Baked Salmon With Honey Mustard And Pecan Panko Crust Recipes
PECAN CRUSTED HONEY MUSTARD SALMON
Pecan Crusted Honey Mustard Salmon is an easy seafood entrée that will have dinner on the table in less than 30 minutes. This delicious baked salmon recipe includes sweet spicy honey mustard glazed fillets with a crunchy pecan panko topping.
Provided by amycaseycooks
Categories entrée
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Line a 1/4 size baking sheet pan with parchment paper and place the salmon fillets in the pan. Set aside.
- In a small bowl, add the Dijon mustard and honey and stir to combine.
- Spread the honey mustard mixture on each of the salmon fillets.
- Heat a cast iron skillet or sauté pan over medium heat. Add the butter. When the butter has melted and begins to foam, turn down the heat to medium low. Add the garlic, pecans, and panko and stir to coat with the melted butter. Add the parsley, a pinch of salt and a few grinds of pepper. Stir to combine. Remove from the heat.
- Divide the pecan panko mixture evenly over each salmon fillet. Press down slightly.
- Bake the salmon for 14 to 16 minutes or until the internal temperature is about 145 degrees F on a digital thermometer.
- Remove from the oven and serve.
Nutrition Facts : ServingSize 1 salmon fillet, Calories 438 calories, Sugar 9.4 g, Sodium 602 mg, Fat 22.8 g, SaturatedFat 8.7 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 16.7 g, Fiber 1 g, Protein 43 g, Cholesterol 59 mg
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
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- 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).
- In a small bowl combine melted butter, honey, Dijon mustard, salt and black pepper. Keep aside.
- Season salmon with salt and pepper, then spoon the mustard mixture over the salmon fillets and top with panko-nut mixture.
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