This one is reminiscent of a childhood favorite for me. My mom used to make a dish that involved slathering a piece of salmon with ranch dressing and toping it with crushed pistachios before baking in the oven. The result was a deliciously unexpected creamy-crusty flavor combination and I used to BEG her to make it for dinner.
This recipe is a play on my childhood favorite and it does not disappoint! The aioli helps keep the salmon moist while the pecans add a satisfying crunch.
As always, this recipe is super easy to throw together. If you don’t have pecans, you can easily sub in pistachios, almonds, or even walnuts would pair well. The base of the aioli is homemade mayo, which if you already have on hand (and of course you do!) allows for a perfect aioli in 20 seconds flat.
Lastly, I recommend purchasing a high-quality, wild caught salmon. If you have one large filet, cut into two smaller, equal-sized filets to ensure even cooking times.
I hope you enjoy and please let me know what you think!
Pecan-Crusted Salmon w/ Lemon Dill Aioli
- 1 lb salmon
- 1/2 c homemade mayo
- 1/2 c pecans
- 1 tsp garlic
- 1 tsp fresh chopped dill
- Juice of half a lemon
- Salt and pepper to taste
- Pre-heat oven to 400*F.
- Prepare the salmon. Cut into smaller, equal-sized portions if needed. Pat dry. Season with salt & pepper.
- Mix the mayo, garlic, dill, lemon juice, and salt (to taste).
- Place the pecans in a food processor. Pulse for one second and check the size of the pieces. You want it to be not quite powdery, but still with some larger chunks (see photo above). Continue to pulse in one second bursts until desired consistency is achieved.
- Place the salmon on a baking sheet. Layer the top of the salmon with first the aioli then with pecans until completely covered.
- Bake for about 15-20 minutes or until just cooked through. Baking time will depend on the size of your salmon, so make sure to keep a close eye!