BAKED SALMON WITH HONEY MUSTARD AND PECAN PANKO CRUST
This baked salmon with a crunchy topping takes just 20 minutes to make, yet it's elegant enough for company.
Provided by Jennifer Segal, adapted from Betsy Goldstein's recipe
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
- In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
- In another small bowl, mix together the panko, pecans, parsley (if using), and remaining ¼ teaspoon salt.
- Spoon the honey-mustard mixture evenly over the salmon fillets. (Don't worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
- Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you'd like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.)
- Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.
Nutrition Facts : Calories 482, Fat 33 g, Carbohydrate 8 g, Protein 36 g, SaturatedFat 9 g, Sugar 5 g, Fiber 1 g, Sodium 467 mg, Cholesterol 109 mg
PALEO PECAN-MAPLE SALMON
This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!
Provided by Health Nut
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 2h27m
Yield 4
Number Of Ingredients 8
Steps:
- Place salmon fillets on a baking sheet and season with salt and black pepper.
- Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 12.7 g, Cholesterol 66.1 mg, Fat 23 g, Fiber 1.7 g, Protein 23.8 g, SaturatedFat 3.4 g, Sodium 106.7 mg, Sugar 9.7 g
GLAZED PECAN-CRUSTED BAKED SALMON
Delicious and quick pecan-crusted salmon recipe that my wife loves! Great paired with a good Pinot Noir or other red wine.
Provided by Christopher Gomez
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix bread crumbs, pecans, and fresh parsley together in a small bowl.
- Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl.
- Pour the brown sugar glaze generously over each piece of salmon. Cover the top of each fillet with bread crumb mixture.
- Bake in the preheated oven until salmon flakes easily with a fork, 10 to 15 minutes depending on thickness.
Nutrition Facts : Calories 386.3 calories, Carbohydrate 18.3 g, Cholesterol 62 mg, Fat 23.8 g, Fiber 1.7 g, Protein 25.2 g, SaturatedFat 3.1 g, Sodium 873.7 mg, Sugar 10.2 g
PECAN-CRUSTED SALMON
This nutty coating and cool sauce turn ordinary salmon into something special. "My husband was thrilled the first time I served this," says Cheryl Bydowdki of Punta Gorda, Florida.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place salmon skin side down in a greased 11x7-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet. , In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.
Nutrition Facts : Calories 830 calories, Fat 61g fat (13g saturated fat), Cholesterol 131mg cholesterol, Sodium 654mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 4g fiber), Protein 45g protein.
MAPLE PECAN CRUSTED SALMON
This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
- While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
- Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours. Preheat the oven to 325 degrees. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
- Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
- Sprinkle the salmon with a pinch of salt.
- Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry. Serve immediately with fresh lemon wedges.
APPLE PECAN CRUSTED SALMON OVER WILD RICE
Simple Fall flavors. Fresh cranberries and apples in the wild rice topped with pecan crusted apple salmon. To make this easy and quick I use a box of wild rice, (such as Uncle Bens or any favorite brand).
Provided by SarasotaCook
Categories Healthy
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Make the apple glaze. In a microwavable bowl add the apple jelly and white wine to combine. Takes about 1 minute on medium. Remove and stir in the rosemary and thyme. Let cool a few minutes.
- Let the salmon come to room temperature Brush on the apple glaze, add salt and pepper, just a little to each fillet and then sprinkle the top with pecans. Save the extra glaze to drizzle over the salmon.
- Place the salmon on a baking/cookie sheet lined with parchment or foil and cook at 400F for about 15-20. Cooking time will vary on the thickness and size of the fillets. Half way through, drizzle more glaze on the fillets.
- Cook the rice according to directions. But rather than using water -- substitute chicken broth for a rich flavor. Half way through cooking the rice which depending on what brand you get will be between 10 and 25 minutes, add the diced apples and cranberries.
- Serve with roasted green beans, broccoli, brussels sprouts or asparagus. Cook right along with the fish. Just toss with olive oil, salt and pepper and roast. Nothing more needed.
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