Best Mustard Pecan Crusted Salmon Recipes

MUSTARD & PECAN CRUSTED SALMON

Mustard & Pecan Crusted Salmon image

Try our crunchy baked mustard and pecan crusted salmon recipe tonight. You can even try this dish using other fillets, like cod and tilapia.

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 Tbsp. butter, softened
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
2 Tbsp. honey
4 skinless salmon fillets (1 lb.)
1/2 cup panko bread crumbs
1/2 cup finely chopped pecans
1/4 tsp. ground red pepper (cayenne)
1 lemon, cut into wedges

Steps:

Heat oven to 375ºF.
Mix butter, mustard and honey until blended; spread onto fish.
Cover baking sheet with parchment. Combine bread crumbs, nuts and pepper in pie plate.
Dip coated sides of fish, 1 at a time, in crumb mixture; place, coated sides up, on prepared baking sheet. Gently press crumb mixture into fish to secure.
Bake 15 to 20 min. or until fish flakes easily with fork. Serve with lemon wedges.

Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g

PECAN-CRUSTED HONEY-MUSTARD SALMON

Pecan-Crusted Honey-Mustard Salmon image

We coat this simple oven-baked salmon in a delicious buttery panko and pecan mix for extra crispiness. The zing of the mustard pairs deliciously with tender, fatty salmon. And it's too easy to make to not add to your usual dinner rotation-pair it with your favorite green beans.

Provided by Karen Rankin

Time 30m

Yield Serves 4 (serving size: 3 oz. salmon)

Number Of Ingredients 10

Ingredients

Cooking spray
4 (4-oz.) skin-on salmon fillets
1/2 teaspoon kosher salt
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon canola mayonnaise
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 cup chopped pecans
1/2 cup whole-wheat panko (Japanese-style breadcrumbs)

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.

Nutrition Facts : Calories 341, Carbohydrate 18 g, Fat 17 g, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, Sodium 512 mg, Sugar 9 g, UnsaturatedFat 14 g

BAKED DIJON SALMON

Baked Dijon Salmon image

This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!

Provided by Esmee Williams

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup butter, melted
3 tablespoons Dijon mustard
1 ½ tablespoons honey
¼ cup dry bread crumbs
¼ cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.6 g, Cholesterol 96.6 mg, Fat 29 g, Fiber 2.3 g, Protein 24.3 g, SaturatedFat 10.2 g, Sodium 480.3 mg, Sugar 7.2 g

BAKED SALMON WITH HONEY MUSTARD AND PECAN PANKO CRUST

Baked Salmon with Honey Mustard and Pecan Panko Crust image

This baked salmon with a crunchy topping takes just 20 minutes to make, yet it's elegant enough for company.

Provided by Jennifer Segal, adapted from Betsy Goldstein's recipe

Categories Dinner

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted
1 tablespoon honey
¾ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
¼ cup panko
¼ cup finely chopped pecans
2 teaspoons finely chopped parsley (optional, for color)
4 (6-oz) salmon fillets
1 lemon, for serving (optional)

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.

Nutrition Facts : Calories 482, Fat 33 g, Carbohydrate 8 g, Protein 36 g, SaturatedFat 9 g, Sugar 5 g, Fiber 1 g, Sodium 467 mg, Cholesterol 109 mg

MAPLE PECAN CRUSTED SALMON

Maple Pecan Crusted Salmon image

This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1/3 cup pure maples syrup
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground mustard
1/2 cup pecans
2 - 2 1/2 pounds salmons fillets
Salt for sprinkling
Fresh lemon wedges for serving

Steps:

In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours. Preheat the oven to 325 degrees. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
Sprinkle the salmon with a pinch of salt.
Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry. Serve immediately with fresh lemon wedges.