Baked Salmon with Honey Mustard and Pecan-Panko Crust
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Topped with a sweet, tangy, nutty crunch, this salmon dish takes just 20 minutes—easy enough for a weeknight, elegant enough for company, and always a crowd-pleaser.
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.
What You’ll Need To Make Baked Salmon with Honey Mustard & Pecan-Panko Crust
Step-by-Step Instructions
Step 1: Make the glaze. In a small bowl, combine the mustard, butter, honey, salt, and pepper. Stir to combine.
Step 2: Make the pecan-panko topping. In another small bowl, toss together the panko, pecans, and parsley.
Step 3: Add the glaze. Spoon the honey mustard glaze evenly over the salmon fillets. Don’t worry if some of it drops down the sides.
Step 4: Add the topping. Sprinkle the pecan-panko mixture over top and press gently so that it adheres.
Step 5: Bake. Slide the pan into the oven and bake for 7 to 10 minutes per inch of thickness, or until the salmon flakes when tested with a fork. That’s all there is to it—enjoy!
Video Tutorial
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Baked Salmon with Honey Mustard and Pecan Panko Crust
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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Perfect recipe for salmon. I made it today ..it was so delicious ..will be a staple for me! Many Thanks!
I make this at least once a week. I cut the butter a little and I rarely have fresh parsley on hand but dried taste just as good. I’ve made it with just about every nut depending what I had. Reheat leftovers in oven for lunch and it’s just as good. Super easy but your guests don’t have to know that. I always prep it ahead.
Made this a couple nights ago and we loved it ! My teenage sons surprisingly do not like breading, so I made half of the fillets with just the honey mustard sauce, and they LOVED it that way. I just need to buy more salmon, since they ate so much. This will be going in the rotation for sure !
Served it with jasmine rice, the arugula salad (to which I added toasted pine nuts and sliced pears), and steamed asparagus. Easy, but healthy and delicious. And then we topped it off with leftover chocolate birthday cake from the cookbook which is the best, moistest cake I have ever made.
Thanks, Jenn !!
Made this with trout from Costco. Made two portions instead of four but made the same amount of pecan crust. Partner and son loved it! Thanks!
New favorite salmon recipe. Really tasty and couldn’t be any easier.
Great taste and easy to cook!!
This recipe was insanely easy and so delicious and and looks really fancy. Perfect for a special dinner when you want to impress someone!
I’ve made this dish many times and it always turns out beautifully. My husband is not a huge salmon fan but he does enjoy this recipe.
6 Stars!
This is a phenomenal and easy recipe –
If I had been served this in a 5 star restaurant I would have been quite happy.
I complemented it with an Asian Stir Fry (Broc, Peppers, Onions, Water Chestnuts, Baby Carrots, Min-Corns) and Brown Rice.
Super!
Would this recipe taste good with mahi mahi?
Sure, Marina, I think this would also work with mahi mahi. Please LMK how it turns out!