Time
20 min
Serving
4 persons
Calories
482
This baked salmon dish takes a total of 20 minutes – 10 minutes to prepare and 10 minutes to cook – yet tastes like something you’d order at a fancy restaurant. Feel free to substitute another type of fish like cod, trout or striped bass, although salmon offsets the pecan panko crust and tangy glaze beautifully.
Ingredients
- Dijon mustard: 2 Tbsp
- unsalted butter: 2 Tbsp (melted)
- honey: 1 Tbsp
- salt: 0.75 tsp (divided)
- black pepper: 0.25 tsp (freshly ground)
- Panko: 0.25 cup
- pecans: 0.25 cup (finely chopped)
- parsley: 2 tsp (finely chopped; optional, for color)
- salmon: 4 piece (6-oz)
- lemon: 1 piece (for serving (optional))
Metric Conversion
Stages of cooking
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Ingredients.
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Begin by combining the mustard, butter, honey, salt, and pepper to make the glaze.
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Next, make the topping by mixing together the panko, pecans, and parsley.
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Spoon the glaze over the salmon fillets.
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Then press the pecan-panko mixture over top.
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Bake for 7-10 minutes, or until the salmon flakes when tested with a fork.
