There are a few different ways I like to dress up salmon, but this pecan honey dijon topping is definitely my favorite. This recipe is inspired by one I found years ago with a similar topping but it included bread crumbs. Also, in the previous version of the recipe, the salmon was baked, not pan-seared, which is how I prefer mine cooked. Pan searing gives it a slightly crispy top and keeps the salmon moist. I find baking salmon in the oven for the entire cooking time results in a dry salmon.
Unfortunately, I am not sure who to credit for the original recipe, but thank you to whoever provided the inspiration for this dish!
Enjoy,
Jen
Pecan Honey Dijon Salmon
Total time: 25 minutes
INGREDIENTS:
- Salmon filets
- Avocado or olive oil
- Salt and pepper
- Per salmon filet:
- 1 Tbsp of butter, melted
- 1 Tbsp of Dijon mustard
- 1 Tsp of honey
- 1 generous tbsp of finely chopped pecans
- 1 Tsp of chopped fresh parsley, optional
DIRECTIONS:
- Preheat oven to 425 degrees. Heat a drizzle of oil in an ovenproof skillet over medium-high heat. *TIP: wrap some aluminum foil around the handle of the skillet as a reminder that the handle is hot once it is out of the oven. It won’t keep the handle from turning hot, but it may keep you from grabbing the hot handle with your bare hand.
- Season top of salmon with salt and pepper.
- Once skillet is hot, place salmon in top side down (or skin side up if it has skin). Sear for 5 minutes.
- While the salmon sears, in a small bowl, combine butter, dijon, honey, pecans, and parsley.
- After 5 minutes, flip the salmon and top with pecan honey dijon spread.
- Place the skillet in the oven and cook for 5 more minutes.
- Remove and serve with your favorite green vegetable.
