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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This fish has become my special secret go to for entertaining and family holiday dinners. The addition of the glaze before the panko/herb topping elevates this fish to a new level. Baked salmon is something that I will eat, but generally not relish. Grilling salmon or poaching it were my preferred ways to eat salmon before I discovered Jenn’s incredible baked salmon. It is truly a meal that dresses up any holiday table and is always raved about by family and friends. The fact that there is NEVER a bite leftover speaks to how wonderful and special this panko crusted salmon is! Kudos Jenn for a dish that is a hit every time it is on the menu!
Made this over the weekend and it was a super hit! I frequently put Dijon and maple syprup on our salmon, but the panko and pecans was really next level! Super easy.
This recipe is so easy and delicious. I’ve always grilled salmon, even in the winter, but I’m loving Jen’s technique to cook this in the oven! The combo of the honey mustard with the pecan-panko crumb mixture takes very little time to assemble and has a great balance of sweet and savory on your tongue. I did not have individual salmon fillets but a larger, single piece of salmon from a local fisherman so I had to cook mine slightly longer than the recipe stated. Definitely will be making this again soon!
This dish is an absolutely delicious combination of flavors! My whole family loved it, and it is now part of our regular dinner rotation! It looks fancy, but is very easy to make! I highly recommend it! 🙂
Added to the successful dinner recipes list! Really easy and delicious, though I did have to put the salmon back in for a bit longer as I got 4 larger portions rather than 6 smaller portions of salmon. Just 5 more minutes did the trick (:
Not sure if I already reviewed but just in case I didn’t…….it’s super easy and SO delicious! I’ve made it for my family several times and they love it. I’ve been really enjoying the recipes you share. Glad I found you on IG. Thank you!
Our favorite salmon recipe. The salmon turns out perfect every time. We love the crunch of the topping with the tenderness of the salmon. I serve it with the roasted green beans, pine nuts and garlic and it is so satisfying! You are truly my favorite chef!!
My family absolutely loves salmon prepared this way! One of the easiest and best favored salmon recipes I have found.
I purchased Jennifer’s cookbook “Once Upon A Chef” and love it! Wonderful recipes and I enjoy the sourcing savvy and pro tip comments she makes for each recipe.
A great buy and one of my favorite cookbooks.
What a nice presentation this salmon dish makes. I rate this “good enough for company” because of the look and especially the taste of this crunchy yet tender dish. I actually cooked it twice in one week because I wanted to treat my mother. She loved it!
I gave this recipe a go for the first time tonight and it was an enormous success. Even my fussy children wanted seconds! I am sure I’ll be making this again very soon. Thank you for this quick and flavorful recipe!