Pecan Crusted Salmon with Honey Mustard
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This pecan crusted salmon recipe pairs tender, flaky salmon with a sweet-tangy honey mustard glaze and a crisp pecan-panko topping.
This pecan crusted salmon takes a total of 20 minutes—10 minutes to prepare and 10 minutes to cook—yet tastes like something you’d order at a nice 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.
To parents of picky eaters: if your kids are lukewarm on fish, I find that a crunchy coating can help win them over, and you can omit the nuts if need. Serve with sautéed asparagus and peas and buttered couscous.
“Just made it for a small dinner party. I made the toppings ahead of time, so it was a breeze to do the final prep and pop the salmon in the oven. It turned out great, and I was asked to share the recipe.”
What You’ll Need To Make Pecan Crusted Salmon with Honey Mustard
- Salmon: Look for fillets that are similar in size and thickness so they cook at roughly the same rate. Skin-on or skinless both work.
- Dijon Mustard, Honey & Butter: These form the sweet-tangy glaze. The butter adds richness and also helps the topping brown.
- Panko & Pecans: Panko keeps the crust light and crisp, while finely chopped pecans add richness and nutty crunch.
- Parsley: Optional, but adds a little freshness and color to the topping.
- Lemon: Also optional, but a squeeze at the table cuts through the richness of the salmon and pecan crust.
- Jump to the printable recipe for precise measurements
How to Make Pecan Crusted Salmon with Honey Mustard
Make the glaze and topping: Whisk the honey-mustard glaze until smooth. In a separate bowl, combine the panko and pecans with the parsley. Finely chopped pecans are important here—you want them small enough to mingle with the breadcrumbs and form an even crust rather than fall off in large pieces.
Top the salmon: Spread the glaze over the salmon, then add the pecan-panko mixture, pressing it on gently so it adheres. Don’t pack the topping down; keeping it loose helps it stay crisp as it bakes.
Bake the salmon: Bake until the topping is golden and the salmon is cooked to your liking. If the crust is browning faster than the fish is cooking, loosely tent it with foil. For skin-on fillets, slide a thin spatula between the flesh and skin when serving—the skin can stay behind on the pan.
Video Tutorial
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Pecan Crusted Salmon with Honey Mustard
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 (235°C) 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 to 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.)
Notes
Nutrition Information
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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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 :).