Chef Ryan

Cajun Chef Ryan

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Honey Creole Mustard Glazed Salmon with Pecans

January 28th, 2010 · 18 Comments

Honey Creole Mustard Glazed Salmon with PecansSalmon 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.

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.

Honey Creole Mustard Glazed Salmon with Pecans

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Tags: Creole · Entrees · Recipes · Seafood · Weight Watchers

18 responses so far ↓

  • 1 OC2Seattle // Jan 28, 2010 at 3:33 pm

    We are actually making salmon tonight! No honey for me for at least another week though, so I’m putting this in the “to make as soon as I can eat again” file – it looks so good!

  • 2 Jessie // Jan 28, 2010 at 3:36 pm

    I like that this is easy to make especially after a long day! I need to get my hands on that creole mustard too

  • 3 pegasuslegend // Jan 28, 2010 at 4:28 pm

    perfect dish for me as I love Salmon … the pecans!!

  • 4 penny aka jeroxie // Jan 28, 2010 at 4:33 pm

    Pecans topping… yum! And I love salmon too. It is such a nice chunk of fish.

  • 5 The Hungry Mouse // Jan 28, 2010 at 4:46 pm

    Oooh, this looks really good! Love the topping!


  • 6 Estela @ Weekly Bite // Jan 28, 2010 at 5:11 pm

    This looks delicious! I’m always looking for new ways to cook salmon. Love the addition of pecans!

  • 7 MaryMoh // Jan 28, 2010 at 5:18 pm

    Very interesting topping with pecans. I can imagine the lovely crunch and flavour. Looks very delicious.

  • 8 redkathy // Jan 28, 2010 at 5:30 pm

    Oh Chef I really like salmon and this looks great. I would so like to try it however my family doesn’t. They say it’s too thick, kinda dry for fish. They like other fish and seafood. Any suggestions?

  • 9 Dimitry Mishchuk // Jan 28, 2010 at 5:46 pm

    This sounds interesting, I just got 10 pounds of wild salmon so I will give this a try.

  • 10 Mary // Jan 28, 2010 at 6:51 pm

    How can you go wrong with honey mustard & pecans?

  • 11 Ryan Boudreaux // Jan 28, 2010 at 7:02 pm

    @redkathy, any firm flesh fish would do, such as catfish, trout, snapper, swordfish, perch.

  • 12 Drick // Jan 28, 2010 at 7:07 pm

    this must be absolutely deliscious … love the pecans added to the glaze

  • 13 Kathleen // Jan 28, 2010 at 7:14 pm

    This looks sooo unbelievable!

  • 14 Sook @ My Fabulous Recipes // Jan 28, 2010 at 7:22 pm

    The creole mustard sounds fantastic! What a great way to prepare a salmon dish.

  • 15 Ingeborg // Jan 28, 2010 at 8:49 pm

    Looks very delicious! I just finished eating steamed salmon for supper.

  • 16 averagebetty // Jan 28, 2010 at 9:26 pm

    Nuts and fish are amazing! Love this recipe!!

  • 17 Trix // Jan 29, 2010 at 10:10 am

    I am always looking for more ways to make salmon, as it is one of my very favorite fishes as well. I love the addition of Creole mustard! Anything Creole gets my attention!

  • 18 cookinglady // Jan 31, 2010 at 10:54 pm

    Hey Chef Ryan Cookinglady here that salmon is really calling me.

    Hope all is well keep doing you