RECIPES
Pecan and Parmesan Crusted Salmon
by Pitmaster Sunny Moody, Moodswing BBQ
Try this delicious seafood recipe for grilled pecan and parmesan crusted salmon from pitmaster Sunny Moody of Moodswing BBQ.
INGREDIENTS
For the Salmon:
- B&B Oak Lump Charcoal
- B&B Cherry Wood Chips
- 4 Salmon Filets
- 1/2 cup Mayo
- 1 cup finely chopped pecans
- 1/2 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 Tablespoons chopped parsley
- 2 Tablespoons chopped chives
- 2 Tablespoons chopped fresh dill
- 1 Tablespoon Kosmo’s clean eating Lemon Twist seasoning
- 1 Teaspoon Kosmo’s The Best Garlic Jalapeno Rub
- 3 Tablespoons melted butter
For the Honey Mustard Sauce:
- 3 Tablespoons of honey
- 3 Tablespoons of spicy brown mustard
- 1 Tablespoon of mayo
- 1 teaspoon of apple cider vinegar
- 1 Tablespoon BBQ Sauce
INSTRUCTIONS
- Soak 1/2 cup or a handful of B&B Cherry Smoking Wood Chips in water.
- Preheat grill to 425 degrees, or medium high heat using B&B Oak Lump Charcoal using the two zone cooking method. One side for direct grilling and one side for indirect.
- Make a foil packet. Remove wood chips from water and place in the foil packet. Seal the packet, and poke a few holes on each side.
- In a bowl, combine pecans, breadcrumbs, parmesan, and all herbs and seasonings plus the melted butter.
- Spread mayo over each filet of salmon making sure to cover all sides.
- Coat all sides of fish with the pecan moisture.
- Place foil packet over direct heat.
- Place salmon over indirect heat.
- Grill each side for 6-8 minutes. Salmon is done when it reached an internal temperature of 145 degrees.
For the sauce: combine all ingredients in a small bowl and serve drizzled over salmon.
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