22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Baked Salmon with Honey Mustard and Pecan-Panko Crust

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

This baked salmon with a crunchy topping takes just 20 minutes to make, yet it’s elegant enough for company.

This baked 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. Pair the salmon with a green vegetable and a starch (baked potatoes, twice-baked potatoes, couscous, or drop biscuits are all good options).

What you’ll need To Make Baked Salmon


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, or until the salmon flakes when tested with a fork.



Baked Salmon Video Tutorial

You may also like


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.

Servings: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes


  • 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)


  1. 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.
  2. In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
  3. In another small bowl, mix together the panko, pecans, parsley (if using), and remaining ¼ teaspoon salt.
  4. 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.
  5. 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.)
  6. 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

Powered by Edamam

  • 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.

See more recipes:


  • Yes, and now it is my “go to” for salmon. Easy Peasy, the flavor is delicious, the recipe simple and elegant, and hubby loves it. I buy the frozen wild pacific salmon, which has an altogether different taste than Atlantic, seems mellow to me, better tasting. Tonight I am serving it with my other fav recipe recently found, Caramelized Zucchini Pasta. So much fun to make. Onceuponachef, I have a lot of your recipes, mmm, you’re a good girl, I do appreciate all you do.

    • — BarbaraAnn Jannarone on May 16, 2022
    • Reply
  • This is my “go to” recipe when having dinner guests. Everyone asks for the recipe! Easy to make and restaurant quality!

    Thank you!

    • — Margaret Michel on May 1, 2022
    • Reply
  • A local restaurant that made this dish went out of business. My friend mentioned that she was sad that she’d never have it again. I made this recipe and she said it was one of the best things she’s ever eaten. I’m not a big “encrusted” fan but I devoured mine. Also made the asparagus/ peas recipe to serve with it and it was also amazing. Can’t wait to try more things.

    • — Bob on April 25, 2022
    • Reply
  • One of the best salmon recipes I’ve ever made, if not the best! Wow, thank you!

    • — Lisa Troedson on April 25, 2022
    • Reply
  • One of my favorite recipes ! It is delicious !

    • — June on April 7, 2022
    • Reply
  • Thinking of making this for Passover. Can it be done with an entire side of salmon? If so, how would the cooking time be adjusted?

    • — SMS on April 7, 2022
    • Reply
    • Sure, this could be done with a side of salmon. The cooking time should be approximately 14 to 16 minutes. Also, you may need to lay a piece of foil loosely over top of the salmon if the panko is getting too browned while it bakes. Hope that helps!

      • — Jenn on April 8, 2022
      • Reply
  • My favorite way to dress up Salmon. Make it often for guests. Like that it is easy and ingredients are always on hand. Thank you Jennifer!

    • — Peggy on April 7, 2022
    • Reply
  • This was YUMM-O. I am definitely making this again!!
    Thank you

    • — Ryason on March 28, 2022
    • Reply
  • I’ve made it twice now. Family loved it so much the first time, they’ve requested it again. Excellent and easy! Thank you, Jen Segal! Your recipes never let me down!

    • — Charese on March 28, 2022
    • Reply
  • Wow! Another winner from Jen! We had a lovely salmon and this recipe just happened to pop up in my in box. Easy and fast dinner in the table in no time! We served with buttered rice and mixed veggies. Everyone, even the picky eaters, cleaned their plates.

    • — Trina W on March 17, 2022
    • Reply
  • Hi Jenn,

    Would halibut work here?



    • — Janelle on March 14, 2022
    • Reply
    • Sure – please LMK how it turns out with halibut!

      • — Jenn on March 14, 2022
      • Reply
  • I made this recipe ,it is excellent !! I only made one piece of salmon so I had to trim down the ingredients a lot . I have shared the recipe with other family members . I eat low sodium but just left off the salt , plenty of sodium in the Dijon …it was delicious !

    • — June on March 10, 2022
    • Reply
  • This is without a doubt the best salmon I have ever tasted. And so easy to make! Living in Oregon, salmon is always top notch so we eat it often. This is our new go-to recipe.

    • — SteveR on February 20, 2022
    • Reply
  • This is my new go-to recipe for salmon. I used steelhead. I served it to a friend who has fished for salmon his whole life and has had the best right from the ocean (he is over 80) and he was impressed. Success!

