This delicious Pecan Crusted Honey Mustard Salmon in Foil is sponsored by my friends at the American Pecan Council.
This is the perfect dish to whip up for a special occasion, or for a busy weeknight. It cooks in only 15 minutes on the grill or in the oven. You’ll love the simple honey mustard sauce, and the crunchy pecans for a flavor and nutritious boost!!
This recipe is one of those to file under embarrassingly easy, but still makes you feel like a Martha Stewart in the kitchen. One that I am sure you will find yourself making time and time again for guests, or just to whip up when pinched for time. It’s not fancy, but feels sophisticated.
And did I mention…..Incredibly delicious???? My friends rave about it, and so will yours.
I present to you, the only way you should ever eat salmon!!
How to Make Pecan Crusted Honey Mustard Salmon
We start off by prepping our salmon by placing it on a sheet of foil. The foil helps to create a deliciously flaky and perfectly textured salmon by trapping in steam while cooking. Plus it keeps the pecan honey mustard sauce all together.
We’ll make our sauce by just whisking together a few simple ingredients: honey, dijon mustard, garlic, paprika, and oil. That’s it.
Now we top with pecans, for that crunchy, nutty texture and flavor that finishes this dish perfectly. From here, toss in the oven or on the grill. So simple! You can even prep this dish ahead time, and just let it sit in the fridge before cooking. So easy for entertaining!
That Pecan Crust….
Truly the star of this dish is the crust. My absolute favorite way to finish off a dish with some added texture, is always with pecans! The only major tree nut that is native to North America, and such a nutritious way to get that additional crispy texture while still packing a nutritious punch. Nature’s best tasting “bread crumbs”!
I love their naturally sweet taste and satisfying crunch to my protein. Naturally gluten-free, they have monounsaturated fats, plant protein, fiber, flavonoids, and essential minerals.*
Although pecans have been traditionally used in foods such as dessert, I love their versatility in savory dishes. Add a bag of pecans to your weekly grocery list because their versatility makes it easy to incorporate it into your weekly meal plan! My Creamy Spiced Apple Pecan Chicken, and Roasted Veggie and Cauliflower Rice Buddha Bowl are a few of my favorite ways to use more pecans in cooking.
So what’s your favorite way to eat pecans?
*One serving (28g) of pecans contains 18g unsaturated fat and only 2g of saturated fat.
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Pecan Crusted Honey Mustard Salmon in Foil
For the honey mustard:
- 1/4 cup dijon mustard
- 2 tbsp honey
- 2 tbsp avocado oil or olive oil
- 2 cloves garlic crushed
- Juice of 1/2 lemon about 2 tbsp
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
For the Salmon:
- 2 lbs salmon filet (skin on or off)
- 1 cup finely chopped pecans
- 2 tbsp fresh parsley
Preheat the oven to 400 degrees or heat a grill to medium heat.
Begin by whisking honey mustard ingredients: dijon mustard, honey, oil, garlic, lemon juice, paprika, and salt.
Line a large baking sheet with foil, and coat with cooking spray. Place the salmon in the middle of the foil. Spoon the honey mustard over the salmon, then top with pecans.
Fold the foil over the top of the salmon so that it is completely covered.
For the oven, bake for about 15 minutes (depending on thickness of salmon for anything thicker than 1 inch you will need a few extra minutes). Remove from oven and set to broil. Then carefully peel back the top of the foil (you may have some steam here), and return back to the oven under the broiler for another 2 minutes.
For the grill, transfer the foil pack to the hot grill. Cook for 13-14 minutes or until salmon is almost cooked through. Carefully open the top of the foil, and continue to cook for another 2-3 minutes or until salmon is cooked though.
happy hungry holly says
just a note that when I made a serving number adjustment, the program didn’t recognize the “juice of 1/2 lemon”, so it halved the other amounts but not that, so my recipe had too much lemon. I will definitely make this again but remember to cut the lemon in half.