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Honey and Dijon Baked Salmon with Pecans and Dill - served here with pan-fried buttered green beans - Diversivore.com
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Honey & Dijon Baked Salmon

Salmon that's deliciously simple, yet incredibly elegant. This adaptation of a popular classic features a few amazing twists for a truly memorable meal.
Course Main Dishes
Cuisine American, Canadian, North American
Keyword easy, salmon with honey mustard, simple salmon recipe, weeknight friendly
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 435kcal

Ingredients

Salmon

  • 450 g salmon fillet pinbones removed (see note about skin)
  • 1/4 cup butter melted (~55 g)
  • 3 tbsp Dijon mustard
  • 1.5 tbsp honey
  • 1/4 cup coarse dried bread crumbs (see note)
  • 1/4 cup pecans coarsely chopped, plus a few to garnish
  • 3 tsp fresh dill chopped
  • 2 tsp flat leaf parsley chopped
  • salt to taste
  • black pepper freshly ground, to taste
  • 1/2 small lemon (optional)

Green Beans (Optional)

  • 450 g green beans stems trimmed and discarded
  • 1.5 tbsp butter
  • sea salt ideally flake or cracked, to taste

Instructions

  • Preheat the oven to 400° F (200° C).
  • Combine the melted butter, mustard, and honey. Set aside.
  • Combine the breadcrumbs, pecans, and herbs in a food processor and pulse until the mixture is well combined but still somewhat coarse. Set aside.
  • (Note - if you want to garnish the salmon with extra honey-mustard, set a portion aside now to keep it out of contact with the raw salmon) Brush the surface of the salmon fillets with the honey/mustard mixture, then cover with a liberal amount of the bread crumb mixture.
  • Bake the salmon on a baking tray for about 12 minutes, or until the salmon is relatively flaky but still dense, moist, and a little darker in the center.
  • Garnish with a little salt and pepper and serve with lemon wedges. Serve over the sauteed green beans (see below) or any other side of your choosing. For a fancy looking presentation, brush plates with reserved honey-mustard sauce.

Green Beans (Optional)

  • While the salmon is baking, melt the butter in a large skillet over medium-high heat.
  • Once the butter begins to brown slightly and take on a nutty aroma, add the beans to the pan and saute for about 4-5 minutes, or until the beans are tender and a deep, vibrant green. Garnish with salt and serve with the salmon.

Notes

SALMON NOTES
Use any salmon you like, but I personally recommend coho or sockeye salmon if you can get it. The fillets can be cooked skin on, or skin off. If you go with skin off, you might want to gently oil the baking sheet or lay down a sheet of aluminum foil to prevent sticking. If you leave the skin on, simply pull the cooked fillets free of it or very gently pry it away with a knife after the salmon comes out of the oven. There's a decent chance that the fillets will do this on their own if the skin sticks to the tray. Go with whatever makes you more comfortable, but do make sure to pull out any small pin bones.

Nutrition

Calories: 435kcal | Carbohydrates: 24g | Protein: 27g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 128mg | Sodium: 327mg | Potassium: 272mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1350IU | Vitamin C: 30.5mg | Calcium: 110mg | Iron: 2mg