Best Daves Fave Pecan Salmon With Honey Mustard Glaze Recipes

PECAN-CRUSTED HONEY-MUSTARD SALMON

Steps:

• Preheat oven to 375°F. Lightly coat a rimmed baking sheet with cooking spray. Sprinkle salmon fillets evenly with salt.
• Stir together mustard, honey, mayonnaise, paprika, and garlic powder in a small bowl. Spread mixture evenly over fillet tops and sides. (Do not spread over skin sides.) Stir together pecans and panko in a separate small bowl. Working with 1 fillet at a time, dredge fillets in pecan mixture to coat tops and sides. (Do not coat skin sides.) Arrange fillets, skin side down, in an even layer on prepared baking sheet; lightly spray with cooking spray.
• Bake in preheated oven until a thermometer inserted in thickest portion of fillets registers 120°F, 12 to 14 minutes, or until desired degree of doneness.

GLAZED PECAN-CRUSTED BAKED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix bread crumbs, pecans, and fresh parsley together in a small bowl.
• Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl.
• Pour the brown sugar glaze generously over each piece of salmon. Cover the top of each fillet with bread crumb mixture.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 15 minutes depending on thickness.

SALMON WITH HONEY PECAN SAUCE

Steps:

• Sprinkle salmon with seasoned salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes., Meanwhile, in a small saucepan, cook the pecans, honey and butter over medium heat until bubbly, 5-7 minutes. Serve with salmon.

HONEY-MUSTARD GLAZED SALMON

Steps:

• Place fillets, skin side down, on a greased baking sheet. In a small bowl, combine the brown sugar, mustard, honey and salt; spoon over salmon. , Broil 3-4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork.

BAKED SALMON WITH HONEY MUSTARD AND PECAN PANKO CRUST

Steps:

• Preheat the oven to 450°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, ½ teaspoon salt, and pepper. Set aside.
• In another small bowl, mix together the panko, pecans, parsley (if using), and remaining ¼ teaspoon 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 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you'd like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.)
• Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.

PECAN CRUSTED HONEY MUSTARD SALMON

Steps:

• Preheat oven to 425 degrees F. Line a 1/4 size baking sheet pan with parchment paper and place the salmon fillets in the pan. Set aside.
• In a small bowl, add the Dijon mustard and honey and stir to combine.
• Spread the honey mustard mixture on each of the salmon fillets.
• Heat a cast iron skillet or sauté pan over medium heat. Add the butter. When the butter has melted and begins to foam, turn down the heat to medium low. Add the garlic, pecans, and panko and stir to coat with the melted butter. Add the parsley, a pinch of salt and a few grinds of pepper. Stir to combine. Remove from the heat.
• Divide the pecan panko mixture evenly over each salmon fillet. Press down slightly.
• Bake the salmon for 14 to 16 minutes or until the internal temperature is about 145 degrees F on a digital thermometer.
• Remove from the oven and serve.

DAVES FAVE PECAN SALMON WITH HONEY MUSTARD GLAZE

Steps:

• OK, here's the 30 minute process. RICE In a pot for the Rice melt the Butter over Med High. -Add diced Onions and saute a couple minutes. -Add rice and saute for a couple minutes until you start to smell a wonderful toasty aroma. -Add Water, crank the Heat to High, stir, cover when boiling and turn the heat to low. Set your timer to 30 minutes. Turn on oven to 450. SALMON While Onions & Rice are sauteeing -Nuke other 2 Tbs of Butter until melted. -Blend in Mustard and Honey and taste. Get the mixture to your own taste but 2,2,2 is a good start for 2 diners. -Dice Pecans fine and place in a plate. -Chop Parsley fine and add to Pecans. -Add Breadcrumbs to Pecans. In an Oven Proof Dish, drizzle Olive Oil. -With a brush, slather Salmon Filet Flesh with Honey Mustard Sauce. -Roll 3 Flesh sides in Pecan Mixture and place Salmon filets Skin side down into oiled oven dish. -When your Timer reads 12 Minutes, throw the Salmon into your hot oven. ASPARAGUS 15 minutes out heat a skillet with some water and butter or oil. -Chop off woody ends of the thinnest asparagus you can find. When water starts to steam (shortly after you've popped the Salmon into the oven) drop the asparugus into your skillet and simmer until done, oh about 12 minutes. My girlfriend Jacqui likes to take the leftover salmon Pecan topping, add more breadcrumbs and saute it with butter in a little skillet until toasted to pour over the asparagus. When your Timer Dings, plate up, serve remaining honey mustard sauce in a seperate dish for spooning over Salmon and enjoy one of the best 30 minute meals I've had in a lonfgtime!

SALMON GLAZED WITH HONEY AND MUSTARD

Steps:

• Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil.
• Pat salmon dry and put, skin side down, on pan. Season with 1/2 teaspoon salt.
• Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds, and 1/4 teaspoon pepper.
• Spread mustard mixture evenly on top of salmon, then broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes.
• Transfer salmon to a platter with 2 large spatulas.

PECAN SALMON SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Preheat oven to 350 degrees.
• In a small bowl combine the honey, mustard, oil and lemon juice.
• Whisk well.
• Remove 1/3 cup-cover and set aside the 2/3 cup.
• Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
• Repeat until all filets are prepared.
• Place 1 T. olive oil a medium oven proof pan over medium heat.
• Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
• Place in preheated oven and bake for another 5 minutes.
• Meanwhile place 2 cups of mixed salad green's on each of 6 plates.
• Divide the tomatoes and oranges evenly between plates.
• Remove fish and place one filet on each of the salad beds.
• Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
• Serve.

PECAN ENCRUSTED SALMON WITH DIJON HONEY GLAZE

Steps:

• Preheat oven to 350°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
• Combine bread crumbs, pecans, parsley and salt and pepper to taste. Set aside. Make Dijon sauce by combining butter, Dijon, honey, garlic, lemon juice and olive oil.
• Press crumb mixture on top of salmon. Drizzle Dijon mixtures over salmon and bread mixture.
• Bake salmon 15-20 minutes in preheated oven, or until it flakes easily with a fork. Drizzle glaze over salmon again half way through cooking.