Baked Salmon with Honey Mustard and Pecan-Panko Crust

Tested & Perfected Recipes

This baked salmon with a crunchy topping takes just 20 minutes to make, yet it’s elegant enough for company.

This baked salmon dish takes a total of 20 minutes – 10 minutes to prepare and 10 minutes to cook – yet tastes like something you’d order at a fancy restaurant. It’s perfect for when you have company coming at the end of a long day (and you’re asking yourself, “What was I thinking?”) or on a busy weeknight when you have to hit the kitchen running. Feel free to substitute another type of fish like cod, trout or striped bass, although salmon offsets the pecan panko crust and tangy glaze beautifully.

To parents of picky eaters: if your kids are lukewarm on fish, I find that a crunchy coating is the best way to entice them, and you can omit the nuts if need be. A big thank you to my friend Betsy Goldstein for the recipe!

What you’ll need To Make Baked Salmon


How To Make Baked Salmon

Begin by combining the mustard, butter, honey, salt, and pepper to make the glaze.


Next, make the topping by mixing together the panko, pecans, and parsley.


Spoon the glaze over the salmon fillets.


Then press the pecan-panko mixture over top.


Bake for 7-10 minutes, or until the salmon flakes when tested with a fork.




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Baked Salmon with Honey Mustard and Pecan Panko Crust

This baked salmon with a crunchy topping takes just 20 minutes to make, yet it’s elegant enough for company.

Servings: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes


  • 2 tablespoons Dijon mustard
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup panko
  • 1/4 cup finely chopped pecans
  • 2 teaspoons finely chopped parsley (optional, for color)
  • 4 (6-oz) salmon fillets
  • 1 lemon, for serving (optional)


  1. Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
  2. In a small bowl, whisk together the mustard, melted butter, honey, 1/2 teaspoon salt, and pepper. Set aside.
  3. In another small bowl, mix together the panko, pecans, parsley (if using), and remaining 1/4 teaspoon salt.
  4. Spoon the honey-mustard mixture evenly over the salmon fillets. (Don't worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
  5. Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. (If you find that the topping is browning more than you’d like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.)
  6. Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.

Pair with

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 482
  • Fat: 33 g
  • Saturated fat: 9 g
  • Carbohydrates: 8 g
  • Sugar: 5 g
  • Fiber: 1 g
  • Protein: 36 g
  • Sodium: 467 mg
  • Cholesterol: 109 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Made this tonight when my wife called from work to say she was starving and would be home in 20 minutes……yikes! Super FAST and EASY, and of course she LOVED IT! Restaurant quality!! 5 stars, most certainly!

    • — Robb Seto on July 28, 2020
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  • This is by far the easiest (quick doesn’t do this justice) and most delicious salmon I’ve made it ages. This is so unbelievably tasty that I have made it TWICE in the past 4 days. So so good. Flavorful and delish. Jenn has literally NEVER failed me, and this is no exception.

    • — Carolyn C. on July 20, 2020
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  • My all time favorite fish recipe. Everyone in my family (even the kids) loves it!

    • — DeAnna Myers on June 18, 2020
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  • Hi Jenn,

    Thank you very much for this lovely recipe! It is so simple, yet very tasty and classy! It’s definitely the most delicious when it’s warm, however it is still good when it’s cold as well! This will be a regular in our house.

    Thank you once again!


    • — Marija on June 15, 2020
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  • I loved this recipe. Followed it exactly as written and it turned out perfect. Served with a spicy bok choy and polenta. Definitely would be a company dish – but for us, it was a nice dinner!

    • — Stephanie on April 30, 2020
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  • Perfect recipe for salmon. I made it today was so delicious ..will be a staple for me! Many Thanks!

    • — Christine Scanling on April 28, 2020
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  • I make this at least once a week. I cut the butter a little and I rarely have fresh parsley on hand but dried taste just as good. I’ve made it with just about every nut depending what I had. Reheat leftovers in oven for lunch and it’s just as good. Super easy but your guests don’t have to know that. I always prep it ahead.

    • — Pam on April 17, 2020
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  • Made this a couple nights ago and we loved it ! My teenage sons surprisingly do not like breading, so I made half of the fillets with just the honey mustard sauce, and they LOVED it that way. I just need to buy more salmon, since they ate so much. This will be going in the rotation for sure !

    Served it with jasmine rice, the arugula salad (to which I added toasted pine nuts and sliced pears), and steamed asparagus. Easy, but healthy and delicious. And then we topped it off with leftover chocolate birthday cake from the cookbook which is the best, moistest cake I have ever made.
    Thanks, Jenn !!

    • — Lynnie on April 13, 2020
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  • Made this with trout from Costco. Made two portions instead of four but made the same amount of pecan crust. Partner and son loved it! Thanks!

    • — Bry on April 4, 2020
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  • New favorite salmon recipe. Really tasty and couldn’t be any easier.

    • — LC on March 29, 2020
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  • Great taste and easy to cook!!

    • — Dmitriy Litvak on March 22, 2020
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  • This recipe was insanely easy and so delicious and and looks really fancy. Perfect for a special dinner when you want to impress someone!

    • — Cathe on March 5, 2020
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  • I’ve made this dish many times and it always turns out beautifully. My husband is not a huge salmon fan but he does enjoy this recipe.

    • — Jackie P on February 27, 2020
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  • 6 Stars!
    This is a phenomenal and easy recipe –
    If I had been served this in a 5 star restaurant I would have been quite happy.

    I complemented it with an Asian Stir Fry (Broc, Peppers, Onions, Water Chestnuts, Baby Carrots, Min-Corns) and Brown Rice.


