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 am so glad I made this recipe, it was so good. I served it with a butter-baked rice recipe that I’ve had for years, and an old apple celery recipe, and it was just a wonderful meal. Your salmon recipe made one of the best salmon versions I’ve ever had. Thank you.
Perfection! Such an easy recipe that tastes amazing! Great with sweet potato mash and broccolini!
Omg, you can’t know how grateful I/we are! This fits with BOTH hubs & my medically restricted diets. I served with baked asparagus, with a sprinkling of parmigiano reggiano cheese (for a crusty top).
THANK YOU AGAIN!
Another FANTASTIC recipe! 😊 thank you for sharing your delicious food. I really enjoy your recipes & they’re always a hit with my family.
This was delicious! My kids and husband don’t like salmon and they loved it!!! Soooo good!!
Worked out really good. Added some garlic and lemon. Great balanced dish.
Made this tonight when my wife called from work to say she was starving and would be home in 20 minutes……yikes! Super FAST and EASY, and of course she LOVED IT! Restaurant quality!! 5 stars, most certainly!
This is by far the easiest (quick doesn’t do this justice) and most delicious salmon I’ve made it ages. This is so unbelievably tasty that I have made it TWICE in the past 4 days. So so good. Flavorful and delish. Jenn has literally NEVER failed me, and this is no exception.
My all time favorite fish recipe. Everyone in my family (even the kids) loves it!
Hi Jenn,
Thank you very much for this lovely recipe! It is so simple, yet very tasty and classy! It’s definitely the most delicious when it’s warm, however it is still good when it’s cold as well! This will be a regular in our house.
Thank you once again!
Marija
I loved this recipe. Followed it exactly as written and it turned out perfect. Served with a spicy bok choy and polenta. Definitely would be a company dish – but for us, it was a nice dinner!