Antonis Achilleos
Active Time
15 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 3 oz. salmon)

We coat this simple oven-baked salmon in a delicious buttery panko and pecan mix for extra crispiness. The zing of the mustard pairs deliciously with tender, fatty salmon. And it’s too easy to make to not add to your usual dinner rotation—pair it with your favorite green beans.

How to Make It

Step 1

Preheat oven to 375°F. Lightly coat a rimmed baking sheet with cooking spray. Sprinkle salmon fillets evenly with salt.

Step 2

Stir together mustard, honey, mayonnaise, paprika, and garlic powder in a small bowl. Spread mixture evenly over fillet tops and sides. (Do not spread over skin sides.) Stir together pecans and panko in a separate small bowl. Working with 1 fillet at a time, dredge fillets in pecan mixture to coat tops and sides. (Do not coat skin sides.) Arrange fillets, skin side down, in an even layer on prepared baking sheet; lightly spray with cooking spray.

Step 3

Bake in preheated oven until a thermometer inserted in thickest portion of fillets registers 120°F, 12 to 14 minutes, or until desired degree of doneness.

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