Description
This Baked Salmon with Honey Mustard and Pecan Panko Crust is crunchy and absolutely delicious! The buttery pecan panko crust pairs incredibly well with flaky and tender salmon. It takes less than 25 minutes to make this restaurant-quality salmon dish. Once you try it, you will make this salmon recipe again and again.
Ingredients
FOR THE SALMON
- Salmon fillets-2 or 500 gm/ 1 pound
- Black pepper and salt- as needed
FOR HONEY MUSTARD SAUCE
- Unsalted butter ( melted)- 2 tbsp.
- Honey- 1 tbsp.
- Dijon mustard ( old style)-1 tbsp.
- Salt-1/2 tsp.
- Ground black pepper- 1/2 tsp.
PANKO CRUST
- Panko breadcrumbs- 2 1/2 tbsp.
- Pecans/almond nuts ( finely chopped)-1 1/2 tbsp.
- Parsley ( finely chopped)- 1 tbsp.
- Lemon slices- 4
Instructions
- Preheat your oven to 450°F / 225 °C with the rack in the center. Line a baking tray with foil or make 2 foil trays ( watch the video).
- Honey Mustard Sauce. In a small bowl combine melted butter, honey, Dijon mustard, salt and black pepper. Keep aside.
- Panko crust.Mix together panko breadcrumbs, chopped nuts and parsley.
- Season salmon with salt and pepper, then spoon the mustard mixture over the salmon fillets and top with panko-nut mixture.
- Bake 12-15 minutes or until salmon is cooked through.
- Serve with jasmine rice, brown rice, mashed potatoes or steamed broccoli.
Notes
- Honey-mustard glaze works like a glue. Press the panko-nut topping over glaze lightly so it sticks to the glaze.
- Ovens may differ. So if you find that the topping is getting brown too quickly, make a tent, using a piece of foil to cover loosely the salmon.
- Prep Time: 10
- Cook Time: 15
- Category: Salmon recipes
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 400 g
- Sugar: 1 g
- Fat: 17.2 g
- Saturated Fat: 2.6 g
- Carbohydrates: 7.8 g
- Fiber: 0.5 g
- Protein: 43.7 g
- Cholesterol: 119.6 mg