Salmon with Pecan Crunch Coating

Written by admin on June 11, 2008 – 1:42 pm -

I love love LOVE salmon. I’d eat it once a day if I could! And this is mine & my husband’s absolutely positively all-time favorite salmon recipe. Anytime my husband sees that I’m defrosting salmon (I usually buy it from costco, cut it up into individual serving sizes, and then freeze it so I always have some on hand), he asks if I’m making “the good salmon” and if I say no he begs me to make it instead of whatever other recipe I was planning on (it’s like a child wanting a cookie before dinner or something!).

It always stays moist, and it is SO flavorful! If you like salmon, you HAVE to try this one, because I can confidently say it’ll become your new favorite salmon recipe!

Salmon with Pecan Crunch Coating (also known as “Baklava Salmon” because of the walnuts (I use pecans) and honey…the Baklava Salmon is the second-highest rated salmon recipe on recipezaar, so that tells you how good this is!):

1 1/2 Tbsp. butter, melted
1 1/2 Tbsp. Dijon mustard
1/2 tsp. honey
1/4 c. chopped pecans*
1/2 Tbsp. chopped fresh parsley
1/4 c. bread crumbs
3 (4 oz. each) salmon fillets
s&p
1 lemon, wedged (for garnish)*

Preheat oven to 400.
Mix together butter, mustard & honey; set aside.
In a separate bowl, mix together bread crumbs, pecans, & parsley; set aside.
Season each fillet (bot sides) with salt & pepper. Place on lightly greased baking sheet; brush top & sides with honey mixture; pat top & sides of each with bread crumb mixture.
Bake for 10 minutes per inch of thickness (or when salmon flakes with fork).*

Recommendations:

Pecans: My recipe calls for pecans, so that’s what I always use, but I found another recipe exactly like this (the “baklava salmon” one) that called for walnuts, so I’m sure either one would be just fine!
Lemon: I never really use a lemon wedge, I think it tastes fine without the lemon juice, but I’m sure it would taste even better with!
Cooking time: Just make sure you watch it carefully…chefs always say that the easiest way to ruin any fish recipe is to overcook it! (but that really is the nice thing about this recipe, even if you do accidentally overcook it a little bit, it still comes out moist!)

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