Pecan Crusted Salmon with Cranberries is fancy enough for any special occasion, especially the holidays, but simple enough for a weeknight dinner.
You can make it in the air fryer or oven. Either way, it's flaky salmon perfection topped with a buttery pecan, panko crust with a hint of herbs and tart-sweet cranberries.
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Thank you to my friends at Whaley Pecan Company for sponsoring this post.
Cranberries and pecans make this an excellent main dish for Easter, Thanksgiving or Christmas instead of the traditional ham or turkey. The toasted pecans add a flavor-packed crunch.
I used Alaskan Sockeye salmon for this recipe because it was inspired by my trip to Alaska with my husband.
We watched people of all ages fishing along the riverbanks in Anchorage, and even got to see someone fillet a salmon right in front of us.
Sockeye salmon has a deeper “salmon” color that looks so pretty on the plate. I did find it to be slightly drier and firmer when cooked than, say, Atlantic salmon, though.
I also bought some fireweed (pinkish-purple flower) honey in Denali and used it in this recipe. Any honey will work, fine!
If you make this air fryer baked salmon recipe for Valentines Day, Mother's Day or Father's Day, I recommend a green salad or my Caprese Salad with Cherry Tomatoes.
This Parmesan Crusted Salmon recipe is perfect when you’ve got a week full of holiday meals planned and want to switch things up.
It’s a fun alternative to many of your traditional Easter, Thanksgiving and Christmas dishes like Slow Cooker Ham with Pineapple and Brown Sugar, Instant Pot Turkey Breast with Gravy and Instant Pot Pepper Jelly Ham.
You can also serve it with Skillet Green Beans with Bacon and Brown Sugar, Honey Roasted Carrots (Air Fryer), and Hasselback Sweet Potatoes (Maple Syrup and Pecans)!
Shortcuts
- Use honey mustard instead of mixing your own – Just use 2 tablespoons of store-bought honey mustard for the same sweet and tangy flavors.
- Keep the salmon skin on – There’s no need to remove the skin before cooking. Simply remove it with a sharp knife right before serving or as you lift it from the baking pan or air fryer rack.
Ingredients
A few pantry staples and fresh salmon are all you need to make this holiday dish.
Scroll down to printable recipe for exact ingredient quantities.
- Butter – Needs to be very soft so it blends easily with the mustard and honey!
- Dijon Mustard – A small spoonful goes a long way. Using too much can make the topping slide off the salmon.
- Honey – Try clover honey for floral notes and mild sweetness.
- Pecans – Finely chop them by hand or pulse in a food processor a few times. I use Whaley Pecans finely chopped pecans. They are always fresh and these are just the right size for this recipe.
- Dried Sweetened Cranberries – Use reduced-sugar versions if you prefer less sweetness.
- Parmesan Cheese – Freshly grated cheese melts better than pre-shredded.
- Seasoned Panko Breadcrumbs – I used Kinder’s. They come in a few flavors and very flavorful. Press it gently so the crust stays airy and crunchy.
- Fresh Parsley – You can also use dried parsley. If you’re using fresh, add a few sprigs to garnish the serving platter.
- Salmon Fillets or Steaks– You can use either skin-on or skinless salmon for this recipe. Whichever type you choose, make sure the fillets are about the same thickness so they cook evenly.
Substitutions & Variations
- Swap cranberries for other dried fruits – Use dried cherries, apricots, or golden raisins. Chop them into small pieces so they mix evenly and don’t burn while baking or air frying.
- Make it with chicken instead of salmon – This same topping works perfectly with small, thin chicken breasts using the same ingredients and methods. Make sure the chicken is cooked through and reaches 165°F before serving.
- Use plain panko with a quick seasoning boost – If you only have unseasoned panko breadcrumbs, add ½ teaspoon garlic salt and ¼ teaspoon black pepper to the mix. This quick fix gives you the same flavor as seasoned panko without a special trip to the store.
- Try a pesto twist for summer – Spread 2 tablespoons of basil pesto among the salmon fillets for a lighter, warm-weather version.
How to Make Pecan Crusted Salmon in Air Fryer
For Oven Directions, see NOTES at bottom of printable recipe below.
Scroll down to the bottom for the printable recipe with detailed instructions.
- Preheat the air fryer at 375°F for 3 minutes.
- Mix butter, Dijon, and honey for a quick glaze, then stir together the pecans, cranberries, Parmesan, panko, and parsley for the topping.
- Coat the salmon with the honey-mustard mixture. Next, press the pecan mixture (see printable recipe below) on top and place the fillets in a preheated air fryer.
- Air fry at 375°F for 7 to 8 minutes, or until the salmon flakes easily and the topping turns golden.
You can also make Baked Pecan Crusted Salmon in the oven at 400°F for 10 to 12 minutes. (See notes at bottom of printable recipe.)
That’s it! You’re done. Serve this beautiful salmon with your favorite sides and enjoy.
Pro Tip
Check for doneness early – The salmon is ready when it flakes easily with a fork. If it resists or looks translucent in the center, give it another minute. Overcooking will make it dry, so it’s better to check early.
How to Store and Reheat
Store leftover Air Fryer Crusted Salmon in an airtight container in the refrigerator for up to 3 days.
When ready to serve, transfer the fillets to a baking sheet and warm in the oven or air fryer just until heated through.
If the pecan topping looks a little soft, reheat uncovered for a minute or two to bring back its crisp texture.
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Want easy seafood recipes?
Pecan Crusted Salmon with Cranberries
SAVE THIS RECIPE
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Ingredients
- 4 tablespoons butter, very soft to partially melted) (divided)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ cup finely chopped pecans
- ¼ cup chopped dried sweetened cranberries
- 3 tablespoons freshly grated Parmesan cheese
- 3 tablespoons seasoned panko breadcrumbs (I used Kinders Italian herbs and garlic)
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 4 (4- to 6-ounce) salmon fillets, skin-on or skinless
Instructions
- Air Fryer Method: Preheat the air fryer to 375°F about 3 minutes before cooking.
- In a small bowl, combine half of the butter with Dijon mustard and honey. In another bowl, stir together the pecans, cranberries, Parmesan, panko, parsley, and the remaining butter until the mixture is evenly coated.
- Lightly spray the air fryer rack with oil and place the salmon fillets, skin side down. If you’re using the oven, place the salmon on a lined baking sheet, skin side on the foil.
- Spoon or brush the honey-mustard mixture over the top and sides, then press the pecan mixture gently on top.
- Air fry at 375°F for 7 to 8 minutes, or until the topping is golden and the salmon flakes easily with a fork.
- All done! Serve it warm with your favorite holiday sides for a festive, filling meal.
- Oven Method: You can also bake the fillets at 400°F for 10 to 12 minutes on a foil-lined or parchment paper-lined baking sheet.
Notes
- Cooking at a higher temperature may cause the pecan topping to brown too quickly, so be careful not to overcook the salmon. Follow the cook time so the salmon stays moist and flavorful.
- Pre-chop the toppings ahead of time. Chop the pecans, cranberries, and parsley earlier in the day and store them in separate airtight containers. It’ll save you time when you’re ready to cook.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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