Pecan Crusted Salmon with Hatch Lemon Sauce

I dedicate this to my mom, Nancy, who loves pecans, salmon, and any kind of vegetable, and who taught me everything I know and love about Hatch green chile.  (If you haven’t heard of Hatch green chile, here is a quick summary with several great recipes.)  20140708-IMG_2512-Edit-1-2This blog post is inspired by George and Carolyn Dumler’s wonderful cookbook Southwest Dutch Oven and their delicious recipe for Pistachio-Crusted Salmon (pages 66-67).  I modified the topping and sauce, adding Hatch green chiles.  George and Carolyn, you are my Dutch oven heroes!!


  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons dried cilantro
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  •  salmon filets
  • 1 cup chopped pecans
  • 1/2 cup panko bread crumbs
  • 1/2 cup roasted and chopped Hatch green chile
  • 1/4 cup dried, chopped chives
  • 1 tablespoon butter
  • 1/2 cup finely chopped sweet onion
  • 1 tablespoon flour
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • 1/2 cup roasted and chopped Hatch green chile
  • 1 teaspoon lemon juice
  • Zest of one lemon
  • Salt and pepper to taste

Mix together marinade in a large bowl:  wine, lemon juice, olive oil, dried cilantro, garlic powder, and pepper.  Add salmon filets.  Cover and rest for 15 minutes.20140818-IMG_2881-Edit-1

While salmon is soaking up the marinade, prepare the topping.  In a small bowl, mix together pecans, bread crumbs, green chile, and chives. 20140818-IMG_2882-Edit-1

To bake the salmon, remove the filets from the marinade and place in a 12″ camp Dutch oven.  Spoon topping on top of the salmon. 20140818-IMG_2884-Edit-1 Cover and add 16 hot charcoal on top and 9 underneath.  Bake for 20 – 25 minutes until salmon turns from translucent to pink and is flaky.  20140818-IMG_2885-Edit-Edit-1

While the salmon is baking, prepare the lemon chile sauce. You have two options for heating the sauce. One option is to stack on top of the 12″ and the other option is to set out a pile of about 10 hot charcoals.  In a 10″ camp Dutch oven or a skillet, add butter and saute onion until clear, about 5 minutes.  Add flour and stir until evenly incorporated with onions, about one to two minutes.  Whisk in chicken stock and stir until smooth.  Add lemon juice, lemon zest, heavy cream and green chile.  Salt and pepper to taste.  20140818-IMG_2889-Edit-1

Serve with your favorite side of veggies and a cold adult beverage!


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