Jump to Recipe

There’s something truly magical about finding that perfect weeknight dinner—something that feels elegant enough for company but comes together without any fuss. This Pecan Crusted Salmon with Citrus Glaze is exactly that kind of recipe. Honestly, it’s become my go-to when I want a meal that looks impressive but is secretly simple. The combination of buttery, toasted pecans with the bright, tangy citrus glaze creates this beautiful harmony of flavors that just… works. You get a lovely crispy crust on the outside, while the salmon inside stays incredibly moist and flaky. It’s a dish that manages to feel both cozy and refreshing at the same time—a little fancy, but completely approachable. The aroma that fills your kitchen while it bakes is absolutely incredible, and the whole thing comes together in about 30 minutes from start to finish. It’s the kind of meal that makes you feel like a brilliant home chef, even on a busy Tuesday.

Recipe Overview

Why You’ll Love This Pecan Crusted Salmon with Citrus Glaze

It’s a total texture party. You get this wonderful crunch from the toasted pecans against the super tender, flaky salmon. It’s a contrast that keeps every single bite interesting.
The glaze is ridiculously versatile. That sweet-tart citrus mixture isn’t just for brushing—it reduces into a gorgeous, glossy sauce you can drizzle over everything on the plate. It ties the whole dish together beautifully.
It looks far more impressive than the effort required. This is a showstopper for dinner parties, but it’s simple enough for a regular weeknight. Your guests will think you spent hours, and you can just smile knowingly.
It’s a fantastic way to enjoy salmon. If you sometimes find plain salmon a bit boring, the nutty crust and zesty glaze add so many layers of flavor. It completely transforms the fish into something special.

Ingredients & Tools

4 salmon fillets (about 150-180 g each), skin-on or skinless
100 g pecans, finely chopped
2 tbsp fresh parsley, finely chopped
1 lemon, you’ll need zest and juice
1 orange, you’ll need zest and juice
3 tbsp honey or maple syrup
2 tbsp Dijon mustard
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp smoked paprika
Salt and black pepper to taste

Tools: A baking sheet, parchment paper, a small bowl, a brush for glazing, and a small saucepan.

Don’t be tempted to use pre-chopped pecans here—toasting and chopping them yourself makes a world of difference in flavor and texture. And that fresh citrus juice? It’s non-negotiable for the bright, vibrant glaze that makes this dish so memorable.

Nutrition (per serving)

Calories: 485 kcal
Protein: 35 g
Fat: 32 g
Carbohydrates: 18 g
Fiber: 3 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Salmon selection is key. Try to get fillets that are similar in size and thickness so they cook evenly. If one end is much thinner, it can overcook before the thicker part is done.
Don’t skip toasting the pecans. This step is what unlocks their deep, nutty flavor and makes the crust incredibly fragrant. Just a few minutes in a dry pan can elevate the entire dish.
Fresh citrus is a game-changer. While bottled juice is convenient, the flavor just isn’t as bright or complex. Freshly squeezed lemon and orange juice provide a zesty punch that bottled versions can’t match.
Pat your salmon dry. This might seem like a small thing, but using a paper towel to dry the surface of the salmon helps the crust adhere much better and promotes a nicer sear.

How to Make Pecan Crusted Salmon with Citrus Glaze

Step 1: Prep Your Ingredients & Toast the Pecans. Start by preheating your oven to 200°C (400°F) and lining a baking sheet with parchment paper. Place your chopped pecans in a dry skillet over medium heat. Toast them for 3-4 minutes, stirring frequently, until they become fragrant and take on a slightly darker color. Be careful—they can burn quickly! Transfer them to a bowl to cool slightly. In a separate small bowl, combine the zest and juice from half the lemon and half the orange, the honey, Dijon mustard, minced garlic, and smoked paprika. Whisk it all together until it’s smooth and well-combined.

Step 2: Prepare the Pecan Crust. To the bowl with the cooled, toasted pecans, add the chopped parsley, a pinch of salt, and a good grind of black pepper. Give it a good mix. Now, take about two tablespoons of your citrus glaze and mix it right into the pecan mixture. This is the trick—it helps bind the crust and adds a fantastic layer of flavor right from the start. You should end up with a mixture that holds together slightly when pressed.

