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

ingredients

How To Make Baked Salmon

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

honey-mustard

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

pecan-parsley-panko-mixture

Spoon the glaze over the salmon fillets.

salmon-with-honey-mustard

Then press the pecan-panko mixture over top.

ready-to-bake

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

baked-salmon

Enjoy!

Baked-Salmon-with-Honey-Mustard-and-Pecan-Panko-Crust-1

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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

Ingredients

  • 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)

Instructions

  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

Powered by Edamam

  • 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, Edamam.com. 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

  • OMG — What a wonderful recipe!
    I wanted to make a special dinner to celebrate the inauguration of our new President, so I turned to my “Go-To” chef, because every recipe of Jenn’s that I have made has been fabulous!
    We are fish/seafood lovers, especially salmon, and this one looked so good.
    I served it on a bed of sautéed Swiss chard with a twice-baked potato, and bottled of chilled Sauvignon Blanc. A memorable dinner for a special celebration.
    Thanks so much, Jenn, for all the marvelous recipes!

    • — Lou Polsinelli on January 21, 2021
    • Reply
  • Jenn, thank you so much for this recipe. The salmon was AMAZING!

    • — Janet on January 15, 2021
    • Reply
  • Hi Jenn,

    You always have AMAZING recipes. I would like to try this recipe – Baked Salmon with Honey Mustard and Pecan-Panko Crust. Everyone is raving over this recipe so I want to make it! However, I am not a huge fan of mustard. Do you have any recommendations on a substitute?

    • — Cindy on January 10, 2021
    • Reply
    • So glad you like the recipes! 🙂
      Unfortunately, I don’t think there’s a great alternative to the mustard here – I’m sorry!

      • — Jenn on January 12, 2021
      • Reply
  • This is my go to recipe for those times I gift meals to friends. It is so easy and the flavor is outstanding. Even when I leave the pecans out for nut allergies, it rocks. 5 stars!

    • — Darlene Somers on January 7, 2021
    • Reply
  • This was delicious and so simple to serve over Xmas and was gorgeous with the black bean & corn lime vinaigrette salad from this website. Thanks Jenn for another awesome recipe, wishing you & family a happy and safe new year!

    • — Mel on January 1, 2021
    • Reply
  • Easy and delicious! I served with brown rice and sautéed spinach. Raves from my husband! I shared it with friends and family. I have never been disappointed with a recipe from Once Upon a Chef!

    • — Beth on December 9, 2020
    • Reply
  • This was awesome ! Followed recipe exactly, served my dish with wild rice and roasted veggies. My husband went crazy for it.

    • — Shanell M on October 31, 2020
    • Reply
  • I’ve been making this recipe for a few years now and absolutely love it. Last week I actually doubled the recipe for the glaze/Panko mixture because we were trying the recipe with one large piece of fish and I wasn’t sure how much of the topping we would need. Anyway I had quite a bit leftover (I froze Panko crumb mixture). This week I tossed cauliflower florets in the Leftover mustard and Panko mixtures and baked at 425 for 25 minutes and OMG it was amazing!!! Now I have 2 great ways to use your recipe. Thanks so much!!!

    • — Sharon on October 26, 2020
    • Reply
  • I am so glad I made this recipe, it was so good. I served it with a butter-baked rice recipe that I’ve had for years, and an old apple celery recipe, and it was just a wonderful meal. Your salmon recipe made one of the best salmon versions I’ve ever had. Thank you.

    • — e.a. cook on October 24, 2020
    • Reply
  • Perfection! Such an easy recipe that tastes amazing! Great with sweet potato mash and broccolini!

    • — Liz T on October 23, 2020
    • Reply
    • Omg, you can’t know how grateful I/we are! This fits with BOTH hubs & my medically restricted diets. I served with baked asparagus, with a sprinkling of parmigiano reggiano cheese (for a crusty top).
      THANK YOU AGAIN!

      • — Deb on November 23, 2020
      • Reply
  • Another FANTASTIC recipe! 😊 thank you for sharing your delicious food. I really enjoy your recipes & they’re always a hit with my family.

    • — Cammy McGuire on October 6, 2020
    • Reply
  • This was delicious! My kids and husband don’t like salmon and they loved it!!! Soooo good!!

    • — Kristen on October 6, 2020
    • Reply
  • Worked out really good. Added some garlic and lemon. Great balanced dish.

    • — Eric T on October 4, 2020
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • My all time favorite fish recipe. Everyone in my family (even the kids) loves it!

    • — DeAnna Myers on June 18, 2020
    • Reply
  • 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

    • — Marija on June 15, 2020
    • Reply
  • 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
    • Reply

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