Baked Salmon with Honey Mustard and Pecan-Panko Crust
This post may contain affiliate links. Read my full disclosure policy. Topped with a sweet, tangy, nutty crunch, this salmon dish takes just 20 minutes—easy enough for a weeknight, elegant enough for company, and always a crowd-pleaser. 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. What You’ll Need To Make Baked Salmon with Honey Mustard & Pecan-Panko Crust Step-by-Step Instructions Step 1: Make the glaze. In a small bowl, combine the mustard, butter, honey, salt, and pepper. Stir to combine. Step 2: Make the pecan-panko topping. In another small bowl, toss together the panko, pecans, and parsley. Step 3: Add the glaze. Spoon the honey mustard glaze evenly over the salmon fillets. Don’t worry if some of it drops down the sides. Step 4: Add the topping. Sprinkle the pecan-panko mixture over top and press gently so that it adheres. Step 5: Bake. Slide the pan into the oven and bake for 7 to 10 minutes per inch of thickness, or until the salmon flakes when tested with a fork. That’s all there is to it—enjoy! Video Tutorial You May Also Like RecipeComments (419)Add Comment Recipe Comments (419) Add Comment 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) 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. 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 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: DinnerFish & SeafoodMake-AheadQuick & EasyAmerican Dinner Fish & Seafood Make-Ahead Quick & Easy American