Description
This flaky pecan crusted salmon recipe has a crispy exterior and a tender, buttery interior with hints of honey-mustard you’ll love.
Ingredients
Scale
- 4 4-6 oz. salmon filets
- salt & pepper to season
- 2 tablespoons dijon mustard
- 2 tablespoons raw honey
- 1/4 cup finely chopped pecans
- 1/4 cup gluten free panko (or regular panko)
- 2 tablespoons grated parmesan
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- garnish: lemon and parsley
Instructions
- Preheat oven to 400°F.
- Cover a baking sheet with tin foil.
- Place the salmon filets on the prepared baking sheet skin side down. Pat dry and season with salt and pepper.
- In a small bowl, mix mustard and honey.
- Evenly pour the honey mustard mixture over each salmon.
- Next, to a small bowl add pecans, panko, parmesan, garlic powder and smoked paprika.
- Evenly distribute the pecan mixture on top of each salmon filet. Using your fingers, press the mixture into the salmon so it is coated.
- Bake for 10-12 minutes or until salmon is flaky and cooked to your desired temperature. Garnish with lemon wedges and parsley.
Nutrition
- Serving Size: 1 filet (6 oz)
- Calories: 299
- Sugar: 9 g
- Sodium: 188 mg
- Fat: 24 g
- Saturated Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 0 mg
