Baked Salmon with Honey Mustard and Pecan-Panko Crust
Ingredients
- 2 tbsp. Dijon mustard
- 2 tbsp. unsalted butter, melted
- 1 tbsp. honey
- ¾ tsp. salt, divided
- ¼ tsp. freshly ground black pepper
- ¼ cup panko crumbs
- ¼ cup pecans, finely chopped
- 2 tsp. parsley, finely chopped
- 4 6-ounce salmon fillets
- 1 lemon, garnish for serving, optional
Instructions
- Set an oven rack in the middle position of the oven and pre-heat to 450°F.
- Line a baking sheet with aluminum foil for easy cleanup; spray with non-stick cooking spray.
- In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt and pepper; set aside.
- In another small bowl, mix together the panko, pecans, parsley and remaining ¼ teaspoon salt.
- Spoon the honey-mustard mixture evenly over the salmon fillets.
- Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
- Place in pre-heated oven and bake for 7 to 10 minutes per inch of thickness, depending on how well done you like salmon.
- If the topping is browning more than you like, before the fish is cooked through, loosely cover the salmon with foil.
- Remove from the oven and serve hot or at room temperature.
Notes
If the salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.
Make ahead: The salmon can be glazed, coated with the panko-pecan mixture and refrigerated up to 3 hours ahead of time.
