PECAN-CRUSTED HONEY-MUSTARD SALMON
We coat this simple oven-baked salmon in a delicious buttery panko and pecan mix for extra crispiness. The zing of the mustard pairs deliciously with tender, fatty salmon. And it's too easy to make to not add to your usual dinner rotation-pair it with your favorite green beans.
Provided by Karen Rankin
Time 30m
Yield Serves 4 (serving size: 3 oz. salmon)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly coat a rimmed baking sheet with cooking spray. Sprinkle salmon fillets evenly with salt.
- Stir together mustard, honey, mayonnaise, paprika, and garlic powder in a small bowl. Spread mixture evenly over fillet tops and sides. (Do not spread over skin sides.) Stir together pecans and panko in a separate small bowl. Working with 1 fillet at a time, dredge fillets in pecan mixture to coat tops and sides. (Do not coat skin sides.) Arrange fillets, skin side down, in an even layer on prepared baking sheet; lightly spray with cooking spray.
- Bake in preheated oven until a thermometer inserted in thickest portion of fillets registers 120°F, 12 to 14 minutes, or until desired degree of doneness.
Nutrition Facts : Calories 341, Carbohydrate 18 g, Fat 17 g, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, Sodium 512 mg, Sugar 9 g, UnsaturatedFat 14 g
PANKO-CRUSTED SALMON
Steps:
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
GLAZED PECAN-CRUSTED BAKED SALMON
Delicious and quick pecan-crusted salmon recipe that my wife loves! Great paired with a good Pinot Noir or other red wine.
Provided by Christopher Gomez
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix bread crumbs, pecans, and fresh parsley together in a small bowl.
- Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl.
- Pour the brown sugar glaze generously over each piece of salmon. Cover the top of each fillet with bread crumb mixture.
- Bake in the preheated oven until salmon flakes easily with a fork, 10 to 15 minutes depending on thickness.
Nutrition Facts : Calories 386.3 calories, Carbohydrate 18.3 g, Cholesterol 62 mg, Fat 23.8 g, Fiber 1.7 g, Protein 25.2 g, SaturatedFat 3.1 g, Sodium 873.7 mg, Sugar 10.2 g
PANKO PARMESAN SALMON
Of all the recipes I make, this one is my husband's favorite for salmon. It's made with panko, or Japanese bread crumbs, which are very light and crunchy, mixed with Parmesan cheese. It's baked in the oven until the panko is nice and toasted.
Provided by Dianne
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
- Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
- Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
- Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 212 calories, Carbohydrate 10.4 g, Cholesterol 53.1 mg, Fat 9.1 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 2.4 g, Sodium 232.7 mg, Sugar 0.2 g
BAKED SALMON WITH HONEY MUSTARD AND PECAN PANKO CRUST
This baked salmon with a crunchy topping takes just 20 minutes to make, yet it's elegant enough for company.
Provided by Jennifer Segal, adapted from Betsy Goldstein's recipe
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- 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 (if using), and remaining ¼ teaspoon salt.
- Spoon the honey-mustard mixture evenly over the salmon fillets. (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. (If you find that the topping is browning more than you'd like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.)
- Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.
Nutrition Facts : Calories 482, Fat 33 g, Carbohydrate 8 g, Protein 36 g, SaturatedFat 9 g, Sugar 5 g, Fiber 1 g, Sodium 467 mg, Cholesterol 109 mg
DEE'S PANKO BREADED PECAN SALMON
I made this recipe up after watching QVC's 48 dollar salmon. I liked the idea of theirs a lot; theirs was baked, mine is fried. This is a 3 bowl recipe like chicken fried steak but with salmon. If you are looking for low fat recipes, this isn't it, lol, but it does taste good. I do not use salt myself but I know other people do.
Provided by Dienia B.
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Crush pecans until fine; add pecans to Panko bread crumbs.
- Heat pan with oil; you may need more oil.
- Beat egg in another bowl.
- In another bowl have flour, salt if using, and pepper.
- I buy the frozen indivudual salmon fillets and microwave them a touch so they are not cooked but not frozen either.
- Dredge fish in the flour to which salt and pepper have been added.
- Shake off excess flour.
- Dip into egg and then into pecan bread crumb mixture.
- Put in hot skillet skin side down.
- Fry until golden; do not move fillets around a lot.
- Flip over; fry on other side until golden and fish in center is cooked to your liking.
- Touch it lightly like steak; be careful not to burn yourself. You can also check doneness with a knife.
Nutrition Facts : Calories 756, Fat 47.3, SaturatedFat 6.7, Cholesterol 144.6, Sodium 515.2, Carbohydrate 47.3, Fiber 4.1, Sugar 4, Protein 35.5
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