Alaska Salmon Bake with Pecan Crunch Coating Recipe -
Alaska Salmon Bake with Pecan Crunch Coating Recipe
  • READY IN 30 mins

Alaska Salmon Bake with Pecan Crunch Coating

Recipe by  

"Baked salmon makes an excellent main course!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
  2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
  3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

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!

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.

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.

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!

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.

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.

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.

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!


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  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 15.9 g
  • 5%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 353 mg
  • 14%

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

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