Ingredients

• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter, melted
• 1 tablespoon honey
• ¾ teaspoon salt, divided
• ¼ teaspoon freshly ground black pepper
• ¼ cup panko breadcrumbs
• ¼ cup finely chopped pecans
• 2 teaspoons finely chopped parsley (optional)
• 4 salmon fillets (6 oz each)
• 1 lemon, cut into wedges (optional)

Instructions

1. Preheat & Prep: Preheat the oven to 450°F. Place an oven rack in the middle position. Line a baking sheet with aluminum foil and lightly coat it with nonstick spray.
2. Make the Honey Mustard Glaze: In a small bowl, whisk together the Dijon mustard, melted butter, honey, ½ teaspoon salt, and black pepper.
3. Prepare the Topping: In another bowl, mix the panko breadcrumbs, chopped pecans, parsley (if using), and the remaining ¼ teaspoon salt.
4. Coat the Salmon: Arrange the salmon fillets on the prepared baking sheet. Spoon the honey mustard glaze evenly over the fillets. Sprinkle the panko-pecan mixture on top, pressing gently to help it adhere.
5. Bake: Transfer the salmon to the oven and bake for 7-10 minutes per inch of thickness, or until the fish flakes easily with a fork. If the topping browns too quickly, tent the salmon loosely with foil.
6. Serve: Remove from the oven and serve hot or at room temperature. If using skin-on salmon, slide a thin spatula between the skin and flesh to lift the fish off the pan, leaving the skin behind. Serve with lemon wedges if desired.

• You can glaze the salmon and coat it with the breadcrumb mixture up to 3 hours in advance. Keep it refrigerated until ready to bake.

Suggested Pairings

• Sautéed Asparagus and Peas
• Fluffy Couscous

Nutrition