Baked Pecan Crusted Salmon

This recipe is very easy and very good and it's a perfect meal for your guests.

And if by chance there are any leftovers, it makes a yummy lunch as well.
​
​​* Here's a great tip: When cooking fish if you find it isn't quite as fresh as you'd like it to be, put it in a Ziplock bag, add milk to cover and refrigerate for a while. It works wonders!
Servings: 4 Prep Time: 20 Minutes

---

INGREDIENTS
2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted
1 tablespoon honey
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup panko
¼ cup finely chopped pecans
2 teaspoons finely chopped parsley
4 (6-oz) salmon fillets
1 lemon, for serving

Directions

• Preheat the oven to 450°F and set an oven rack in the middle position.
• Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
• In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
• In another small bowl, mix together the panko, pecans, parsley, and remaining ¼ teaspoon salt.
• Spoon the honey-mustard mixture evenly over the salmon. (Don't worry if it drips down the sides a little.)
• Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
• Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon.  (To remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.) 
• Garnish with parsley and lemon.