    • — Pat Steinfeld on February 1, 2022
    • Reply
    • This was amazing! Best part was my husband made it; he’s a good cook but sometimes lacks confidence with recipes. This was easy for him to follow and very simple to make. I”ll be asking for this again soon! Thanks Jenn

      • — Meredith Bartek on March 10, 2022
      • Reply
  • Oh my gosh! I made this for company last night. I was nervous because I’ve never made salmon for company- only my husband. I dont eat it (I’ve tried but just…no). Anyway, not only was it easy, it was fabulous! My husband and my guests loved it. Thank you so much for another wonderful recipe!

    • — Miehcle M. on January 30, 2022
    • Reply
  • I made this with Atlantic Salmon (less fishy than Alaska) and turned my anti-seafood husband into a fan! The texture of the panko and pecans with the tangy sweet of the honey mustard really puts this over the top.

    • — Courtney Johnson on January 10, 2022
    • Reply
  • Perfect! Ate every last bite. Paired it with sautéed arugala & spinach and a roasted corn salad. Love how approachable your recipes are. That’s now three nights in a row I’ve made dinner from your recipes. Thanks for sharing!

    • — Mags on January 10, 2022
    • Reply
  • I noticed I have breadcrumbs but not panko in my cupboard. Do you think breadcrumbs would work? Thank you!

    • — Val on January 4, 2022
    • Reply
    • Sure, you can get away with breadcrumbs if that’s what you have on hand. Enjoy!

      • — Jenn on January 4, 2022
      • Reply
  • I made this last night and it was delicious! Easy to prep and cooks so quickly. I made it an hour before we were ready to eat, and placed it in my warming drawer because I was also making your filet roast with the red wine sauce. It was delicious! The mustard glaze was not overpowering. I’ll definitely be making this again.

    • — JoAnne on December 26, 2021
    • Reply
  • The salmon was cooked well, but I thought there was to much mustard, detracted from the taste of the salmon. Loved the pecans on top, but scraped off the mustard sauce and there went with it the pecans.

    • — Trish O'Brien on December 16, 2021
    • Reply
  • This recipe makes me look GREAT! The honey/Dijon and Pecans put Salmon into the stratosphere. Such an easy recipe. I work full time but I love to cook. My partner and kids love it and ask for it whenever I mention Salmon! Thank You!

    • — Gwen Scanlon on December 14, 2021
    • Reply
  • As always, fabulous recipe, exactly as written. I the salmon on top of a spring mix salad with asparagus that I roasted with a little olive oil/S&P on the same pan. A splash of green goddess dressing on the salad and crusty bread on the side. Delicious, thank you!

    • — Kay Dubb on December 2, 2021
    • Reply
  • We always enjoy your recipes. I plan to make this recipe for guests.
    Would your Rice Pilaf with Caramelized Onion, Orange, Cherry & Pistachio go well with this salmon dish?

    • — Agnes on December 1, 2021
    • Reply
    • Hi Agnes, I may choose a starch that is a little plainer so as not to compete with the flavors in the salmon, but it would work.

      • — Jenn on December 2, 2021
      • Reply
  • The spinach under the salmon looks luscious! I couldn’t find a recipe for that on your website; will you be able to add directions for how to properly and tastily wilt spinach (pretty please!).

    I also appreciate others’ serving suggestions in the comments! Looking forward to making this with various sides (but I love wilted spinach, but haven’t been able to do myself properly). Also hard to find garlic-free recipe (I finally deduced that many migraines after eating could be traced back to garlic—can you believe that?!).

    Thanks so much for sharing, excited to see in comments that you have a cookbook!

    Thank you!

    • — Jessica on November 22, 2021
    • Reply
    • Hi Jessica, I’ll add sautéed spinach to my list of recipes to add to the blog – meanwhile, simply sauté spinach with a little butter and and season with salt and pepper. (I use garlic too, but based on what you said, I’d omit it!) Hope that helps. 🙂

      • — Jenn on November 22, 2021
      • Reply
  • Hi!
    Do I need to add pecans? My husband isn’t a fan

    • — Alison on November 19, 2021
    • Reply
    • Hi Alison, It’s fine to leave them out; I would replace them with more panko. Enjoy!

      • — Jenn on November 19, 2021
      • Reply
  • Do you think this topping would go with haddock?

