Best Honey Pecan Salmon Recipes

SALMON WITH PECAN HONEY GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet. Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.
• In a small saucepan over medium-high heat, combine honey with half of the butter. Stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors. Remove from heat, and keep warm.
• Melt remaining butter with oil in a large skillet over high heat. Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4 to 5 minutes per side. Salmon is done when it flakes easily with a fork. Transfer to serving plate, and spoon glaze over top.

SALMON WITH HONEY PECAN SAUCE

Steps:

• Sprinkle salmon with seasoned salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes., Meanwhile, in a small saucepan, cook the pecans, honey and butter over medium heat until bubbly, 5-7 minutes. Serve with salmon.

PECAN SALMON SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Preheat oven to 350 degrees.
• In a small bowl combine the honey, mustard, oil and lemon juice.
• Whisk well.
• Remove 1/3 cup-cover and set aside the 2/3 cup.
• Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
• Repeat until all filets are prepared.
• Place 1 T. olive oil a medium oven proof pan over medium heat.
• Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
• Place in preheated oven and bake for another 5 minutes.
• Meanwhile place 2 cups of mixed salad green's on each of 6 plates.
• Divide the tomatoes and oranges evenly between plates.
• Remove fish and place one filet on each of the salad beds.
• Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
• Serve.

PECAN ENCRUSTED SALMON WITH DIJON HONEY GLAZE

Steps:

• Preheat oven to 350°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
• Combine bread crumbs, pecans, parsley and salt and pepper to taste. Set aside. Make Dijon sauce by combining butter, Dijon, honey, garlic, lemon juice and olive oil.
• Press crumb mixture on top of salmon. Drizzle Dijon mixtures over salmon and bread mixture.
• Bake salmon 15-20 minutes in preheated oven, or until it flakes easily with a fork. Drizzle glaze over salmon again half way through cooking.

SALMON WITH PECAN-HONEY SAUCE

Steps:

• Sprinkle salmon with salt and pepper. In a large skillet, heat oil over medium-high heat. Add salmon in batches; cook until fish just begins to flake easily with fork, 10-12 minutes. , Meanwhile, melt butter in a small saucepan. Add pecans and honey; cook over medium-low heat until bubbly, 8-10 minutes. Serve with salmon.

DAVES FAVE PECAN SALMON WITH HONEY MUSTARD GLAZE

Steps:

• OK, here's the 30 minute process. RICE In a pot for the Rice melt the Butter over Med High. -Add diced Onions and saute a couple minutes. -Add rice and saute for a couple minutes until you start to smell a wonderful toasty aroma. -Add Water, crank the Heat to High, stir, cover when boiling and turn the heat to low. Set your timer to 30 minutes. Turn on oven to 450. SALMON While Onions & Rice are sauteeing -Nuke other 2 Tbs of Butter until melted. -Blend in Mustard and Honey and taste. Get the mixture to your own taste but 2,2,2 is a good start for 2 diners. -Dice Pecans fine and place in a plate. -Chop Parsley fine and add to Pecans. -Add Breadcrumbs to Pecans. In an Oven Proof Dish, drizzle Olive Oil. -With a brush, slather Salmon Filet Flesh with Honey Mustard Sauce. -Roll 3 Flesh sides in Pecan Mixture and place Salmon filets Skin side down into oiled oven dish. -When your Timer reads 12 Minutes, throw the Salmon into your hot oven. ASPARAGUS 15 minutes out heat a skillet with some water and butter or oil. -Chop off woody ends of the thinnest asparagus you can find. When water starts to steam (shortly after you've popped the Salmon into the oven) drop the asparugus into your skillet and simmer until done, oh about 12 minutes. My girlfriend Jacqui likes to take the leftover salmon Pecan topping, add more breadcrumbs and saute it with butter in a little skillet until toasted to pour over the asparagus. When your Timer Dings, plate up, serve remaining honey mustard sauce in a seperate dish for spooning over Salmon and enjoy one of the best 30 minute meals I've had in a lonfgtime!

HONEY PECAN SALMON

Steps:

• Preheat oven to 425°. Mix olive oil with 3 tablespoons honey in a medium-size bowl. Dip each filet in the honey/oil mixture. Then roll and press filets in the pecans. Place in a lightly greased 9-by-13 inch baking dish. Sprinkle with parsley. Salt and pepper to taste. Drizzle a bit more honey over each filet. Bake for 10 minutes, or until fish flakes with a fork.