Pecan crusted ANYTHING is a favorite in this house. And I’ve been dying for pecan crusted salmon! Unfortunately, my go-to recipe (and most of the others floating around on Pinterest) use honey in the crust mixture. Since I’m almost half way through with my Whole 30 Challenge, honey is still off limits. So my mission with this recipe was to capture the delicious sweetness of my favorite pecan crusted salmon recipe without actually using any sweetener.
I do think it’s worth mentioning that I’m not 100% sure whether this recipe would have the same level of sweetness to someone who consumes sugar regularly as it did to me. After all, there is no honey used. You should also keep in mind that something as simple as berries taste as sweet to me as chocolate at the moment! It’s truly incredible how avoiding sugar for an extended period of time really does reset our bodies to enjoy things that are naturally sweet.
So the trick for gaining that sweet flavor minus any actual “sweetener” is the combination of pecans and coconut oil. Both of those ingredients have a sweetness to them naturally. To bring out their natural flavors, I added some lemon juice, cilantro, green onion, and some coconut aminos. For those of you unfamiliar with coconut aminos, it is basically a soy-free, natural alternative to soy sauce. And I gotta tell you, this one is a winner. So here’s my recipe for Whole 30 Pecan Crusted Salmon.
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