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Baked Salmon with Honey Mustard and Pecan-Panko Crust

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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.