Pecan-crusted salmon is just the perfect dish to whip up for a special day, or really, any other day of the week. This dish takes a total of 20 minutes – 10 minutes to prepare and 10 minutes to cook – yet tastes like something you’d order at a fancy restaurant.

Prep Time: 10 minutes

Cook Time: 10-20 minutes depending on size of fish

Serves: 4-6

Ingredients:

2 lbs. salmon filet

Salt and pepper, to taste

1 T. Dijon or spicy mustard

4 T. unsalted butter, melted

2 T. honey

1/4 tsp. garlic powder

4 tsp. fresh chopped parsley

1 C. finely-chopped pecans

What to do for the oven:

Preheat the oven to 400 degrees.

Prepare a baking dish with cooking spray. In a small bowl, mix together the mustard, butter, and honey, garlic powder and set aside. In another bowl, mix together the pecans and parsley.

Season the salmon on both sides with salt and pepper and place on prepared baking dish. Spread honey mustard mixture over the salmon then sprinkle the pecan mixture on top. Press lightly to adhere pecans to the honey-mustard sauce.

Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges and extra parsley.

What to do for grilling on cedar planks:

Soak the Cedar Planks: One to two hours before grilling, soak the planks in wine, cider, or water. Heat your gas or charcoal grill to about 350 degrees or a medium heat-setting. This is where you would prepare your fish with the toppings on the cedar planks. If your fish has skin then lay the skin side down. Arrange the planks on the grill in a single layer so they are in contact with the grill grates. Allow a little space on the sides for heat and air to flow. Cover the grill. Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The salmon is done when it is uniformly pink in the center and flaky.