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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Fabulous recipe…so easy and tasty. My husband is not a fish lover but really enjoyed this recipe. I will definitely make it for company.
This was a phenomenal salmon. I did not deviate from the recipe. Quick, easy, so flavorful. Will serve this to company many times. Thanks Jenn for another great recipe. You knocked it out of the ballpark with this one. Carol
Yum. So good! I followed the recipe except I did have some almonds to use up and so we subbed the pecans with that. Still amazingly good! I paired this dish with Jasmine rice and the suggestion (of previous reviews) of sautéed spinach. Thank you!
This recipe is a treasure! My husband and I knew from our first bites that this salmon would be a new tradition for our family (the first of many attempts at salmon dishes to make the cut!). My only substituons were olive oil for butter and dried dill/herbs de province for the fresh parsley. Thanks a million, Jenn!
This is a surprisingly simple and really rather elegant dish. A nice variation is to use crushed pistachios instead of pecans.
This was amazing. Moist on the inside and crunchy on the outside. Wonderfully flavorful. I will definitely add this to our favorite list!
I’m making it tonight, and looks, absolutely delicious, can’t wait to eat it with rice, herbs, butter, and salt and pepper.
This recipe was so tasty and easy. The crunchiness of the panko breadcrumbs and sweet mustard glaze complement the salmon perfectly. They look all fancy too! Will definitely be making this again.
Enjoyed this recipe very much! It was so quick and easy. I am always on the lookout for delicious salmon recipes. Thanks so much!
I made the recipe exactly as written but since our oven wasn’t working, I made it outdoors in our grill, with the hood closed. It came out delicious and moist. A good idea for a hot summer day when you don’t want to turn on your oven.
Made this for company exactly stated in recipe and it was FABULOUS. Thank you Jenn. Love your site so much!!
My husband and I are trying to eat more fish and I’ve been searching for a recipe for salmon that we really liked. After trying many sauces and cooking techniques, this recipe is the winner! It is so easy to make and the taste is out of this world. The crunch of the crumbs and nuts mixed with the wonderfully complementary taste of the honey mustard with the salmon I think would even appeal to people who don’t normally care for fish. Try it – you won’t be sorry!