With sausage, eggs, cheese, and green onions, this spicy and entertaining breakfast or brunch will be a hit with the whole family. Such a versatile dish, this one. I essentially make them out of whatever I happen to have on hand. If preferred, top with salsa, spicy sauce, and sour cream before serving.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- ¼ cup butter, melted
- 3 tablespoons Dijon mustard
- 1 ½ tablespoons honey
- ¼ cup dry bread crumbs
- ¼ cup finely chopped pecans
- 4 teaspoons chopped fresh parsley
- 4 (4 ounce) fillets salmon
- salt and pepper to taste
- 1 lemon, for garnish
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Stir together butter, mustard, and honey in a small bowl. Set aside.
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- Mix together bread crumbs, pecans, and parsley in another bowl.
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- Brush each salmon fillet lightly with honey mustard mixture.
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- Sprinkle the tops of fillets with bread crumb mixture.
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- Bake salmon in the preheated oven until it flakes easily with a fork, 12 to 15 minutes. Season with salt and pepper, and garnish with a wedge of lemon.
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Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 10 g |
| Sodium | 480 mg |
| Sugars | 7 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I made this tonight and it was delicious. My husband devoured it and asked when I would make it again. I made it as is. I wouldn’t change a thing.
This is the “go to” salmon recipe for my family now! I use gluten-free breadcrumbs because my stepdaughter is gluten free due to celiac. She is the pickiest eater ever and begs me to make this every week. She even wants to it to be the dinner menu for us meeting her boyfriend for the first time!! Would give it more stars if I could!!
My kids said it was better than their mother’s salmon.
What a fantastic recipe! We skinned the salmon first and then squeezed some lemon over it, then salt and pepper before coating it with the mustard honey mixture. We used Trader Joes organic bread crumbs since we didn’t have panko on hand. And maybe a tad bit more mustard. Will be making this again and again!
I made it with whole grain dijon mustard and frozen, wild-caught sockeye salmon filets. I think the flavor might have been better with fine-ground dijon mustard and fresh salmon. It was a bit fishy and the flavor was somewhat weak. But it wasn’t bad overall.
Excellent! The pecan/breadcrumb topping and honey mustard sauce really made the dish. I used fresh salmon from my local fish monger. vs. frozen..I’m sure that helped! Will definitely make again!
I do not include the bread crumbs as my family is GF. And my family absolutely loves this recipe!
Love this, made it several times. Always well liked at dinner parties.
Just made it. Amazing! Changed nothing and guests raved.
Easy and tasty way to bake Salmon. My husband is not a fan of Salmon. He loved this recipe! The only changes I made was used chopped Pistachios since that’s what I had. Worked well! This recipe has become a favorite!
made it with black cod and cashews, very nice and very smooth. it did make a lot of the paste though. saved it for next time or to try on ham
Tried this 2 weeks before Christmas and it was so good I served this for Christmas dinner (along with a baked ham). It does make more sauce than needed, but I followed the recipe exactly. Rave reviews from all my guests.
Love this recipe. I have made it several times with just a few changes. I usually double the sauce for drizzling after the fish is done. I add a little extra hone. I also season my fish with salt, pepper, onion and garlic powder before adding the mustard sauce. I may or may not add the pecans. Great recipe.
This recipe is so easy and it is very good. I used cashews instead of pecans and it came out great.
This recipe is soooo good! I can’t really eat salmon any other way I did make it with crushed cashews though
My wife and I absolutely love this recipe. It’s a super easy recipe to make! Would highly suggest to make it and enjoy!!!!
I did not make any changes. This recipe is so easy to make. It has also become my #1 salmon recipe to date. I served myself with a salad and fruit. I thought It would serve me twice. Wrong! I ate the entire dish and loved every minute of it. I cooked this dish in a small multi-purpose oven. I have recommended this to all my friends.
I had this on steelhead trout (very similar to salmon). It was wonderful, even though I forgot the pecans. Will definitely make this again.
Our new favorite salmon recipe….and we love salmon!
This recipe is a go-to for my family. Super juicy if you remember to cover your fish too.
Made it four times now. We love it! Only suggestion is to use 2/3 of the suggested ingredients (except the salmon, of course). Otherwise, you’ll just be throwing away $$.