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 is such a good and easy recipe. I have only been using Wild Salmon Filets and Trout Filets as easier to find here. That topping keeps the salmon so moist. Unlike so many other recipes where the salmon is dry once cooked no matter how careful you watch. Thanks for this recipe. We eat a lot of fish and this one is now permanently in our repertoire of recipes.
Needed a quick salmon recipe and you are my go -to recipe girl I didn’t have panko so used Rice Krispies and surprisingly they worked. Delicious recipe. I hope your new cookbook is selling successfully. Looking forward to receiving mine
Kathleen
I made this for husband, daughter, son-in-law and 13 year old step-granddaughter, who is very picky. She normally won’t eat anything but chicken tenders. They ALL loved it, even the picky 13 year old! I had broccoli and rice for sides. I used glazed pecans instead of plain. All delicious snd everybody said to be sure and make again! Our som-in-law said, “It’s really great, like that beef tenderloin you made!” The beef tenderloin referenced was also a Jen Segal recipe! Ms Segal—You’re WONDERFUL, THANK YOU!
Forgot to mention that to go with the salmon, I also made a salad by Jen Segal recipe: baby spinach, blueberries, strawberries with raspberry dressing. Our son-in-law hates salad—and he ate every bite and takes about how good the salad was!!
So glad you enjoyed! 🙂
Another fantastic recipe!! I’m not a big fan of salmon nor mustard but I have to say this recipe was a home run!! I used grey poupon country Dijon mustard. I followed the recipe and let it marinate for 2 hours. I added 2 tablesppon of butter to my panko mixture to make it hold together better. Love this recipe!
Thank you Jenn.
Amazing! Another perfect recipe from Jenn. Easy to put together, with just enough time to sauté some spinach while the salmon is baking, and you have a restaurant-worthy meal on the table in minutes.
Hi Jenn,
Love your recipes. I was planning a celebratory dinner for the the four of us and planning to make the Cauliflower Puree and the Sauteed Asparagus and Peas along with the pecan crusted salmon. Just now, one guest informed me she “does not eat salmon.” I’ve always made it with salmon and it has turned out great.
Help! Do you think I could use cod? Would the flavors of the honey mustard and panko/pecan topping be too strong for such a mild fish as cod? If so, can it be toned down a little? What do you think?
Thank you so much for your help. It is greatly appreciated.
Hi Ruth, So glad you like the recipes! I haven’t tried this with cod, but I suspect it should work with no modifications. Please LMK how it turns out if you try it. 🙂
FANTASTIC! I made this for Easter and we all LOVED it and we aren’t even huge salmon fans. I used sockeye this time and I’m not sure if that made any difference but your recipe was a hit and we can’t wait to have salmon again — there are a couple more of yours that we want to try!!
Absolutely delicious! I substituted the panko with gluten free bread crumbs and it was loved by everyone!
It was okay. For me, the pecan/panko bread topping didn’t add enough to justify the extra calories. Might try making it again with just the honey-butter dijon glaze.
I’ve made this many times and it comes out great. Sometimes I leave out the butter and honey and just brush the fish lightly with mustard and add the topping. Just don’t overcook the salmon! Easy and delicious.