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Bells and Honey-Mustard Walnut Crusted Salmon

Our chefs just might make a salmon lover out of me yet. Staying a few extra weeks and juggling online school with lodge life hasn’t been so bad…ok, it is only the 1st week of school but....hey. The kids seem to be happy to have the distraction of an hour or so of school and I am blessed that they are willing to get in and get it done. It will be interesting to see how this school year plays out, I am grateful for those who are willing to work so hard for the education of our children. AND…I am glad to eat some more yummy salmon!

At dinner each night we ring a beautiful bell to signal the start of dinner. It is a nice way to gather everyone and get the meal started. Doug Adams, one of our guests, is a talented artist and has blessed us with a beautiful, one-of-a-kind bell, for each of our lodges. They are each unique and have a beautiful harmonious ring to them and yes, they are loud enough to silence a crowd. While you are making this recipe, check out these beauties we get to enjoy and if you want one of your own, check out his website:

Bronco is new to cooking fish and has enjoyed the challenge and I will say has done an amazing job. We all know that over cooking fish is like killing it a second time but with the second killing you aren’t going to save it for a later date. Lucky for all of us, this fish didn’t get killed a second time. I have tried a honey mustard type salmon recipe before but this one with the walnuts…amazing! I will admit that my appreciation for salmon is growing with each of these recipes.

Honey-Mustard Walnut Crusted Salmon

4 portions salmon fillets (about 4 ounces each)

4 tsp Dijon Mustard

4 tsp Honey

1 cup Panko

3 TBS finely chopped Walnuts

2 tsp Canola Oil

½ tsp dried thyme


  1. Preheat oven to 400 degrees

  2. Place salmon on a baking sheet coated in nonstick spray

  3. Combine honey and mustard, brush over salmon.

  4. Combine panko, walnuts, oil and thyme; press onto salmon

  5. Bake 12-15 minutes of until topping is lightly browned and fish just begins to flake easily with a fork.

Enjoy ~ Momma Mary

P.S. as I was typing this Jake walked by and said..."that looks good." Yes Jake, it was!

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