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.
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).
Table of Contents
What You’ll Need To Make Baked Salmon with Honey Mustard & Pecan-Panko Crust
Step-by-Step Instructions
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 per inch of thickness, or until the salmon flakes when tested with a fork.
Enjoy!
Video Tutorial
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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.
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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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.
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!
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
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!
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!
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.
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.
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
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!
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!
I’m making it tonight, and looks, absolutely delicious, can’t wait to eat it with rice, herbs, butter, and salt and pepper.
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.
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!
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
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.
Sharon
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!
THIS WAS ABSOLUTELY DELICIOUS. I SERVED IT WITH SAUTEED SPINACH & FARRO. ALL GOES WELL WITH LEMON.
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.
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!
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 :).