    • — Thomas Gibson on February 10, 2020
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  • Would this recipe taste good with mahi mahi?

    • — Marina on February 5, 2020
    • Reply
    • Sure, Marina, I think this would also work with mahi mahi. Please LMK how it turns out!

      • — Jenn on February 6, 2020
      • Reply
  • I just made this tonight and it was wonderful! The family ate it all up!!

    • — Cindy Danton on February 4, 2020
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  • I’ve made this once a week for the past month. So easy and so good. I used a little less butter and have substituted other nuts, depending what I had on hand.

    • — Pam on February 2, 2020
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  • Hi Jenn. Love all that you do. I have made this dish several times but now want to make it for comp. When prepping it beforehand, do I add more cooking time since it will be out of the fridge or would it be better to take out and sit for a bit before cooking?
    Thank you!

    • — Mary on January 18, 2020
    • Reply
    • Hi Mary, You can take it out of the fridge about 30 minutes before cooking to take the chill off. It may still take another minute or two in the oven but keep a close eye on it. Hope everyone enjoys! 🙂

      • — Jenn on January 19, 2020
      • Reply
  • I’ve made this recipe many, many times. Always turned out perfectly. I don’t add parsley but that’s a personal preference. Tonight it will be served with a mushroom & rice side, garlic potatoes and broccoli. This recipe is perfect for any weather and any occasion.

    • — Alan Grainger on January 16, 2020
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  • Wonderful! The best recipe I have found to make salmon at home. My husband raved about it and he is not much of a fish eater! Glad to get more fish in our diet!

    • — Sandy on January 5, 2020
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  • HI Jennifer- THANK YOU AGAIN for another “WOW” presentation!!! Served this salmon as part of a New Year’s Day Lunch for 10 friends & PEOPLE WENT INSANE!!! (in a great way)

    Looking for a salmon recipe and wanted something a little different. First time making this and it’s a WINNER recipe!

    I appreciate that your instructions are so crystal clear. Followed your directions, my only modification was that I doubled your recipe – and served a single 3 pound piece of salmon (rather than 6 oz portioned pieces) – that way as part of a buffet people could choose as much or little as they wanted. The presentation was STUNNING!!! My guests were literally “oohing” and “aahing” and “wowwwwwwwing” when they saw the salmon. It’s so delicious, the honey mustard underneath provides good zing and the crunch is delicious. I served it with an arugula salad with roasted carrots/goat cheese/marcona almonds/dried cranberries … wonderful complement.

    Also it’s so easy – which you described- this will now be part of my regular rotation for weeknight dinners.

    THANK YOU AGAIN for offering me different twists on recipes. Found your site maybe 10 years ago? Bought your cookbook right away to support you & give back after feeling like a freeloader for years – and I love your cookbook so much I am buying them as gifts for friends….

    • — Barrie on January 1, 2020
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    • Thanks SO much for your support (and glad the salmon was a hit)! ❤️

      • — Jenn on January 2, 2020
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    • I have been experiencing health problems (with a new boatload of medications) in the last yr, & find I can’t enjoy eating “plain ol’ salmon” anymore — my taster is off. This is the perfect antidote! Since my husband is a cardiac patient, we NEED to eat more fish, so this recipe helps tremendously, thanks!

      • — Deb on January 21, 2020
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    • How long to cook the 3pound salmon?

      • — Pat OHagan on August 21, 2020
      • Reply
      • Hi Pat, if the salmon is cut into fillets, they should take about the same amount of time that the recipe indicates. (If the pieces happen to be particularly thick, you may need to add a few more minutes. Enjoy!

        • — Jenn on August 22, 2020
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  • Hi Jen, please help. We are serving this salmon recipe for Christmas and we need a potato/starch dish to serve too. What do you think would be good? Thank you so so much

    • — Barbara on December 21, 2019
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    • Hi Barbara, I think this would be nice with my Make-Ahead Mashed Potatoes, but if you want to browse some other options, see here. Happy holidays!

      • — Jenn on December 23, 2019
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  • Hi Jen. Thank you so much for answering questions. My question is we want to serve this on a Christmas buffet so we’ll be getting a large salmon fillet to serve 15. How can I adapt your recipe?

    • — Barbara Riddle on December 20, 2019
    • Reply
    • Hi Barbara, to feed 15, you’d need to multiply all of the ingredients by 3 or 4. Making a decision about that will depend on how many other things will be served on your buffet. If you have a lot of other dishes that will be served, multiplying the recipe by three should be plenty. Hope that helps!

      • — Jenn on December 23, 2019
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  • I made this recipe for Christmas dinner last year, using both salmon and cod. A huge hit and it will be on my Christmas dinner table again this year! It’s quick and easy to make and tastes special. I served the fish with scalloped potatoes, roasted brussels sprouts, and linzertorte for dessert. Merry Christmas Jenn and thank you for another year of inspiring cooking!

    • — Sally Prangley on December 12, 2019
    • Reply
    • Merry Christmas to you, Sally! 🙂

      • — Jenn on December 12, 2019
      • Reply
  • What can I use instead of ‘panko’ please? thanks

    • — Karen on November 16, 2019
    • Reply
    • Hi Karen, I like the crunch that the panko adds, but you could get away with traditional bread crumbs here. Hope that helps!

      • — Jenn on November 18, 2019
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  • Great recipe and easy to prepare. My wife and I love it.

    • — mikermeals on October 5, 2019
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  • We made this on Sunday and it was delicious! Will definitely make again 🙂

    • — Lia on October 2, 2019
    • Reply
  • Excited to make this tonight!!! Do you think the cooking time is the same if we use cod instead?

