This refined whole side of salmon takes only 10 minutes to prep.
1 1/2 cups pecan halves
6 tablespoons butter, melted
2 garlic cloves, minced
1 1/2 teaspoons dried dill weed
1 (3- to 3 1/2-lb.) boneless, skinless side of salmon
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 400°. Pulse first 4 ingredients in a food processor 5 or 6 times or until mixture resembles coarse crumbs. Sprinkle salmon with salt and pepper; place on a parchment paper-lined baking sheet. Spread pecan mixture over salmon. Bake 18 to 20 minutes or just until salmon flakes with a fork.
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I made this twice during the holidays and it was a huge favorite with my guests. It was super easy to prepare and it was a good choice for the buffet table, as it was equally good at room temperature. I used two smaller salmon filets (a combined 3 lb.) rather than the 3 lb. one called for. I took the salmon out of the fridge one hour before it went into the oven and baked it for 18 minutes -- it turned out moist and tender each time. This will be on my Christmas dinner menu from now on!