Honey Dijon and Pecan Baked Salmon is an easy-to-make salmon recipe that is super delicious too!
There’s nothing better than a perfectly cooked piece of salmon. Baked salmon works well. As long as you don’t overcook it, it will be flaky and tender and so yummy. The topping is simple. My son has loved salmon as he was growing up and still makes it for dinner himself in college. If your kids will eat salmon, perhaps leave out the pecans in this Honey Dijon and Pecan Baked Salmon recipe if that’s something they’ll shy away from.
The Healthy Swaps Cookbook
This recipe comes from The Healthy Swaps Cookbook by Danielle Davis. The recipes in this book are all made a little bit healthier by making simple, healthier ingredient swaps. Refined sugars are replaced with healthier sweeteners, white flour is replaced with alternative flour choices (like almond flour or coconut flour), and more healthful fats and lean proteins are used in the recipes too.
Here are a few family-friendly recipes in the book that have caught my eye:
- Mini Turkey Meatloaves
- Almond Flour Chicken Tender
- Buffalo Chicken Pasta Bake
- Vanilla Bean and Cinnamon French Toast Bake
- Healthy Smoked Gouda and Cheddar Mac and Cheese
- Strawberry Banana Nice Cream
- Barbecue Chicken Bowls
- Grandma’s Texas Sheet Cake
Main ingredients for Honey Dijon and Pecan Baked Salmon:
- The sauce that will go on the salmon is made of mustard, honey and olive oil.
- The crumb topping is made of breadcrumbs, finely chopped pecans, garlic salt and olive oil.
Start with salmon filets. You can use any salmon you’d like. Wild salmon, Atlantic salmon, farmed salmon, Coho, King… anything will do! I like to buy a big salmon filet at Costco and cut it into portion sizes. It’s most affordable that way. But if I’m in a place where really good fresh salmon is available, I will definitely get that.
Brush the salmon with the honey dijon sauce.
Top the salmon with the breadcrumb mixture.
Bake for just about 10 to 12 minutes. Don’t over bake salmon or it will be tough and not as good. Perfectly baked salmon is the best! Serve this Honey Dijon and Pecan Baked Salmon with Corn on the Cob with Bacon Butter or our favorite salad: Avocado Pine Nut Salad.
Honey Dijon and Pecan Baked Salmon
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2½ tablespoons extra virgin olive oil, divided
- Four 4-ounce salmon fillets
- ⅓ cup Italian breadcrumbs
- ½ cup finely chopped pecans
- 1 teaspoon garlic salt
- 1 tablespoon finely chopped fresh Italian parsley
- Preheat the oven to 425℉. Lightly spray a baking dish with nonstick spray.
- In a small bowl, mix together the mustard, honey and 1 tablespoon of the oil. Place the salmon fillets in the prepared baking dish, then brush the mustard mixture over the salmon.
- In a medium bowl, combine the breadcrumbs, pecans, garlic salt and the remaining 1½ tablespoons of oil. Sprinkle this mixture evenly on top of the salmon filets in the baking dish.
- Bake the salmon for 10 to 12 minutes, or until the topping is golden brown. Allow the salmon to rest for 5 minutes. Garnish it with the parsley and serve.