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 never thought I could replace my old beloved salmon recipe. Then I tried this! Wow. Best salmon recipe ever. This is a perfect combo of sweet, savory, and crunchy while letting me still taste the salmon.
I have used many recipes on this site. Never have I had a problem, or a dish not work. This is simply my fave. Thanks, Jen
I’ve tried this recipe several times and it’s a great way to use a less expensive cut of salmon or even the frozen individual portions you can buy inexpensively. The salmon was so flavourful and moist. I didn’t have pecans so I omitted them but still, the recipe turned out so good with just the panko. Thank you for another recipe that I will keep and use over and over.
OMG — What a wonderful recipe!
I wanted to make a special dinner to celebrate the inauguration of our new President, so I turned to my “Go-To” chef, because every recipe of Jenn’s that I have made has been fabulous!
We are fish/seafood lovers, especially salmon, and this one looked so good.
I served it on a bed of sautéed Swiss chard with a twice-baked potato, and bottled of chilled Sauvignon Blanc. A memorable dinner for a special celebration.
Thanks so much, Jenn, for all the marvelous recipes!
Jenn, thank you so much for this recipe. The salmon was AMAZING!
Hi Jenn,
You always have AMAZING recipes. I would like to try this recipe – Baked Salmon with Honey Mustard and Pecan-Panko Crust. Everyone is raving over this recipe so I want to make it! However, I am not a huge fan of mustard. Do you have any recommendations on a substitute?
So glad you like the recipes! 🙂
Unfortunately, I don’t think there’s a great alternative to the mustard here – I’m sorry!
This is my go to recipe for those times I gift meals to friends. It is so easy and the flavor is outstanding. Even when I leave the pecans out for nut allergies, it rocks. 5 stars!
This was delicious and so simple to serve over Xmas and was gorgeous with the black bean & corn lime vinaigrette salad from this website. Thanks Jenn for another awesome recipe, wishing you & family a happy and safe new year!
Easy and delicious! I served with brown rice and sautéed spinach. Raves from my husband! I shared it with friends and family. I have never been disappointed with a recipe from Once Upon a Chef!
This was awesome ! Followed recipe exactly, served my dish with wild rice and roasted veggies. My husband went crazy for it.
I’ve been making this recipe for a few years now and absolutely love it. Last week I actually doubled the recipe for the glaze/Panko mixture because we were trying the recipe with one large piece of fish and I wasn’t sure how much of the topping we would need. Anyway I had quite a bit leftover (I froze Panko crumb mixture). This week I tossed cauliflower florets in the Leftover mustard and Panko mixtures and baked at 425 for 25 minutes and OMG it was amazing!!! Now I have 2 great ways to use your recipe. Thanks so much!!!