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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Love this simple but also party worthy diner. It’s easy to prepare and is a great flavour combination
I made this for a Holiday dinner for my boyfriends son and girlfriend and they raves about the recipe. The salmon melts in your mouth and gives a little crunch. Just simply amazing! Everytime I make it I take it down to my 75 year old neighbor because she said no one makes it’s better. I said oh yes there is… Jennifer can. LOVE this recipe!
We are fortunate to live in the Pacific NW and have the opportunity to go fishing. I am always looking for new salmon recipes and this one has become a new favorite. It adds flavor without overpowering the salmon. Thank you!
This recipe is a real 5 star! Super easy to make and so good! Will definitely become an every-week meal from now on!
I’ve never been a big fan of salmon,but this recipe has turned me around.
The sweet and savory blend of honey and the mustard, along with the crunch of the pecans make this outstanding. Extremely easy to make, not a lot of clean up. Good for company, prepare it, and then bake when the guests arrive. I use gluten free Panko.
I made this for an older friend who had surgery. Her husband called me just to share how much they enjoyed it. It’s an easy dish with lots of flavor. The panko crust also makes it look extra fancy.
This is my “go to” recipe when I really don’t want to spend a lot of time in the kitchen or if I get home late from work. I have your pecan and herb topping and mustard glaze premixed in jars in my refrigerator. Salmon is usually available at my local meat store, and then I can pull it all together in less than 15 minutes. With a green vegetable on the side, I am in heaven.
Super delicious! Fast and easy. I found out at the last minute that I did not have pecans, so I substituted walnuts. Came out great. Spouse said it was just like a restaurant meal.
This salmon is part of our regular dinner rotation. Made about 6-10 times at this point. It’s the best salmon ever! The recipe is perfect – we don’t change a single thing. We have skipped the parsley at times when we didn’t have any on hand. It’s mostly for color so it’s not really necessary, though it adds to the dish’s beauty. Often served with a side of Lundberg wild rice with seasoning and roasted asparagus. Perfection!
I made this recipe the first time about 2 months ago when searching for something I could put together quickly after a long working day and this has now become a family favorite! If salmon is on the menu, this is the recipe we choose 99% of the time. I love that it is made with pantry-stocked items and tastes great as leftovers, if there are any!
I never have the confidence to make a new recipe for friends before trying it out for myself first. I decided to step out of my comfort zone and it was a success! I had Chinese parsley in the fridge and I thought it would be too strong but it was awesome. Thanks for the emails with fabulous recipes which inspire me to cook with more variety.