preheat the oven to 400F.
- In a small bowl, mix together the mustard, maple syrup, and olive oil.
- In a separate bowl, mix together the bread crumbs, pecans, and thyme.
- Cut salmon into 4 portions (4 ounces each). Pat dry with paper towel and season each fillet with salt and pepper.
- Place on a greased baking sheet and spread the maple-dijon mustard mixture on top of each piece of salmon.
- Press the panko pecan mixture on top of each fillet.
- Bake for 12-15 minutes in the oven. You will know when it is ready if it flakes easily with a fork. Enjoy!