Ingredients
1/4 c. butter, melted
3 T. Dijon-style mustard
1 1/2 T. honey
1/4 c. bread crumbs
1/4 c. finely chopped pecans
4 t. minced Italian parsley
4 salmon fillets (about 6 oz. each)
salt and freshly ground black pepper
lemon wedges, for serving
Preparation
Preheat oven to 450 degrees F.
Stir together the butter, mustard, and honey in a small bowl and set aside. In another bowl, stir together the bread crumbs, pecans, and parsley.
Lightly season the salmon with salt and pepper and set the pieces on a lightly greased baking sheet. Brush the salmon generously with the mustard-honey mixture and sprinkle the bread crumb mixture over it.
Bake the salmon just until cooked through, 10-15 minutes, depending on the thickness of the fillets.
Transfer the salmon to individual plates, with a lemon wedge alongside for squeezing over the fish.
Serve immediately.
