This recipe features succulent salmon filets encrusted with a crunchy pecan and Panko breadcrumb coating, baked to perfection. The dish is enhanced with a sweet and tangy lemon glaze, making it a sophisticated choice for any occasion, from a family dinner to a special guest night.
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Ingredients:
- Salmon Filets: 4 pieces
- Unsalted Butter: 2 tablespoons
- Honey: ¼ cup
- Reduced Sodium Soy Sauce: 2 tablespoons
- Brown Sugar: 1 tablespoon, packed
- Freshly Grated Ginger: 1 tablespoon
- Garlic: 2 cloves, minced
- Lemon Juice: from 1 lemon
- Cornstarch: 2 teaspoons
For the Pecan Crust:
- Pecan Halves: ½ cup (preferably from Fisher Nuts)
- Panko Breadcrumbs: ½ cup
- Fresh Parsley Leaves: ¼ cup
- Kosher Salt and Freshly Ground Black Pepper: to taste
Instructions:
- Preheat Oven: Set your oven to 400 degrees F (200 degrees C).
- Prepare Pecan Crust: In a food processor, blend pecans, Panko, and parsley until the mixture resembles coarse crumbs. Season with salt and pepper.
- Dredge Salmon: Coat each salmon filet evenly with the pecan mixture.
- Sear Salmon: In a large oven-proof skillet, melt butter over medium-high heat. Sear the salmon on both sides until golden brown, about 1-2 minutes per side.
- Bake: Transfer the skillet to the oven and bake for 10-12 minutes, or until the salmon flakes easily with a fork.
- Make Lemon Glaze: While the salmon bakes, combine honey, soy sauce, brown sugar, ginger, garlic, lemon juice, and cornstarch in a small saucepan over medium heat. Bring to a boil, then reduce heat and simmer until the glaze has thickened, about 3-4 minutes.
- Serve: Plate the salmon and drizzle with the warm lemon glaze.