Golden, crispy, and full of flavor, this pan-seared salmon is elevated with a savory bacon-pecan butter crust that adds the perfect crunch and richness. Smoky bacon, toasted pecans, and creamy butter come together to form a decadent topping that melts over tender, flaky salmon. It’s a bold, satisfying dish that’s equal parts gourmet and comfort—perfect for a weeknight dinner or special occasion.
Ingredients:
2 salmon fillets (skin on)
Olive oil
Salt and freshly cracked black pepper
2 tablespoons cooked bacon crumbles
¼ cup chopped York pecans
2 tablespoons unsalted butter (softened)
Honey, for drizzling
Instructions:
- Prep the Salmon: Pat the salmon fillets dry. Drizzle lightly with olive oil and season all sides with salt and pepper.
- Sear the Salmon: Heat a skillet over medium-high heat. Sear the fillets on all sides until golden and crispy, starting and ending with the skin side down.
- Make the Topping: In a small bowl, mix 2 tablespoons of bacon crumbles, 1/3 cup chopped York pecans, and 2 tablespoons of softened butter until it forms a thick, moldable mixture.
- Top and Bake: Press the bacon-pecan mixture onto the top of each seared salmon fillet (skin side down). If your skillet is oven-safe, transfer it directly to a 375°F oven. If not, move fillets to a baking dish.
- Cook to Desired Doneness: Bake until the internal temperature of the salmon reaches your preference—135°F for moist and tender, or 145°F for fully cooked.
- Natural Baste + Crunch: As it bakes, the bacon-pecan butter melts down over the salmon, naturally basting it and forming a savory, golden crust. York pecans hold up beautifully in the oven, offering a toasty crunch without burning.
- Finish and Serve: Remove from the oven and drizzle with a touch of honey for a subtle sweet contrast. Serve immediately.
Tip: This flavorful crust works great on chicken or steak too—just adjust cook times accordingly!