- Pride of Bristol Bay Wild Salmon, cut into 4 (6-ounce) portions
- ½ cup unseasoned Panko (Japanese style dried bread flakes)
- ½ cup Pecans, chopped
- 1 Tablespoon Honey (use local when you can)
- 2 Tablespoon Extra Virgin Olive Oil
- 1-2 teaspoon plain greek yogurt
- 1 Lemon
This meal is perfect for entertaining because you can do the prep-work ahead of time and it bakes quickly. But that does not mean that you can’t have it as a fast weeknight meal too.
Don’t be afraid to go with a light bodied red wine when serving salmon with savory elements like this recipe. Pinot Noir which is a light bodied red wine, pairs well with wild salmon. Sommelier, Paul Bologna of The Edge Steakhouse inside the Ritz Carlton in Rancho Mirage, California recommends drinking a 3-6 year old Pinot Noir with this recipe. He explained that “Salmon is so versatile that you can keep the tastes of your guests in mind.” The elevated ingredients allow you to elevate your wine choice with this dish.
Fun fact: when developing this recipe, I overestimated the amount of topping I would need and had extra. It sat on the counter in front of the bowl of apples, and begged to become something. That they did. I peeled and diced a couple of the apples, threw them in ramekins then sprinkled them with a little pumpkin pie spice and a drizzle of honey before topping them with the extra Panko-Pecan mixture. They baked longer than the salmon, but that just means that I put foil over top when I pulled the salmon out and we had warm apple crumble after dinner. So, my advice to you is to make extra topping and do the same, or if there are only two of you, don’t halve the topping so that there is enough for a crumble. I am sure it would work equally well on pears or any stone fruit. I occasionally post other dessert recipes and happy accidents like this on
nancyingersoll.com/blog/, but you will find a salmon creation of mine, made just for the Pride of Bristol Bay, right here each month.
Panko and Pecan Crusted Salmon
Preheat the oven to 425 degrees.
In a small bowl, combine the Panko, Pecans, Honey and Olive Oil. Set aside. Prep the Pride of Bristol Bay Wild Salmon by checking for any remaining pin-bones—but really, I have to tip my hat to the processing plant who usually gets all of them. Then cut the Wild Salmon into portions—because it is much easier to get a pretty cut before it is cooked.
Place each portion on a baking sheet, skin side down, and top with a layer of the plain greek yogurt, which will act as the glue for the Panko-Pecan mixture to adhere. Press the Panko-Pecan mixture on top of each Wild Salmon portion.
Pop the baking sheet with the salmon in the preheated oven for 7-10 minutes, until the salmon is just cooked through and the topping has become a golden brown.
Squeeze the lemon over each piece. Don’t be afraid of losing the crunch of the topping because the acid of the lemon juice brings out the flavors in the honey and pecans and really brightens up the dish.
Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.
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