Baked Salmon with Honey Mustard and Pecan-Panko Crust
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This baked salmon with a crunchy topping takes just 20 minutes to make, yet it’s elegant enough for company.
This easy salmon dish takes a total of 20 minutes—10 minutes to prepare and 10 minutes to cook—yet tastes like something you’d order at a fancy 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. Feel free to substitute another type of fish like cod, trout or striped bass.
To parents of picky eaters: if your kids are lukewarm on fish, I find that a crunchy coating is the best way to entice them, and you can omit the nuts if need be (or try my panko-topped baked salmon recipe with no nuts). Pair the salmon with a green vegetable and a starch (baked potatoes, twice-baked potatoes, couscous, or drop biscuits are all good options).
Table of Contents
What You’ll Need To Make Baked Salmon with Honey Mustard & Pecan-Panko Crust
Step-by-Step Instructions
Begin by combining the mustard, butter, honey, salt, and pepper to make the glaze.
Next, make the topping by mixing together the panko, pecans, and parsley.
Spoon the glaze over the salmon fillets.
Then press the pecan-panko mixture over top.
Bake for 7-10 minutes per inch of thickness, or until the salmon flakes when tested with a fork.
Enjoy!
Video Tutorial
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Baked Salmon with Honey Mustard and Pecan Panko Crust
This baked salmon with a crunchy topping takes just 20 minutes to make, yet it’s elegant enough for company.
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 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 7-10 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.)
- Make Ahead: The salmon can be glazed, coated with the panko-pecan mixture, and refrigerated up to 3 hours ahead of time.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 482
- Fat: 33 g
- Saturated fat: 9 g
- Carbohydrates: 8 g
- Sugar: 5 g
- Fiber: 1 g
- Protein: 36 g
- Sodium: 467 mg
- Cholesterol: 109 mg
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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Perfect recipe for salmon. I made it today ..it was so delicious ..will be a staple for me! Many Thanks!
I make this at least once a week. I cut the butter a little and I rarely have fresh parsley on hand but dried taste just as good. I’ve made it with just about every nut depending what I had. Reheat leftovers in oven for lunch and it’s just as good. Super easy but your guests don’t have to know that. I always prep it ahead.
Made this a couple nights ago and we loved it ! My teenage sons surprisingly do not like breading, so I made half of the fillets with just the honey mustard sauce, and they LOVED it that way. I just need to buy more salmon, since they ate so much. This will be going in the rotation for sure !
Served it with jasmine rice, the arugula salad (to which I added toasted pine nuts and sliced pears), and steamed asparagus. Easy, but healthy and delicious. And then we topped it off with leftover chocolate birthday cake from the cookbook which is the best, moistest cake I have ever made.
Thanks, Jenn !!
Made this with trout from Costco. Made two portions instead of four but made the same amount of pecan crust. Partner and son loved it! Thanks!
New favorite salmon recipe. Really tasty and couldn’t be any easier.
Great taste and easy to cook!!
This recipe was insanely easy and so delicious and and looks really fancy. Perfect for a special dinner when you want to impress someone!
I’ve made this dish many times and it always turns out beautifully. My husband is not a huge salmon fan but he does enjoy this recipe.
6 Stars!
This is a phenomenal and easy recipe –
If I had been served this in a 5 star restaurant I would have been quite happy.
I complemented it with an Asian Stir Fry (Broc, Peppers, Onions, Water Chestnuts, Baby Carrots, Min-Corns) and Brown Rice.
Super!
Would this recipe taste good with mahi mahi?
Sure, Marina, I think this would also work with mahi mahi. Please LMK how it turns out!
I just made this tonight and it was wonderful! The family ate it all up!!
I’ve made this once a week for the past month. So easy and so good. I used a little less butter and have substituted other nuts, depending what I had on hand.
Hi Jenn. Love all that you do. I have made this dish several times but now want to make it for comp. When prepping it beforehand, do I add more cooking time since it will be out of the fridge or would it be better to take out and sit for a bit before cooking?
