Pecan Crusted Salmon
This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Yield
- 4
Ingredients 8
- 1 pound salmon fillet or fillets, skin on (wild caught if possible)
- ¾ teaspoon kosher salt
- Fresh ground black pepper
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons honey or maple syrup
- ¼ cup finely chopped pecans
- 2 tablespoons Italian panko (or Italian breadcrumbs; gluten-free if desired)*
- 2 tablespoons grated Parmesan cheese
Method 4
- 01
Preheat the oven to 425 degrees Fahrenheit.
- 02
Bring the salmon to room temperature and pat it dry. Season the salmon with the salt and pepper. In a small bowl, mix the Dijon mustard and honey, then brush it on to the fish in an even layer.
- 03
In another small bowl, mix together the finely chopped pecans, Italian panko, and Parmesan cheese. Sprinkle the nut mixture on top of the fish.
- 04
Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125 to 130 degrees Fahrenheit in the center. Serve immediately.
Provenance
- recipe-clones/acouplecooks-data
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