Pecan Crusted Salmon with Cranberries
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 crust with a hint of herbs and tart-sweet cranberries.
Servings: 4 servings
Calories: 14 ounce fillet
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
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.
Pro tips:
- 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.
