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Brueck's Pecan Crusted Salmon with Lemon Glaze

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An epic crunchy pecan crust that comes together in just 5 min – easy.
Yield: 4 servings 
Prep: 10minutes
Cook: 20minutes
Total: 30minutes

Ingredients
  • 4 salmon filets
  • 2 tablespoons unsalted butter
  • ¼ cup honey
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 2 teaspoons cornstarch
  • For the pecan crust
  • ½ cup Fisher Nuts Pecan Halves
  • ½ cup Panko*
  • ¼ cup fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste

Instructions
  1. Preheat oven to 400 degrees F.
  2. To make the pecan crust, combine pecans, Panko and parsley in the bowl of a food processor until mixture resembles coarse crumbs; season with salt and pepper, to taste. Dredge each salmon filet with pecan mixture.
  3. Melt butter in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
  4. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
  5. To make the lemon glaze, combine honey, soy sauce, brown sugar, ginger, garlic, lemon juice and cornstarch in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-4 minutes.
  6. Serve salmon immediately with lemon glaze.

Notes
  • *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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