Baked Salmon with Honey Mustard and Pecan-Panko Crust
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
My family’s made this a couple of times now, and it’s been delicious! Thanks for the recipe.
I eat a lot of salmon so I’m always looking for something where I have all the ingredients on hand. I left the nuts out, because I was out, and used Pommery instead of Dijon. Roasted asparagus alongside. Another wonderful meal that wasn’t my same old same old (which is pretty good, too, but variety is the spice of life). Thank you.
Wonderful recipe! Very easy to make and tastes great!
Jenn, your recipes are always spot on. My family loves this salmon, and I also like to make it for company. It is always a hit. Do you think a couscous salad with pine nuts, roasted peppers, and olives would be overpowering for this dish? Since warmer days are approaching, I was thinking a cold couscous salad would work.
Hi Elaine, so glad you like this, salmon! While I think that you can get away with the couscous salad you’ve described, I feel like it would put some competing flavors on the plate. If you like the look of this quinoa pilaf, I think the flavors would pair nicely with the salmon. You could use couscous instead of quinoa – just cook the couscous according to the package instructions. Hope you enjoy whatever you make!
There are no words …. only MMMMMmmmmmmm
Jenn, my culinary goddess, you never fail to disappoint! This dish was absolutely delicious! The honey I had on hand was hard as a rock so I used agave instead and it worked out fine. So moist, so flavorful – Just outstanding. Thanks for always coming through. I’d be lost without your recipes.
My go to company’s coming for Friday night dinner. It never fails to please with your challah, rice or roasted potatoes and fresh asparagus.thanks, Jenn for always sending the best tried and true recipes
Can you substitute maple syrup for the honey?
Sure, Nancy, that should work. Enjoy!
If you don’t have pecans on hand, will almonds work?
Sure!
This is a question…can you substitute the salmon with chicken? Has anyone tried it?
Sure!