Pecan Crusted Spiced Salmon
Pecan crusted spiced salmon is loaded with flavor, juicy and oh so tasty! This salmon is great for a quick dinner or lunch meal prep!
Ever since Katie Lee from the Kitchen on Food Network made brown sugar spiced salmon, I have been obsessed with the concept! The salmon looks professional and complex yet super easy to make.
The only thing stopping me from eating it so much is that it calls for ½ cup of brown sugar! That’s why I recreated this recipe using coconut sugar instead of brown sugar while also adding pecans for texture and crunch.
I usually pair the salmon with sweet potatoes because the caramelized pecans complement the flavor and texture of the sweet potato. It’s also great to make this for lunch or for your meal prep as the dish is filled with healthy fats, protein, and complex carbohydrates to keep you satisfied and full of energy!
If you are incorporating this recipe into your meal prep, I would recommend eating the salmon at least two days after it has been cooked. If you are anything like me, I like to have my salmon cooked on the raw side so fewer days in the fridge is best!
To make this into a lunch/dinner meal prep: simply boil two peeled sweet potatoes until mushy. Add salt and pepper to your potatoes. Next, saute the rest of your vegetables until halfway cooked through with salt and pepper. Assemble by adding mashed sweet potatoes, vegetables and salmon on top. Enjoy!
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Pecan crusted spiced salmon is loaded with flavor, juicy and oh so tasty! This salmon is great for a quick dinner or lunch meal prep!
ingredients
1 lb fresh salmon
1/2 cup chopped pecans
2 Tbsp coconut sugar
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cinnamon
1/4 tsp pepper
directions
Sprinkle seasonings on the pink side of the salmon.
Add oil to a pan on medium-high heat. When hot, place seasoning side down on the skillet and cook for 5 minutes.
Add salt and pepper to season the skin part of the salmon and flip.
Mix sugar and pecans and sprinkle the mixture on top of the salmon. Cover with a lid and set the temperature to low-medium and cook for 5-10 minutes or until desired pink and the sugar has melted.
*If the coconut sugar has not caramelized, place the skillet in the oven with the broiler on low. Cook for 1-2 minutes but make sure you keep an eye on it!
Let cool and serve with mashed sweet potatoes and steamed vegetables!