MUSTARD & PECAN CRUSTED SALMON
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
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
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
PECAN-CRUSTED HONEY-MUSTARD SALMON
We coat this simple oven-baked salmon in a delicious buttery panko and pecan mix for extra crispiness. The zing of the mustard pairs deliciously with tender, fatty salmon. And it's too easy to make to not add to your usual dinner rotation-pair it with your favorite green beans.
Provided by Karen Rankin
Time 30m
Yield Serves 4 (serving size: 3 oz. salmon)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly coat a rimmed baking sheet with cooking spray. Sprinkle salmon fillets evenly with salt.
- Stir together mustard, honey, mayonnaise, paprika, and garlic powder in a small bowl. Spread mixture evenly over fillet tops and sides. (Do not spread over skin sides.) Stir together pecans and panko in a separate small bowl. Working with 1 fillet at a time, dredge fillets in pecan mixture to coat tops and sides. (Do not coat skin sides.) Arrange fillets, skin side down, in an even layer on prepared baking sheet; lightly spray with cooking spray.
- Bake in preheated oven until a thermometer inserted in thickest portion of fillets registers 120°F, 12 to 14 minutes, or until desired degree of doneness.
Nutrition Facts : Calories 341, Carbohydrate 18 g, Fat 17 g, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, Sodium 512 mg, Sugar 9 g, UnsaturatedFat 14 g
MUSTARD-CRUSTED SALMON
OUR DAUGHTER sent us whole salmon for Christmas one year, so I searched the web and found this recipe. I have served this with a wild rice pilaf, and a green vegetable. With these colors, it makes a lovely presentation. --Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the vinegar, sugar and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream. , Place salmon, skin side down, in a greased 8-in. square baking dish. Sprinkle with thyme, salt and pepper., Spread mustard mixture over fillets; gently press bread crumbs on top. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 347 calories, Fat 24g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 595mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.
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
I made this recipe and from then on everyone asks for it! This is one of those recipes that comes from another site and I made a few adjustments. It is easy, quick and good for you.
Provided by PaulaG
Categories Fruit
Time 22m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put the pecans in a food processor and chop until fine.
- Add garlic, salt and cayenne pepper to food processor and process just till mixed well.
- Brush the salmon fillets with olive oil and roll in pecan mixture.
- Heat a large non-stick fry pan and lightly saute the salmon on one side until browned.
- Turn and saute until done.
- Approximately 5 to 6 minutes per side.
Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 3.2, Cholesterol 58.3, Sodium 75.4, Carbohydrate 3.9, Fiber 2.6, Sugar 1.1, Protein 24.9
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.
ALASKA SALMON BAKE WITH PECAN CRUNCH COATING
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
- Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
- Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.9 g, Cholesterol 91.2 mg, Fat 22.4 g, Fiber 1.9 g, Protein 26.1 g, SaturatedFat 6 g, Sodium 352.9 mg, Sugar 6 g
PECAN-CRUSTED GRILLED SALMON
Enjoy this easy, elegant entrée hot off the grill in just 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat closed contact grill 5 minutes. Meanwhile, brush both sides of salmon fillet with oil.
- When grill is heated, place salmon, skin-side down, on bottom grill surface; close grill. Cook 5 minutes.
- Meanwhile, in small bowl, mix mayonnaise and mustard. In another small bowl, stir together crushed croutons and pecans.
- With back of spoon, spread mayonnaise mixture over salmon and sprinkle with crumb mixture; close grill. Cook 1 to 2 minutes longer or until salmon flakes easily with fork. Cut salmon into serving pieces to serve.
Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
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.
MUSTARD CRUSTED SALMON
This recipe came from Taste of Home. I SO wanted to like this but with that said if I were rating it I would probably give it 4 stars for flavor but only 3 stars for appearance and texture. The bread crumbs never crsiped up and I even broiled the salmon for a few minutes. I didn't want to keep broiling it because I didn't want to overcook the fish. I did use gluten-free breadcrumbs (which might be why they didn't crisp.) So any suggestions would be appreciated because the actual flavor of the dish was REALLY good!
Provided by Kelly0412
Categories < 30 Mins
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 10
Steps:
- In a blender, combine the vinegar, sugar and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream.
- Place salmon, skin side down, in a greased 8X8 square baking dish. Sprinkle with thyme, salt, and pepper.
- Spread mustard mixture over fillets; gently press breadcrumbs on top.
- Bake at 350 degrees F for 20-25 minutes until breadcrumbs are browned and fish flakes easily with a fork.
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- Bring the salmon to room temperature and pat it dry. Season the salmon with the salt and pepper. In a small bowl, mix the Dijon mustard and honey, then brush it on to the fish in an even layer.
- In another small bowl, mix together the finely chopped pecans, Italian panko, and Parmesan cheese. Sprinkle the nut mixture on top of the fish.
- Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125 to 130 degrees Fahrenheit in the center. Serve immediately.
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