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Tarragon-Pecan Salmon

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“Something besides a herb-crumb topping for your salmon!”

Ingredients Nutrition


  1. Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a deep bowl; set aside.
  2. Combine orange peel, orange juice, olive oil, and the 2 teaspoons tarragon; pour over fish, turning to coat.
  3. Seal bag; let stand at room temperature for 20 minutes.
  4. Meanwhile, preheat oven to 425 degees F.
  5. In a small dish combine mustard, melted margarine or butter, and honey; set aside.
  6. In another dish combine bread crumbs, pecans, parsley, and the remaining 2 teaspoons tarragon.
  7. Remove salmon from marinade; discard marinade.
  8. Place fish, skin side down, on greased shallow baking pan.
  9. Brush with mustard mixture; sprinkle with crumb mixture, pressing crumbs gently to coat.
  10. Bake, uncovered, for 12 to 16 minutes or until fish just flakes easily with a fork.
  11. If desired, sprinkle with additional tarragon and parsley. Garnish with lemon slices.

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