6 servings are made by recipe
- 3 tablespoons butter, melted
- 1/2 cup finely chopped pecans
- 3 teaspoons chopped fresh parsley
- 6 (4 oz) fillets salmon
- Salt to taste
- 6 lemon wedges
In a tiny serving, mixture together, butter. In another serving, combination pecans, the bread crumbs, and parsley together.Year each trout fillet with sodium and pepper. Put on a lightly greased baking sheet. Brush with mustard-honey mixture. Address the very best of each fillet with breadcrumb mixture.Make for 10 units per inch of thickness, measured until salmon, or at thickest part just flakes when tried having a fork. Serve garnished with lemon wedges.