This baked pecan orange salmon is definitely a favorite to prepare and share, because you can adjust it to suit anyone by dialing up or down the mustard and honey. —Kari Caven, Coeur d'Alene, Idaho
Pecan Orange Salmon
Pecan Orange Salmon Tips
Should you use skin-on or skinless salmon fillets?
If you're just starting to learn how to cook salmon, you might wonder when you should use skin-on vs. skinless fillets in salmon recipes. The skin is edible—it gets deliciously crisp when brushed with oil and cooked over direct heat on a grill or in a skillet. When steaming or poaching salmon, choose skinless fillets because the skin will become soggy (or, remember to remove the skin before you begin). In baked salmon recipes like this one that include a sauce, the skin won't have a chance to get nice and crisp. In this case, skinless salmon is best.
How else can you cook pecan orange salmon?
Like a lot of easy salmon recipes, you can also cook pecan orange salmon in a skillet. Heat oil over medium-high heat, add the salmon and reduce the heat to medium. Cook until it just begins to flake easily with a fork, about 5 minutes on each side. Add the orange sauce during the last few minutes of cooking.
What do you serve with pecan orange salmon?
It's easy to find recipes and ideas when thinking about side dishes for salmon. Consider dishes like fluffy rice pilaf, roasted red potatoes, steamed asparagus and sauteed spinach.
—Peggy Woodward, Taste of Home Senior Food Editor
How do you store pecan orange salmon?
Store leftover pecan orange salmon in an airtight container in the refrigerator for 2 to 3 days.—Peggy Woodward, Taste of Home Senior Food Editor
Ingredients
- 1 tablespoon grated orange zest
- 1/3 cup orange juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 salmon fillets (5 ounces each)
- 2 tablespoons finely chopped pecans
Directions
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended.
- Place salmon in a greased 11x7-in. baking dish. Pour sauce over salmon; sprinkle with pecans. Bake, uncovered, until fish just begins to flake easily with a fork, 15-18 minutes.
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