Thank you!
Hi Mary, You can take it out of the fridge about 30 minutes before cooking to take the chill off. It may still take another minute or two in the oven but keep a close eye on it. Hope everyone enjoys! 🙂
I’ve made this recipe many, many times. Always turned out perfectly. I don’t add parsley but that’s a personal preference. Tonight it will be served with a mushroom & rice side, garlic potatoes and broccoli. This recipe is perfect for any weather and any occasion.
Wonderful! The best recipe I have found to make salmon at home. My husband raved about it and he is not much of a fish eater! Glad to get more fish in our diet!
HI Jennifer- THANK YOU AGAIN for another “WOW” presentation!!! Served this salmon as part of a New Year’s Day Lunch for 10 friends & PEOPLE WENT INSANE!!! (in a great way)
Looking for a salmon recipe and wanted something a little different. First time making this and it’s a WINNER recipe!
I appreciate that your instructions are so crystal clear. Followed your directions, my only modification was that I doubled your recipe – and served a single 3 pound piece of salmon (rather than 6 oz portioned pieces) – that way as part of a buffet people could choose as much or little as they wanted. The presentation was STUNNING!!! My guests were literally “oohing” and “aahing” and “wowwwwwwwing” when they saw the salmon. It’s so delicious, the honey mustard underneath provides good zing and the crunch is delicious. I served it with an arugula salad with roasted carrots/goat cheese/marcona almonds/dried cranberries … wonderful complement.
Also it’s so easy – which you described- this will now be part of my regular rotation for weeknight dinners.
THANK YOU AGAIN for offering me different twists on recipes. Found your site maybe 10 years ago? Bought your cookbook right away to support you & give back after feeling like a freeloader for years – and I love your cookbook so much I am buying them as gifts for friends….
Thanks SO much for your support (and glad the salmon was a hit)! ❤️
I have been experiencing health problems (with a new boatload of medications) in the last yr, & find I can’t enjoy eating “plain ol’ salmon” anymore — my taster is off. This is the perfect antidote! Since my husband is a cardiac patient, we NEED to eat more fish, so this recipe helps tremendously, thanks!
How long to cook the 3pound salmon?
Hi Pat, if the salmon is cut into fillets, they should take about the same amount of time that the recipe indicates. (If the pieces happen to be particularly thick, you may need to add a few more minutes. Enjoy!
Hi Jen, please help. We are serving this salmon recipe for Christmas and we need a potato/starch dish to serve too. What do you think would be good? Thank you so so much
Hi Barbara, I think this would be nice with my Make-Ahead Mashed Potatoes, but if you want to browse some other options, see here. Happy holidays!
Hi Jen. Thank you so much for answering questions. My question is we want to serve this on a Christmas buffet so we’ll be getting a large salmon fillet to serve 15. How can I adapt your recipe?
Hi Barbara, to feed 15, you’d need to multiply all of the ingredients by 3 or 4. Making a decision about that will depend on how many other things will be served on your buffet. If you have a lot of other dishes that will be served, multiplying the recipe by three should be plenty. Hope that helps!
I have a bottle of Mailie Dijion Mustard with Honey. Can I use this to replace the mustard and honey?
I haven’t tried it, but I think it will work. Please LMK how it comes out!
I made this recipe for Christmas dinner last year, using both salmon and cod. A huge hit and it will be on my Christmas dinner table again this year! It’s quick and easy to make and tastes special. I served the fish with scalloped potatoes, roasted brussels sprouts, and linzertorte for dessert. Merry Christmas Jenn and thank you for another year of inspiring cooking!
Merry Christmas to you, Sally! 🙂
What can I use instead of ‘panko’ please? thanks
Hi Karen, I like the crunch that the panko adds, but you could get away with traditional bread crumbs here. Hope that helps!
Great recipe and easy to prepare. My wife and I love it.
