We love a dish that is super versatile, and it’s fun to find new ways to liven it up! With Easy Crusted Salmon, you will quickly be drawn to this delicious, elegant dish. When salmon fillets are encrusted with pecan breadcrumbs, cooked to perfection, and drizzled with a heavenly, sweetly savory, lemon-ginger glaze, you have a new and distinct way to love an everyday favorite. Special occasions call for this intriguing Easy Crusted Salmon!


    For the crusted salmon:

    • 1/2 cup pecan halves
    • 1/2 cup panko breadcrumbs
    • 1/4 cup fresh parsley leaves
    • kosher salt, to taste
    • freshly ground black pepper, to taste
    • 4 salmon fillets
    • 2 tablespoons unsalted butter

    For the glaze:

    • 1/4 cup honey
    • 2 tablespoons reduced-sodium soy sauce
    • 1 tablespoon brown sugar, packed
    • 1 tablespoon ginger, grated
    • 2 cloves garlic, minced
    • 1 lemon, juiced
    • 2 teaspoons cornstarch


    Step 1 –Preheat the oven to 400 degrees F.

    Step 2 –In a food processor, add the pecans, the panko breadcrumbs, and the parsley and process until it resembles coarse crumbs. Season with the salt and the pepper.

    Step 3 –Dredge each of the salmon fillets into the pecan mixture, pressing to adhere.

    Step 4 –In a large, oven-safe skillet over medium high heat, melt the butter.

    Step 5 –Add the salmon fillets to the melted butter and sear, flipping once, until they are golden-brown, about 1-2 minutes per side.

    Step 6 –Place the skillet in the oven and bake until the fillets reach an internal temperature of 145 degrees and flake easily with a fork, about 10-12 minutes.

    Step 7 –In a small saucepan over medium heat, add the honey, the soy sauce, the brown sugar, the ginger, the garlic, the lemon juice, and the cornstarch and stir to combine. Bring to a boil.

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    Step 8 –Reduce the heat and simmer the glaze until it has slightly thickened, about 3-4 minutes.

    Step 9 –Serve the salmon immediately, drizzled with the lemon-ginger glaze.