Pecan Crusted Salmon with Honey Mustard
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I recently discovered this website, and I love it. I subscribed to the weekly e-mail, and I love seeing the new recipes each week. This is the first recipe I cooked from the site, and it was easy and delicious. My husband and son asked me to cook it again.
I particularly like that this recipe and most others on the site include nutritional information, so I can quickly and easily tell if a dish fits within my nutritional goals. I also like that most reviewers give concrete information about recipes AFTER cooking and eating them.
This has become part of our standard weeknight rotation. The kids clean their plates with this dish – tasty and flavorful! It is also quick and easy to assemble, something i need for hectic weeknight dinners. I serve with sautéed spinach and roasted fingerling potatoes.
My husband took his first bite and said ‘wow, this is amazing!”.
This is a great recipe that I could serve to company or an easy weeknight dinner for the two of us. Jen, thank you for another fabulous dinner!
Jen, you’re my go-to recipe blog. I honestly can’t think of one recipe of yours that I don’t like, and trust me I’ve tried a lot. My mom and boyfriend know you by first name because of how often I rave about your site. I made this salmon the other night and it was perfect- easy, tasty, different, loved the crunch of the pecans, and will go in the books for a quick and delicious weeknight dinner to throw together after work. Definitely will try with another type of fish to mix it up. Thank you!
This dish is divine! I first tasted it after my Aunt raved about your blog and made this for dinner one night when we were visiting. I have, since, recreated it back home and my husband and toddler devour it. So simple, so different, so delicious!
Very easy, I tend to use an instant read thermometer to 125 degrees just to be sure.
I am always looking for a new way to serve salmon and I love this recipe. For my family I made two small changes to the recipe. The first is that I added less mustard to the salmon. The second is that I put less panko breading and more pecans into the mixture
My son loves pistachios. Would it work to replace the pecans with pistachios?
Sure! (Just make sure they’re finely chopped) Hope you enjoy!
I made this for dinner for 8 and it was a huge success. Even the non-fish lovers enjoyed it and everyone asked for the recipe! Thanks!
I’m looking forward to making this for a small dinner party this Wednesday. I am interested in your suggestions for sides. Perhaps basmati rice, but I am looking for more than plain rice. You warm couscous salad perhaps? Or the grilled baby potatoes with a salad? Also, I have six for dinner so would I follow the recipe and then add half more? Thanks for your help.
Hi Karen, this would be nice with plain couscous (or the warm couscous salad) and Sauteed Asparagus and Peas. Also, I have a new feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll to the top of the recipe page and, immediately under the recipe title, you’ll see a bar with several options, one of which says “pair with.” If you click on this, you’ll see the sides I’ve suggested. And your plan for making 1 1/2 times the recipe to serve 6 sounds perfect. Hope everyone enjoys!