This cinnamon pecan crusted salmon is a quick and easy recipe full of cozy, wintry spice! With flaky baked salmon smothered in Dijon mustard and a layer of crunchy spiced nuts, it's ready in 30 minutes or less.
If you love this salmon crusted with pecans, you might also like this pistachio crusted salmon recipe. It's another tasty salmon dinner that's perfect for weeknights!
This cinnamon pecan crusted salmon recipe is one of my favorite ways to cook salmon, and it's so easy. Cinnamon and pecans may sound more suited for a winter dessert than an entree, but I promise, the combination works so well with salmon! Salmon's naturally buttery, flaky flesh absolutely shines under a crunchy layer of spiced nuts. You'll see! Plus, there's tangy Dijon mustard and smoky paprika in the mix to balance out the flavors. Best of all, this easy salmon recipe takes less than half an hour to make.
Why You'll Love This Pecan Crusted Salmon
- Cozy spice. I love making this version of pecan crusted salmon in the winter. Warming cinnamon spice, creamy Dijon, and rich, crispy nuts make this dish extra hearty, perfect for chilly days.
- Quick. Have this flavor-packed salmon on the table in 30 minutes or less. Not only does it make this recipe great for weeknights, but it's also a quick and fancy meal to make when company's over, or for a special occasion.
- Perfectly cooked. I'll share my fail-proof method for baking salmon that's extra juicy and tender inside, seared outside, with a mouthwateringly crispy pecan crust.
What You’ll Need
I’m a big fan of salmon. IMO, salmon is one of the most versatile ingredients that you can put on your plate, and it doesn't need a lot of add-ons to bring out the flavor. Below are my notes on the ingredients you'll need for this easy pecan crusted salmon. Check out the recipe card at the bottom of the page for a printable list with the amounts.
- Salmon – You can use any type of salmon, but I prefer skin-on Atlantic salmon for this dish.
- Pecans – Make sure your pecans are raw and unsalted. If you don't have pecans, you can make this salmon crusted with walnuts or almonds instead.
- Spices – Cinnamon, paprika, and salt. I like smoked paprika for this recipe, but sweet paprika works, too.
- Dijon mustard – You can also use yellow mustard, spicy brown mustard, or any kind you'd like. If you aren't a fan, use mayonnaise instead.
How to Make Pecan Crusted Salmon
Here’s how to make this crispy, juicy cinnamon pecan crusted salmon in about 25 minutes! Scroll down to the recipe card for printable instructions.
- Make the crust. First, pulse pecans in a food processor until they’re crumbly. Next, dump the pecan crumbs out onto a plate, and stir them up with cinnamon, paprika, and salt.
- Add the mustard. Take out your salmon filet and use a basting brush or the back of a spoon to spread a generous layer of mustard over the fish. Make sure to cover all of the filet except for the skin.
- Add the crust. Now, place the filet flesh-side-down onto the crushed pecans, pressing it in to coat. Like the mustard, you want the whole filet to be well-covered apart from the salmon skin.
- Bake. Finally, place the salmon skin-side-down on a parchment-lined baking sheet. Bake in the center of the oven at 400ºF until the salmon is cooked through and flakes easily, about 15-20 minutes. Then, serve!
Recipe Tips
- Don’t overbake. Unlike some types of fish, salmon can be cooked medium or medium rare, so there’s no need to cook this dish until it’s well done. Even if you like it more on the cooked side, remember that it will keep cooking for a few minutes after you remove it from the oven, so pull it out of the oven just before it’s done.
- Use a nice mustard. The Dijon flavor in this dish shines through, so try to use high-quality mustard. The same applies even if you're not using Dijon! It really makes a difference.
- Serve warm. Give the salmon 3-5 minutes after taking it out of the oven before cutting into it, so it can reabsorb all of its juices and firm up. Then serve it immediately, while it’s still warm. The dish will melt in your mouth when it’s still warm, and it’s much better if you don’t have to reheat it.
Serving Suggestions
Pecan crusted salmon goes great with a side of veggies, whether it's a fresh pear and arugula salad or cooked vegetables, like roasted potatoes or roasted zucchini. In the cooler months, I also love flaking this salmon (crust and all) over a warm farro salad with kale, and in the summer it's delicious over a quinoa “tabbouleh” salad. It's fun to get creative, too, and add this buttery, crispy salmon to fish tacos, or I'll use it to make salmon cakes.
How to Store and Reheat Leftovers
- Refrigerate. Store any leftovers in an airtight container. The leftover salmon will last for 3 days in the fridge.
- Reheat. To keep the fish moist when reheating, place it in a baking tray, cover it with aluminum foil, and reheat in a 275ºF oven until warm throughout, about 12-15 minutes.
- Freeze. You can definitely freeze your pecan crusted salmon. Store it in an airtight container, and it will last for up to 3 months. For best results, thaw overnight in the fridge before reheating.
More Salmon Recipes
Cinnamon Pecan Crusted Salmon
Ingredients
- 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 the oven to 400ºF.
- In a food processor, pulse the pecans until they are finely chopped and crumbly. Pour them onto a plate and add the cinnamon, paprika, and salt. Mix the spices into the pecans with a fork.
- Spread the mustard evenly over the flesh of the salmon. This will give you a nice “sticky” layer to bind with the pecans. Coat the top of the salmon with the crust by placing the filet skin side up in the pecan crumbs. Make sure to crust all sides of the fish (except the skin) to get the full flavor of the crust.
- Place the filet, skin side down on a parchment-lined baking sheet. Bake it in the center of the warm oven for 15 – 20 minutes depending on the thickness, until the fish flakes easily.
- Serve immediately with a side of your favorite veggies – we went with roasted potatoes and a simple salad.
Notes
Nutrition
