Salmon Bake With Pecan-Crunch Coating
Suzanne Ahmed
ingredients
- 4 (4 to 6 oz) Salmon Fillets
- 1/8 tsp. Salt
- 1/8 tsp. Pepper
- 2 Tbsp. Dijon Mustard
- 2 Tbsp. Butter- melted
- 1 1/2 Tbsp. Honey
- 1/4 cup Breadcrumbs
- 1/4 cup finely chopped Pecans
- 2 tsp. chopped fresh Parsley
directions
- 1
Sprinkle salmon with salt and pepper. Place fillets, skin side down, in a lightly greased 9 x 13 pan.
- 2
Combine Dijon mustard, butter, and honey; brush on fillets.
- 3
Combine breadcrumbs, pecans, and parsley; spoon mixture evenly on top of each fillet.
- 4
Bake at 450 for 10 minutes or until fish flakes easily when tested with a fork. Garnish, if desired.
Source: Sue Ahmed
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