Recipe by Chris
"Baked salmon makes an excellent Christmas main course!"
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fresh bread crumbs
finely chopped pecans
chopped fresh parsley
6 (4 ounce) fillets
salt and pepper to taste
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!
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.
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.
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!
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Alaska Salmon Bake with Pecan Crunch Coating
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 202
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