Alaska Salmon Bake with Pecan Crunch Coating Recipe

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Most Helpful Positive Review

Jun 07, 2006

I made this as written, and we enjoyed it. However, if I were to make it again, I would use a hot tangy English mustard (we could barely taste the Dijon), decrease the amount of honey (too sweet for my taste), and use more pecans and less breadrcrumbs (making it more crunchy and flavorsome). The '10 minute per inch of thickness' baking suggestion was absolutely spot-on. Thank you, Christine!

—Caroline C

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Most Helpful Critical Review

Mar 02, 2011

I didn't find that the coating added much to the salmon. I liked the addition of the dijon flavour but unfortunately, my husband doesn't like mustard and so that was what he liked the least. So, this recipe wasn't for us.

—Gloria

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1,385 Ratings

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May 04, 2003

Really good. After I mixed the mustard, butter and honey I refrigerated it for about 15 minutes so that it thickened. It stayed on the salmon better as it was not so runny. Then I pressed the bread crumb mixture into it. I also used a little extra parsley for more color.

—SANTON

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Sep 11, 2003

I am completely addicted to this! I used already prepared honey mustard (I bought from tastefully simple), mixed the bread crumbs in with the mustard mixture it was FANTASTIC! Thank goodness my Dad goes Salmon fishing & shares his catch with me (it's best with fresh Salmon). Thanks so much Chris, this is better than what I've paid $25 for in a resturant!

—I'm nuts too...

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Mar 20, 2003

There is one word to describe this dish-- Delicious! I added a little garlic powder to the mustard and honey sauce, marinated it about an hour, than added the bread crumbs and pecans prior to baking.

—RUBY29

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May 08, 2003

EASY!!!! Very classy and delicious!! I make it all the time---I keep a container of the pecan topping in my freezer. All I do is spoon on the mustard and sprinkle on the ready-made topping and bake. Awesome.

—RENEERN

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Mar 20, 2003

Easy to prepare and nice taste. I used walnuts instead of pecans. This recipe is very similar to the Baked Dijon Salmon recipe on this site as well.

—Rebslo

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Jul 16, 2003

My husband and I both loved this dish! I halved the recipe and used a 1-pound fillet instead of the six small ones. There was a little bit too much mustard--next time I will add a bit more honey and take away a bit of mustard. But we will definitely be making this again. And it's so easy!

—CHRISTIANGAL

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Nutrition

Calories
368 kcal
18%

Carbohydrates
15.9 g
5%

Cholesterol
91 mg
30%

Fat
22.4 g
34%

Fiber
1.9 g
8%

Protein
26.2 g
52%

Sodium
353 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Alaska Salmon Bake with Pecan Crunch Coating

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 368
Calories from Fat: 202

% Daily Value *
Total Fat 22.4g 34 %
Saturated Fat 6g 30 %
Cholesterol 91mg 30 %
Sodium 353mg 14 %
** Potassium 411mg 12 %
Total Carbohydrates 15.9g 5 %
Dietary Fiber 1.9g 8 %
Protein 26.2g 52 %
** Sugars 6g
Vitamin A 8 %
Vitamin C 19 %
Calcium 5 %
Iron 13 %
** Thiamin 32 %
** Niacin 88 %
** Vitamin B6 15 %
** Magnesium 16 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.