What We’re Eating: Alaska Salmon Bake

Image Source: somemotivationrequired.com

Salmon was on sale. Random recipe I found. You’re probably not surprised by that anymore.

We didn’t have fresh bread crumbs, so I used Progresso bread crumbs. I think fresh would be much more delightful though. We didn’t have fresh parsley, so I subbed for dried. I read somewhere that you need to use a third of fresh. If it calls for 1 cup of fresh something, use 1/3 cup of dried. No pecans either. Gee,  I didn’t really follow this recipe too closely, huh?

None, other than to get all the ingredients next time.

Me: *continuous eating*
Norm: This is really good. *repeat*
Emily and Melody: Yummy. More. More.

We had some left over, so I made salmon burgers. Yum! (Use a little honey butter on the buns.)

– Joyce

Click on the link to view more of WHAT WE’RE EATING.


  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Makes: 6 Servings


  • 3 tablespoons Dijon mustard
  • 3 tablespoons butter, melted
  • 5 teaspoons honey
  • 1/2 cup fresh bread crumbs
  • 1/2 cup finely chopped pecans
  • 3 teaspoons chopped fresh parsley
  • 6 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 6 lemon wedges


  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix together mustard, butter, and honey.
  3. In another bowl, mix together the bread crumbs, pecans, and parsley.
  4. Season each salmon fillet with salt and pepper.
  5. Place on a lightly greased baking sheet.
  6. Brush with mustard-honey mixture.
  7. Cover the top of each fillet with bread crumb mixture.
  8. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.
  9. Serve garnished with lemon wedges.

One thought on “What We’re Eating: Alaska Salmon Bake

  1. Pingback: Our Week in Photos (Week 28 of 52) | Keeping up with the Moys

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