Alaskan Salmon Bake - Smackin Honey Pecan Crust
Salmon bake with a crushed pecan and honey mustard crust. Rich depth of flavor, nutty, smokey, sweet, and savory. Keto and low carb friendly.
Equipment
- Oven
- Microwave
Ingredients
- 2 lbs salmon side cut
- 1 cup pecans crushed
- ⅓ cup coconut flour
- ⅓ cup parmesan cheese
- 1 tbsp Purely Seasoning's Original Seasoned Salt
- 1 pinch cayenne pepper
- 3 tbsp butter or lard
- 2 tbsp stone ground mustard or dijon
- 1 tsp strawberry jam
- 1 tsp honey
- ¼ tsp balsamic glaze
- olive or avocado oil
Instructions
- Preheat oven to 425º F.
- For the crust; take the pecans and crush them in a bowl until they are broken up into small pieces, no larger than a pencil width. Add the rest of the dry ingredients to this bowl and set aside.
- Take the butter and honey, put it in a microwave safe bowl and microwave covered for ~30 seconds or until mostly melted. Mix remaining wet ingredients (except oil) in with the butter and honey, stir until the liquid is fully blended. Pour your wet ingredient bowl into your dry mix bowl and use a spoon to mix thoroughly. The consistency should be thick and the mix should stick to itself, if it still seems too crumbly and dry then add more melted butter and re-mix.
- Line a pan with oven safe parchment paper and drizzle with oil. Place salmon on the pan. Take the mix and coat the top of the salmon with it. The mixture may need to be massaged and flattened onto the fish. Once you have the top fully coated, cook it for 10 minutes. After, check for doneness and pull out any thin pieces so you don’t overcook them, replace remainder of fish for 3 minute intervals and remove pieces as they come up to temp (125º F – 145º F internal temp) or are cooked to your liking. Plate and serve.