Pecan Crusted Salmon with Lemon Glaze
An epic crunchy pecan crust that comes together in just 5 min – easy peasy. And the lemon glaze is to die for!
Ingredients
- 4 salmon filets
- 2 tablespoons unsalted butter
- ¼ cup honey
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 teaspoons cornstarch
For the pecan crust
- ½ cup Fisher Nuts Pecan Halves
- ½ cup Panko*
- ¼ cup fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- To make the pecan crust, combine pecans, Panko and parsley in the bowl of a food processor until mixture resembles coarse crumbs; season with salt and pepper, to taste. Dredge each salmon filet with pecan mixture.
- Melt butter in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
- Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
- To make the lemon glaze, combine honey, soy sauce, brown sugar, ginger, garlic, lemon juice and cornstarch in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-4 minutes.
- Serve salmon immediately with lemon glaze.
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.