Step 3: Assemble the Salmon. Pat your salmon fillets completely dry with paper towels. This is crucial for getting the crust to stick. Place them on the prepared baking sheet. Brush the top of each fillet generously with the citrus glaze. Then, carefully press a thick, even layer of the pecan mixture onto the glazed top of each fillet. Use your fingers to gently pat it down so it adheres nicely. Don’t worry if a little falls off the sides—it’s all part of the charm.

Step 4: Bake to Perfection. Place the baking sheet in the preheated oven and bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the pecan crust to be golden brown and the salmon to be opaque and flake easily with a fork at its thickest part. A little translucent in the very center is okay as it will carry over cook. While the salmon bakes, pour the remaining glaze into a small saucepan.

Step 5: Create the Finishing Glaze. Bring the glaze in the saucepan to a gentle simmer over medium heat. Let it cook for 3-5 minutes, stirring occasionally, until it reduces and thickens slightly. It should coat the back of a spoon. You’ll notice the aroma change, becoming less sharp and more caramelized. Stir in the remaining lemon and orange zest right at the end for a fresh burst of flavor.

Step 6: Serve Immediately. Once the salmon is out of the oven, let it rest for just a minute on the baking sheet. Then, transfer to plates. Drizzle the reduced, warm citrus glaze over and around the salmon just before serving. The heat from the salmon will make the glaze look beautifully glossy. Serve it right away while the crust is still crisp and the fish is wonderfully tender.

Serving Suggestions

Complementary Dishes

Garlicky Sautéed Greens — The slight bitterness of kale or spinach is a perfect counterpoint to the sweet and rich salmon, and it’s a lightning-fast side to prepare.
Quinoa Pilaf with Herbs — This fluffy, nutty grain soaks up the extra citrus glaze beautifully, making every mouthful a delight.
Roasted Asparagus Spears — Their earthy, slightly charred flavor complements the nutty crust, and they can roast on a separate rack in the oven alongside the salmon.

Drinks

A Crisp Sauvignon Blanc — Its citrusy notes will mirror the flavors in the glaze and cut through the richness of the fish and nuts perfectly.
Sparkling Water with Lemon — A simple, refreshing non-alcoholic option that cleanses the palate between bites without competing with the dish’s delicate flavors.
An Amber Ale — The maltiness and slight caramel notes can stand up to the robust pecan crust and create a really satisfying pairing.

Something Sweet

Lemon Sorbet — A light, palate-cleansing dessert that continues the citrus theme and feels refreshing after the main course.
Dark Chocolate Truffles — A few pieces of rich, dark chocolate provide a bitter-sweet finish that contrasts wonderfully with the meal’s earlier flavors.
Orange and Almond Cake — This moist, fragrant cake echoes the nut and citrus elements of the main dish in a delightful, sweet form.

Top Mistakes to Avoid

Over-toasting the pecans. They go from perfectly golden to unpleasantly bitter in a matter of seconds. Keep a close eye on them and stir constantly for an even toast.
Using a wet salmon fillet. If the surface of the salmon is damp, the crust will slide right off. Pat it thoroughly with paper towels for the best adhesion.
Overcooking the salmon. Salmon continues to cook after it comes out of the oven (carry-over cooking). It’s better to pull it out when it’s just slightly underdone in the very center for a perfectly moist result.
Skipping the glaze reduction. Simmering the extra glaze thickens it and concentrates the flavors, turning it from a simple glaze into a proper sauce. It’s worth the extra five minutes.

Expert Tips

Tip: Use a food processor for the pecans. Pulse them a few times until they’re finely chopped but not powdery. This gives you a more even crust and is much faster than chopping by hand.
Tip: Add a pinch of chili flake. For a very subtle kick that cuts through the sweetness, add a pinch of red chili flakes to your glaze mixture. It adds a lovely, complex warmth.
Tip: Get a head start. You can toast the pecans and mix the glaze (keep them separate) up to a day ahead. Store the pecans at room temp and the glaze in the fridge to make dinner even faster.
Tip: Try a different nut. While pecans are classic, walnuts or even pistachios work wonderfully here. Just make sure to toast them first to bring out their flavor.

FAQs

Can I make this with skinless salmon?
Absolutely. This recipe works perfectly with both skin-on and skinless fillets. If using skin-on, you can press the crust directly onto the flesh side. The skin will get crispy underneath and is delicious to eat, or you can easily leave it on the plate. There’s no need to adjust the cooking time.

