Salmon, salmon, salmon I love salmon! Bring it on, I'll take salmon just about any way I can get it! But, if I could only have it one way, this would be it! Delicious, tangy, crunchy salmon.
Alaska Salmon with Pecan Crunch Coating
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 oz) fillets salmon (skin on bottom)
salt and pepper to taste
6 lemon wedges
Preheat oven to 400 degrees F. In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each filler with bread crumb mixture. Bake for 10 minutes per inch of thickness, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.