    • — Alyssa on September 24, 2019
    • Reply
    • It should be about the same, but make sure you check it for doneness before serving. (It should be opaque and flakey when you apply a little pressure to it with a fork.) Please LMK how it turns out!

      • — Jenn on September 24, 2019
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  • Delicious!

    • — Donna on September 9, 2019
    • Reply
  • Hi Jenn,
    I’m making this for dinner tonight but I forgot to buy pecans! I have some almond slices…would that work if I crunch them up a little? Thanks! Can’t wait to try it!

    • — Turtle on August 19, 2019
    • Reply
    • Sure!

      • — Jenn on August 19, 2019
      • Reply
      • It was delicious with almonds! Thank you for another amazing recipe! Hands down my favorite new salmon recipe. I don’t really like seafood but I’m trying to eat more fish because it’s healthy. This actually made the meal enjoyable for me and my wife really loved it too. I’ll try pecans next week 🙂

        • — Turtle on August 19, 2019
        • Reply
        • 🙂

          • — Jenn on August 19, 2019
          • Reply
  • Just had this for dinner and it was divine. My boys loved it and am a happy grateful mum thanks to you. Simple, quick and easy to follow.

    • — Thelma on August 6, 2019
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  • Delicious! I made it for a group of 24 – adults and kids – and they couldn’t get enough. Everyone loved it! I loved that it could be prepared in advance so I could enjoy the party. So easy and so tasty.

    • — Michelle on June 9, 2019
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  • Is this fish good to eat at room temperature? If not, how should I reheat it?
    Although I have never made the recipe, I gave it a 5 star review because the recipe looks delicious.

    • — Stephanie on June 1, 2019
    • Reply
    • Hi Stephanie, I’ve never eaten this at room temperature, but I think you could get away with it. Hope you enjoy!

      • — Jenn on June 1, 2019
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      • Thank you. Can it be reheated? And if so at what temperature?

        • — Stephanie Lucas on June 1, 2019
        • Reply
        • I would actually zap it quickly in the microwave (just enough to warm it through) and then stick it under the broiler in your oven just long enough to crisp up the topping.

          • — Jenn on June 2, 2019
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  • I made this tonight with salmon and pollock. It was delicious! I made the sauce the same as the recipe and kind of eyeballed the panko and parsley…might have used a bit too much as it was a bit mushy but oooh so tasty. I loved the pecans on it. It did taste better with the salmon than with the pollock, as expected. Everything’s gone, so it’s a winner. Will definitely make this again as it is so simple to make and looks and tastes very impressive when done.

    • — Lina on April 19, 2019
    • Reply
    • Pollock is so good, isn’t it? I tried this with local cod (closely related to pollock) and it was ok, but the topping was a little too sweet for such a mild flavored fish. The next time I made it, again with cod, I omitted the honey and substituted crushed sea salt pita chips (any cracker would do) and reserved a little of the butter to toss with the crumb/nut topping so it would brown a little better. It came out great and was still easy to prepare. These adjustments would be good with any white fish like pollock, hake, haddock, cod/scrod, whiting, etc., which can tend to be a bit too bland otherwise (especially if really fresh!). I’m headed “down the point” (colloquialism for Pt. Judith, RI, a fishing port) now to see if I can score some fish to make this recipe again tonight 😉

      • — Kate on January 11, 2020
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  • I made this last week but instead of salmon I used monkfish and it was tasty. I would try it again with salmon but I think the flavors may work better with the taste of salmon. I would suggest being careful on how much panko you put on because I put too much and it was a little mushy.

    • — Xiomara Graham on April 11, 2019
    • Reply
  • OMG, so easy and elegant . I made it for a dinner party and my guest raved. about it. Only change I made was I cut the Dijon and only used 1 Tblsp. Top crunchy coating is delicious. I served it with a side of farro and Asparagus. Every recipe I have made from your website has come out great and I’m going to order your cookbook ASAP . Thanks Jen .

    • — Elaine Stone on April 11, 2019
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  • Great recipe! I made this exactly as instructed and it came out perfect. This is one of our go-to recipes on Fridays during the Lenten season. My children (all under the age of 6) eat it without hesitation. We have made this in the oven, but I have also grilled it as well and both ways came out well. I usually serve it with roasted asparagus and mashed potatoes.

    • — Amy Dudash on April 11, 2019
    • Reply
  • Like many who have commented, salmon isn’t my first choice when I’m looking for inspiration, but in the interest of eating more fish, I tried this recipe and fell in love with it. Not only is it delicious, but easily prepped ahead, and the ingredients are always on hand in my house. My sister(who I hooked on Once Upon A Cook) and not an enthusiast for salmon is coming for a visit and I’m going to convert her with this recipe, I just know!

    • — Nickalee Jung on April 11, 2019
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  • Delicious recipe. One of my favorites for salmon. Plus its quick and easy too, great for a weeknight.

    • — Sara on April 11, 2019
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  • I definitely fall in the salmon hater-camp. But for health reasons I’m trying to find recipes that make fish taste good. I’m not going to say that this recipe made it ‘not salmon’, but it actually made the salmon tastes good. I think it’s the addition of pecans that take it over the top.

    • — TAMI KAMINSEN on April 11, 2019
    • Reply
  • I don’t really like salmon, but…This is my FAVORITE (actually the only) salmon recipe! I have it on a regular rotation. The only thing I change – the cooking time. It always takes me about 18 minutes to bake it. I’m not sure if it’s because I prefer it more well done? Or if my pieces are bigger?

    If you’re not a salmon fan, this is one to try. It will convert you!

    • — Sheree on April 11, 2019
    • Reply
  • LOVE LOVE LOVE this! I already love salmon on its own but this steps it up to divine. Whenever I make it for company, people ask for the recipe. My new favourite – thanks Jenn!