We made this on Sunday and it was delicious! Will definitely make again 🙂
Excited to make this tonight!!! Do you think the cooking time is the same if we use cod instead?
It should be about the same, but make sure you check it for doneness before serving. (It should be opaque and flakey when you apply a little pressure to it with a fork.) Please LMK how it turns out!
Delicious!
Hi Jenn,
I’m making this for dinner tonight but I forgot to buy pecans! I have some almond slices…would that work if I crunch them up a little? Thanks! Can’t wait to try it!
Sure!
It was delicious with almonds! Thank you for another amazing recipe! Hands down my favorite new salmon recipe. I don’t really like seafood but I’m trying to eat more fish because it’s healthy. This actually made the meal enjoyable for me and my wife really loved it too. I’ll try pecans next week 🙂
🙂
Just had this for dinner and it was divine. My boys loved it and am a happy grateful mum thanks to you. Simple, quick and easy to follow.
Delicious! I made it for a group of 24 – adults and kids – and they couldn’t get enough. Everyone loved it! I loved that it could be prepared in advance so I could enjoy the party. So easy and so tasty.
Is this fish good to eat at room temperature? If not, how should I reheat it?
Hi Stephanie, I’ve never eaten this at room temperature, but I think you could get away with it. Hope you enjoy!
Thank you. Can it be reheated? And if so at what temperature?
I would actually zap it quickly in the microwave (just enough to warm it through) and then stick it under the broiler in your oven just long enough to crisp up the topping.
I made this tonight with salmon and pollock. It was delicious! I made the sauce the same as the recipe and kind of eyeballed the panko and parsley…might have used a bit too much as it was a bit mushy but oooh so tasty. I loved the pecans on it. It did taste better with the salmon than with the pollock, as expected. Everything’s gone, so it’s a winner. Will definitely make this again as it is so simple to make and looks and tastes very impressive when done.
Pollock is so good, isn’t it? I tried this with local cod (closely related to pollock) and it was ok, but the topping was a little too sweet for such a mild flavored fish. The next time I made it, again with cod, I omitted the honey and substituted crushed sea salt pita chips (any cracker would do) and reserved a little of the butter to toss with the crumb/nut topping so it would brown a little better. It came out great and was still easy to prepare. These adjustments would be good with any white fish like pollock, hake, haddock, cod/scrod, whiting, etc., which can tend to be a bit too bland otherwise (especially if really fresh!). I’m headed “down the point” (colloquialism for Pt. Judith, RI, a fishing port) now to see if I can score some fish to make this recipe again tonight 😉
I made this last week but instead of salmon I used monkfish and it was tasty. I would try it again with salmon but I think the flavors may work better with the taste of salmon. I would suggest being careful on how much panko you put on because I put too much and it was a little mushy.
OMG, so easy and elegant . I made it for a dinner party and my guest raved. about it. Only change I made was I cut the Dijon and only used 1 Tblsp. Top crunchy coating is delicious. I served it with a side of farro and Asparagus. Every recipe I have made from your website has come out great and I’m going to order your cookbook ASAP . Thanks Jen .
Great recipe! I made this exactly as instructed and it came out perfect. This is one of our go-to recipes on Fridays during the Lenten season. My children (all under the age of 6) eat it without hesitation. We have made this in the oven, but I have also grilled it as well and both ways came out well. I usually serve it with roasted asparagus and mashed potatoes.
Like many who have commented, salmon isn’t my first choice when I’m looking for inspiration, but in the interest of eating more fish, I tried this recipe and fell in love with it. Not only is it delicious, but easily prepped ahead, and the ingredients are always on hand in my house. My sister(who I hooked on Once Upon A Cook) and not an enthusiast for salmon is coming for a visit and I’m going to convert her with this recipe, I just know!
Delicious recipe. One of my favorites for salmon. Plus its quick and easy too, great for a weeknight.
