Pecan Coated Wild Alaskan Salmon Salad

Sweet, tangy, crunchy and in season. A must try!
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Total Time 30 minutes
Servings 6


  • 3 tablespoons Dijon mustard
  • 3 tablespoons butter, melted
  • 5 tablespoons honey
  • ½ cup fresh bread crumbs
  • ½ cup Nature’s Eats Pecan Pieces
  • 3 teaspoon chopped fresh parsley
  • 6 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 6 lemon wedges
  • Mixed Salad Greens
  • 1 pint cherry tomatoes, chopped
  • Substitutions for Salmon: Tuna or Tilapia


  • Preheat the oven to 400°F. In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, Nature's Eats Pecan Pieces, and parsley.
  • Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
  • Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
  • Serve salmon over a bed of mixed greens and cherry tomatoes.