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 Jenn, I have tried most of your salmon recipes…all 5 stars! Want to try this one next. Do you think it will work on a gas grill? Now that it’s heating up outside, I like to avoid using the oven.
Hi Sharon, I’ve never tried it, but I suppose it would work if you cooked the salmon on cedar planks. Please let me know how it comes out if you try it!
Thank you, Jen. It was easy to make and delicious. I used Olive oil instead of butter, trying to watch my cholesterol. Have you tried doing in the air fryer?
So glad you enjoyed it! And, I haven’t tried it in an air fryer – I don’t have one.
Easy, fast & delicious! I made this for a dinner party and it was well-received by the group. I used one 3 1/2 lb piece of salmon, instead of individual filets and it turned out great. I look forward to making it again.
I bake my (room temp) salmon at 350F for only 12 minutes. It comes out medium rare and is silky and delicious.
I’ve made this before and it’s fantastic! Relatively easy to feed a crowd and it looks/tastes really impressive. I’m about to host Passover seder – do you think I can use matza meal (or crushed matza) instead of panko breadcrumbs? Any other suggestions?
Glad you like it! Unfortunately I don’t think matzo meal or crushed matzo will be a good substitute for the panko – sorry!
Delicious! Neither of us are huge salmon lovers but we both agreed this could be on regular rotation. Woohoo! Last minute I realized I was out of pecans so I subbed walnuts. Cooked in the air fryer at 400 for 12 minutes.
Fabulous! Made this tonight (doubled the recipe) for a family birthday dinner. Succulent and delicious! Everyone wants to have this again!
Hands down! Probably the best recipe of any meal I have ever made! It was absolutely amazing and I thought that as I read the recipe earlier today collecting the ingredients, but already had most on hand. For me in a recipe what counts is every bite should have a distinct flavor and texture, and not be drowned out by the next bite. Through and through this salmon recipe was just out of this world and better than any other main entree I’ve probably ever made. Thank you so much and I’m so glad that I found you today!
Do you have a substitution for the mustard if someone has an allergy?
Hi Jennifer, Unfortunately, I don’t think there’s a great alternative to the mustard here – I’m sorry!
Why not experiment and try substituting the mustard and butter with a thick mayo like kewpie mayonnaise and mix with lemon zest for acidity/tang.
Hi Jen, could I substitute maple syrup for the honey?
Sure, Soogan, that should work. Enjoy!
This recipe was a hit with my family. Very tasty and simple to quick to make even on a weeknight. I make it once a week now so make extra of the topping and store in an airtight container for the next meal. Have used whole wheat panko crumbs and they work well too.
This is recipe is so easy and delicious. My daughter and I just love it. For someone who doesn’t like to do a lot of prep work for dinner after a long day of work, it is easy to make and quick to bake. I will definitely be adding this one to my recipe favorites.