There’s something downright magical about this Cinnamon Pecan Crusted Salmon. It’s a beautiful blend of warm spice, buttery richness, and nutty crunch that turns a simple salmon filet into a restaurant-worthy dish.
I first came up with this recipe on a chilly fall evening when I had a couple of salmon filets and no plan.
I knew I wanted something a little sweet, a little nutty, and definitely out of the ordinary.
I remembered a pecan crust I had on a chicken dish years ago and thought, why not salmon?
The cinnamon was a spontaneous addition, and wow, it brought the whole thing to life.
Since then, this recipe has become one of my go-to dishes whenever I want to impress without stress.
It’s simple, bold, and feels like a warm hug on a plate.
Why You’ll Love This
1. The Flavor Is Outrageous
This salmon isn’t just savory, it’s layered with flavor. The natural richness of the fish is balanced by the earthy sweetness of cinnamon and the buttery crunch of pecans. A little maple syrup ties it all together, giving you that slightly sweet glaze that browns beautifully in the oven. It’s a bold combo that just works.
2. Ready in 30 Minutes
You don’t need a long ingredient list or hours in the kitchen to make this showstopper. It’s ready from start to finish in just half an hour, with most of that being hands-off bake time. Whether you’re cooking for one or a crowd, this is the kind of recipe that makes you feel like a pro, fast.
3. Healthy and Satisfying
Packed with protein, omega-3s, and healthy fats, salmon is a nutrient-dense choice that still feels indulgent. The pecans add fiber and antioxidants, and the use of cinnamon brings anti-inflammatory perks. It’s the perfect example of a dish that’s both nourishing and deeply satisfying.
4. Great for All Occasions
This recipe walks the line between casual and elegant. It’s simple enough for a weeknight but pretty enough to serve at dinner parties or holidays. Plus, it pairs beautifully with everything from roasted veggies to a simple salad or even a creamy mashed sweet potato.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 28 minutes
Cuisine Type: American, Healthy
Servings: 4
Estimated Cost: $18–$22 (depending on salmon prices)
Equipment Needed:
- Baking sheet
- Parchment paper or foil
- Mixing bowl
- Small food processor or knife (for chopping pecans)
- Measuring spoons
- Pastry brush (optional)
Ingredients
- 4 salmon filets (6 oz each), skin-on or skinless
- ¾ cup pecans, finely chopped
Tip: Pulse in a food processor for a finer crust - 1 tablespoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard (optional for a bit of zing)
- Zest of ½ orange (optional but brightens the flavor)
- Cooking spray or a drizzle of oil for baking sheet
Swaps & Notes:
- No pecans? Try walnuts or almonds.
- Maple syrup can be subbed with honey or agave.
- Dijon adds a slight tang and helps emulsify the glaze.
- Store pecans in the fridge or freezer to keep them fresh.
Step-by-Step Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup and lightly grease it with oil or cooking spray. This helps prevent the salmon from sticking and ensures a crisp bottom.
Step 2: Make the Crust Mixture
In a small bowl, combine the chopped pecans, cinnamon, salt, and pepper. Give it a good stir so everything is evenly distributed. You can adjust the cinnamon depending on how bold you want the flavor. This mix should be crumbly but moist enough to stick when pressed.
Step 3: Mix the Glaze
In a separate bowl, whisk together the olive oil, maple syrup, Dijon mustard (if using), and orange zest. This glaze adds moisture and binds the crust to the salmon. Brush a thin layer over the top of each filet. Don’t skip this—it’s what gives that gorgeous caramelized finish.
Step 4: Crust the Salmon
Spoon the pecan mixture onto each glazed filet, pressing gently so it adheres well. You want a solid coating on top without piling it too high. Use your fingers or the back of a spoon to press the crust down evenly.
Step 5: Bake It Up
Place the salmon on the prepared baking sheet and bake for 15 to 18 minutes, depending on thickness. The salmon should flake easily with a fork and reach 145°F internally. The crust should be golden and crisp on top, with a sweet-savory aroma filling your kitchen.
Step 6: Serve and Enjoy
Let the salmon rest for a couple minutes after baking, then serve warm. It’s amazing on its own or alongside fluffy quinoa, roasted veggies, or a light salad. Leftovers? They make a killer lunch the next day.
Nutrition Facts (Per Serving)
- Calories: 410
- Protein: 34g
- Carbohydrates: 9g
- Fiber: 2g
- Fat: 27g
- Sodium: 320mg
- Vitamin A: 4% DV
- Vitamin C: 3% DV
- Calcium: 5% DV
- Iron: 10% DV
Tips for Success
Use Fresh Salmon
Fresh salmon yields the best flavor and texture. If you’re using frozen, make sure it’s fully thawed and patted dry to prevent sogginess.