    • — Teresa Knoepfel on February 10, 2019
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  • My husband said it looked like a meal in a high end restaurant. I liked this. Didn’t quite love it. The dijon seemed to come through a little too much. I am not really a big fan of salmon, but I know it is good for us, and the crunchy coating definitely makes it more appetizing. It cooked perfectly, and the top browned exactly as it should.

    • — Laura Migliore on January 25, 2019
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    • I totally agree! My husband loved it and said he was very impressed. I know he meant it because he commented on the meal multiple times! I liked it as well but not love. I think I would cut back in the Dijon or use a different brand. It was a nice change, will make again!

      • — Renata on January 27, 2019
      • Reply
  • Can I use olive oil in the glaze rather than butter/margerine? My family just can’t tolerate butter or any of it’s substitues. I want to try it this weekend.

    • — Denise Alexander on January 24, 2019
    • Reply
    • Hi Denise, I haven’t tried this with olive oil. I do think the topping would be a bit runnier, but that it would be doable. Please LMK how it turns out if you try it!

      • — Jenn on January 24, 2019
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  • Very good. My husband loved it.

    • — Kathy on January 24, 2019
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  • I have made this recipe twice now because it is just that awesome! It’s easy to prepare on a busy night and it absolutely a fan favorite with my family of 3 teenagers. The flavors are wonderful and it is easy enough that my 15 year old can prepare it if I don’t get home in time to do the prep. It was this recipe that prompted me to buy Jenn’s cookbook!

    • — Kirsten on January 24, 2019
    • Reply
  • Amazingly easy and extremely tasty! Great recipe!

    • — Melissa on January 1, 2019
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  • Sooo I am really not a huge fan of salmon, but I am making an effort to start eating better….enter THIS salmon recipe…. IT IS AMAZING!! I have made this one other time before many, many years ago, but I lost the instructions on how to make it. I am beyond thrilled to have found this on your website! I have since made this for my entire family (7) and everyone loves it…even my picky 8 and 10 year olds! This will definitely be in the bi-weekly meal rotation. Thank you!!

    • — Natasha Hunter on December 21, 2018
    • Reply
  • This salmon is amazing. I love how quick and easy this recipe is. Sure to impress your quest. Doesn’t disappoint.

    • — Susan T on December 20, 2018
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  • If I’m making this recipe for 12 people, will that impact the cooking time?

    • — Michelle on December 19, 2018
    • Reply
    • Hi Michelle, The cooking time depends primarily on the thickness of the fillets, but it’s likely that with that much fish in the oven, it will take longer for it to cook. If you find that the topping is getting too browned before the salmon is cooked to your liking, you can loosely cover the fish with foil. Hope you enjoy!

      • — Jenn on December 20, 2018
      • Reply
  • This recipe was SO EASY!! I was literally sitting on my couch looking for what to cook and came across this and within the first sentence and picture I took myself to the grocery store. My dad, who is the pretty harsh critique said that it was a 9/10 (only because it was missing a side… whoops! Lol). Such a simple and tasty recipe! My only suggestion would be is to use less Dijon mustard especially if you’re not a fan. Other than that, HIGHLY recommend. I’ve also cooked Jenn’s pumpkin pie and immediately came back to her website because she has yet to disappoint me! Love Jenn’s recipes!

    • — Sarah Benjamin on December 18, 2018
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  • This recipe is awesome. It’s easy to make and is so very elegant at the same time.

    • — Josey on November 9, 2018
    • Reply
  • Has anyone added garlic to this recipe?

    • — Gail H. on October 14, 2018
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  • I have now made this salmon twice, once for my family and once for a “girls night out” at my house. Everyone loves it!! It’s so wonderfully simple, yet elegant and goes with sweet or savory sides. Whether it’s the warm sweet potato salad I served with it last time, or a chopped kale salad w tahini dressing I made my family, it tastes delish with everything! I put it together ahead of time in the frig and just popped it in the oven when my friends and I were getting ready to sit down. So easy! I had to share the recipe with everyone!

    • — Liz O'Mara on October 9, 2018
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  • I love salmon and this is a new and tasty way to make a delicious dinner! My friends were very impressed!

    • — Joyce Meyer on October 9, 2018
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  • I used to not be a big fan of baked fish…until I began making Jenn’s recipes! The salmon in this recipe was chock full of flavor and so moist! I will make again, except next time, I will reduce the amount of mustard since my husband doesn’t particularly like mustard. Thanks, Jenn!

    • — Lauren Sheridan on October 8, 2018
    • Reply
  • This recipe is easy, impressive, and delicious! What I love is you can make it hours ahead of your dinner party and stick it in the oven right before you want to serve dinner. Everyone loved it and asked for the recipe.

    • — TDabs on October 8, 2018
    • Reply
  • This was absolutely delicious! I paired it with roasted asparagus and oven-roasted potatoes. Will make this recipe again — so easy to prepare and clean up!

    • — Jacy-Anne C on October 8, 2018
    • Reply
  • I made this dish recently for Rosh Hashanah and it was excellent! It’s a perfect dinner for that holiday as it has some sweetness to it. The tradition for the Rosh Hashanah meal is to serve something sweet as a symbol for a sweet New Year to come. I served this with a baked carrot ring recipe that I have. The carrot ring also has some sweetness to it so it was a nice complement without being too sweet of a meal.

    I have recommended Once Upon a Chef to several friends including a Women’s Healthy Cooking Group that I am in here in my neighborhood. It is my new favorite “go to” website. Thank you Jennifer for your wonderful recipes.

