Description
Indulge in the succulent flavors of this Baked Salmon with a delightful Honey Mustard and Pecan-Panko Crust. This easy-to-make recipe results in tender salmon fillets with a crunchy, flavorful topping that will impress your dinner guests.
Ingredients
Scale
Salmon:
- 4 salmon fillets (about 6 ounces each)
Sauce:
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon whole-grain mustard
- 1 tablespoon fresh lemon juice
Crust:
- 1/2 cup panko breadcrumbs
- 1/2 cup finely chopped pecans
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the sauce: In a small bowl, whisk together the Dijon mustard, honey, whole-grain mustard, and lemon juice.
- Make the crust: In another bowl, combine the panko breadcrumbs, chopped pecans, melted butter, parsley, garlic powder, salt, and pepper; mix until well coated.
- Coat the salmon: Place the salmon fillets skin-side down on the prepared baking sheet. Brush each fillet generously with the honey mustard sauce.
- Add the crust: Press the pecan-panko mixture evenly over the tops of the fillets, gently pressing so it sticks.
- Bake: Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
- Serve: Serve warm with lemon wedges.
Notes
- For a little extra kick, add a pinch of cayenne pepper to the crumb mixture.
- This recipe pairs well with roasted vegetables or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 450
- Sugar: 6g
- Sodium: 370mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg