Honey-mustard pecan-crusted salmon
Honey-mustard pecan-crusted salmon features a sweet and tangy glaze, complemented by a crunchy pecan topping. This baked dish is perfect for a quick weeknight meal or a special dinner.
Cook time 20 min
Prep time 10 min
Ingredients:
1/4 cup coconut oil3 tbsp mustard
1.50 tbsp honey
1/4 cup bread crumbs
1/4 cup pecans
4 salmon fillets
1 tsp salt
1 tsp black pepper
4 tsp fresh parsley
Honey-Mustard Pecan-Crusted Salmon is a delightful dish that combines the sweet and tangy flavors of honey and mustard with the delightful crunch of pecans. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress with its delicious taste and elegant presentation.
Instructions:
- In a small saucepan, melt the coconut oil over low heat.
- Stir in the mustard and honey until fully combined.
- Remove the saucepan from the heat and let it cool slightly.
- In a medium bowl, mix together the bread crumbs and finely chopped pecans.
4. Season the Salmon:
- Pat the salmon fillets dry with paper towels.
- Season both sides of the salmon fillets evenly with salt and black pepper.
5. Coat the Salmon:
- Brush the top of each salmon fillet generously with the honey-mustard mixture.
- Press the pecan-bread crumb mixture onto the honey-mustard coated top of each salmon fillet. Ensure the coating adheres well.
- Place the salmon fillets on a lightly greased or parchment-lined baking sheet.
- Bake in the preheated oven for 15-20 minutes or until the salmon flakes easily with a fork and the topping is golden brown.
- Remove the salmon from the oven and let it rest for a few minutes.
- Garnish with the chopped fresh parsley.
- Serve the salmon fillets hot, alongside your favorite vegetables or side dishes.
This Honey-Mustard Pecan-Crusted Salmon is a beautiful combination of flavors and textures that is sure to become a favorite in your household. With its crispy pecan crust and zesty honey-mustard topping, it's a winning dish that is both healthy and delicious.
Honey-mustard pecan-crusted salmon FAQ:
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The topping should also be golden brown.
Yes, you can substitute salmon with other firm fish like cod or trout. Adjust baking time as needed, as thinner fish may require less time.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
You can substitute coconut oil with olive oil or butter for a similar texture and flavor.
A standard baking sheet (approximately 18x13 inches) works well for four salmon fillets. Ensure there's space between each fillet for even cooking.
Cooking Tips:
- To get an even crispier crust, you can toast the bread crumbs and pecans in a skillet over medium heat for a few minutes before using them to coat the salmon.
- If you prefer a stronger mustard flavor, you can add a tablespoon of Dijon or spicy brown mustard to the mixture.
- Make sure to pat the salmon fillets dry with a paper towel before applying the honey-mustard mixture and the pecan crust to ensure they stick better.
- For a complete meal, serve the salmon alongside a fresh green salad or steamed vegetables.
- If you don’t have fresh parsley, you can substitute with dried parsley or even fresh dill for a different flavor profile.
Nutrition Facts
4 ServingsCalories 730kcal
Protein 80g
Carbohydrates 13g
Fiber 1.63g
Sugar 7g
Fat 36g
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