This pecan and cranberry crusted salmon give the juicy filet a nice sweet crunch in every bite. The drizzle coats the salmon to give it that extra saucy taste. This recipe is courtesy of Chef Glenn Lyman for BJ’s Wholesale Club.
Preheat oven to 400 degrees F.
Mix together mustard, butter, and honey in a small bowl until well blended. Set aside. Mix together bread crumbs, pecans, dried cranberries, and parsley.
Season the salmon on all sides with salt and pepper. Lightly brush or spoon flesh side with honey mustard mixture. Stir together the remaining honey mustard with the crumb mixture. Divide the crumb mixture among the salmon filets and pat to coat. Carefully place fish in a baking dish or a sheet pan lined with foil prepared with cooking spray. Bake for 10-12 minutes until golden-brown and cooked through.
Serve on a warmed plate topped with cran-apple drizzle and more parsley.
Add fresh cranberry sauce, apple juice, and vinegar in blender and blend until smooth. Pour into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for five minutes stirring often. Remove from heat. Set aside.