Joe’s Fresh Wild-Caught Holiday Salmon

A beautifully baked, herb-crusted salmon fillet topped with golden panko crumbs and herbs, served on a white rectangular plate. The dish is garnished with lemon slices and sprinkled paprika. In the background, roasted baby potatoes garnished with parsley add a rustic touch, enhancing the vibrant colors of the dish.

Looking for the perfect holiday seafood dish? This wild-caught King Salmon is elegant, delicious, and easy to prepare, making it ideal for entertaining or a cozy winter dinner. A crispy panko and pecan topping, combined with a savory Dijon-honey glaze, creates a beautiful contrast of textures and flavors. When cut into, the tender, flaky salmon will have your taste buds ready for a festive explosion of flavor!

×
Serving Size: 4
Print Recipe
Buy Now

Ingredients

  • 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

Instructions

  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.

Share

Related Recipes