Baked Salmon with Honey Mustard and Pecan-Panko Crust

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

Baked salmon with honey mustard and pecan-panko crust on a plate with a fork.

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

Salmon ingredients including sea salt, honey, and lemon.

Step-by-Step Instructions

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

Spatula in a bowl of honey mustard.

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

Glass bowl of pecan-parsley-panko mixture.

Spoon the glaze over the salmon fillets.

Salmon topped with honey mustard.

Then press the pecan-panko mixture over top.

Uncooked, crusted salmon filets.

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

Cooked, crusted salmon filets.

Enjoy!

Video Tutorial

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Baked salmon with Honey Mustard and Pecan-Panko Crust on a plate.

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
  • 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

  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, ½ teaspoon salt, and pepper. Set aside.
  3. In another small bowl, mix together the panko, pecans, parsley (if using), and remaining ¼ 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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Comments

  • Oh my gosh. This was phenomenal!! It doesn’t take long at all and it’s so flavorful. I used Italian breadcrumbs instead because that was all I had. 10/10!!! The toasted pecans adds such a different flavor along with the honey mustard. My goodness so good.

    • — Tatyanna on April 9, 2024
    • Reply
  • An easy and delicious way to cook salmon.

    • — Susan on April 6, 2024
    • Reply
  • If I omit the pecans, should I add more Panko? Thank you so much!

    • — Liz on March 3, 2024
    • Reply
    • Yep!

      • — Jenn on March 4, 2024
      • Reply
  • This was delicious. My girls loved it too which doesn’t happen often! Thank you for the great recipe.

    • — Donna on February 8, 2024
    • Reply
  • Extremely easy, and delicious. Mine looked a little less elegant. Useful note about how you can use a spatula to separate salmon from skin when removing from foil, so quick and simple. Will definitely be making again,

    • — Susan R on February 2, 2024
    • Reply
  • Quite literally the perfect recipe! Super quick and easy to make, and delightful to the tastebuds! Loved every bite! I didn’t have pecans on hand but had toasted sliced almonds. Followed the recipe exactly except the one sub, and it was flawless! Used an internal meat thermometer to 145 degrees, which kept the salmon juicy and tender! Superb recipe! Thank you!

    • — Pamela R. on January 24, 2024
    • Reply
  • Like every recipe, this is excellent! The salmon was so moist and tender.

    • — Kimberly A Cooper on January 21, 2024
    • Reply
  • This was amazing! Used whole grain dijon mustard instead. This turned out to be better than restaurant quality. To be clear, I buy all fresh ingredients and quality salmon. Going to be a staple meal moving forward.

    • — Karen Johnson on January 20, 2024
    • Reply
  • This was amazing! Would this work with tuna steaks?

    • — Mary on January 18, 2024
    • Reply
    • Glad you enjoyed it! I’ve never tried it with tuna steaks, but it should work.

      • — Jenn on January 19, 2024
      • Reply

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