Alaska Salmon Bake with Pecan Crunch Coating Recipe

I made this as written, and we enjoyed it. However, if I were to make it again, I would use a hot tangy English mustard (we could barely taste the Dijon), decrease the amount of honey (too sweet for my taste), and use more pecans and less breadrcrumbs (making it more crunchy and flavorsome). The '10 minute per inch of thickness' baking suggestion was absolutely spot-on. Thank you, Christine!

I changed the recipe slightly and it was a great dish!!! I omitted the bread crumbs completely. I waited for the honey mustard mixture to cool before spreading maybe about half of the mixture on the salmon (enough that there was a nice coating without pouring off the fish) and refrigerated it for a 30 minutes. I keep the left over honey mustard mixture and made a cream sauce with it. The pecans stuck perfectly to the salmon when I was ready to put it in the oven. And I baked it as directed. For the cream sauce I added half a cube of vegetable bouillon to a cup of boiling water, then stirred in 3 tbsp of cornstarch and one clove of minced garlic . I put that in a sauce pan on med low, then added 3/4 cup of cream (milk would also work fine) then added the remaining honey mustard mixture. Let that come to a simmer and reduce the heat to low, stirring often. I'd say it would be ready in about 5 mins. Was awesome! Also this is gluten free if that's important to you. Thanks for the recipe!!!

Use a hot tangy mustard to add more flavor, less honey and more pecans to increase crunchiness. Place honey/mustard mixture on salmon and refrigerate for 15 min-1hr. Apply breadcrumbs right before cooking.

I made this for my wife tonight. I read some of the reviews and cut the honey to 3 tablespoons, salt pepper, Old Bay seasoning, seasoned breadcrumbs and let the fish rest with the glaze on it. My wife couldn't stop raving about it and put up some to take for lunch tomorrow. Oh yeah, I also toasted the pecans and chopped them up after it cooled down some.

This is delicious! Used a spicy brown mustard and Mike's Hot Honey. Other than the top of the pecans burning a touch, it was absolutely divine!

Turned out great! I didn’t have any Dijon in the refrigerator, so I found a recipe and made it from scratch. Turned out “yummy” according to my guest.

My family LOVED this. Now here's something I accidentally did - I was measuring out the honey, and was two tablespoons into it when I realized the recipe said TEASPOONS not TABLESPOONS. But I tasted the sauce, and it actually worked. This recipe's pretty good. What I would add is - not just serve with lemon, but sprinkle a quarter of a squeezed lemon juice on the breading AS its served.... BRAVO!

Didn’t have bread crumb, used panko. Didn’t have pecans, used sliced almond (chopped) Didn’t have Dijon, used deli style brown It went together easy cooking time was like 15 instead of 10, it maybe bc I had 1.67 lbs of salmon. Really great, lots of sauce for serving with and topping left overs.

Very tasty! Made a few changes: used a sweet hot mustard (Inglehoffer) instead on honey and dijon individually. Also added just a touch of pure maple syrup (about 2 tsp). After tasting, decided it needed just a little sauce so made additional butter/honey mustard/maple syrup as a drizzle sauce. I Will be making this often!

This was enjoyed here by my family. Those that didn't want the topping liked it very well with just the sauce. I had to change a couple things to use what I had at home but I did not stray far.***Made this again& we had forgotten how delectable it was!! Mmmm! I accidentally forgot to put the honey in the sauce& I had to spoon it on & then put the coating on. So crunchy! It still was wonderful! I cut the honey back to 3 tbsp. Perfect! I also seasoned it with Old Bay right before baking. I had to use Panko for the bread crumbs & cilantro instead of parsley.

Holy cow was this good. Followed the directions to a tee except I didn't cut the salmon into individual pieces before cooking . Also turned the oven on broil at the end to get the nice browning on the top. Thought I had too much topping on the dish until I took the first bite. It was perfect.

No changes - great recipe, easy and quick to make. Looks beautiful on the plate and tastes out of this world. Who knew something so easy to make could turn out like something from a 5 star restaurant!

Subbed some panko for breadcrumbs but our favorite salmon recipe

Quick, easy, and really flavorful.

It’s hard to mess this recipe up, which I appreciate.

This recipe never fails me.

Great as is.

So quick! I didn’t have pecans so I used pine nuts instead. Plus I added 1 tsp English mustard. My picky hubby really liked it.

Perfect for chilly weather.

It was ok. I wasn't a fan of the honey. The sweetness overpowered the other flavors.