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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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!
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.
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!
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.
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.
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.
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!😊
Can you substitute olive oil for butter?
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.
Great! Simple, delicious and different.
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.