This paleo pecan-crusted salmon is an easy way to transform salmon into something extra delicious! It’s also Whole30-friendly.
I hope everyone had a lovely Christmas and that your year is off to a great start! I think this is the first Christmas in years that Mr. T or I weren’t sick so I’m very, very thankful for that. :)
Scrolling through my Facebook feed, I see that a ton of people are doing the Whole30 diet. So it seemed like the right time to share this pecan-crusted salmon recipe!
This is by far my favorite fish recipe and my go-to dish for when we have company. I have no idea if the topping would work on poultry or other types of meat because I haven’t tried it but I don’t see why it wouldn’t.
I would happily eat salmon every day if I could. Just add some salt and I’m good to go! But there’s a downside to salmon – at least the affordable farmed kind.
Did you know that farmed salmon would be gray if they weren’t given supplements that redden their flesh? I think that’s nasty. And that’s just one of the problems with farmed salmon. You can read more about that here.
Unfortunately, fresh wild salmon is way beyond affordable where I live, so I always buy wild frozen salmon (except for when I made it to take these pictures!). The frozen filets are quite dinky and just not nearly as delicious as the fresh kind.
They don’t even taste like salmon! But when you add this pecan topping, it makes those sad little filets just as delicious as with fresh fish. :) If you don’t like pecans, it works just as well with walnuts.
By the way, have you ever looked up the serving size of salmon? So confusing! I see some sources saying that 3-ounces is a serving, while others say 6-8 ounces is more typical. I put down 3 servings for the pound of salmon called for in this recipe but you’ll have to eyeball it and decide what’s a good amount for your family.
Easy Paleo Pecan-crusted Salmon (whole30, grain-free, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 3 servings
- 1 cup (110 grams) pecans or walnuts
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons herbs de Provence (or Italian seasoning)
- 1/8 teaspoon smoked paprika (or regular paprika)
- 3 1/2 tablespoons (49 grams) coconut oil or 1/4 cup (56 grams) unsalted butter for a dairy + non-whole30 version
- 2 8-ounce (225-gram) salmon fillets (1 lb / 450 grams total)
- lemon slices, optional
- Preheat the oven to 350 °F (175 °C). Get out a casserole dish large enough for the salmon. Place the pecans in the casserole dish and toast the pecans for 3 minutes, mix, and toast for another 3-5 minutes or until the pecans smell toasty. Remove from the oven and turn the heat up to 400 °F (205 °C).
- While the pecans are cooling, place the salt, pepper, herbs de Provence, smoked paprika and coconut oil in a high-powered blender or a food processor. Once the pecans have cooled, add them and then pulse a few seconds or until the pecans are nicely ground. If using a high-powered blender, be very, very careful that you don't overprocess them! It's easy to do.
- Grease the casserole dish and place the salmon fillets in there. Divide the pecan mixture in half and pat evenly over the top of each fillet.
- Bake for 14-20 minutes or until the topping has lightly browned and the fish flakes with a fork. Serve immediately with fresh lemon slices, if desired.
Source: My post on Cee – The Blog From Cohen's: Pecan Crusted Salmon