Ingredients
Salmon
- 4 salmon fillets (about 6 oz each), skin removed
Crust and Glaze
- ½ cup finely chopped pecans
- ¼ cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- Salt and black pepper to taste
Serving
- Lemon wedges for serving
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil to prepare for baking the salmon.
- Prepare the mustard glaze: In a small bowl, combine the Dijon mustard, honey, olive oil, salt, and black pepper. Stir until thoroughly mixed to create a flavorful glaze.
- Mix the crust ingredients: In another bowl, combine the finely chopped pecans with the panko breadcrumbs. This mixture will form the crunchy pecan crust on the salmon.
- Prepare the salmon: Pat the salmon fillets dry with paper towels to ensure the glaze and crust adhere well. Brush the top of each fillet evenly with the mustard glaze mixture.
- Apply the pecan crust: Press the pecan and panko mixture firmly onto the top of each glazed salmon fillet, coating the surface evenly for a flavorful crust.
- Bake the salmon: Arrange the crusted salmon fillets on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the pecan crust is golden brown.
- Serve: Remove from the oven and serve immediately with fresh lemon wedges for an added burst of citrus flavor.
Notes
- You can substitute pecans with walnuts or almonds if desired.
- Ensure salmon fillets are similar in size for even cooking.
- Cooking time may vary based on thickness of salmon fillets; check doneness by ensuring salmon flakes easily with a fork.
- For extra crispiness, you can broil the salmon for the last 1-2 minutes but watch carefully to avoid burning.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
