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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I had a group of 12 ladies coming for dinner. This was perfect. I prepared the salmon 3 hours in advance. I purchased large fillet and cut it into portions. I left the skin on and put it on parchment paper on a sheet pan. Once everyone arrived I baked it for about 15 minutes ( like my salmon cooked through). Could not have been easier to feed a large group. It was a pitch in so the group brought sides and desserts. Everyone raved about how delicious it was.
I try to make this recipe every 1-2 weeks, it is nice enough to make for company or just us. It always feels like a special meal when we sit down and enjoy the salmon.
This was amazing! Delicious flavor and it melts in your mouth. And even better – it’s easy to make. Highly recommend!
I do NOT like salmon at all!!!! Neither does my husband. I’ve cooked it several times, each a different way, and it ended up in the garbage and we called it a pizza night. For this recipe, I had the pizza joint on speed dial. I was all geared up, ready to sink my teeth into a delicious slice of pie!
Unfortunately/fortunately, this recipe knocked it out of the park! We LOVED it! So much so, that my husband actually ate 2 pieces in one sitting and I had a slice the next day!
I ended up following the recipe as written, except I didn’t add the parsley to the mix. The only “issue” I had (and have had all the times I’ve cooked it) is the cooking time – I’ve always had to cook it for anywhere between 10-15 mins. Maybe it’s because I like my salmon a little more done??? Or maybe I didn’t let mine sit on the counter long enough (too cold from the fridge)??? I’m not sure. But other than that, this recipe is fabulous! I just wish I would have found it earlier!
This is now my “go to” salmon recipe. Quick, easy, no unusual ingredients that I won’t have on hand and a restaurant taste and quality. Love all of your recipes, Jen. I am so glad I found this site.
This was a quick and delicious weeknight meal. I made it with asparagus and wild rice pilaf. I made extra and had that over a chopped kale and quinoa salad the next day…it tasted just as great the second day as it did the first day.
This salmon dish was amazing……I have made it both for my family and friends and everyone loves it…….it’s also so easy to make. Thank you
Made it last night. So delicious and easy! Great recipe.
I’ve made this salmon many times! It’s delicious and my entire family loves it. I’m trying to minimize dairy in my diet. If substitute olive oil for the butter, would it change the taste and texture much? Love all your recipes! Thanks!
Hi Jane, I haven’t tried this with olive oil. I do think the topping would be a bit runnier, but that it would be doable.
Quick and easy. The Salmon is so moist. My grandchildren even enjoyed it.