Chop Pecans Finely
The finer the chop, the better the crust sticks. A small food processor works great, but a sharp knife will do the job too.
Don’t Overbake
Keep a close eye on the salmon near the end. Overcooked salmon gets dry quickly. Aim for an internal temp of 145°F or when the center flakes easily.
Let It Rest
Just a couple of minutes post-bake allows the juices to settle, keeping your salmon moist and tender. It also helps the crust firm up before serving.
Common Questions
Can I make this with skin-on salmon?
Yes! Just place the salmon skin-side down on the baking sheet. The skin will get crisp and peel off easily after baking if you prefer not to eat it.
What can I use instead of pecans?
Walnuts, almonds, or even crushed hazelnuts work beautifully. Each nut brings its own texture and flavor, so feel free to experiment.
Is this recipe gluten-free?
Absolutely. All the ingredients listed are naturally gluten-free, but be sure to check labels on things like mustard just to be safe.
How do I reheat leftovers?
Warm the salmon in a 300°F oven for 8–10 minutes or until heated through. Avoid microwaving to preserve the crust’s texture.
Variations and Substitutions
- Make it Spicy: Add a pinch of cayenne or smoked paprika to the pecan mix for a kick.
- No Maple? No Problem: Use honey, agave nectar, or even a touch of brown sugar.
- Vegan Twist: Try the same pecan-cinnamon crust on roasted tofu or tempeh for a plant-based version.
- Low-Sugar Option: Cut the maple syrup in half and add a squeeze of orange juice for natural sweetness.
Serving and Pairing Suggestions
This salmon shines next to roasted Brussels sprouts, garlic mashed sweet potatoes, or a fall harvest salad. For a cozy night in, pair it with a warm wild rice pilaf. It also goes great with a crisp white wine like Sauvignon Blanc or a light apple cider for an autumnal vibe. For dessert, a baked apple or cinnamon yogurt parfait keeps the theme going.
Storage and Reheating Tips
Leftovers keep well in the fridge for up to 3 days. Store in an airtight container to maintain freshness. Reheat gently in the oven at 300°F for about 10 minutes. If you’re in a hurry, a toaster oven works well too. Freezing isn’t recommended due to the pecan topping getting soggy, but you can prep the crust and glaze in advance for easy assembly.
Cinnamon Pecan Crusted Salmon
Ingredients
- 4 salmon filets (6 oz each), skin-on or skinless
- ¾ cup pecans finely chopped
- Tip: Pulse in a food processor for a finer crust
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard optional for a bit of zing
- Zest of ½ orange optional but brightens the flavor
- Cooking spray or a drizzle of oil for baking sheet
Instructions
- Start by preheating your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup and lightly grease it with oil or cooking spray. This helps prevent the salmon from sticking and ensures a crisp bottom.
- In a small bowl, combine the chopped pecans, cinnamon, salt, and pepper. Give it a good stir so everything is evenly distributed. You can adjust the cinnamon depending on how bold you want the flavor. This mix should be crumbly but moist enough to stick when pressed.
- In a separate bowl, whisk together the olive oil, maple syrup, Dijon mustard (if using), and orange zest. This glaze adds moisture and binds the crust to the salmon. Brush a thin layer over the top of each filet. Don’t skip this—it’s what gives that gorgeous caramelized finish.
- Spoon the pecan mixture onto each glazed filet, pressing gently so it adheres well. You want a solid coating on top without piling it too high. Use your fingers or the back of a spoon to press the crust down evenly.
- Place the salmon on the prepared baking sheet and bake for 15 to 18 minutes, depending on thickness. The salmon should flake easily with a fork and reach 145°F internally. The crust should be golden and crisp on top, with a sweet-savory aroma filling your kitchen.
- Let the salmon rest for a couple minutes after baking, then serve warm. It’s amazing on its own or alongside fluffy quinoa, roasted veggies, or a light salad. Leftovers? They make a killer lunch the next day.
Notes
Fresh salmon yields the best flavor and texture. If you’re using frozen, make sure it’s fully thawed and patted dry to prevent sogginess. Chop Pecans Finely
The finer the chop, the better the crust sticks. A small food processor works great, but a sharp knife will do the job too. Don’t Overbake
Keep a close eye on the salmon near the end. Overcooked salmon gets dry quickly. Aim for an internal temp of 145°F or when the center flakes easily. Let It Rest
Just a couple of minutes post-bake allows the juices to settle, keeping your salmon moist and tender. It also helps the crust firm up before serving.
That’s it for this cozy, craveable Cinnamon Pecan Crusted Salmon.
I hope it brings as much joy to your table as it has to mine. It’s the kind of dish that feels special yet totally doable on a busy weeknight.
Whether you’re cooking for yourself or someone you love, this recipe is bound to impress.
Thanks for stopping by my kitchen today, can’t wait to hear how yours turns out!