My crust is falling off! What did I do wrong?
This usually happens for one of two reasons. First, the salmon wasn’t patted dry enough, so the moisture prevented the glaze (the “glue”) from sticking. Second, you might not have pressed the crust on firmly enough. Really use your fingers to pack it onto the glazed surface. A little fallout is normal, but it should mostly stay put.

Can I prepare this dish ahead of time?
You can do some of the prep ahead! Toast the pecans and mix the glaze a day in advance. You can even assemble the salmon with its crust on the baking sheet, cover it loosely, and refrigerate it for a few hours before baking. Just add a minute or two to the baking time since it’s going into the oven cold.

What’s the best way to tell when the salmon is done?
The most reliable method is to use a fork or the tip of a sharp knife. Gently press into the thickest part of the fillet and twist slightly. The salmon should flake apart easily and look opaque throughout. If you see a lot of translucent, raw-looking flesh, it needs more time. An instant-read thermometer should read about 52-54°C (125-130°F) for medium.

Can I use a different type of fish?
You can, but the results will be different. This method works best with firm, oily fish that can stand up to the baking time. Halibut or cod would be good alternatives, though their cooking times may vary. I wouldn’t recommend it for delicate fish like tilapia, as the crust could overwhelm it.

Pecan Crusted Salmon With Citrus Glaze

Cost Level $$

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine American, fusion

Servings 4

Total Time 30 minutes

Dark Mode

Keep Screen On

Make this easy Pecan Crusted Salmon with Citrus Glaze in just 30 minutes! Perfectly crispy, moist, and bursting with flavor. Get the simple recipe and impress everyone tonight.

Ingredients

For the Salmon & Crust

4 salmon fillets (about 150-180 g each, skin-on or skinless)
100 g pecans (finely chopped)
2 tbsp fresh parsley (finely chopped)
1 lemon (you'll need zest and juice)
1 orange (you'll need zest and juice)
3 tbsp honey or maple syrup
2 tbsp Dijon mustard
2 cloves garlic (minced)
1 tbsp olive oil
1/2 tsp smoked paprika
Salt and black pepper (to taste)

Instructions

01
Start by preheating your oven to 200°C (400°F) and lining a baking sheet with parchment paper. Place your chopped pecans in a dry skillet over medium heat. Toast them for 3-4 minutes, stirring frequently, until they become fragrant and take on a slightly darker color. Be careful—they can burn quickly! Transfer them to a bowl to cool slightly. In a separate small bowl, combine the zest and juice from half the lemon and half the orange, the honey, Dijon mustard, minced garlic, and smoked paprika. Whisk it all together until it’s smooth and well-combined.
02
To the bowl with the cooled, toasted pecans, add the chopped parsley, a pinch of salt, and a good grind of black pepper. Give it a good mix. Now, take about two tablespoons of your citrus glaze and mix it right into the pecan mixture. This is the trick—it helps bind the crust and adds a fantastic layer of flavor right from the start. You should end up with a mixture that holds together slightly when pressed.
03
Pat your salmon fillets completely dry with paper towels. This is crucial for getting the crust to stick. Place them on the prepared baking sheet. Brush the top of each fillet generously with the citrus glaze. Then, carefully press a thick, even layer of the pecan mixture onto the glazed top of each fillet. Use your fingers to gently pat it down so it adheres nicely. Don't worry if a little falls off the sides—it’s all part of the charm.
04
Place the baking sheet in the preheated oven and bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the pecan crust to be golden brown and the salmon to be opaque and flake easily with a fork at its thickest part. A little translucent in the very center is okay as it will carry over cook. While the salmon bakes, pour the remaining glaze into a small saucepan.
05
Bring the glaze in the saucepan to a gentle simmer over medium heat. Let it cook for 3-5 minutes, stirring occasionally, until it reduces and thickens slightly. It should coat the back of a spoon. You’ll notice the aroma change, becoming less sharp and more caramelized. Stir in the remaining lemon and orange zest right at the end for a fresh burst of flavor.
06
Once the salmon is out of the oven, let it rest for just a minute on the baking sheet. Then, transfer to plates. Drizzle the reduced, warm citrus glaze over and around the salmon just before serving. The heat from the salmon will make the glaze look beautifully glossy. Serve it right away while the crust is still crisp and the fish is wonderfully tender.