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A close-up of a plated pecan crusted salmon fillet served with roasted asparagus, whole pecans, and lemon wedges.

Air-Fried Pecan Crusted Salmon with Honey Dijon Glaze

This Air-Fried Pecan Crusted Salmon features flaky salmon fillets coated in a crunchy, savory pecan crust, enhanced with a sweet and tangy honey Dijon glaze. It's a quick, healthy, and incredibly flavorful dish perfect for a weeknight meal or special occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 2 salmon fillets 6 oz each, skin on or off, about 1-inch thick
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
For the Pecan Crust
  • 1/2 cup pecans finely chopped
  • 1/4 cup panko breadcrumbs
  • 1 tbsp fresh parsley finely chopped, optional
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Honey Dijon Glaze
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tbsp olive oil for brushing air fryer basket, or cooking spray

Equipment

  • Air Fryer
  • Shallow Dish
  • Small Mixing Bowl
  • Basting brush or spoon
  • Parchment paper (optional)

Method
 

Preheat Air Fryer
  1. Preheat your air fryer to 380°F (190°C). If your air fryer basket tends to stick, line it with a piece of air fryer safe parchment paper, or lightly grease with olive oil/cooking spray.
Prepare the Pecan Crust
  1. In a shallow dish, combine the finely chopped pecans, panko breadcrumbs, chopped fresh parsley (if using), 1/4 tsp salt, and 1/8 tsp black pepper. Mix well to ensure an even distribution.
Prepare the Honey Dijon Glaze
  1. In a small mixing bowl, whisk together the Dijon mustard and honey until well combined. This will be used as a binding agent for the crust and to add flavor.
Season the Salmon
  1. Pat the salmon fillets completely dry with paper towels. This helps the seasoning and crust adhere better and promotes crispier skin (if left on). Season both sides of the salmon fillets with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp paprika.
Coat the Salmon
  1. Brush the top and sides generously with the honey Dijon glaze. Carefully press the glazed side of the salmon into the pecan crust mixture, ensuring an even and thick coating. Repeat with the second salmon fillet.
Air Fry the Salmon
  1. Carefully transfer the crusted salmon fillets to the preheated air fryer basket, crust-side up. Ensure there's space between the fillets for proper air circulation.
Cook to Perfection
  1. Air fry for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the pecan crust is golden brown and crispy. Cooking time may vary slightly depending on the thickness of your salmon and your air fryer model.
Serve
  1. Remove the salmon from the air fryer. Garnish with additional fresh parsley, if desired. Serve immediately with your favorite side dishes like roasted asparagus, quinoa, or a fresh green salad.

Notes

To check for doneness, insert a fork into the thickest part of the salmon; it should flake easily. The internal temperature should reach 145°F (63°C).
**Oven Method:** If you don't have an air fryer, you can bake the salmon. Preheat oven to 400°F (200°C). Place crusted salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until cooked through and crust is golden.
Leftover pecan crusted salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the air fryer or oven to maintain crispiness.