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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
Honey and mustard are always a perfect pairing. Topped with a seasoned pistachio crusting can only be described as sensational.
6 1- and 1/4-in. salmon fillets
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup Gefen Canola Oil
2 tablespoons Gefen Honey plus extra for drizzling
2 tablespoons yellow mustard
1 tablespoon lemon juice
1/2 cup seasoned Chef Jeff Panko Crumbs
1/2 cup shelled pistachio nuts
Preheat oven to 375°F.
Whisk oil, honey, mustard and lemon in a medium-sized bowl and set aside.
Combine pistachios and Panko crumbs in a large Ziploc bag. Crush mixture with a rolling pin.
Rinse and pat the salmon fillets dry. Season with spices, then toss the salmon in the honey-mustard mixture.
Place one fillet at a time into the crumb mixture. Shake well until completely coated. Lay on a Gefen Parchment-lined cookie sheet.
Lightly drizzle honey over the coated salmon.
Bake uncovered 20 minutes.
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Freeze in advance? Can this be prepared in advance, thawed and baked and still come out tasting same?
I think it will be good. It’s never the same as fresh.
? Can i serve this cold?
I would bring it to room temp for sure.
delicious!!
Amazing!!! My whole family loved it even whomever didn’t like salmon ate it
YUM! This recipe is amazing… I got so many compliments..
Now you are making me hungry….