Pecan Parmesan Salmon

Pecan Parmesan Salmon

Inspiration: I didn’t really have any cravings while I was pregnant. Aversions – oh, yes – but no cravings. Since we had Ben and I have been nursing, though, I’ve been getting some weird, out of left field cravings. One of those cravings has been pecans. I thought of them the other day, and I just had to have a meal with pecans in it. And I am just dreaming about a nice salted can of them right now. Mmm.

What We Loved: Salmon is a rich fish that really paired particularly well with the rich flavors in the topping – delicious nutty Parmesan and the lovely maple/caramel flavors that are inherent to pecans. Aside from that awesome maple flavor, my favorite thing about the topping was how nice and crispy it got. I was worried that the  nuts might soften in the oven, but they got super crispy and crunchy and delicious. This recipe is very simple but also elegant in a way – always a nice combination.

Tips: As you may be able to tell from the photo, I overcooked our salmon. Don’t do this – it is a sad thing indeed. I cooked ours at 400 degrees for 20 minutes, which would probably have been okay if my filets were thicker, as they normally are. I had thin filets this time, though, so I definitely should have cooked them a shorter amount of time. Keep an eye on your filets – they might need anywhere from about 12 to 20 minutes, depending on thickness.

Pecan Parmesan Salmon
Source: Original Recipe
Serves: 2

1/3 cup finely chopped pecans
1/4 cup finely shredded Parmesan
1 teaspoon thyme leaves
2 tablespooms olive oil
Kosher salt and black pepper
2 6 oz salmon filets

1. Combine the pecans, Parmesan, thyme, and olive oil in a small bowl. Season to taste with salt and pepper.

2. Place the salmon filets in a baking dish. Top each one with half of the pecan mixture.

3. Bake in a 400 degree oven until the fish flakes easily with a fork, about 12-20 minutes, depending on the thickness of the fish.


22 thoughts on “Pecan Parmesan Salmon

    • Catfish can be prepared just about anyway you like, my favorite is deep fried with a seasoned flour/corn meal mixture, but baking with a pesto butter in an over, or grilling with a lemon juice/orange juice & cilantro marinade is good as well. It’s a good substitute for lobster in Gumbo….give it a try and let me know your results.

      I love your blog. Good work and very tasty recipes.

    • Those all sound great! Grilling with the orange/cilantro sounds particularly good to me – I’ll have to save that one for summer time. Thanks for all of the ideas. And I’m so glad that you like the blog! It always makes me so happy to hear :)

    • Hey, I guess you’re right! Normally I’m not as interested in pecans as compared to cashews or almonds…so I guess it’s good to get some variety :)

  1. The don’t look overcooked from here. The good thing about salmon is that they’re so oily, that overcooking them aren’t such a sin as overcooking things with less fat content. I love undercooked salmon so much I normally “rescue” my piece a few minutes before the others.

    • That’s true – there is definitely more wiggle room with salmon. I’m with you though – I really like my salmon to be on the undercooked side rather than overcooked. It’s so much better that way, imo!

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