Honey Creole Mustard Glazed Salmon with Pecans

Salmon is one of our favorite meaty fish, prepared broiled, grilled, or raw with sushi, we love it so much we have made our Dill Crusted Salmon with Dill Sauce very often, too many times to count!

This image is the salmon fillets ready to be put under the broiler, click for a larger view.

This time we found some wild caught salmon and a new recipe that is quite tasty and draws from some of the old Creole roots from New Orleans. Using a glaze of honey and Creole mustard this is brushed onto the salmon fillet and topped with chopped pecans, then broiled until done.

Ingredients


2
Tbsp
Honey


2
Tbsp
Creole mustard, (Zatarain?s)


6
Each
Salmon fillets, 6-ounces each




Cooking spray


½
Tsp
Freshly cracked black pepper


½
Tsp
Coarse salt


¼
Cup
Pecans, chopped






Procedure Steps


1.
Preheat broiler to a high setting


2.
Combine the Creole mustard and honey in a small bowl until well mixed.


3.
Place the salmon fillets onto a sheet pan or broiler pan lightly coated with cooking spray.


4.
Evenly brush the honey mustard mixture onto all the fillets, and then season with the black pepper and salt. Sprinkle the pecans evenly between the salmon fillets.


5.
Place about 6 to 8 inches from the broiler and allow to cook for 8 to 10 minutes, or until fish flakes easily with a fork.