Active Time: 15 MinsTotal Time30 Mins
Yield:
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.
Ingredients
- Cooking spray
- 4(4-oz.) skin-on salmon fillets
- 1/2 teaspoon kosher salt
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon canola mayonnaise
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup chopped pecans
- 1/2 cup whole-wheat panko (Japanese-style breadcrumbs)
Nutritional Information
- Calories 341
- Fat 17g
- Satfat 2g
- Unsatfat 14g
- Protein 27g
- Carbohydrate 18g
- Fiber 2g
- Sugars 9g
- Added sugars 8g
- Sodium 512mg
- Calcium 2% DV
- Potassium 10% DV
- Calories 341
- Fat 17g
- Satfat 2g
- Unsatfat 14g
- Protein 27g
- Carbohydrate 18g
- Fiber 2g
- Sugars 9g
- Added sugars 8g
- Sodium 512mg
- Calcium 2% DV
- Potassium 10% DV
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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