Recipe By Anonymous
Rating
Published Dec 11th
Prep 20m Cook 10m Additional - Ready In 30m
Servings 6 servings Calories 367.5

Baked salmon makes an excellent main course!

Recipe Ingredients

  • 3 tablespoons Dijon mustard
  • 3 tablespoons butter, melted
  • 5 teaspoons honey
  • ½ cup fresh bread crumbs
  • ½ cup finely chopped pecans
  • 3 teaspoons chopped fresh parsley
  • 6 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 6 lemon wedges

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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
  • Carbohydrate 15.9 g
  • Cholesterol 91.2 mg
  • Fat 22.4 g
  • Fiber 1.9 g
  • Protein 26.1 g
  • Saturated Fat 6 g
  • Sodium 352.9 mg
  • Sugar 6 g

Reviews

  1. I didn't find that the coating added much to the salmon. I liked the addition of the dijon flavour but unfortunately my husband doesn't like mustard and so that was what he liked the least. So this recipe wasn't for us.
  2. I made this as written, and we enjoyed it. However, if I were to make it again, I would use a hot tangy English mustard (we could barely taste the Dijon), decrease the amount of honey (too sweet for my taste), and use more pecans and less breadrcrumbs (making it more crunchy and flavorsome). The - Read more ...
  3. I am completely addicted to this! I used already prepared honey mustard (I bought from tastefully simple), mixed the bread crumbs in with the mustard mixture it was FANTASTIC! Thank goodness my Dad goes Salmon fishing & shares his catch with me (it's best with fresh Salmon). Thanks so much Chris, this is better than - Read more ...
  4. My husband and I both loved this dish! I halved the recipe and used a 1-pound fillet instead of the six small ones. There was a little bit too much mustard--next time I will add a bit more honey and take away a bit of mustard. But we will definitely be making this again. And - Read more ...
  5. Fabulous! Compares to a superb salmon dinner in a seafood restaurant. We all loved it. However I only used about half of the sauce. Will make less next time.
  6. EASY!!!! Very classy and delicious!! I make it all the time---I keep a container of the pecan topping in my freezer. All I do is spoon on the mustard and sprinkle on the ready-made topping and bake. Awesome.
  7. Really good. After I mixed the mustard, butter and honey I refrigerated it for about 15 minutes so that it thickened. It stayed on the salmon better as it was not so runny. Then I pressed the bread crumb mixture into it. I also used a little extra parsley for more color.
  8. DE-LI-CIOUS!!! Such a great tasty and elegant recipe and so easy to make!!!. I reserved some of the mustard-honey mixture and served in on top of the salmon once it was done. My 22 month old daughter LOVED it thanks for a great recipe!
  9. There is one word to describe this dish-- Delicious! I added a little garlic powder to the mustard and honey sauce, marinated it about an hour, than added the bread crumbs and pecans prior to baking.
  10. Easy to prepare and nice taste. I used walnuts instead of pecans. This recipe is very similar to the Baked Dijon Salmon recipe on this site as well.
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