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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Made this for friends today and everyone loved it. “Divine” to quote one of our friends. So easy too. Made it a couple of hours ahead so just had to pop it into the oven.
The honey mustard salmon sounds great so I will make it tonight. My question is how large is the tablespoon measure you use in the metric ingredients please?
I know the US tablespoon is 15 mills and our Australian one is 20 mills. So far I have used 15 mill size in your fantastic recipes.
Hi Patricia, It’s 15 ml so you’ve been doing it correctly. 🙂
Hi Jenn
Can I substitute the pecan with a different nut? My daughter is allergic to pecans and walnuts.
Sure, Helen – anything you like.
Hi Jen! Can you make this kosher for Passover using a panko substitute? Thank you!
Sure, Alana, that should work. I’d love to hear how it turns out!
This is my go-to salmon recipe – so good! I make it as is and it is perfect. Unfortunately my newborn has a milk protein allergy so I am cutting all dairy for the next 5 months or so. Do you think I can sub coconut oil for the butter? Any other suggestions? Thank you!
Hi Meagan, I do think that coconut oil would work here (and so glad you like it)!
Absolutely delicious! Made it twice now and put pistachios the second time. Yummy both ways!
I made this dish tonight, and just ate it. It was delicious! I forgot to add the honey, and realized this after the fish had baked. I squirted some honey over the topping and put it back in the oven for 2 mins, and it tasted great! It took about 15 minutes for the fish to cook, (fish about 1.5 inches high), maybe it was too far away from the heat coming from bottom of oven, so after 10 mins, I moved it to a lower rack. Easy to make, delicious!
I was surprised by how well the pecans went with the salmon and added an interesting crunch to the flaky salmon. Simple and a weeknight winner!
I made this for dinner tonight and it was such a great hit. I was amazed that something so good was so simple! The pecans gave it a nice crunch. I omitted the parsley and served it with roasted asparagus and roasted baby potatoes. This dish is a winner! Thanks so much Jenn
I’ve made this numerous times now since my one son, who doesn’t usually eat salmon, loved this recipe! With a nice brown rice mix, asparagus or broccoli, you have a perfect lean, high protein meal! Given I work, as does, my husband, using this recipe is a quick way to produce a meal that tastes like it took longer than it did to create. Absolutely a ‘go to’ recipe for me, I forwarded it to both of my sisters who also now use it whenever they make salmon.