This baked salmon dish takes a total of 20 minutes – 10 minutes to prepare and 10 minutes to cook – yet tastes like something you’d order at a fancy restaurant. It’s perfect for when you have company coming at the end of a long day (and you’re asking yourself, “What was I thinking?”) or on a busy weeknight when you have to hit the kitchen running.
Feel free to substitute another type of fish like cod, trout or striped bass, although salmon offsets the pecan panko crust and tangy glaze beautifully. And to parents of picky eaters: if your kids are lukewarm on fish, I find that a crunchy coating is the best way to entice them, and you can omit the nuts if need be. A big thank you to my friend Betsy Goldstein for the recipe!
3 tablespoons of Dijon mustard
3 tablespoons of melted butter
5 teaspoons of honey
1/2 cup of fresh bread crumbs
1/2 cup of finely chopped pecans
3 teaspoons of chopped parsley
6 fillets of salmon
salt and pepper for flavor
6 lemon slice or wedges
Start by preheating the oven to 400 degree and in a small bowl you can mix the mustard, honey and butter. Then in another bowl mix the bread crumbs, parsley and pecans. Once you do that season the salmon fillet with salt & pepper. Then place it on a lightly oiled baking sheet. Next use a brush and baste the honey-mustard mix on top. Then use the crumb mix and top it on each fillet. Put it in the oven and bake it for about 10 minutes for each inch of thickness. Serve it with garnish and lemon.