Ingredients
2tbspdijon mustard
2tbspunsalted butter,melted
1tbsphoney
¾tspsalt,divided
¼tspfreshly ground black pepper
¼cuppanko
¼cupPecans,finely chopped
2tspparsley,finely chopped
4salmon fillets
1lemon,for serving, optional
Preparation
Preheat the oven to 450 degrees F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
In a small bowl, whisk together the mustard, melted butter, honey, salt, and pepper. Set aside.
In another small bowl, mix together the panko, pecans, parsley (if using), and salt.
Spoon the honey-mustard mixture evenly over the salmon fillets. (Don’t worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
Bake for 7 to 10 minutes per inch of thickness, depending on desired doneness.
Serve hot or at room temperature.
