Ingredients for Alaska Salmon Bake With Pecan Crunch Coating
- 1/4 cup Dijon mustard
- 3 tablespoons melted butter
- 1 tablespoon honey
- 1/2 cup panko bread crumbs
- 1/2 cup chopped pecans
- 2 tablespoons finely chopped fresh parsley
- 4 (6 ounce) salmon fillets
- salt and pepper to taste
- lemon wedges, for serving
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How to Make Alaska Salmon Bake With Pecan Crunch Coating
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together the Dijon mustard, melted butter, and honey.
- In a separate bowl, combine the panko bread crumbs, chopped pecans, and parsley.
- Season both sides of each salmon fillet with salt and pepper.
- Place the salmon fillets on a lightly greased baking sheet.
- Brush the top of each fillet evenly with the mustard-honey mixture.
- Generously sprinkle the pecan bread crumb mixture over the mustard-honey coating.
- Bake for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of your fillets; start checking at 10 minutes for thinner fillets.
- Serve immediately, garnished with fresh lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
23g
Fat
24g
Carbs
4g
