I love salmon. I have always loved salmon but I’ve found that many of the million salmon recipes out there are just blegh. They either let the salmon get too dry, or they use some pansy seasoning like half a lemon wedge. If I’m going to make salmon, I want it to be tasty and moist! My mom passed this recipe to me one day, and it has become one of our favorite salmon recipes. Ok, maybe our favorite. It’s insanely quick and super easy. It is for a serving of six, so keep that in mind if you’re only making it for two (I would at least halve the recipe for two people). It takes about 30 minutes from start to finish, but it doesn’t require any fancy techniques or tools.
Pecan Crusted Salmon Bake a.k.a. Our Favorite Salmon
- 3 tablespoons Dijon mustard
- 3 tablespoons butter, melted (I use about half and it’s still great, but if you love butter, go for it!)
- 5 teaspoons honey
- 1/2 cup fresh bread crumbs
- 1/2 cup finely chopped pecans
- 3 teaspoons chopped fresh parsley
- 6 (4 ounce) fillets salmon
- salt and pepper to taste
- 6 lemon wedges
- Preheat the oven to 400 degrees F. In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
- Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
- Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Yum yum! Thanks mom!