Baked Honey Pecan Salmon

Every great holiday feast deserves a beautiful centrepiece, and our baked honey pecan salmon is just that! 

Prepared with a full side of our wild sockeye salmon, this recipe begins with a sweet and punchy honey mustard sauce. Spoonfuls of the sauce are brushed over the salmon before generous handfuls of crunchy pecan Panko mix are sprinkled over the top. The salmon is then baked in the oven until golden brown on the outside and perfectly tender on the inside, before being served alongside your favourite sides. We love to pair ours with orange and balsamic-glazed brussel sprouts.

Servings: 4-6 people

Prep Time: ~15 mins | Cook Time: ~20 mins

Ingredients

• 1 sockeye salmon full side fillet, approx. 1.4 lb
• 1 ½ tablespoons Dijon mustard
• 2 tablespoons salted butter, melted
• 1 tablespoon honey
• ½ teaspoon salt, divided
• ¼ teaspoon freshly ground black pepper
• ½ cup Panko bread crumbs
• ½ cup pecans, finely chopped 
• ½ teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 lemon, zest only

Glazed Brussel Sprouts

• 1 pound brussel sprouts (approximately 20 count), trimmed and halved
• 1 navel orange, juice only
• ¼ extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons maple syrup
• Salt and pepper, to taste

Directions

1. Preheat the oven to 420°F and line a baking tray with parchment paper.
2. In a small bowl, whisk together mustard, melted butter, honey, salt and pepper.
3. In another small bowl, combine panko breadcrumbs, pecans, garlic powder, thyme and lemon zest. 
4. Place the sockeye salmon fillet skin-side down on the tray and pat dry with paper towels. Spoon the honey-mustard mixture over the salmon to coat. Sprinkle the pecan-panko crumb over the top, pressing lightly to ensure it adheres.
5. Place the salmon in the oven on a rack in the middle position. Bake for approximately 12-15 minutes, or until cooked to the desired doneness.
6. While the salmon is baking, begin preparing the brussel sprouts. In a small bowl, combine the orange juice, half of the olive oil, red wine vinegar, maple syrup and a generous crack of salt and pepper. Set aside.
7. Heat the remaining olive oil in a large frying pan over medium-high heat. Add the brussel sprouts and gently caramelize in the pan with the cut side facing down. Cook for approximately 5 minutes, until the brussel sprouts have begun to brown and soften.
8. Reduce the heat to medium and pour the orange glaze over the brussel sprouts (careful, it will sizzle!). Stir constantly to prevent the sugars in the glaze from burning. Once the glaze has reduced, set aside.
9. When the salmon has finished baking, remove it from the oven. Serve on a platter with the glazed brussel sprouts on the side.

Notes

• This recipe would work well with any of our wild salmon species! We would, however, recommend scaling the recipe based on the weight of your chosen salmon fillet.

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