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+ servings

pecan crunch topped salmon

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 salmon filets


  • 3 tbsp dijon mustard
  • 3 tbsp butter melted
  • 1 1/2 tbsp honey
  • 1/2 cup breadcrumbs
  • 1/2 cup chopped pecans
  • 1 tbsp chopped Italian parsley
  • 6 salmon filets 4 oz each
  • salt and pepper to taste
  • lemon wedges


  • Preheat oven to 400 degrees F.
  • In small bowl, mix dijon mustard, butter, and honey.
  • In separate bowl, mix breadcrumbs, pecans, and parsley.
  • Season each salmon filet with salt and pepper, place on baking sheet and brush with honey mustard mixture. Refrigerate for 20 minutes.
  • Top each filet with breadcrumb mixture, evenly distributing among the 6 filets.
  • Bake for 10 minutes per inch of thickness, or until the salmon flakes with a fork. Serve with garnished lemon wedges.