    • — Judy on October 4, 2018
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  • I made this recipe a few days ago it was easy to follow and turned out really delicious. I loved the combination of mustard and honey it gave the salmon a great flavor.

    • — Paula Zuniga-Ross on October 4, 2018
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  • This is sooo yummy. This is the only way I make salmon now. Even my 7 year old niece who would not eat salmon before loves this. I make it just as the recipe says and it turns out perfect every time. The only thing that I have done differently sometimes is if I don’t have any pecans I leave them out and it still is great. Thanks.

    • — Mary Beth Bollini on October 4, 2018
    • Reply
  • One of your easy go to salmon recipes of all time! Always turns out moist, crunchy and flavorful. I always use wild Alaskan salmon. When I am hosting many family members that need Gluten Free, I sub out the panko with crushed Milton’s crackers. GF panko is just too hard unlike the regular panko.
    Thanks Jen for your time and talent, I can always count on your recipes…and I’ve made MANY!😊

    • — Laurie Schwartzer on October 4, 2018
    • Reply
  • Can you substitute olive oil for butter?

    • — Barbara on September 30, 2018
    • Reply
    • Hi Barbara, I haven’t tried this with olive oil. I do think the topping would be a bit runnier, but that it would be doable.

      • — Jenn on September 30, 2018
      • Reply
  • Great! Simple, delicious and different.

  • This is a wonderful recipe. Everyone in my family loved it! It was easy but super elegant. We’re having neighbors over for dinner in a few weeks and this will be the entree.

  • I tried this last night and it was delicious and I need to tell you that I am not a salmon lover. This was so wonderful with the crunchy Panko and pecans. There were so many wonderful flavors coming through. I felt like I was in a fancy restaurant. I will try this recipe again and again and especially for company. And it is so easy.

  • Jen,
    I made this for lunch today. What a lovely variation for us!
    We usually buy a huge filet of fresh Steelhead at Costco and grill it on the BBQ. We get about 3 meals off of that per week.
    This was perfect!
    Served the salmon on a small bed of fresh baby spinach with roasted sesame dressing and steamed garlic rice.
    Love all of your food work!

    • — Michele Glemser
    • Reply
  • What’s the oven setting for the baked panko salmon? Want to try it but not sure of the temperature.

    • — Helene Zusmann
    • Reply
    • Hi Helene, the salmon gets baked at 450°F/230°C. Hope you enjoy!

  • Instead of individual salmon fillets can you use a whole salmon – like what you would buy at Costco? – adjusting the topping and the cook time for the size of the fillet?

    • Sure, Betsy – that’s fine. Enjoy!

  • Next time I’d lower the temperature to 400 and increase the cooking time a little bit. A few of the pecans got a little too dark. Otherwise it was delicious.

  • Could this be cooked on a propane grill with the top closed? In the summer, turning the oven to 450 is a bit much.

    • Sure, Mary – that should work.

  • My family loved this salmon recipe. Mustard was not overpowering. I had one problem- the pecans for the crust were charred. I think I will toast them separately next time and add them after salmon has baked.

    • Hi Ana, The key is to chop the pecans finely. Hope that helps!

  • I can’t believe how simple, fast and tasty this dish is! Even my husband, who doesn’t love fish, really enjoyed it. Will definitely make again.

  • This recipe is also delicious for steelhead trout! I’ve made it several times and it’s even great the next day served cold.

    • Forgot to add that I use maple syrup instead of honey. Delish!

  • This recipe is one of the best “finds” I’ve discovered! It’s easy, delicious, and a great way to dress up a frozen salmon fillet.
    My almost weekly routine is to roast cauliflower and place our salmon on the end of the roasting pan about 15 minutes before cauliflower is done. One of our favorites!!! Your cookbook arrived last week. I’m anxious to start trying more recipes!

    • Glad you enjoyed this! Thanks so much for purchasing the cookbook – hope it becomes an often-used tool in your kitchen! 🙂

  • Made this for friends today and everyone loved it. “Divine” to quote one of our friends. So easy too. Made it a couple of hours ahead so just had to pop it into the oven.

  • The honey mustard salmon sounds great so I will make it tonight. My question is how large is the tablespoon measure you use in the metric ingredients please?
    I know the US tablespoon is 15 mills and our Australian one is 20 mills. So far I have used 15 mill size in your fantastic recipes.

    • — Patricia Le Plastrier
    • Reply
    • Hi Patricia, It’s 15 ml so you’ve been doing it correctly. 🙂

  • Hi Jenn
    Can I substitute the pecan with a different nut? My daughter is allergic to pecans and walnuts.

    • Sure, Helen – anything you like.

  • Hi Jen! Can you make this kosher for Passover using a panko substitute? Thank you!

    • Sure, Alana, that should work. I’d love to hear how it turns out!

  • This is my go-to salmon recipe – so good! I make it as is and it is perfect. Unfortunately my newborn has a milk protein allergy so I am cutting all dairy for the next 5 months or so. Do you think I can sub coconut oil for the butter? Any other suggestions? Thank you!

    • Hi Meagan, I do think that coconut oil would work here (and so glad you like it)!

  • Absolutely delicious! Made it twice now and put pistachios the second time. Yummy both ways!

  • I made this dish tonight, and just ate it. It was delicious! I forgot to add the honey, and realized this after the fish had baked. I squirted some honey over the topping and put it back in the oven for 2 mins, and it tasted great! It took about 15 minutes for the fish to cook, (fish about 1.5 inches high), maybe it was too far away from the heat coming from bottom of oven, so after 10 mins, I moved it to a lower rack. Easy to make, delicious!

