2 tbsp. Dijon style mustard

2 tbsp. butter, melted

1 tbsp. honey

1/4 cup fresh bread crumbs

1/4 cup finely chopped pecans (or walnuts)

2 tsp. chopped parsley

4—6 ounce salmon fillets or steaks (thawed if frozen)


heat oven to 400’. Blend mustard, butter and honey in a small bowl; set aside. Mix bread crumbs, nuts and parsley in another small bowl; set aside. Season salmon with salt and pepper. Place on a nonstick or spray-coated baking sheet or broiler pan. Brush salmon with mustard-honey mixture. Pat breadcrumbs mixture onto top surface of salmon. Bake uncovered for 10 minutes per inch of thickness or until salmon flakes easily when tested with a fork.

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