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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OMG, so easy and elegant . I made it for a dinner party and my guest raved. about it. Only change I made was I cut the Dijon and only used 1 Tblsp. Top crunchy coating is delicious. I served it with a side of farro and Asparagus. Every recipe I have made from your website has come out great and I’m going to order your cookbook ASAP . Thanks Jen .
Great recipe! I made this exactly as instructed and it came out perfect. This is one of our go-to recipes on Fridays during the Lenten season. My children (all under the age of 6) eat it without hesitation. We have made this in the oven, but I have also grilled it as well and both ways came out well. I usually serve it with roasted asparagus and mashed potatoes.
Like many who have commented, salmon isn’t my first choice when I’m looking for inspiration, but in the interest of eating more fish, I tried this recipe and fell in love with it. Not only is it delicious, but easily prepped ahead, and the ingredients are always on hand in my house. My sister(who I hooked on Once Upon A Cook) and not an enthusiast for salmon is coming for a visit and I’m going to convert her with this recipe, I just know!
Delicious recipe. One of my favorites for salmon. Plus its quick and easy too, great for a weeknight.
I definitely fall in the salmon hater-camp. But for health reasons I’m trying to find recipes that make fish taste good. I’m not going to say that this recipe made it ‘not salmon’, but it actually made the salmon tastes good. I think it’s the addition of pecans that take it over the top.
I don’t really like salmon, but…This is my FAVORITE (actually the only) salmon recipe! I have it on a regular rotation. The only thing I change – the cooking time. It always takes me about 18 minutes to bake it. I’m not sure if it’s because I prefer it more well done? Or if my pieces are bigger?
If you’re not a salmon fan, this is one to try. It will convert you!
LOVE LOVE LOVE this! I already love salmon on its own but this steps it up to divine. Whenever I make it for company, people ask for the recipe. My new favourite – thanks Jenn!
My husband said it looked like a meal in a high end restaurant. I liked this. Didn’t quite love it. The dijon seemed to come through a little too much. I am not really a big fan of salmon, but I know it is good for us, and the crunchy coating definitely makes it more appetizing. It cooked perfectly, and the top browned exactly as it should.
I totally agree! My husband loved it and said he was very impressed. I know he meant it because he commented on the meal multiple times! I liked it as well but not love. I think I would cut back in the Dijon or use a different brand. It was a nice change, will make again!
Can I use olive oil in the glaze rather than butter/margerine? My family just can’t tolerate butter or any of it’s substitues. I want to try it this weekend.
Hi Denise, I haven’t tried this with olive oil. I do think the topping would be a bit runnier, but that it would be doable. Please LMK how it turns out if you try it!
Very good. My husband loved it.