sheet pan pecan crusted hot honey mustard salmon
Bit of a mouthful to say, but multiple mouthfuls of YUM.
Ingredients
- 1 1/2 lb salmon
- 2 tbsp hot honey (recipe below)
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- 1/2 tsp smoked paprika
- 1/2 cup pecan halves
- 1/2 cup Panko-style breadcrumbs
- 1 tsp lemon zest
- 1 tsp garlic powder
- 1 lb baby potatoes, halved
- 1 lb asparagus, trimmed
hot honey
- 1/2 cup honey
- 1/4 cup hot sauce
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment, or grease with a bit of olive oil.
- To make the hot honey: combine all ingredients in a microwave-safe jar or glass. Heat 1 minute on high. Stir, then zap an additional 20-30 seconds until the granules dissolve. Leftover hot honey will keep up to 2 weeks in the fridge.
- On the baking sheet, toss the potatoes with 1 tablespoon olive oil and a big pinch each (about 1 tsp) salt and pepper. Spread in an even layer on the sheet and roast 10 minutes.
- In a food processor, combine the pecans, panko, lemon zest, garlic, and a pinch each of salt and pepper. Blitz until crushed into crumbs. The breading needn't be the texture of meal, but shouldn't have any huge chunks. Pour into a shallow bowl.
- Pat the salmon very dry with paper towels and lay onto a large cutting board or plate.
- In a small bowl, whisk the hot honey, lemon juice, dijon mustard, smoked paprika, and a pinch of salt and pepper. Brush all sides of the salmon generously with the sauce.
- Dunk each filet into the pecan breading, pressing additional crumbs to fill in the crevices. Some will fall off - don't worry, baking will make them adhere more cleanly!
- Push the potatoes to one side of the baking sheet. Add the asparagus to the opposite side and toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Nestle the salmon filets in the center. Roast an additional 10-12 minutes. If desired, switch your broiler to high for the final 2-3 minutes of roasting time to achieve a little crunch. Do not broil if you used parchment!
- Serve the salmon, potatoes, and asparagus with additional hot honey.