A sheet-pan salmon recipe with honey-Dijon glaze and a crisp, pecan topping

Be aware: You can request your fishmonger to eliminate the skin from the salmon. Some salmon skin will slip off very easily. If it doesn’t, place the fillet pores and skin-side down, and employing a sharp knife, start off at the skinny conclude of the fillet and slice involving the salmon and the skin. Employing a towel, if needed, grasp the skin with a single hand even though employing the other to slice, slanting the blade toward the skin. Or, if you choose the skin on, depart it.

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