This Pecan and Gouda Crusted Salmon is a great way to load up on healthy fats! Just 30 minutes is all you need to get this delicious low-carb dinner on the table.
This Keto Pecan and Gouda Crusted Salmon recipe is sponsored by Moon Cheese, thank you for supporting the brands that make delicious Cast Iron Keto recipes EPIC.
Salmon is one of those proteins that make their way to our menu at least twice a week. Usually, we give the fillets a quick sear in our cast iron skillet with a bit of oil or ghee. We were starting to feel bored though with the plain salmon. So we decided to jazz our weekly salmon up a bit with a delicious and crunchy topping!
For the pecan and gouda topping, we’re using our favorite Gouda Moon Cheese as the cheesy “panko” style crumb. Along with the Moon Cheese, we also added crushed pecans, butter, mustard, spices, and parsley. It’s such a simple topping to toss together but it packs a flavor punch!
After topping the salmon fillets with the mixture a quick bake in the oven is all it needs!
We like to serve this Keto Pecan and Gouda Crusted Salmon up with some mashed cauliflower and sautéed spinach (or keto creamed spinach!) for one perfect low-carb meal.
I also want to give a shoutout to Moon Cheese for their awesome new packaging + NEW flavors!! The two new flavors are Cheddar Bacon Me Crazy and Garlickin’ Parmesan! Talk about delicious!
Be sure to drop a comment below if you make this recipe, or better yet tag both @castiron_keto and @mooncheesesnacks on Instagram to show us your creation!
Keto Pecan and Gouda Crusted Salmon
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter melted
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup crushed Gouda Moon Cheese 28g
- ¼ cup finely chopped pecans
- 2 teaspoons finely chopped parsley
- 2 6 oz salmon fillets
Instructions
- Preheat the oven to 450° F.
- In a small bowl, mix together the mustard, melted butter, salt, pepper, crushed Gouda Moon Cheese, pecans, and parsley.
- Place the salmon fillets in a 10” or larger cast iron skillet. Top with the pecan mixture and transfer to the oven. Bake for 10-15 minutes depending on how you like your salmon cooked. If the pecans are browning too much before the salmon is cooked through, simply cover with aluminum foil.
- Serve immediately.
Nutrition
Nutritional values are estimates only and do not include carbs from sugar alcohols.
One of the best salmon recipes I’ve ever had! I didn’t have the Moon cheese, so used regular grated gouda cheese. This is so good, you have to make yourself stop eating it. It’s a once-a-week meal for us now.
OMG the topping is absolutely delicious! Thank you for this recipe. Salmon is my favorite fish and I loved finding a new topping for it. My husband and I thought we were eating at a “6” star restaurant!!! I did not have Gouda Moon Cheese, but I did have and used “Everything” Parmesan Crisps which obviously worked out great for added flavor. I now know I can use these Parmesan Crisps for toppings and “breading” – more than just a snack. Again – thank you – I am now a fan! P.S. I love “rare” (not overcooked) salmon, but it took at least 15-20 minutes to reach that doneness.
Hi, can this be made on a stone pan vs cast iron? TY
I think that would be a bit messy if any juices ran off the stone pan. If the pan has sides it should be fine though.
My family loves salmon so I’m always looking for new unique delicious ways to make it. This recipe was amazing & did not disappoint. It was packed with SO much flavour & was a huge hit. Thanks for this, it’s a keeper!