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 have made this recipe twice now because it is just that awesome! It’s easy to prepare on a busy night and it absolutely a fan favorite with my family of 3 teenagers. The flavors are wonderful and it is easy enough that my 15 year old can prepare it if I don’t get home in time to do the prep. It was this recipe that prompted me to buy Jenn’s cookbook!
Amazingly easy and extremely tasty! Great recipe!
Sooo I am really not a huge fan of salmon, but I am making an effort to start eating better….enter THIS salmon recipe…. IT IS AMAZING!! I have made this one other time before many, many years ago, but I lost the instructions on how to make it. I am beyond thrilled to have found this on your website! I have since made this for my entire family (7) and everyone loves it…even my picky 8 and 10 year olds! This will definitely be in the bi-weekly meal rotation. Thank you!!
This salmon is amazing. I love how quick and easy this recipe is. Sure to impress your quest. Doesn’t disappoint.
If I’m making this recipe for 12 people, will that impact the cooking time?
Hi Michelle, The cooking time depends primarily on the thickness of the fillets, but it’s likely that with that much fish in the oven, it will take longer for it to cook. If you find that the topping is getting too browned before the salmon is cooked to your liking, you can loosely cover the fish with foil. Hope you enjoy!
This recipe was SO EASY!! I was literally sitting on my couch looking for what to cook and came across this and within the first sentence and picture I took myself to the grocery store. My dad, who is the pretty harsh critique said that it was a 9/10 (only because it was missing a side… whoops! Lol). Such a simple and tasty recipe! My only suggestion would be is to use less Dijon mustard especially if you’re not a fan. Other than that, HIGHLY recommend. I’ve also cooked Jenn’s pumpkin pie and immediately came back to her website because she has yet to disappoint me! Love Jenn’s recipes!
This recipe is awesome. It’s easy to make and is so very elegant at the same time.
Has anyone added garlic to this recipe?
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!
I love salmon and this is a new and tasty way to make a delicious dinner! My friends were very impressed!