Alaskan salmon is so rich, meaty and delicious. My husband fell in love with Alaska and salmon fishing almost 20 years ago. Each July he makes the journey to fish in the Kenai River, a few days later a box filled with the freshest sockeye salmon and dried ice comes to our doorstep. We rush against the Texas heat to get the fish into the freezer and we feast all year long on this amazing catch.
I am always on the lookout for new ways to prepare this tasty fish. Pecan crusted salmon is a little more dressed up, so nice enough to serve to friends but simple enough to be a weeknight favorite.
My huge box of Salmon is on its way so I would love to know YOUR favorite salmon recipe, post it today!
Pecan Crusted Salmon
1 ½-2 pounds salmon
1/3 cup spicy brown mustard
1/3 cup honey
1 tablespoon Worchester sauce
¼ teaspoon Tony Chachere’s Creole seasoning
1/3 cup pecans finely chopped
1/3 cup panko bread crumbs
Preheat oven to 350 degrees, place salmon in to baking dish and sprinkle with seasoning salt. In a small bowl mix honey, mustard and Worchester sauce, using a pastry brush, cover the top of the meat with a generous coating of the mixture. In a separate bowl, mix bread crumbs and pecans. Sprinkle the top of the fish with the crumbs and press them down into the mustard coating. Bake uncovered for 18-22 minutes until fish is firm to the touch.