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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Hi, sorry if you’ve answered this. The recipe has 2 different cooking directions. 7 minutes total or 7 minutes per thickness? I did just notice that it says to cover with tinfoil if the (panko/pecans are browning which they are). I’ve been cooking for about 23 minutes which I think is too long. Either way, this is my GO TO salmon receipe, my entire family loves it including my 4 and 6 year old. Thank you!
Hi Angela, So glad your whole family likes this! Thanks for pointing that inconsistency out – I need to update the text in the photo section to indicate that it’s 7 to 10 minutes per inch of thickness. You mentioned that your salmon had been cooking for 23 minutes – that sounds like a long time – how did it come out?
Your recipes are amazing. Okay, that’s what I was thinking about cooking too long. I’m going to make it (again) this weekend and I’ll lower the cooking time. With my overcooking .. it’s still delicious! Thank you for all you do!
Sounds good ❤️
Just made it for a small dinner party. It turned out great, and I was asked to share the recipe. I made the toppings ahead of time, so it was a breeze to do the final prep and pop the salmon in the oven. Loved it!
I have several salmon recipes that I make, but this is the one we enjoy the most. It’s the one I serve when my family and guests come for dinner, and it’s always a hit. This recipe is just one of the many I’ve made since I’ found Jenn’s recipe site and her wonderful cookbooks. They are all winners.
Hi Jenn,
We are having about 20 people and I would like to make this a bit ahead if possible and keep warm in a chafing dish, but I don’t want the salmon to dry out. First question: How much ahead should I make it before putting in the chafing dish and second question: How can I keep the salmon from drying out?
Thank you very much!
Hi Michele, I think I’d make as close to the time your guest are arriving as possible. And b/c the salmon will be warm in the chafing dish, I’m not sure how you can keep it from drying out. The one possibility I can think of is to cook the salmon on the rarer side, so that if it does cook a little in the chafing dish it’s not overdone/dried out. Hope that helps, and that everyone enjoys!
Thank you very much for your advice, Jenn, I will try that! Happy Holidays!
I’m looking for a salmon filet recipe that I can make in advance and serve at room temperature. Does this (or any of your other salmon recipes) fit the bill?
Hi Linda, I’ve never eaten this at room temperature, but think you can get away with it. One option that I highly recommend (as it’s best at room temp) is this slow-roasted salmon.
Thank you Jenn. I’ll take your advice and make the slow-roasted salmon as I have learned that you can’t go wrong with all your recipes. The salmon will be one of two main dishes for a buffet for 20 people. How large of a filet should I buy and should the bake time be adjusted. I will make more of the salsa as others have suggested.
I’d either double or triple the recipe for 20. While doubling it will only serve around 12, if you’ll have another main dish, you might be able to get away with that. And the cook time Should be about the same.Hope everyone enjoys!
I made this last night with couscous and the asparagus and pea saute that you recommended and it is delightful! A quick and easy dinner that tastes great and was wonderful as leftovers today. Great recipe!
It was delicious!
Made the baked salmon with honey mustard and pecan topping a few nights ago.
What a lovely recipe. So tasty and easy to make. Will definitely make this again.
Thanks for a great recipe.
Delicious! Didn’t have pecans so used pistachios. The honey and the dijon make this soooooo good. Another fabulous and EASY recipe from Jen. Thanks!
Wonderful taste. Easy and delicious