Pecan-crusted salmon
A thyme and lemon-scented pecan and panko crust browns over oven-roasted salmon fillets.
Active time15 min
Cooking20 min
Total35 min
Add to my week
Loading your week…
Ingredients
- 1 whole unwaxed lemon
- 2 g fresh thyme
- 600 g raw salmon fillets without skin or bones
- 60 g wheat panko breadcrumbs
- 35 ml olive oil
- 100 g plain shelled pecans
- ≈ ¼ tsp ground black pepper
- 4 g fine salt
Preparation
Wash and dry the thyme. Strip the leaves. Heat the conventional oven to 200 °C. Chop the pecans into small pieces with a knife without turning them into a paste. Wash and dry the lemon, then finely grate its coloured zest without the white pith. Mix all the zest with pecans, panko, thyme and 30 ml oil until evenly moistened. Cut the zested lemon into wedges and keep for serving.
1 whole unwaxed lemon2 g fresh thyme60 g wheat panko breadcrumbs35 ml olive oil100 g plain shelled pecans- oven
- knife
- board
- fine grater
- bowl
- spoon
Grease a rimmed baking sheet with the remaining 5 ml oil. Feel for bones and remove any. Use evenly sized fillets about 2.5 cm thick and space them on the tray. Season with all the salt and pepper, then divide all the crust over the tops, pressing gently to help it stick. Return any fallen crumbs from the tray to the fish.
600 g raw salmon fillets without skin or bones≈ ¼ tsp ground black pepper4 g fine salt- rimmed baking sheet
- brush
- fish tweezers
- spoon
Roast for about 20 min until the crust is golden and the flesh is opaque and flakes. Check for at least 75 °C at the centre for 30 s and adjust for thickness. If the nuts brown too soon, cover loosely with foil to finish cooking without burning them. Serve the fillets with all the reserved lemon wedges.
- oven
- food thermometer
- foil
- spatula
- plates
Allergens
- Fish
- Gluten
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration