Baked Wild Salmon FilletsFeatured by Paint Horse Winery in the Gold Wine Club.
4 each 4-6 ounce Wild Salmon fillets
1/3 cup of melted unsalted butter
2 tablespoons of honey
2 tablespoons of fresh lemon juice
4 tablespoons of Dijon mustard
1/2 cup of dried corn bread crumbs
1/4 cup of chopped pecans
5 teaspoons of chopped fresh parsley
Mix in two separate bowls, 1) melted butter, Dijon mustard, lemon juice and honey. 2) corn bread crumbs, chopped parsley and chopped pecans. Rinse the Wild Salmon Fillets, remove any visible bones and place in a shallow pan. Brush the Salmon Fillets with the contents of bowl #1 with a pastry brush. Sprinkle the contents of bowl #2 on the Salmon Fillets. Bake the Salmon Fillets in a preheated oven at 400 degrees for 15-17 minutes. Serve and enjoy!