Description
A quick and flavorful baked salmon dish with a crunchy pecan-panko crust and honey-mustard glaze, perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter, melted
- 1 tablespoon 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
- Preheat the oven to 450°F (235°C) and set an oven rack in the middle position. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- In a small bowl, whisk together the mustard, melted butter, honey, 1/2 teaspoon salt, and pepper. Set aside.
- In another bowl, mix together the panko, pecans, parsley (if using), and remaining 1/4 teaspoon salt.
- Spoon the honey-mustard mixture evenly over the salmon fillets, then sprinkle the panko-pecan mixture over the glaze, pressing it lightly to adhere.
- Bake for 7 to 10 minutes per inch of thickness, depending on desired doneness.
- If the topping browns too quickly, loosely cover the salmon with foil.
- Serve hot or at room temperature with a squeeze of lemon.
Notes
For a heart-healthy option, trim butter slightly. Store in an airtight container for up to 3 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg