“Good food is very often, even most often, simple food.” A. Bourdain
Honey Pecan Baked Salmon
My wife found this recipe on a Facebook page belonging to Jen Hatmaker who is a well-known Christian speaker and author in Austin, TX. I changed almost nothing but the name from the original recipe so all the credit goes to Jen. The tangy mustard, sweet honey, crunchy pecan mix, and toasted bread crumbs are just delicious. Jen writes that this recipe also works well with chicken or pork chops. I plan to try it soon using catfish fillets.
Ingredients
Instructions
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Preheat oven to 400°F. In a medium bowl, mix together the first five ingredients. In another medium bowl, mix together the bread crumbs, parsley and pecans.
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Salt and pepper the salmon filets. Brush on the mustard honey butter pretty thick. Coat with the bread crumb mixture and pat down. Bake at 400°F. (skin side down) for around 20 minutes. NOTE- after 15 minutes, begin checking the internal temp of the fillets using an instant read probe thermometer; when the internal temp has reached 145°F. it is time to remove the fillets from the oven. Before serving, squeeze a some lemon juice over the top of each fillet.
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Remove and serve.
Serving Size 6 oz. (1 fillet)
Servings 2
- Amount Per Serving
- Calories 372kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 2g10%
- Cholesterol 94mg32%
- Sodium 185mg8%
- Potassium 887mg26%
- Total Carbohydrate 13g5%
- Dietary Fiber 1g4%
- Sugars 9g
- Protein 35g70%
- Vitamin A 77 IU
- Vitamin C 0.2 mg
- Calcium 38 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.