King Salmon Bake with Pecan Crunch Coating October 04 2011


3 tablespoons Dijon mustard

3 tablespoons butter, melted

5 teaspoons honey

½ cup Panko bread crumbs

½ cup finely chopped pecans (food processor works best)

3 tablespoons chopped fresh parsley

6 (4 ounce) fillets of fresh King Salmon

zest of 1 lemon

6 lemon wedges

salt and ground pepper to taste

 

Preheat oven to 400 degrees. In a small bowl mix together the mustard, melted butter, and lemon zest. In a separate bowl mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place in a lightly greased baking dish. Pour honey-mustard mixture over fillets. Brush over top and sides of the fillets. Cover the top of each fillet with crumb mixture. Bake for 10 minutes per inch of thickness, or until salmon flakes when tested with a fork. Serve garnished with lemon wedges.