Salmon is a great weeknight dish because it’s healthy and quick to cook. I’m picky about salmon recipes though, I don’t like bland fish. This recipe adds a crunchy texture to the outside of the salmon and the glaze is sweet and tangy which really amps up the flavor.
You start by seasoning and rubbing a little oil on the salmon, then rolling the filets in this easy mixture of pecans, breadcrumbs, and fresh chopped parsley.
Next is browning the salmon quickly in a pan to give it that perfectly browned look, then into the oven it goes to finish cooking! The sauce is just as easy, made with ingredients you already have in your pantry: honey, dijon mustard, and mayo. It kind of reminds me of Outback’s honey mustard.
Yes, that’s a beater from a hand mixer I’m holding. It doubles as a good whisk, ok? Don’t judge me. I have really small hands.
When I make this salmon, I love to serve it next to a quick green vegetable. This particular night I made fresh spinach sauteed with mushrooms, garlic, and onions. Another super quick, delicious, and healthy dish. The two together make a great weeknight meal that you won’t feel guilty about later.
Pecan Encrusted Salmon with Honey Dijon Glaze
Ingredients
- 4 fresh salmon filets
- Kosher salt & fresh ground black pepper
- 1/3 cup panko breadcrumbs
- 1/3 cup finely chopped pecans
- 2 tbsp. fresh chopped parsley
- 1 tbsp. olive oil
For the Glaze:
- 2 tbsp honey
- 2 tbsp dijon mustard
- 1 tbsp mayo
Instructions
- Preheat oven to 400 degrees. Dry off the salmon by blotting with a paper towel then rub a small amount of olive oil on them and sprinkle with salt and pepper.
- Combine breadcrumbs, pecans, and parsley in a shallow bowl. Roll each filet in the mixture and sprinkle extra on top.
- Heat the olive oil in a large non-stick skillet and fry the filets on each side for 2 minutes, or until the topping starts to turn brown. Transfer filets to a baking dish and bake for another 8-10 minutes.
- While the salmon is baking, mix together ingredients for the glaze. Remove salmon from the oven and serve hot with glaze drizzled over the salmon.
