Baked Salmon with Honey Mustard and Pecan-Panko Crust
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This baked salmon with a crunchy topping takes just 20 minutes to make, yet it’s elegant enough for company.
This easy 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 (or try my panko-topped baked salmon recipe with no nuts). Pair the salmon with a green vegetable and a starch (baked potatoes, twice-baked potatoes, couscous, or drop biscuits are all good options).
Table of Contents
What You’ll Need To Make Baked Salmon with Honey Mustard & Pecan-Panko Crust
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 per inch of thickness, or until the salmon flakes when tested with a fork.
Enjoy!
Video Tutorial
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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.
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 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 7-10 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.)
- 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
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- 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.
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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
This looks delicious. Can this be made for Mahi Mahi
Hi Mariellen, I think this would also work with mahi mahi. Please LMK how it turns out!
I have made this exact recipe maybe 25 times and it always comes out perfect. Super easy. It is a fam favorite but I have also made it for dinner parties and everyone loves it.
Absolutely 5 Stars! I made this recipe exactly as printed. Quick, easy preparation and beautiful presentation.
I used agave instead of honey, so that may be part of the problem but I found the recipe to be a bit bland.
Hi Jenn,
Can you serve this recipe cold or refrigerate overnight and reheat?
Yes and yes 🙂
So….. Delicious!!!! Fresh Sock eye salmon was on sale $12.99 lb I live alone so half a pound will provide me with 2 meals. Cooked it with skin side down. Would leave the pecans a bit chunkier, my preference. Love the crunch! Highly recommend!
Hi Jenn,
I’m excited to try this recipe! We like our salmon cooked all the way through. Could you please give me guidance on how long it would take to cook a salmon piece like you have pictured?
Thanks so much!
Hi Rose, it’s been a while since I’ve made that, but I would guesstimate that the thickest part of the salmon fillet pictured was just over an inch, so it would likely take 10 minutes or so. Just check it then and leave it in for a few more minutes if it’s not cooked to your liking. (You can loosely cover the top of the salmon if you find the top is browning before the inside is fully cooked.) Hope you enjoy!
Cooking salmon on the flesh side instead of the skin side first is absolutely criminal.
I loved it!
The recipe does not say to cook it on the flesh side. It says that the skin might stick to the foil and you need to USE A SPATULA TO REMOVE FROM THE PAN which obviously means you cook it skin side down.
Oven temp too high taker ‘down to 400 or so!
This is now my go-to recipe for salmon … it’s excellent! Everybody loves it!
My family’s made this a couple of times now, and it’s been delicious! Thanks for the recipe.
I eat a lot of salmon so I’m always looking for something where I have all the ingredients on hand. I left the nuts out, because I was out, and used Pommery instead of Dijon. Roasted asparagus alongside. Another wonderful meal that wasn’t my same old same old (which is pretty good, too, but variety is the spice of life). Thank you.
Wonderful recipe! Very easy to make and tastes great!
Jenn, your recipes are always spot on. My family loves this salmon, and I also like to make it for company. It is always a hit. Do you think a couscous salad with pine nuts, roasted peppers, and olives would be overpowering for this dish? Since warmer days are approaching, I was thinking a cold couscous salad would work.
Hi Elaine, so glad you like this, salmon! While I think that you can get away with the couscous salad you’ve described, I feel like it would put some competing flavors on the plate. If you like the look of this quinoa pilaf, I think the flavors would pair nicely with the salmon. You could use couscous instead of quinoa – just cook the couscous according to the package instructions. Hope you enjoy whatever you make!
There are no words …. only MMMMMmmmmmmm
Jenn, my culinary goddess, you never fail to disappoint! This dish was absolutely delicious! The honey I had on hand was hard as a rock so I used agave instead and it worked out fine. So moist, so flavorful – Just outstanding. Thanks for always coming through. I’d be lost without your recipes.
My go to company’s coming for Friday night dinner. It never fails to please with your challah, rice or roasted potatoes and fresh asparagus.thanks, Jenn for always sending the best tried and true recipes
Can you substitute maple syrup for the honey?
Sure, Nancy, that should work. Enjoy!
If you don’t have pecans on hand, will almonds work?
Sure!
This is a question…can you substitute the salmon with chicken? Has anyone tried it?
Sure!
Another 5 star recipe from Jenn! I made this last night for a Valentines Day dinner and both my husband and I LOVED it! I followed the recipe exactly as written and it was delicious. We both said we would enjoy this again .. and again. The other nice part was that it was an easy recipe to follow and make. Thanks Jenn!
Delicious and soooo easy! My husband said it was the best fish he’s ever eaten. Will definitely make again…and again…and again!
I made this for dinner last night and it was absolutely delicious. I make salmon once a week and I am always looking for new recipes. I was given a large amount of pecans from someone who owns a farm and been making everything with pecans this week. The glaze with the pecan panko crust was amazing. I will be making this again next week!!! Thanks Jenn for another great recipe.
Not only did I make, we loved it!
This is delicious, and so easy. I did not have parsley, but thought the pecan pieces were a very good addition. Will make it again. I presume this might work well in an air fryer too, with appropriate adjustments to time and temperature.
How would you do this in an air fryer? I just bought one
This was perfect! I’ve made so many different variations of salmon and I have to say this is my favorite. I made this as a dress rehearsal for NYE and it passed with flying colors. So easy, so delicious and so elegant. I served it with a green salad to start and I made Jenn’s drop biscuits (perfect!) and roasted asparagus.
I am a novice-intermediate chef and I love Jenn’s recipes. They are all tested, fool-proof and scrumptious.
Make this salmon now.
These were so delicious, and so easy! My guests loved them as well.
Yum! This is delicious, a great recipe for company. It always gets rave reviews!
THIS!! recipe was amazing!!! Made as instructed. YUMMMMMY!
Just made this last night for company and it was a major hit! So easy and you can do everything ahead of time!
This cooked perfectly. It was so good. This will be in my go to rotation for sure!
My husband just made this and it was delicious. He followed the recipe exactly and it came out so good and moist! Definitely a keeper!
Aswesome! super easy.
Delicious! Next time I will put less crumb topping on the thinner parts of the salmon – it became a little too salty. The flavors were fantastic and I already want to make it again!
The best salmon that I have ever had! Yummmmm! 👍😁
Easy and Excellent
This was hands down the best salmon I have ever had! Kudos to the culinary genius that passed this recipe on to Jenn. She clearly knows her way around the kitchen!!
🙂
This is the best Salmon I’ve ever had and the only Salmon my husband has ever tried. We both love it and look forward to serving it to company….Thanks Jenn!
Hi Jenn
I love this recipe, I was wondering I bought some pieces of halibut, would this recipe work with this type of fish or no?
Thank you so much
Melissa
Glad you like it! And I do think it would work with halibut — I’d love to hear how it turns out. 🙂
I was easy to make and delicious. I’ve looking for a great topping and this is one of the best for me thus far.