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 Jenn,
Would halibut work here?
Thanks
Janelle
Sure – please LMK how it turns out with halibut!
I made this recipe ,it is excellent !! I only made one piece of salmon so I had to trim down the ingredients a lot . I have shared the recipe with other family members . I eat low sodium but just left off the salt , plenty of sodium in the Dijon …it was delicious !
This is without a doubt the best salmon I have ever tasted. And so easy to make! Living in Oregon, salmon is always top notch so we eat it often. This is our new go-to recipe.
This is my new go-to recipe for salmon. I used steelhead. I served it to a friend who has fished for salmon his whole life and has had the best right from the ocean (he is over 80) and he was impressed. Success!
This was amazing! Best part was my husband made it; he’s a good cook but sometimes lacks confidence with recipes. This was easy for him to follow and very simple to make. I”ll be asking for this again soon! Thanks Jenn
Oh my gosh! I made this for company last night. I was nervous because I’ve never made salmon for company- only my husband. I dont eat it (I’ve tried but just…no). Anyway, not only was it easy, it was fabulous! My husband and my guests loved it. Thank you so much for another wonderful recipe!
I made this with Atlantic Salmon (less fishy than Alaska) and turned my anti-seafood husband into a fan! The texture of the panko and pecans with the tangy sweet of the honey mustard really puts this over the top.
Perfect! Ate every last bite. Paired it with sautéed arugala & spinach and a roasted corn salad. Love how approachable your recipes are. That’s now three nights in a row I’ve made dinner from your recipes. Thanks for sharing!
I noticed I have breadcrumbs but not panko in my cupboard. Do you think breadcrumbs would work? Thank you!
Sure, you can get away with breadcrumbs if that’s what you have on hand. Enjoy!
I made this last night and it was delicious! Easy to prep and cooks so quickly. I made it an hour before we were ready to eat, and placed it in my warming drawer because I was also making your filet roast with the red wine sauce. It was delicious! The mustard glaze was not overpowering. I’ll definitely be making this again.
The salmon was cooked well, but I thought there was to much mustard, detracted from the taste of the salmon. Loved the pecans on top, but scraped off the mustard sauce and there went with it the pecans.