Alaska Salmon with Pecan Crunch Coating

The days are getting longer, the flowers are blooming bright, and I’m sneezing an average of 14 times per day…this can only mean one thing. Spring is finally in the air.


It’s time for some lighter meals, wouldn’t you say? And of course, by “lighter”, I don’t mean salmon with a squeeze of fresh lemon. No, I mean salmon brushed with a butter dijon sauce and then covered in seasoned bread crumbs and crushed pecans. THAT’S more like it.

I’m not sure whose “healthy eating” plan is going worse: mine, or a certain friend of mine who shall remain nameless. Yesterday she informed that she’d been “on a diet for 23 hours. So far so good. I did, however, have chocolate covered macadamia nuts this morning. Like, f*$@!%. How could I pass that up?”

And then we met for coffee cake and iced lattes.

Maybe next year?


  • 3 tablespoons Dijon mustard
  • 3 tablespoons butter, melted
  • 5 teaspoons honey
  • 1/2 cup fresh bread crumbs
  • 1/2 cup finely chopped pecans
  • 3 teaspoons chopped fresh parsley
  • 6 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 6 lemon wedges


  1. Preheat the oven to 400 degrees F. 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. Lightly spray with Pam (or other cooking spray) if it looks too dry.
  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.

Yields: 6 servings

Recipe from: All Recipes



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