Another day, another meal! Tonight, I followed a recipe from that I could use o…

Another day, another meal! Tonight, I ed a recipe from onceuponachef that I could use on both salmon and chicken (for my non-salmon eater). Win-win! We served it along a light Caesar salad and creamy farro with spinach, garlic and Asiago cheese (recipe to ).Quick cuisine! 👩🏻‍🍳 Baked Salmon with Honey Mustard and Pecan Panko Crust
* 2 tablespoons Dijon mustard
* 2 TBS unsalted butter, melted
* 1 tablespoon honey
* 3/4 teaspoon salt, divided
* 1/4 teaspoon black pepper
* 1/4 cup panko
* 1/4 cup finely chopped pecans
* 2 tsp finely chopped parsley (optional, for color)
* 4 (6-oz) salmon fillets
* 1 lemon, for serving (optional)

* Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
* In a small bowl, whisk together the mustard, melted butter, honey, 1/2 teaspoon salt, and pepper. Set aside.
* In another small bowl, mix together the panko, pecans, parsley (if using), and remaining 1/4 teaspoon salt.
* Spoon the honey-mustard mixture evenly over the salmon fillets. (Don’t worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
* Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you’d like before the fish is cooked through, loosely cover the salmon :


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