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Pecan Crusted Baked Salmon
Salmon is great anytime but we like to eat this as an entree at Christmas. I personally love the pecans in the coating of the salmon.
Ingredients
Serves: 6
- 3 tablespoons Dijon mustard
- 3 tablespoons butter, melted
- 5 teaspoons honey
- 1/2 cup fresh breadcrumbs
- 1/2 cup finely diced pecans
- 3 teaspoons diced fresh parsley
- 6 (125g) fillets salmon
- salt and pepper, to taste
- 6 lemon wedges
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- Preheat the oven to 200 degrees C.
- In a small bowl mix together the mustard, butter and honey.
- In another bowl mix together the breadcrumbs, pecans and parsley.
- Season each salmon fillet with salt and pepper. Place on a lightly greased baking tray. Brush with mustard-honey mixture. Cover the top of each fillet with breadcrumb mixture.
- Bake for 5 minutes per centimetre of thickness measured at thickest part or until salmon just flakes when tested with a fork.
- Serve garnished with lemon wedges.
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Reviews and Ratings
Global Ratings:
(1634)
Reviews in English (1166)
I made this as written, and we enjoyed it. However, if I were to make it again, I would use a hot tangy English mustard (we could barely taste the Dijon), decrease the amount of honey (too sweet for my taste), and use more pecans and less breadrcrumbs (making it more crunchy and flavorsome). The '10 minute per inch of thickness' baking suggestion was absolutely spot-on. Thank you, Christine! - 07 Jun 2006 (Review from Allrecipes USA and Canada)
Really good. After I mixed the mustard, butter and honey I refrigerated it for about 15 minutes so that it thickened. It stayed on the salmon better as it was not so runny. Then I pressed the bread crumb mixture into it. I also used a little extra parsley for more color. - 15 Mar 2002 (Review from Allrecipes USA and Canada)
I am completely addicted to this! I used already prepared honey mustard (I bought from tastefully simple), mixed the bread crumbs in with the mustard mixture it was FANTASTIC! Thank goodness my Dad goes Salmon fishing & shares his catch with me (it's best with fresh Salmon). Thanks so much Chris, this is better than what I've paid $25 for in a resturant! - 30 Apr 2002 (Review from Allrecipes USA and Canada)