Salmon Bake with Pecan Crunch Coating

  • Yield: 4 servings


4-- (4 to 6-ounce) salmon fillets
1/8teaspoon salt
1/8teaspoon black pepper
2tablespoons Dijon mustard
2tablespoons butter or margarine, melted
1 1/2tablespoons honey
1/4cup soft bread crumbs
1/4cup finely chopped pecans
2teaspoons chopped fresh parsley
-- Fresh parsley springs and lemon slices for garnish


  1. Preheat oven to 450F.  Season salmon with salt and pepper.  Place fillets, skin-side down, in a lightly greased 9×13-inch pan.  Combine mustard, butter and honey and brush over the fillets.  Bake 10 minutes or until fish flakes easily when tested with a fork.  Garnish with parsley and lemon slices.

Recipe reprinted with permission from St. Andrew’s School’s First Come First Served, In Savannah (St. Andrew’s School, Savannah, Georgia, 2001).