Honey Pecan Alaska Salmon Sheet Pan

This Salmon Recipe was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

You’re busy. I’m busy. We’re all so darned busy all the time, but we still need to eat. Convenience foods are not where it’s at, in my opinion, as easy as they might seem in the moment. So here’s the thing: if you’re going to take something out of the freezer and put it in the oven – like nuggets or fries or whatevs – wouldn’t it be great if it was something better for you and just as easy? Like, say, an easy salmon recipe? Maybe a one-and-done sheet pan meal?

That’s what I thought, too. So, I set my sights on creating a meal that would be crave-worthy all year round, with simple ingredients and all the flavor. And because one of my new year’s resolutions is to eat more seafood (specifically, sustainably sourced seafood) I started with Alaska salmon. That word – ALASKA – is the key to knowing your purchase was sourced with respect for both the environment and the well-being of the fishermen involved in harvesting.

Hold on to your hats, friends, then hit PRINT. You’re going to love this quick and easy salmon sheet pan recipe enough to play it on repeat.

I mean, a crispy pecan-flecked coating with butter, honey and Dijon mustard, PLUS sweet potatoes?! Now that’s a salmon recipe. Need a little green? Add a spinach salad or steamed broccoli on the side and you’re set.

Honey Pecan-Crusted Alaska Salmon Sheet Pan

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Alaska salmon and sweet potatoes come together on one sheet pan to make a meal with notes of Dijon mustard, honey and a crunchy pecan crust. We like to start with the salmon still partially frozen, so it need to cook about as long as the potatoes.

Author: Wendy Cray Kaufman

Recipe type: entree, sheet pan, seafood

Cuisine: seafood

Serves: 2

Ingredients

• 3 Tablespoons Dijon mustard
• ¼ stick butter
• 4 Tablespoons honey
• 2 Alaska salmon fillets (4 ounces each)
• ¼ cup panko bread crumbs
• ½ cup chopped pecans, divided
• salt and pepper, to taste
• 2 large sweet potatoes, peeled and diced into bite-sized cubes

Instructions

1. Preheat oven to 400º F. Line a sheet pan with foil. Lay both salmon fillets on sheet pan. Spray pan and top of salmon with non-stick pan spray (this way, if there is skin on your salmon, it will stick to the foil for easy removal. It will also help seasonings stick to the salmon.)
2. Season fillets with salt and pepper, as desired.
3. In a small saucepan, mix together mustard, butter and honey. Stir over low heat just until melted. Remove from heat and brush over salmon fillets to coat, reserving the rest of mixture for the next step. In a small bowl, combine bread crumbs and half of pecans. Spoon over salmon fillets and press into honey mixture to form a crust on top of each fillet. Scatter diced sweet potatoes around sheet pan. Season with salt and pepper, as desired. Add remaining pecans to remaining honey mustard mixture and stir to combine. Drizzle over sweet potatoes and salmon.
4. Put sheet pan in over and bake for 20–25 minutes or until salmon flakes with a fork and potatoes are fork-tender, tossing potatoes to coat once during cook time.

Notes

Easy to double for 4 servings!

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So, why more seafood?

The Dietary Guidelines for Americans recommends that the average American should aim for 8 ounces of seafood per week.

Seafood from Alaska is an ideal choice because (1). protein and, (2). it’s naturally loaded with minerals, vitamins and heart-healthy omega-3 fatty acids.

I know, choosing seafood can be a bit confusing. You know there are things you should look for, but it’s hard to remember what they are. Here’s a great seafood cheat: when you shop for seafood in a store or on a menu, remember to look for the word “ALASKA” – as in, where the seafood was sourced.

Alaska only harvests as much fish as the environment can handle each season, which allows the marine ecosystem and seafood species to continue to replenish year after year. In short, that means that overfishing doesn’t happen, and our planet doesn’t suffer negative effects just so we can enjoy a great salmon recipe.

Plus, Alaska seafood is harvested by proud fisherman, often from generations-old family fisheries. That’s where I want my money to go.

To make sure you’re eating sustainable seafood, “#AskForAlaska.” When you walk up to that seafood counter, dining hall or local restaurant, look for “Alaska” on menus and frozen or canned seafood packaging. If you don’t see it, just ask.