  • I was surprised by how well the pecans went with the salmon and added an interesting crunch to the flaky salmon. Simple and a weeknight winner!

  • I made this for dinner tonight and it was such a great hit. I was amazed that something so good was so simple! The pecans gave it a nice crunch. I omitted the parsley and served it with roasted asparagus and roasted baby potatoes. This dish is a winner! Thanks so much Jenn

  • I’ve made this numerous times now since my one son, who doesn’t usually eat salmon, loved this recipe! With a nice brown rice mix, asparagus or broccoli, you have a perfect lean, high protein meal! Given I work, as does, my husband, using this recipe is a quick way to produce a meal that tastes like it took longer than it did to create. Absolutely a ‘go to’ recipe for me, I forwarded it to both of my sisters who also now use it whenever they make salmon.

    • — Kathryn Brandin
    • Reply
  • I had a group of 12 ladies coming for dinner. This was perfect. I prepared the salmon 3 hours in advance. I purchased large fillet and cut it into portions. I left the skin on and put it on parchment paper on a sheet pan. Once everyone arrived I baked it for about 15 minutes ( like my salmon cooked through). Could not have been easier to feed a large group. It was a pitch in so the group brought sides and desserts. Everyone raved about how delicious it was.

  • I try to make this recipe every 1-2 weeks, it is nice enough to make for company or just us. It always feels like a special meal when we sit down and enjoy the salmon.

  • This was amazing! Delicious flavor and it melts in your mouth. And even better – it’s easy to make. Highly recommend!

  • I do NOT like salmon at all!!!! Neither does my husband. I’ve cooked it several times, each a different way, and it ended up in the garbage and we called it a pizza night. For this recipe, I had the pizza joint on speed dial. I was all geared up, ready to sink my teeth into a delicious slice of pie!

    Unfortunately/fortunately, this recipe knocked it out of the park! We LOVED it! So much so, that my husband actually ate 2 pieces in one sitting and I had a slice the next day!

    I ended up following the recipe as written, except I didn’t add the parsley to the mix. The only “issue” I had (and have had all the times I’ve cooked it) is the cooking time – I’ve always had to cook it for anywhere between 10-15 mins. Maybe it’s because I like my salmon a little more done??? Or maybe I didn’t let mine sit on the counter long enough (too cold from the fridge)??? I’m not sure. But other than that, this recipe is fabulous! I just wish I would have found it earlier!

  • This is now my “go to” salmon recipe. Quick, easy, no unusual ingredients that I won’t have on hand and a restaurant taste and quality. Love all of your recipes, Jen. I am so glad I found this site.

  • This was a quick and delicious weeknight meal. I made it with asparagus and wild rice pilaf. I made extra and had that over a chopped kale and quinoa salad the next day…it tasted just as great the second day as it did the first day.

  • This salmon dish was amazing……I have made it both for my family and friends and everyone loves it…….it’s also so easy to make. Thank you

  • Made it last night. So delicious and easy! Great recipe.

    • — Cynthia Turner
    • Reply
  • I’ve made this salmon many times! It’s delicious and my entire family loves it. I’m trying to minimize dairy in my diet. If substitute olive oil for the butter, would it change the taste and texture much? Love all your recipes! Thanks!

    • Hi Jane, I haven’t tried this with olive oil. I do think the topping would be a bit runnier, but that it would be doable.

  • Quick and easy. The Salmon is so moist. My grandchildren even enjoyed it.

  • This recipe was INCREDIBLY easy, fast and absolutely delicious. I will definitely be making it again- great weeknight option, but would also make it for guests, it was that good!!

  • Would it be okay to pulse whole pecans in food processor? Or should it be done by hand?
    I have partially dried basil, but no parsley…would that be an acceptable substitute?

    • Sure, P – that’s fine for both.

  • Hi Jenn,
    I tried this recipe tonight. I grew up n the Oregon and any recipe with seafood I love trying. This is great just a couple of questions:
    1. How far in advance can I assemble?
    2. Any suggestions in getting the topping a bit brown. I notice one of your reviews they browned the Panko and nuts in butter first. Your thoughts.
    Sorry for the lengthy question!
    Happy New Years!!

    • Hi Cheryl, I think you could assemble this up to a day ahead of time. And excellent idea to toast the panko ahead of time (I probably wouldn’t toast the pecans though, as they could burn if cooked twice.) Hope that helps!

  • This salmon recipe was easy and delicious. I paired by putting over sauteed spinach and shallots (inspired by photo), and serving with a side of leftover roasted potatoes and the best carrots/potatoes/onions I ever had from having cooked over a roasting chicken. Outstanding meal.

  • Would this work with another firm textured fish?

  • This a great recipe
    I have made this salmon several times and everyone has loved it !

  • This is a simple yet delicious recipe! Even my kids loved it. Will be making it again soon.

  • I needed a new salmon recipe, and this one melts in your mouth! This will become one of my regular dinner recipes. It’s quick and easy but looks fancy.

    • — Weezie Thompson
    • Reply
  • OMG, I cook salmon frequently but with your few little tweeks it made it a hit !
    My husband is not a salmon fan, but he said lets have this again tomorrow !
    Thanks Jen, you rock.

  • This preparation of salmon is fast, easy and absolutely delicious! I don’t change a thing. Add a bed of spinach and another vegetable and you’re done. Love it!

  • I recently discovered this website, and I love it. I subscribed to the weekly e-mail, and I love seeing the new recipes each week. This is the first recipe I cooked from the site, and it was easy and delicious. My husband and son asked me to cook it again.

    I particularly like that this recipe and most others on the site include nutritional information, so I can quickly and easily tell if a dish fits within my nutritional goals. I also like that most reviewers give concrete information about recipes AFTER cooking and eating them.

