Pecan Crusted Salmon with Dijon/Maple


-2 lbs fresh salmon (or rainbow trout)

-3 tbsp Dijon Mustard

-3 tbsp Old Fashion Mustard

-2 tbsp maple syrup

-Salt and pepper to taste

-1/2 cup pecans

- 3 melba toast crackers (I like the “100% whole wheat with honey” )

*You can substitute this with any crackers or ½ cup breadcrumbs

-2 tbsp fresh parsley


1- Preheat the oven to 400 degrees

2- Glaze: In a small bowl, combine the mustards and maple syrup. Season to taste.

3- In a small food processor or blender , pulse the nuts and crackers until you get a fine texture. (you could also put it in a bag and crush it by hand, but it won’t give you as fine of a texture). Once the texture is crushed, add the chopped-up parsley. Season with salt and pepper.

4- Place the salmon fillet on a baking sheet lined with parchment paper. Brush the glaze on onto the salmon. Next, generously sprinkle the nut mixture , using a spoon to press it down.

5- Bake the salmon for 15-20 minutes (dependent on the thickness of the filet), until cooked through.