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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This looks delicious. Can this be made for Mahi Mahi
Hi Mariellen, I think this would also work with mahi mahi. Please LMK how it turns out!
I have made this exact recipe maybe 25 times and it always comes out perfect. Super easy. It is a fam favorite but I have also made it for dinner parties and everyone loves it.
Absolutely 5 Stars! I made this recipe exactly as printed. Quick, easy preparation and beautiful presentation.
I used agave instead of honey, so that may be part of the problem but I found the recipe to be a bit bland.
Hi Jenn,
Can you serve this recipe cold or refrigerate overnight and reheat?
Yes and yes 🙂
So….. Delicious!!!! Fresh Sock eye salmon was on sale $12.99 lb I live alone so half a pound will provide me with 2 meals. Cooked it with skin side down. Would leave the pecans a bit chunkier, my preference. Love the crunch! Highly recommend!
Hi Jenn,
I’m excited to try this recipe! We like our salmon cooked all the way through. Could you please give me guidance on how long it would take to cook a salmon piece like you have pictured?
Thanks so much!
Hi Rose, it’s been a while since I’ve made that, but I would guesstimate that the thickest part of the salmon fillet pictured was just over an inch, so it would likely take 10 minutes or so. Just check it then and leave it in for a few more minutes if it’s not cooked to your liking. (You can loosely cover the top of the salmon if you find the top is browning before the inside is fully cooked.) Hope you enjoy!
Cooking salmon on the flesh side instead of the skin side first is absolutely criminal.
I loved it!
The recipe does not say to cook it on the flesh side. It says that the skin might stick to the foil and you need to USE A SPATULA TO REMOVE FROM THE PAN which obviously means you cook it skin side down.
Oven temp too high taker ‘down to 400 or so!
This is now my go-to recipe for salmon … it’s excellent! Everybody loves it!