Grilled Pecan Crusted Salmon

Vegetarian, Gluten-free, Dairy-free
YIELDS: 2 servings


  • 2 wild salmon steaks
  • 2 Tbsp mustard (any type, preferably seasoned)
  • 1 Tbsp raw honey
  • 4 Tbsp crushed pecans (if whole, place in plastic bags and use rubber mallet to crush)
  • salt & pepper to taste


Heat grill on high. When hot, turn to medium. Spray a sheet of aluminum foil with nonstick cooking spray. Blend mustard and honey together. Sprinkle a little salt and pepper and blend. Rinse salmon and pat to dry. Place on aluminum foil, brush on mustard and honey blend. Top with crushed pecans. Place on grill for about 5-8 minutes.

Recipe submitted by Candy Pack, Green Street Luxuries., July 2013

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