What better way to dress up a wild-caught salmon than with holiday toppings? This is one of our favorite salmon recipes, it's perfect for entertaining, filling enough to be a winter entree, yet still a light and delicate fish dish. The light crunch of the panko breadcrumbs paired with the creamy tart flavor of the Dijon mustard makes for a delicious coating. When cut into, the beautiful flaky salmon will get your mouth watering and your tastebuds ready for the explosion of flavor this recipe packs.

Joe’s Fresh Wild-Caught Holiday Salmon


  • 4 (6 oz.) fillets King Salmon
  • 2 Tbl dijon mustard
  • 2 Tbl butter, melted
  • 1 Tbl + 1/4 tsp honey
  • 1/3 cup Panko breadcrumbs
  • 1/3 cup finely chopped pecans
  • 2 tsp chopped fresh parsley
  • salt and pepper to taste
  • 4 lemon wedges


  1. Preheat the oven to 400° F (200° C). In a small bowl, mix together mustard, butter and honey.
  2. In another bowl, mix together bread crumbs, pecans and parsley.
  3. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush
  4. with mustard-honey mixture. Cover the top of each fillet with Panko crumb mixture.
  5. Bake for 10 minutes per inch of thickness, measured at the thickest part, or until salmon flakes
  6. when tested with a fork. Serve with lemon wedges.
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