Dee S Panko Breaded Pecan Salmon Recipes

BAKED SALMON WITH HONEY MUSTARD AND PECAN PANKO CRUST

Baked Salmon with Honey Mustard and Pecan Panko Crust image

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

Ingredients

2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted
1 tablespoon honey
¾ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
¼ cup panko
¼ cup finely chopped pecans
2 teaspoons finely chopped parsley (optional, for color)
4 (6-oz) salmon fillets
1 lemon, for serving (optional)

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

MUSTARD & PECAN CRUSTED SALMON

Mustard & Pecan Crusted Salmon image

Try our crunchy baked mustard and pecan crusted salmon recipe tonight. You can even try this dish using other fillets, like cod and tilapia.

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 Tbsp. butter, softened
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
2 Tbsp. honey
4 skinless salmon fillets (1 lb.)
1/2 cup panko bread crumbs
1/2 cup finely chopped pecans
1/4 tsp. ground red pepper (cayenne)
1 lemon, cut into wedges

Steps:

Heat oven to 375ºF.
Mix butter, mustard and honey until blended; spread onto fish.
Cover baking sheet with parchment. Combine bread crumbs, nuts and pepper in pie plate.
Dip coated sides of fish, 1 at a time, in crumb mixture; place, coated sides up, on prepared baking sheet. Gently press crumb mixture into fish to secure.
Bake 15 to 20 min. or until fish flakes easily with fork. Serve with lemon wedges.

Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g

PANKO PARMESAN SALMON

Panko Parmesan Salmon image

Of all the recipes I make, this one is my husband's favorite for salmon. It's made with panko, or Japanese bread crumbs, which are very light and crunchy, mixed with Parmesan cheese. It's baked in the oven until the panko is nice and toasted.

Provided by Dianne

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 (4 ounce) salmon fillets
1 ½ tablespoons fresh lemon juice
salt and ground black pepper to taste
½ cup panko bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning
⅛ teaspoon garlic powder

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 212 calories, Carbohydrate 10.4 g, Cholesterol 53.1 mg, Fat 9.1 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 2.4 g, Sodium 232.7 mg, Sugar 0.2 g

PANKO-CRUSTED SALMON

Panko-Crusted Salmon image

Provided by Ina Garten

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Steps:

Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.