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Honey-Dijon Salmon With Pecan Crust

Cooking Connection



Quick and easy


Prep Time:

12 minutes

Cook Time:

12 minutes


4 servings


1 1/2  pounds  salmon fillet, cut into 6-ounce portions

*  non-stick cooking spray

1  tablespoon  honey

1  tablespoon  coarse-grain dijon mustard

1  tablespoon  melted butter

1/4  teaspoon  salt

1/4  teaspoon  pepper

1/3  cup  soft bread crumbs

1/3  cup  pecans, finely chopped

2  tablespoons  chopped fresh parsley


Heat oven to 450 degrees.

Rinse salmon under cold water and pat dry with paper towel. Place salmon skin side down in a shallow baking dish coated with cooking spray.

Combine honey, mustard, butter, salt and pepper in a small bowl.

For breadcrumbs, place 1/2 slice wheat bread in a food processor or blender. Pulse a few times and blend until crumbs are fine; remove to a small bowl. Pulse pecans in processor until finely chopped. Blend bread crumbs,pecans and parsley.

Spread or brush mustard mixture over top and sides of salmon. Sprinkle bread crumbs over tops of salmon. Press crumbs lightly against sides if extra mixture remains.

Bake salmon 12 to 14 minutes depending on thickness (rule of thumb: 10 minutes per inch of thickness) until fish just begins to flake or until a meat thermometer inserted horizontally into the center reads 150 degrees. Serve immediately.
Nutritional Information
No Nutritional Information Available
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