Best 5 Apple Pecan Crusted Salmon Over Wild Rice Recipes

PECAN-CRUSTED SALMON

Steps:

• Place salmon skin side down in a greased 11x7-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet. , In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.

GLAZED PECAN-CRUSTED BAKED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix bread crumbs, pecans, and fresh parsley together in a small bowl.
• Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl.
• Pour the brown sugar glaze generously over each piece of salmon. Cover the top of each fillet with bread crumb mixture.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 15 minutes depending on thickness.

APPLE PECAN CRUSTED SALMON OVER WILD RICE

Steps:

• Make the apple glaze. In a microwavable bowl add the apple jelly and white wine to combine. Takes about 1 minute on medium. Remove and stir in the rosemary and thyme. Let cool a few minutes.
• Let the salmon come to room temperature Brush on the apple glaze, add salt and pepper, just a little to each fillet and then sprinkle the top with pecans. Save the extra glaze to drizzle over the salmon.
• Place the salmon on a baking/cookie sheet lined with parchment or foil and cook at 400F for about 15-20. Cooking time will vary on the thickness and size of the fillets. Half way through, drizzle more glaze on the fillets.
• Cook the rice according to directions. But rather than using water -- substitute chicken broth for a rich flavor. Half way through cooking the rice which depending on what brand you get will be between 10 and 25 minutes, add the diced apples and cranberries.
• Serve with roasted green beans, broccoli, brussels sprouts or asparagus. Cook right along with the fish. Just toss with olive oil, salt and pepper and roast. Nothing more needed.

ROASTED PECAN AND HERB-CRUSTED SALMON

Steps:

• Preheat oven to 400 degrees F.
• To make the vegetable mixture: Combine all of the ingredients in shallow roasting pan and toss to mix. Spread the mixture out to form a bed for the salmon.
• To make the salmon: In a small bowl, mix the fronds, basil, mustard, salt, and pepper. Rub each salmon fillet with the mixture and arrange them over the top of the vegetables. Drizzle the fillets with the vermouth and lemon juice.
• Combine the melted butter and pecans in a small bowl, and top each fillet with the mixture. Roast the salmon until just cooked thorough and the vegetables are tender, about 15 to 17 minutes. Serve immediately.

MAPLE PECAN CRUSTED SALMON

Steps:

• In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
• While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
• Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours. Preheat the oven to 325 degrees. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
• Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
• Sprinkle the salmon with a pinch of salt.
• Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry. Serve immediately with fresh lemon wedges.