Pecan Crusted Honey Baked Salmon

 Recipe From: Laura

This pecan crusted baked salmon has a wonderfully flavored crunch topping that's easy and simple to make yet elegant enough for guests.  My kiddos loved it!  Serve with rice pilaf and tender green beans.

 

INGREDIENTS

2 tablespoons Dijon mustard (only Dijon)

2 tablespoons unsalted butter, melted

1 tablespoon honey

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1/4 cup panko crumbs

1/4 cup finely chopped pecans

2 teaspoons finely chopped parsley

4 (6-oz) wild salmon fillets

1 lemon, for serving (optional)

INSTRUCTIONS

Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.

In a small bowl, whisk together the mustard, melted butter, honey, 1/2 teaspoon salt, and pepper. Set aside.

In another small bowl, mix together the panko, pecans, parsley (if using), and remaining 1/4 teaspoon salt.

Spoon the honey-mustard mixture evenly over the salmon fillets. (Don't worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.

Bake for 7-10 minutes PER INCH OF THICKNESS, depending on how well done you like your salmon.  I had mine in for 20 min. (If you find that the topping is browning more than you’d like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.