    • — Corrine on November 11, 2021
    • Reply
    • Sure, I think it would work – please LMK how it turns out if you try it!

      • — Jenn on November 12, 2021
      • Reply
  • This was excellent! Thanks for all the great recipes. We recently had to start watching our sodium, and I was able to omit all the salt in this recipe, and it still came out fantastic. The fish and mustard have enough salt.

    • — Tamara on October 30, 2021
    • Reply
  • Delicious! So easy to prepare. I will definitely be making this again! Thanks so much for another fabulous recipe.

    • — Kim Craighead on October 19, 2021
    • Reply
  • Amazing!! If I could rate this 100 times I would, this is our GO TO for salmon. It’s simple, delicious, and looks gourmet. We make it every couple of weeks and my husband raves over it.

    I mix the dry ingredients in advance and keep them on hand so it’s even faster. We like to pair it with oven roasted broccoli and rice pilaf. 🙂

    • — Emily M on August 25, 2021
    • Reply
  • Amazing

    • — Sharon on July 26, 2021
    • Reply
  • 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.

    • — Debora Gonek on July 12, 2021
    • Reply
  • 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 H on June 15, 2021
    • Reply
  • 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!

    • — Kelly on May 13, 2021
    • Reply
    • 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!!

      • — Kelly on May 13, 2021
      • Reply
    • So glad you enjoyed! 🙂

      • — Jenn on May 14, 2021
      • Reply
  • 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.

    • — SH on May 10, 2021
    • Reply
  • 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.

    • — Allison on May 3, 2021
    • Reply
  • 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.

    • — Ruth on April 13, 2021
    • Reply
    • 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. 🙂

      • — Jenn on April 13, 2021
      • Reply
  • 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!!

    • — Meredith on April 8, 2021
    • Reply
  • Absolutely delicious! I substituted the panko with gluten free bread crumbs and it was loved by everyone!

    • — Caryn on April 3, 2021
    • Reply
  • 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.

  • This salmon recipe looks like it takes it to the next level. It’s just my husband and I, so can I just half everything?
    I usually buy one Faro salmon filet about 11oz. for the both of us from the fish truck that comes to our community on Fridays.
    I mix Mayo, Dijon, frsh lemon juice and spread it on the top. Just before I bake it at 400°, I squeeze local honey over it. Usually takes about 15-18 min.
    I want to try your recipe, but want to make sure I can wing it by cutting it half.

    • Sure, Sunny, I think it’s perfectly fine to cut it in half. Hope you enjoy!

  • Can this be cooked at a lower oven temperature? I don’t like cooking at high temperatures.

    • — ℅ Jacqueline Cable
    • Reply
    • Hi, that should be doable, it will just take a little longer in the oven. If you find the topping is browning too much due to the longer time in the oven, I’d loosely lay a piece of foil overtop.

  • This was SO easy to prepare and absolutely delicious! Hubby and I loved it and have made it several times! Great recipe…..thanks Jen!!

  • I made this last night for my family and it was big hit. So easy to make and so flavorful. I switched out pecans for almonds because my daughter has an allergy to them. Definitely going into rotation. I’m so glad I found your Instagram!

  • Made this so many times, great recipe to have on hand! I add lemon zest and tarragon to the panko mix and it’s a great addition.

  • I made this for a special Valentines Day dinner. It was delicious!! I will definitely make this again🎉 Thank you!!

  • Made this tonight to celebrate my mom’s birthday and it was delicious! Served with your quinoa pilaf and creamed spinach….topped it off with apple crisp! All courtesy of Chef Jenn! Thank you!!!

  • So easy and so flavorful. Great recipe

  • Super delicious and simple weeknight meal, nice that I can get everything prepped while the oven is preheating. I use parchment instead of aluminum just to ensure no sticking (I actually like the skin). I also subbed the honey for some brown sugar once because that’s all I had and it still turned out great. Will definitely be making this again!

  • Your recipes are always spot on! I unexpectedly had to cook dinner for my family this weekend and decided to try this recipe since I already had all the ingredients but the salmon on hand. My pieces of salmon were a little bit bigger, so they needed an extra 5 minutes in the oven. It came out perfect! Nice crispy crust on top and the glaze was very flavorful. Can’t wait to make this one again.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.