This is one of my most request­ed salmon recipes…and with good reason…it’s AWESOME!

I share some tips in the video so take a look and then put this recipe on your list to try!



Pecan Crunch Salmon

Author Liz Geeslin


  • 6 4 — 5 oz salmon filets
  • 10 Mary’s Gone Crack­ers gluten free crack­ers or crack­ers of your choice or hemp hearts
  • 3/​4 cup pecan halves
  • 1 ‑2 tbsp dried pars­ley flakes
  • 1- 2 tsp sea­son­ing of choice
  • 1 tbsp olive oil
  • 1 — 2 tbsp hon­ey, mus­tard, agave or molasses


  • Pre­heat oven to 400.
  • Fine­ly chop the pecans and crack­ers and com­bine with sea­son­ing, pars­ley flakes and olive oil.
  • Spread a lay­er of the hon­ey or one of the oth­er ingre­di­ents over the top of the salmon.
  • Press a gen­er­ous amount of nut mix­ture over the top of each filet.
  • Place filets on a parch­ment or foil lined bak­ing sheet and bake for 10 minutes.
  • Serve imme­di­ate­ly or cool and pack­age for the fridge or freezer.


This recipe works great on tilapia, cod or oth­er fish of your choice!

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