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 salmon recipe looks like it takes it to the next level. It’s just my husband and I, so can I just half everything?
I usually buy one Faro salmon filet about 11oz. for the both of us from the fish truck that comes to our community on Fridays.
I mix Mayo, Dijon, frsh lemon juice and spread it on the top. Just before I bake it at 400°, I squeeze local honey over it. Usually takes about 15-18 min.
I want to try your recipe, but want to make sure I can wing it by cutting it half.
Thanks.
SunnynDrohan
Sure, Sunny, I think it’s perfectly fine to cut it in half. Hope you enjoy!
Can this be cooked at a lower oven temperature? I don’t like cooking at high temperatures.
Hi, that should be doable, it will just take a little longer in the oven. If you find the topping is browning too much due to the longer time in the oven, I’d loosely lay a piece of foil overtop.
This was SO easy to prepare and absolutely delicious! Hubby and I loved it and have made it several times! Great recipe…..thanks Jen!!
I made this last night for my family and it was big hit. So easy to make and so flavorful. I switched out pecans for almonds because my daughter has an allergy to them. Definitely going into rotation. I’m so glad I found your Instagram!
Made this so many times, great recipe to have on hand! I add lemon zest and tarragon to the panko mix and it’s a great addition.
I made this for a special Valentines Day dinner. It was delicious!! I will definitely make this again🎉 Thank you!!
Made this tonight to celebrate my mom’s birthday and it was delicious! Served with your quinoa pilaf and creamed spinach….topped it off with apple crisp! All courtesy of Chef Jenn! Thank you!!!
So easy and so flavorful. Great recipe
Super delicious and simple weeknight meal, nice that I can get everything prepped while the oven is preheating. I use parchment instead of aluminum just to ensure no sticking (I actually like the skin). I also subbed the honey for some brown sugar once because that’s all I had and it still turned out great. Will definitely be making this again!
Your recipes are always spot on! I unexpectedly had to cook dinner for my family this weekend and decided to try this recipe since I already had all the ingredients but the salmon on hand. My pieces of salmon were a little bit bigger, so they needed an extra 5 minutes in the oven. It came out perfect! Nice crispy crust on top and the glaze was very flavorful. Can’t wait to make this one again.