Dijon Salmon
A simple baked salmon topped with a buttery Dijon-honey and a crunchy pecan-breadcrumb crust.
Equipment
- Rimmed Baking Sheet
- Parchment Paper
- Small Bowl
- Medium Bowl
- Brush or spoon
- Measuring cups and spoons
- Fork
Ingredients
- 1/4 cup butter melted
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons honey
- 1/4 cup dry bread crumbs
- 1/4 cup very finely chopped pecans
- 4 teaspoons fresh parsley chopped
- 4 salmon fillets 4 ounce each, skin-on or skinless
- salt and pepper to taste
- 1 lemon for garnish, cut into wedges
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and arrange the salmon fillets skin-side down if they have skin.
- In a small bowl, whisk together the melted butter, Dijon mustard, and honey until smooth; set aside.
- In another bowl, combine the dry bread crumbs, very finely chopped pecans, and chopped fresh parsley.
- Brush each salmon fillet lightly with the honey-Dijon butter mixture, then season with salt and pepper.
- Evenly sprinkle the bread crumb and pecan mixture over the tops of the fillets, pressing lightly so it adheres.
- Bake for 12 to 15 minutes, or until the thickest part of the salmon flakes easily with a fork; thicker fillets may need a few additional minutes.
- Remove from the oven and serve garnished with lemon wedges.
Notes
- You can halve the topping if desired; it makes plenty.