Salmon Bake with Pecan Crunch Coating

  • Yield 4 servings

This is a quick-and-easy entree.


4 -- (4 to 6-ounce) salmon fillets
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons Dijon mustard
2 tablespoons butter or margarine, melted
1 1/2 tablespoons honey
1/4 cup soft bread crumbs
1/4 cup finely chopped pecans
2 teaspoons 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).