Salmon Bake with Pecan-Crunch Coating

Submitted by Krista

Servings: 4

4 (4-6 oz) salmon fillets
1 ½ T honey
⅛ tsp salt and pepper, each
¼ C soft bread crumbs
2 T Dijon mustard
¼ C finely chopped pecans
2 T butter, melted
2 tsp fresh parsley, chopped or 1 tsp dried

Sprinkle salmon with salt and pepper. Place fillets, skin side down, in a lightly greased 9X13-inch pan. Combine Dijon mustard, butter, and honey; brush on fillets. Combine breadcrumbs, pecans, and parsley; spoon mixture evenly on top of each fillet. Bake at 450 degrees F for 10 minutes or until fish flakes easily when tested with a fork. Garnish, if desired.

: to be added


1 Comment

Filed under Main Dish

One response to “Salmon Bake with Pecan-Crunch Coating

  1. This sounds amazing! We’re having a salmon recipe contest and awarding the winner with 15 Pounds of Wild Salmon. If you’d like to enter this recipe (or another favorite) please submit it to If you think your family and friends would be interested, please help me spread the word!

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