This sweet and crunchy baked salmon dish was originally from All Recipes, but we’ve made it our own and now it’s a family favorite.
A young man with a young family that cooks. Pretty impressive, don’t you think? (The men in my life, don’t do a whole lot of cooking. I can’t imagine why not.) Jon is the young man I speak of, and he sent me this recipe for a sweet and nutty baked salmon found on allrecipes.com.
I would have been crazy not to give his recipe a try. The presentation is impressive, and the recipe is incredibly simple to pull together. Besides, when a recipe is already a hit, how can you go wrong?
Hey, Jon, keep those recipes coming! You’re making me look good.
- 3 tablespoons Dijon mustard
- 5 teaspoons honey
- 1/2 cup Panko bread crumbs
- 1/2 cup finely chopped pecans
- 3 teaspoons chopped fresh parsley
- 1 tablespoon lemon zest
- 6 (4 ounce) fillets salmon
- salt and pepper to taste
- 6 lemon wedges
- Preheat the oven to 400. In a small bowl, mix together the mustard and honey. In another bowl, mix together panko, pecans, lemon zest and parsley.
- Season each salmon fillet with salt and pepper. Place on a baking sheet lined with foil and sprayed with cooking spray. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
- Here's a great tip! "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.
Amount Per Serving according to allrecipes.com
Calories: 305 | Total Fat: 15.9g | Cholesterol: 91mg
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.