Pecan Alaska Salmon Bake

There’s nothing quite like a piece of perfectly cooked fish that’s tender and flaky paired with a zippy, crunchy coating. In this recipe, crunchy pecans and flavorful mustard serve as a wonderful counterpoint to decadent buttery salmon.



  • 3 tbsp. hot tangy English mustard
  • 2 tbsp. butter, melted
  • 1 tbsp. honey
  • 1/4 tsp. garlic powder
  • 1/8 c. unseasoned bread crumbs
  • 1/2 c. finely chopped pecans
  • 2 tsp. chopped fresh parsley
  • 4 6-ounce salmon fillets or steaks
  • Salt and pepper

-Preheat oven to 400°F

-Blend mustard, butter, honey, and garlic powder, and refrigerate

-Mix bread crumbs, pecans, and parsley, and set aside

-Place salmon in a lightly oiled baking dish, then season to taste with salt and pepper

-Brush salmon liberally with the mustard mixture (reserve a portion for use in serving, if desired)

-Press bread crumb mixture on top of coated salmon

-Bake for 10 minutes per inch of thickness or until the fish flakes easily

-Serve with reserved mustard mixture and lemon wedges