Pecan & Dijon Encrusted Salmon Recipe

Posted on Oct 13, 2018 by Chef Karla Williams

This dish tastes like something you’d order at a 5-star restaurant. This recipe is quite versatile. Feel free to substitute salmon with pork tenderloin or another type of fish. Although salmon offsets the pecan and Dijon mustard crust wonderfully, the pecan can be omitted if needed.





Pecan & Dijon Encrusted Salmon


4 ounce Salmon
1 Tablespoon Pecans, chopped
½  Tablespoon Whole grain Dijon mustard
½  teaspoon Olive oil



  • Bring a sauté pan to medium high heat.
  • Add olive oil.
  • Sear salmon filet on 1 side for 2-3 minutes, or until caramelized.
  • Flip salmon filet and sear. Allow to cook for 2-3 minutes or until caramelized.
  • Top filet with Dijon mustard and pecans.
  • Bake at 450° for 3 minutes or until desired doneness.


Nutrition:  Servings: 1   |   Serving size: 1 (4 ounce) filet   |   Calories: 240   |   Fat: 15 grams   |   Sodium: 200 milligrams   |   Carbohydrates: 2 grams   |   Protein: 24 grams   |   Fiber: 1 gram


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