Not quite what you wanted, but you could use any type fish. The pecan crust should taste very similar.


  • 4 salmon fillets
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 tbsp Dijon mustard
  • 2 tbsp butter, melted
  • 1 1/2 tbsp honey
  • 1/4 c. soft breadcrumbs
  • 1/4 c. finely chopped pecans
  • 2 tsp fresh chopped parsley


Sprinkle fish w/salt & pepper. Place, skin side down in a lightly greased 13x9x2 bakiing dish. Combine mustard, butter & honey; brush on fillets. Combine breadcrumbs, pecans & chopped parsley; spoon evenly on top of each fillet. Bake at 450 10 min. or till fish flakes easily when tested with a fork.4 servings.

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Submitted 6/13/05.
Source: Southern Living 1995
Submitted By: Ruth A. Burbage
Salmon Bake w/Pecan-Crunch Coatiing