Happy Tuesday! Today I’m really excited to be sharing another great recipe with you all. It’s one that is a favorite of ours and always brought us joy when my mom made it growing up — pecan crusted salmon. It’s full of sweet and savory flavor and has just the right amount of crunch from the pecans. Oh and you can’t forget the healthy dose of Omega-3s!
Serve this recipe with sweet potatoes (THIS is my favorite way to make them but I make it a tad easier by just using seasoning salt versus the special blend she uses!) and a roasted/steamed vegetable and you’ll have yourself a delicious meal! I can’t stress enough how yummy it is. Don’t be surprised if you go back for seconds… Or thirds…
Note: This recipe is very easy to make and doesn’t take much time but it’s best if you let it marinate for a minimum of 30 minutes in the fridge! I just throw all of the ingredients in a Ziploc and put it in the fridge while I change after work, workout before dinner, etc. until I’m ready to prepare dinner an hour or two later. Enjoy!
Combine the brown sugar, soy sauce, honey, lemon juice, ginger, garlic, and pepper in a large Ziploc bag and mix well.
Add the salmon fillet, seal the bag, and marinate in the fridge for 30 minutes minimum.
Preheat the oven to 400 F and line a baking sheet with foil and spray with cooking spray.
Add the salmon to the baking sheet and set the remaining marinade aside.
Add ground pecans to a large plate. Brush the fillet with marinade and dip the top side of the fillet into the pecans until the side is completed coated. Press the pecans gently into the salmon to make them stay and then place the fillet on the baking sheet, pecan side up.
Bake the salmon for 15-18 minutes or until the fish flakes easily.
While the salmon is baking, pour the marinade into a small saucepan and heat over medium high heat until it comes to a boil. Reduce the heat and let it simmer for 5 minutes (the liquid should be reduced by about half). Pour the liquid into a small bowl.
Remove the salmon from the oven and drizzle the sauce over the top. Enjoy!