    • — Mary Anne Helton
    • Reply
  • This has become part of our standard weeknight rotation. The kids clean their plates with this dish – tasty and flavorful! It is also quick and easy to assemble, something i need for hectic weeknight dinners. I serve with sautéed spinach and roasted fingerling potatoes.

  • My husband took his first bite and said ‘wow, this is amazing!”.
    This is a great recipe that I could serve to company or an easy weeknight dinner for the two of us. Jen, thank you for another fabulous dinner!

    • — Cook from Calgary
    • Reply
  • Jen, you’re my go-to recipe blog. I honestly can’t think of one recipe of yours that I don’t like, and trust me I’ve tried a lot. My mom and boyfriend know you by first name because of how often I rave about your site. I made this salmon the other night and it was perfect- easy, tasty, different, loved the crunch of the pecans, and will go in the books for a quick and delicious weeknight dinner to throw together after work. Definitely will try with another type of fish to mix it up. Thank you!

  • This dish is divine! I first tasted it after my Aunt raved about your blog and made this for dinner one night when we were visiting. I have, since, recreated it back home and my husband and toddler devour it. So simple, so different, so delicious!

  • Very easy, I tend to use an instant read thermometer to 125 degrees just to be sure.

  • I am always looking for a new way to serve salmon and I love this recipe. For my family I made two small changes to the recipe. The first is that I added less mustard to the salmon. The second is that I put less panko breading and more pecans into the mixture

    • — Kayanne Chandler
    • Reply
  • My son loves pistachios. Would it work to replace the pecans with pistachios?

    • Sure! (Just make sure they’re finely chopped) Hope you enjoy!

  • I made this for dinner for 8 and it was a huge success. Even the non-fish lovers enjoyed it and everyone asked for the recipe! Thanks!

  • I’m looking forward to making this for a small dinner party this Wednesday. I am interested in your suggestions for sides. Perhaps basmati rice, but I am looking for more than plain rice. You warm couscous salad perhaps? Or the grilled baby potatoes with a salad? Also, I have six for dinner so would I follow the recipe and then add half more? Thanks for your help.

    • Hi Karen, this would be nice with plain couscous (or the warm couscous salad) and Sauteed Asparagus and Peas. Also, I have a new feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll to the top of the recipe page and, immediately under the recipe title, you’ll see a bar with several options, one of which says “pair with.” If you click on this, you’ll see the sides I’ve suggested. And your plan for making 1 1/2 times the recipe to serve 6 sounds perfect. Hope everyone enjoys!

  • I cut back on the salt for the glaze otherwise Delicioious !!!!!

  • The only problem with this recipe is that is you might never want salmon any other way. Sooo good, and so simple!

  • A staple in my weekly rotation of recipes. So quick, easy, delicious!

    • — Ellyssa Chinnaswamy
    • Reply
  • The recipe does not indicate oven temperature at which salmon fillets are to be baked

    • Hi Jane, the first line of the instructions indicates that the oven should be preheated to 450°F. Hope you enjoy!

  • I made this last week and it is absolutely marvelous.

  • Amazing. This was a nice change and it made an elegant presentation. I served this with sautéed zucchini, red onion, and basil. I also had left over tuxedo orzo, basil, feta, tomato salad which paired very nicely because the dressing also had honey in it. There wasn’t much chatter at dinnertime. hahaha….

  • This recipe is fantastic! Something different and it has the perfect combination of tangy and sweet and crunch on each bite. Absolutely delicious and impresses guests. I served this for a nice sit-down dinner I hosted for Mother’s Day and people raved about the fish especially because it was so different from anything they had ever tried.

  • This salmon is delicious and so simple to prepare! It is an impressive dish and I am always asked for the recipe. Great salmon!

    • — Carolyn Fruzzetti
    • Reply
  • The two salmon fillets I used weighed just under a pound; after some deliberation, I halved the recipe for the topping and it was plenty. My husband, who generally finds mustard aversive, declared this recipe a winner after just one bite. And it’s so easy to make! We’ll be making this again, frequently.

    • — Gail Nottenburg
    • Reply
  • I don’t usually like to bake salmon, but this recipe is easy and quick to prepare AND it’s delicious. It’s both savory and a little sweet, and the chopped pecans give a nice little crust on top. So good! My family loves this salmon recipe.

  • Fabulous recipe…so easy and tasty. My husband is not a fish lover but really enjoyed this recipe. I will definitely make it for company.

    • — Debra Greenwood
    • Reply
  • This was a phenomenal salmon. I did not deviate from the recipe. Quick, easy, so flavorful. Will serve this to company many times. Thanks Jenn for another great recipe. You knocked it out of the ballpark with this one. Carol

    • — Carol Winkelman
    • Reply
  • Yum. So good! I followed the recipe except I did have some almonds to use up and so we subbed the pecans with that. Still amazingly good! I paired this dish with Jasmine rice and the suggestion (of previous reviews) of sautéed spinach. Thank you!

  • This recipe is a treasure! My husband and I knew from our first bites that this salmon would be a new tradition for our family (the first of many attempts at salmon dishes to make the cut!). My only substituons were olive oil for butter and dried dill/herbs de province for the fresh parsley. Thanks a million, Jenn!

    • — Shelly Coltrin
    • Reply
  • This is a surprisingly simple and really rather elegant dish. A nice variation is to use crushed pistachios instead of pecans.

  • This was amazing. Moist on the inside and crunchy on the outside. Wonderfully flavorful. I will definitely add this to our favorite list!

