Baked Salmon with Honey Mustard and Pecan-Panko Crust

Salmon with honey mustard and pecan-panko crust

 

I think it's safe to say, that around this time of year, we are all busier than ever. With an ever growing to-do list, it can be hard to get everything done. This baked salmon dish is a great go-to during any busy season.

This meal comes together in just 20 minutes – 10 minutes to prepare and 10 minutes to cook. For kids (and adults) that are picky eaters, the crunchy pecan-panko crust makes this dish a real crowd pleaser.

INGREDIENTS

  • 2 tablespoons Dijon mustard
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon Cloister Honey's Wildflower Honey
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup panko
  • 1/4 cup finely chopped pecans
  • 2 teaspoons finely chopped parsley (optional, for color)
  • 4 (6-oz) salmon fillets
  • 1 lemon, for serving (optional)

INSTRUCTIONS

  1. 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.
  2. In a small bowl, whisk together the mustard, melted butter, honey, 1/2 teaspoon salt, and pepper. Set aside.
  3. In another small bowl, mix together the panko, pecans, parsley (if using), and remaining 1/4 teaspoon salt.
  4. 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.
  5. Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (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. (Note that if your 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.)
  6. Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.

 

*This image and recipe was adapted from Once Upon a Chef's, Baked Salmon with Honey Mustard and Pecan-Panko Crust. Check out her website where you can find other delicious and family approved recipes.