Pecan Crusted Salmon over Mustard Sauce Recipe

Pecan Crusted Salmon over Mustard Sauce Recipe

This is one of my favorite go to recipes because not only is bursting with roasted buttery pecans, fresh herbs, and a mellow mustard sauce it’s easy, fast, gluten free and extremely low carb.  I hope you like it too!


Pecan Crusted Salmon over Mustard Sauce Recipe

Pecan crusted salmon over mustard sauce with arugula orange salad. Inspired by Frazer's Restaurant St. Louis, MO. |

This is a very low carb recipe because I’ve omitted the breadcrumbs.  If you want to add breadcrumbs to the topping, just reduce the amount of pecans in equal measure.  Enjoy! |

  • Author: Madalaine
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American


  • 4 (6 oz) salmon filets
  • Topping
  • 1 cup finely chopped pecans
  • 2 tablespoons dried Italian herb
  • 1/3 cup minced fresh herbs (parsley, thyme, oregano)
  • 1 teaspoon salt
  • juice of 1/2 a lemon
  • 3 tablespoon melted butter
  • Mustard Sauce
  • 1/4 cup mustard
  • 2/3 cup sour cream
  • 1/2 teaspoon dried mustard
  • 1 teaspoon salt


  1. Preheat the oven to 425º
  2. Mix all the topping ingredients together.  It should be slightly moist, like wet sand.
  3. Place the salmon on a cookie sheet, skin side down.  Next put equal amounts of the pecan mixture over the entire top of the salmon.  Place a lemon wheel on top (optional).
  4. Put the salmon in the oven, turn the temperature down to 350º.  Bake for 30-40 minutes depending on the thickness of the fish.*
  5. To make the mustard sauce, mix together the sour cream, mustard, salt, and dried mustard.  Set aside until the salmon is done.
  6. Putting it all together: put a generous dollop of mustard sauce on your plate and place the salmon on top.


* Baking time: a good rule of thumb when baking fish is 15 minutes per 1/2 inch at the thickest part.

Variation: try adding a teaspoon of mustard seeds to the sauce! I love their texture and they add a little more punch to the creaminess of the sauce.