    • — Heather Jacoby
    • Reply
  • This recipe was so tasty and easy. The crunchiness of the panko breadcrumbs and sweet mustard glaze complement the salmon perfectly. They look all fancy too! Will definitely be making this again.

  • Enjoyed this recipe very much! It was so quick and easy. I am always on the lookout for delicious salmon recipes. Thanks so much!

  • I made the recipe exactly as written but since our oven wasn’t working, I made it outdoors in our grill, with the hood closed. It came out delicious and moist. A good idea for a hot summer day when you don’t want to turn on your oven.

    • — Helit Greenfield
    • Reply
    • Made this for company exactly stated in recipe and it was FABULOUS. Thank you Jenn. Love your site so much!!

  • My husband and I are trying to eat more fish and I’ve been searching for a recipe for salmon that we really liked. After trying many sauces and cooking techniques, this recipe is the winner! It is so easy to make and the taste is out of this world. The crunch of the crumbs and nuts mixed with the wonderfully complementary taste of the honey mustard with the salmon I think would even appeal to people who don’t normally care for fish. Try it – you won’t be sorry!

    • — Hope Silverman
    • Reply
  • I tried this with local cod and it was good, but the topping was a little too sweet for such a mild flavored fish. The next time I made it, again with cod, I omitted the honey and substituted crushed sea salt pita chips (any cracker would do) and reserved a little of the butter to toss with the crumb topping so it would brown a little better. It came out great and still easy to prepare. Salmon doesn’t need this extra flavor boost, but cod can tend to be bland without these adjustments. The nuts are a great addition to the topping.

  • Absolutely a keeper. Made it exactly as written except that I had honey mustard so used that instead of, you guessed it, the honey and the mustard. It was scrumptious. This will show up on our table frequently now.

  • absolutely the very best..thanks for sharing

  • This dish was amazing. It tasted like an expensive meal out. Thank you!

  • This was a wonderful dish, as is usual from this website. I made it again with a slight variation that seemed to work well: instead of mixing all of the butter with honey and the mustard, I mixed in about 1/2 tablespoon and then mixed the remaining butter with the topping ingredients. It made the topping crunchy and pretty. I also turned down the temperature to 425 degrees and preheated the pan I used to put the fish on. Thanks for a great recipe!

    • That is a great idea!

  • This recipe is a do over at our house. Easy to make and tastes amazing. Thanks

    • — Francis Ogbogu
    • Reply
  • As a fishing charter operator and chef on the north coast of British Columbia I am always looking for new fish recipes to feed my guests.
    This recipe is a wiinner!!! Thank you.

  • I used Atlantic cod for this and it was very good. My husband said not to mess with it, but for cod, which can be bland, the topping needs a little more oomph. Next time I make it my plan is to reduce the honey, increase the mustard, and saute the panko with a little of the butter before mixing it with the nuts to get a buttery crust. I’ll let you know how it turns out.

  • Hi Jennifer….

    I would like to make a batch of “Best Ever Biscuits” – could I make them savory and how and what quantities of spices would I use????

    Also do you think that I could add bacon bits for a different twist on this biscuits.

    I’m wanting to make these with a soup and send it to the United Church’s Spring Fling as one of the contributions to the bake table.

    Streetsville, Ontario

    • Hi Sharon, The biscuits are already savory – so no need to add any spices – but I definitely think you could add some bacon bits. Please lmk how they turn out :).

  • Do you have a recipe for Baklava?

    • Unfortunately not, Sheryl– sorry! I’ll have to add it to my list of recipes to potentially develop.

  • Fantastic! Made exactly as specified, served with wild rice & spinach. Family loved it and it was quick & easy to prepare and cook!

  • Absolutely delicious! I cooked it exactly as directed and it was perfect. Huge hit! Thank you for your awesome recipes

  • Saw this yesterday and made it tonight…delicious. We loved the honey mustard glaze and I can see using this on pork or chicken also.
    Next time, I think I’ll skip the panko as I found it to be a little gritty tasting. I might still sprinkle with ground pecans or almonds for some crunch.
    Easy, quick, delish.
    Thank you, once again!

    • — MaryAnn Heimburg
    • Reply

  • Received this recipe years ago from and it is excellent. I use 8-ounce center cut salmon filets and bake in pre-heated 400 degree oven for 15 minutes and comes out perfect every time (slightly pink in center) after resting for a few minutes. I make this a lot.

  • Another winner! Simple, healthy and quick. Two thumbs up from my family ?

  • This recipe was amazing! When I saw it, I knew I had to try it. The salmon came out so tender. This was a quick and easy meal for the week.

    My fillets were thick so they cooked for the whole ten minutes. I loved the crispy topping too. I served it with a bacon and blue cheese salad. I threw some extra pecans in the salad to compliment the flavors. Another great one!

  • Made this tonight. Excellent. Thanks!

  • This looks simple and elegant, can’t wait to try. Do you have a favorite side dish(es) that you would serve with the salmon?

    • Hi Denise, I love it with sautéed spinach (as pictured) but I don’t have a recipe for that on the site. Just quickly sauté spinach with butter and a little garlic. It’s also wonderful with this asparagus and peas dish or puréed cauliflower. As for a starch, rice pilaf is nice. Hope that helps!

  • Is the Salmon pictured with sauteed spinach and can you tell me what grain is in the background. Its helpful to know what to serve it with. Love your recipes, I know I can always count on them being good!

    • — sophie sindelar
    • Reply
    • Yes, that’s sautéed spinach. I’ll get a recipe up on the site soon for that – meanwhile, simply sauté spinach with a little butter and garlic and season with salt and pepper. And the grain is a wild rice blend. Hope you enjoy it, and glad you’re having success with the recipes :).

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