Baked Salmon with Honey Mustard and Pecan-Panko Crust

Tested & Perfected Recipes

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. And 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!

ingredients

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

My Recipe Videos

Baked Salmon with Honey Mustard and Pecan Panko Crust

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.

Reviews & Comments

  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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.

    • — Jane on September 28, 2018
    • Reply
  • 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.

    • — Julie on September 15, 2018
    • Reply
  • 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.

    • — Kris on September 13, 2018
    • Reply
  • 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 on September 11, 2018
    • Reply
  • What’s the oven setting for the baked panko salmon? Want to try it but not sure of the temperature.

    • — Helene Zusmann on September 6, 2018
    • Reply
    • Hi Helene, the salmon gets baked at 450°F/230°C. Hope you enjoy!

      • — Jenn on September 6, 2018
      • Reply
  • 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?

    • — Betsy Elad on September 3, 2018
    • Reply
    • Sure, Betsy – that’s fine. Enjoy!

      • — Jenn on September 3, 2018
      • Reply
  • 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.

    • — Stacy Rynd on August 28, 2018
    • Reply
  • Could this be cooked on a propane grill with the top closed? In the summer, turning the oven to 450 is a bit much.

    • — Mary Wilson on August 2, 2018
    • Reply
    • Sure, Mary – that should work.

      • — Jenn on August 6, 2018
      • Reply
  • 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.

    • — Ana B on July 3, 2018
    • Reply
    • Hi Ana, The key is to chop the pecans finely. Hope that helps!

      • — Jenn on July 4, 2018
      • Reply
  • 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.

    • — Amber Houston on June 30, 2018
    • Reply
  • This recipe is also delicious for steelhead trout! I’ve made it several times and it’s even great the next day served cold.

    • — Julie on June 11, 2018
    • Reply
    • Forgot to add that I use maple syrup instead of honey. Delish!

      • — Julie on June 11, 2018
      • Reply
  • 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!

    • — Connie on May 10, 2018
    • Reply
    • Glad you enjoyed this! Thanks so much for purchasing the cookbook – hope it becomes an often-used tool in your kitchen! 🙂

      • — Jenn on May 10, 2018
      • Reply
  • 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.

    • — Cathy Reith on April 15, 2018
    • Reply
  • 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 on April 12, 2018
    • Reply
    • Hi Patricia, It’s 15 ml so you’ve been doing it correctly. 🙂

      • — Jenn on April 12, 2018
      • Reply
  • Hi Jenn
    Can I substitute the pecan with a different nut? My daughter is allergic to pecans and walnuts.

    • — Helen on April 12, 2018
    • Reply
    • Sure, Helen – anything you like.

      • — Jenn on April 12, 2018
      • Reply
  • Hi Jen! Can you make this kosher for Passover using a panko substitute? Thank you!

    • — Alana on March 29, 2018
    • Reply
    • Sure, Alana, that should work. I’d love to hear how it turns out!

      • — Jenn on March 29, 2018
      • Reply
  • 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!

    • — Meagan on March 26, 2018
    • Reply
    • Hi Meagan, I do think that coconut oil would work here (and so glad you like it)!

      • — Jenn on March 27, 2018
      • Reply
  • Absolutely delicious! Made it twice now and put pistachios the second time. Yummy both ways!

    • — Lorri on March 12, 2018
    • Reply
  • 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!

    • — Melvina on March 11, 2018
    • Reply
  • 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!

    • — Donna on March 7, 2018
    • Reply
  • 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

    • — Barbara on March 6, 2018
    • Reply
  • 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 on March 3, 2018
    • 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.

    • — Joan Carr on March 3, 2018
    • Reply
  • 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.

    • — Susan on March 1, 2018
    • Reply
  • This was amazing! Delicious flavor and it melts in your mouth. And even better – it’s easy to make. Highly recommend!

    • — Tammy Tamayo on March 1, 2018
    • Reply
  • 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!

    • — Sheree on March 1, 2018
    • Reply
  • 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.

    • — Maryalice on March 1, 2018
    • Reply
  • 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.

    • — Shari Darling on March 1, 2018
    • Reply
  • 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

    • — Barb on March 1, 2018
    • Reply
  • Made it last night. So delicious and easy! Great recipe.

    • — Cynthia Turner on February 15, 2018
    • 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!

    • — Jane on February 8, 2018
    • Reply
    • 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.

      • — Jenn on February 8, 2018
      • Reply
  • Quick and easy. The Salmon is so moist. My grandchildren even enjoyed it.

    • — pat dyckes on February 5, 2018
    • Reply
  • 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!!

    • — Anthea on February 1, 2018
    • Reply
  • 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?

    • — P on February 1, 2018
    • Reply
    • Sure, P – that’s fine for both.

      • — Jenn on February 1, 2018
      • Reply
  • 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!!
    Cheryl

    • — Cheryl on December 29, 2017
    • Reply
    • 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!

      • — Jenn on December 31, 2017
      • Reply
  • 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.

    • — Janet on December 26, 2017
    • Reply
  • Would this work with another firm textured fish?

    • — Theresa on December 7, 2017
    • Reply
    • Sure!

      • — Jenn on December 7, 2017
      • Reply
  • This a great recipe
    I have made this salmon several times and everyone has loved it !

    • — Lissa on December 5, 2017
    • Reply
  • This is a simple yet delicious recipe! Even my kids loved it. Will be making it again soon.

