Baked Salmon with Honey Mustard and Pecan-Panko Crust
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Topped with a sweet, tangy, nutty crunch, this salmon dish takes just 20 minutes—easy enough for a weeknight, elegant enough for company, and always a crowd-pleaser.
This easy 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.
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 (or try my panko-topped baked salmon recipe with no nuts). Pair the salmon with a green vegetable and a starch—baked potatoes, twice-baked potatoes, couscous, or drop biscuits are all good options.
What You’ll Need To Make Baked Salmon with Honey Mustard & Pecan-Panko Crust
Step-by-Step Instructions
Step 1: Make the glaze. In a small bowl, combine the mustard, butter, honey, salt, and pepper. Stir to combine.
Step 2: Make the pecan-panko topping. In another small bowl, toss together the panko, pecans, and parsley.
Step 3: Add the glaze. Spoon the honey mustard glaze evenly over the salmon fillets. Don’t worry if some of it drops down the sides.
Step 4: Add the topping. Sprinkle the pecan-panko mixture over top and press gently so that it adheres.
Step 5: Bake. Slide the pan into the oven and bake for 7 to 10 minutes per inch of thickness, or until the salmon flakes when tested with a fork. That’s all there is to it—enjoy!
Video Tutorial
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Baked Salmon with Honey Mustard and Pecan Panko Crust
A sweet and tangy honey mustard glaze, a crunchy pecan-panko topping—this quick salmon dinner is big on flavor, easy on effort.
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
- ¾ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper
- ¼ cup panko
- ¼ cup finely chopped pecans
- 2 teaspoons finely chopped parsley (optional, for color)
- 4 (6-oz) salmon fillets
- 1 lemon, for serving (optional)
Instructions
- 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.
- In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
- In another small bowl, mix together the panko, pecans, parsley (if using), and remaining ¼ teaspoon salt.
- 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.
- 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.)
- 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, 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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Easy, fast & delicious! I made this for a dinner party and it was well-received by the group. I used one 3 1/2 lb piece of salmon, instead of individual filets and it turned out great. I look forward to making it again.
I bake my (room temp) salmon at 350F for only 12 minutes. It comes out medium rare and is silky and delicious.
I’ve made this before and it’s fantastic! Relatively easy to feed a crowd and it looks/tastes really impressive. I’m about to host Passover seder – do you think I can use matza meal (or crushed matza) instead of panko breadcrumbs? Any other suggestions?
Glad you like it! Unfortunately I don’t think matzo meal or crushed matzo will be a good substitute for the panko – sorry!
Delicious! Neither of us are huge salmon lovers but we both agreed this could be on regular rotation. Woohoo! Last minute I realized I was out of pecans so I subbed walnuts. Cooked in the air fryer at 400 for 12 minutes.
Fabulous! Made this tonight (doubled the recipe) for a family birthday dinner. Succulent and delicious! Everyone wants to have this again!
Hands down! Probably the best recipe of any meal I have ever made! It was absolutely amazing and I thought that as I read the recipe earlier today collecting the ingredients, but already had most on hand. For me in a recipe what counts is every bite should have a distinct flavor and texture, and not be drowned out by the next bite. Through and through this salmon recipe was just out of this world and better than any other main entree I’ve probably ever made. Thank you so much and I’m so glad that I found you today!
Do you have a substitution for the mustard if someone has an allergy?
Hi Jennifer, Unfortunately, I don’t think there’s a great alternative to the mustard here – I’m sorry!
Why not experiment and try substituting the mustard and butter with a thick mayo like kewpie mayonnaise and mix with lemon zest for acidity/tang.
Hi Jen, could I substitute maple syrup for the honey?
Sure, Soogan, that should work. Enjoy!
This recipe was a hit with my family. Very tasty and simple to quick to make even on a weeknight. I make it once a week now so make extra of the topping and store in an airtight container for the next meal. Have used whole wheat panko crumbs and they work well too.
This is recipe is so easy and delicious. My daughter and I just love it. For someone who doesn’t like to do a lot of prep work for dinner after a long day of work, it is easy to make and quick to bake. I will definitely be adding this one to my recipe favorites.