Pecan-Crusted Honey Mustard Salmon

Whisk together Dijon, butter and honey until well combined, set aside.

Combine panko, pecans, dried basil and garlic powder in a small bowl. Set aside.

Line a rimmed baking sheet with parchment paper. Place the salmon on the baking sheet skin side down. Season with salt. Brush the honey mustard on the top and sides of the salmon. Make sure to use all the marinade! Place it in the fridge to marinate for an hour.

Remove the salmon from the fridge and preheat the oven to 400 F. Evenly coat the top of the salmon in the pecan crust and gently press down to make sure it sticks. Bake for 10 minutes per 1 inch of thickness, or until the salmon flakes easily with a fork. My salmon was 1 inch thick, so I baked it for 10 minutes.

Serve immediately with lemon as a garnish, if desired!

Notes:
1. The prep time includes marinating the fish.
2. The original recipe serves two to three, but it’s easily doubled!