Best 8 Pecan Salmon Casserole Recipes

BAKED SALMON WITH HONEY MUSTARD AND PECAN PANKO CRUST

Steps:

• Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
• In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
• In another small bowl, mix together the panko, pecans, parsley (if using), and remaining ¼ teaspoon salt.
• Spoon the honey-mustard mixture evenly over the salmon fillets. (Don't worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
• Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you'd like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.)
• Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.

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.

ALASKA SALMON BAKE WITH PECAN CRUNCH COATING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
• Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
• Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

RESTAURANT-STYLE MAPLE-PECAN SALMON

Steps:

• In a small bowl combine the maple syrup with soy sauce, fresh garlic, garlic salt and lemon pepper (or black pepper) until well blended.
• Place the salmon in a shallow glass baking dish; cover and refrigerate for 2-3 hours turning once halfway through marinating time.
• Set oven to 400 degrees.
• Sprinkle the chopped pecans over the fish gently pressing down to adhear to the fish.
• Bake in the baking dish for about 20 minutes or until the fish flakes easily with a fork.

PECAN ENCRUSTED SALMON WITH DIJON HONEY GLAZE

Steps:

• Preheat oven to 350°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
• Combine bread crumbs, pecans, parsley and salt and pepper to taste. Set aside. Make Dijon sauce by combining butter, Dijon, honey, garlic, lemon juice and olive oil.
• Press crumb mixture on top of salmon. Drizzle Dijon mixtures over salmon and bread mixture.
• Bake salmon 15-20 minutes in preheated oven, or until it flakes easily with a fork. Drizzle glaze over salmon again half way through cooking.

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.

PECAN CRUSTED SALMON

Steps:

• Put the pecans in a food processor and chop until fine.
• Add garlic, salt and cayenne pepper to food processor and process just till mixed well.
• Brush the salmon fillets with olive oil and roll in pecan mixture.
• Heat a large non-stick fry pan and lightly saute the salmon on one side until browned.
• Turn and saute until done.
• Approximately 5 to 6 minutes per side.