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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Yes, and now it is my “go to” for salmon. Easy Peasy, the flavor is delicious, the recipe simple and elegant, and hubby loves it. I buy the frozen wild pacific salmon, which has an altogether different taste than Atlantic, seems mellow to me, better tasting. Tonight I am serving it with my other fav recipe recently found, Caramelized Zucchini Pasta. So much fun to make. Onceuponachef, I have a lot of your recipes, mmm, you’re a good girl, I do appreciate all you do.
This is my “go to” recipe when having dinner guests. Everyone asks for the recipe! Easy to make and restaurant quality!
Thank you!
A local restaurant that made this dish went out of business. My friend mentioned that she was sad that she’d never have it again. I made this recipe and she said it was one of the best things she’s ever eaten. I’m not a big “encrusted” fan but I devoured mine. Also made the asparagus/ peas recipe to serve with it and it was also amazing. Can’t wait to try more things.
One of the best salmon recipes I’ve ever made, if not the best! Wow, thank you!
One of my favorite recipes ! It is delicious !
Thinking of making this for Passover. Can it be done with an entire side of salmon? If so, how would the cooking time be adjusted?
Sure, this could be done with a side of salmon. The cooking time should be approximately 14 to 16 minutes. Also, you may need to lay a piece of foil loosely over top of the salmon if the panko is getting too browned while it bakes. Hope that helps!
My favorite way to dress up Salmon. Make it often for guests. Like that it is easy and ingredients are always on hand. Thank you Jennifer!
This was YUMM-O. I am definitely making this again!!
Thank you
I’ve made it twice now. Family loved it so much the first time, they’ve requested it again. Excellent and easy! Thank you, Jen Segal! Your recipes never let me down!
Wow! Another winner from Jen! We had a lovely salmon and this recipe just happened to pop up in my in box. Easy and fast dinner in the table in no time! We served with buttered rice and mixed veggies. Everyone, even the picky eaters, cleaned their plates.