So I’ll be honest, while I am a HUUUUUUUUUUUUUUUGE seafood fan, there’s just something about Salmon that I can either give or take. It just doesn’t “do it” for me. Maybe it’s because I never really had good salmon I suppose but it just was ehhhh.. alright. Well I was in the store the one day and they were having one of their “Only Gonna have this Sale Once in a Lifetime Truckload Extravaganza” Sale (that they have bi-monthly.. LOL) and they had scallops and all this other fishy stuff on sale. Well this salmon was ridiculously cheap and it looked beautiful so I threw caution to the wind and bought 2 filets.
Pecan Crusted Salmon with a Mustard Apricot Glaze
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Ingredients
- 2 ½ tablespoon Dijon mustard
- 3 tablespoon butter, melted
- 5 teaspoon honey
- ½ cup panko crumbs
- ½ cup finely chopped pecans
- 3 teaspoon chopped fresh parsley
- 6 ( 4oz) filets of salmon (skin on one side)
- Salt/pepper to taste
- 2/3 cup Apricot Preserves
- 1 tablespoon Dijon mustard
- 4 teaspoons half-and-half
Instructions
- Preheat oven to 400.
- Mix together the mustard, butter and honey – refrigerate for 5- 10 minutes (you want it on the thicker side).
- In another bowl mix together panko, pecans and parsley.
- Line a pan with foil and spray with Pam
- Place skin side down
- Season with salt/pepper
- Brush on mustard mixture to coat (do not over coat) – just cover with a thin coating
- Coat each fillet with pecan panko mixture
- Bake for 10 minutes per inch of thickness, or until the salmon flakes when tested with a fork.
- In a sauce pan, whisk apricot preserves, Dijon mustard and half-and-half together over medium-high heat.
- Cook until sauce is creamy and thickens slightly.
- Serve sauce over fish.
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This is the best salmon recipe ever , I make it all the time ! Thank you for this recipe !
I have not made this yet, but it sounds delicious. I’m also “meh” about most salmon, but king salmon done right can be awesome! Mildest taste, biggest flake, highest in Omega-3s of all the salmon. Buy freshly flash frozen shipped on ice and then thaw when ready to use for the freshest taste.
THIS is amazing! The apricot mustard glaze is to die for!
Love your site and your recipes1 I can’t wait until you have a cookbook!!!
★★★★★
Tee hee, thanks Jamie! You HAVE to try this glaze on chicken and pork too! I made it the other night with tilapia! TO DIE FOR!!!
Yeah, someday I hope I can author cookbooks!
Best Kitchen Wishes!
★★★★★