I definitely fall in the salmon hater-camp. But for health reasons I’m trying to find recipes that make fish taste good. I’m not going to say that this recipe made it ‘not salmon’, but it actually made the salmon tastes good. I think it’s the addition of pecans that take it over the top.
I don’t really like salmon, but…This is my FAVORITE (actually the only) salmon recipe! I have it on a regular rotation. The only thing I change – the cooking time. It always takes me about 18 minutes to bake it. I’m not sure if it’s because I prefer it more well done? Or if my pieces are bigger?
If you’re not a salmon fan, this is one to try. It will convert you!
LOVE LOVE LOVE this! I already love salmon on its own but this steps it up to divine. Whenever I make it for company, people ask for the recipe. My new favourite – thanks Jenn!
My husband said it looked like a meal in a high end restaurant. I liked this. Didn’t quite love it. The dijon seemed to come through a little too much. I am not really a big fan of salmon, but I know it is good for us, and the crunchy coating definitely makes it more appetizing. It cooked perfectly, and the top browned exactly as it should.
I totally agree! My husband loved it and said he was very impressed. I know he meant it because he commented on the meal multiple times! I liked it as well but not love. I think I would cut back in the Dijon or use a different brand. It was a nice change, will make again!
Can I use olive oil in the glaze rather than butter/margerine? My family just can’t tolerate butter or any of it’s substitues. I want to try it this weekend.
Hi Denise, I haven’t tried this with olive oil. I do think the topping would be a bit runnier, but that it would be doable. Please LMK how it turns out if you try it!
Very good. My husband loved it.
I have made this recipe twice now because it is just that awesome! It’s easy to prepare on a busy night and it absolutely a fan favorite with my family of 3 teenagers. The flavors are wonderful and it is easy enough that my 15 year old can prepare it if I don’t get home in time to do the prep. It was this recipe that prompted me to buy Jenn’s cookbook!
Amazingly easy and extremely tasty! Great recipe!
Sooo I am really not a huge fan of salmon, but I am making an effort to start eating better….enter THIS salmon recipe…. IT IS AMAZING!! I have made this one other time before many, many years ago, but I lost the instructions on how to make it. I am beyond thrilled to have found this on your website! I have since made this for my entire family (7) and everyone loves it…even my picky 8 and 10 year olds! This will definitely be in the bi-weekly meal rotation. Thank you!!
This salmon is amazing. I love how quick and easy this recipe is. Sure to impress your quest. Doesn’t disappoint.
If I’m making this recipe for 12 people, will that impact the cooking time?
Hi Michelle, The cooking time depends primarily on the thickness of the fillets, but it’s likely that with that much fish in the oven, it will take longer for it to cook. If you find that the topping is getting too browned before the salmon is cooked to your liking, you can loosely cover the fish with foil. Hope you enjoy!
This recipe was SO EASY!! I was literally sitting on my couch looking for what to cook and came across this and within the first sentence and picture I took myself to the grocery store. My dad, who is the pretty harsh critique said that it was a 9/10 (only because it was missing a side… whoops! Lol). Such a simple and tasty recipe! My only suggestion would be is to use less Dijon mustard especially if you’re not a fan. Other than that, HIGHLY recommend. I’ve also cooked Jenn’s pumpkin pie and immediately came back to her website because she has yet to disappoint me! Love Jenn’s recipes!
This recipe is awesome. It’s easy to make and is so very elegant at the same time.
Has anyone added garlic to this recipe?
I have now made this salmon twice, once for my family and once for a “girls night out” at my house. Everyone loves it!! It’s so wonderfully simple, yet elegant and goes with sweet or savory sides. Whether it’s the warm sweet potato salad I served with it last time, or a chopped kale salad w tahini dressing I made my family, it tastes delish with everything! I put it together ahead of time in the frig and just popped it in the oven when my friends and I were getting ready to sit down. So easy! I had to share the recipe with everyone!
I love salmon and this is a new and tasty way to make a delicious dinner! My friends were very impressed!