This week's featured recipe and tips by:

Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

Potatoes - scalloped potatoes or our recipe for Hasselback Sweet Potatoes.

You can prep this dish hours ahead  and pop it in the oven with no mess at dinner time.

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Pecan-Crusted Salmon


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  • 4 (6-8 ounce) salmon fillets
  • 1/4 cup melted butter
  • 1/2 cup honey mustard
  • 1 cup panko (Japanese bread crumbs)
  • 1/2 cup pecan or walnut pieces
  • 1/2 cup chives, finely chopped
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • Lime or lemon wedges to serve


Preheat oven to 400°F. Generously grease a shallow roasting pan. Mix together the butter and honey mustard. In a small bowl mix together the panko, pecans, chives, pepper and salt. Place salmon in prepared pan and sprinkle with salt and pepper. Top with butter-mustard mixture. Press crumb-nut mixture into each fillet. Bake salmon about 12-15 minutes or until done to your liking.
Serve with lemon or lime wedges.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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