Easy peasy! It’s an epic crunchy crust made with pecans that takes just five minutes to complete. The lemon glaze is amazing!
This salmon with pecan crust is the perfect dish for Mother’s Day or any other day.
The recipe is so simple, but it looks so elegant.
You don’t want to tell anyone just how easy it was. You won’t reveal that it took you less than five minutes to make the crunchy, crisp crust with pecans using a food processor.
This will make everyone think that you’ve been working in the kitchen for hours.
What if you do not have a food processor? You can make it in a matter of minutes if you wish. It’s still easy.
You can drizzle the lemon glaze over the top or on the side when you are ready to serve. It’s a good idea to keep some extra on hand for guests since the lemon glaze is so delicious!
Ingredients
- Salmon filets
- Two tablespoons of unsalted butter
- 1/4 cup honey
- Reduced sodium soy sauce, two tablespoons
- One teaspoon of brown sugar, packaged
- Freshly grated Ginger, 1 Tablespoon
- Two cloves garlic, minced
- Juice of one lemon
- Cornstarch 2 teaspoons
PECAN CRUST
- Half cup Fisher Nuts Pecan halves
- Panko*, 1/2 cup
- Fresh parsley leaves, 1/4 cup
- To taste, add Kosher Salt and freshly ground Black Pepper
Instructions
- Preheat oven to 400 degrees F.
- For the pecan crust: In a bowl, blend pecans, Panko, and parsley until the mixture looks like coarse crumbs. Season with salt and black pepper to taste. Each salmon filet should be dredged in the pecan mixture.
- Melt butter over medium-high heat in a large ovenproof skillet. Working in batches, add the salmon to the pan and sear on both sides for about 1-2 minutes on each side.
- Place in oven and bake for 10-12 minutes or until the fish flakes easily with a knife.
- In a small pan, combine the honey, cornstarch, soy sauce, and Ginger with the brown sugar, garlic, lemon, and soy sauce. Bring to a rolling boil, reduce heat, and simmer for 3-4 minutes until the glaze is slightly thickened.
- Serve salmon with lemon glaze immediately.