    • — Kasia G. on December 4, 2017
    • Reply
  • 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 on November 30, 2017
    • 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.
    Allison

    • — Allison on November 30, 2017
    • Reply
  • 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 on November 30, 2017
    • 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.

    • — Tracy on November 30, 2017
    • Reply
  • 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 on October 29, 2017
    • 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!

    • — Daryl on September 21, 2017
    • Reply
  • 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!

    • — Elena on September 18, 2017
    • Reply
  • Very easy, I tend to use an instant read thermometer to 125 degrees just to be sure.

    • — Fred Munich on September 14, 2017
    • Reply
  • 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 on September 14, 2017
    • Reply
  • My son loves pistachios. Would it work to replace the pecans with pistachios?

    • — evie bell on September 7, 2017
    • Reply
    • Sure! (Just make sure they’re finely chopped) Hope you enjoy!

      • — Jenn on September 8, 2017
      • Reply
  • 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!

    • — carolyn on September 7, 2017
    • Reply
  • 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.

    • — Karen on August 7, 2017
    • Reply
    • 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!

      • — Jenn on August 8, 2017
      • Reply
  • I cut back on the salt for the glaze otherwise Delicioious !!!!!

    • — Asra on August 3, 2017
    • Reply
  • The only problem with this recipe is that is you might never want salmon any other way. Sooo good, and so simple!

    • — Natalie C. on July 30, 2017
    • Reply
  • A staple in my weekly rotation of recipes. So quick, easy, delicious!

    • — Ellyssa Chinnaswamy on June 22, 2017
    • 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!

      • — Jenn on June 17, 2017
      • Reply
  • I made this last week and it is absolutely marvelous.

    • — Pam Jenkins on June 8, 2017
    • Reply
  • 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….

    • — Nicole on June 5, 2017
    • Reply
  • 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.

    • — Nancy A on May 14, 2017
    • Reply
  • 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 on May 11, 2017
    • 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 on May 11, 2017
    • 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.

    • — Janey on May 11, 2017
    • Reply
  • 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 on May 11, 2017
    • 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 on May 2, 2017
    • 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!

    • — Amy on May 2, 2017
    • Reply
  • 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 on April 30, 2017
    • Reply
  • This is a surprisingly simple and really rather elegant dish. A nice variation is to use crushed pistachios instead of pecans.

    • — Margot Core on April 27, 2017
    • Reply
  • 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 on April 27, 2017
    • 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.

    • — Jaime Kapur on April 27, 2017
    • Reply
  • Enjoyed this recipe very much! It was so quick and easy. I am always on the lookout for delicious salmon recipes. Thanks so much!

    • — Helen Suzuki on April 27, 2017
    • Reply
  • 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 on April 27, 2017
    • Reply
    • Made this for company exactly stated in recipe and it was FABULOUS. Thank you Jenn. Love your site so much!!

      • — Alicia on April 27, 2017
      • Reply
  • 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 on April 27, 2017
    • 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.

    • — Kate on April 27, 2017
    • Reply
  • 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

    • — pat jacobson on April 12, 2017
    • Reply
  • This dish was amazing. It tasted like an expensive meal out. Thank you!

    • — Lisa on April 12, 2017
    • Reply
  • 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!

    • — Maria Roberts on April 12, 2017
    • Reply
    • That is a great idea!

      • — Gwyneviere on December 18, 2017
      • Reply
  • This recipe is a do over at our house. Easy to make and tastes amazing. Thanks

    • — Francis Ogbogu on April 12, 2017
    • 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.

    • — Kate on April 10, 2017
    • Reply
  • 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.

    Sharon
    Streetsville, Ontario

    • — Sharon on April 10, 2017
    • Reply
    • 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 :).

      • — Jenn on April 11, 2017
      • Reply
  • Do you have a recipe for Baklava?

    • — Sheryl Pincus on April 9, 2017
    • Reply
    • Unfortunately not, Sheryl– sorry! I’ll have to add it to my list of recipes to potentially develop.

      • — Jenn on April 11, 2017
      • Reply
  • Fantastic! Made exactly as specified, served with wild rice & spinach. Family loved it and it was quick & easy to prepare and cook!

    • — Tracy on April 8, 2017
    • Reply
  • Absolutely delicious! I cooked it exactly as directed and it was perfect. Huge hit! Thank you for your awesome recipes

    • — Sheenagh on April 7, 2017
    • Reply
  • 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 on April 7, 2017
    • Reply
  • THIS WAS ABSOLUTELY DELICIOUS. I SERVED IT WITH SAUTEED SPINACH & FARRO. ALL GOES WELL WITH LEMON.

    • — MELANIE on April 7, 2017
    • Reply
  • Received this recipe years ago from all.recipes.com 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.

    • — Beth on April 7, 2017
    • Reply
  • Another winner! Simple, healthy and quick. Two thumbs up from my family ?

    • — Jackie on April 7, 2017
    • Reply
  • 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!

    • — Marina on April 6, 2017
    • Reply
  • Made this tonight. Excellent. Thanks!

    • — Carol S on April 6, 2017
    • Reply
  • 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?

    • — Denise on April 6, 2017
    • Reply
    • 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!

      • — Jenn on April 6, 2017
      • Reply
  • 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 on April 6, 2017
    • 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 :).

      • — Jenn on April 6, 2017
      • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.