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Baked Salmon with Honey Mustard and Pecan Panko Crust

This Baked Salmon with Honey Mustard and Pecan Panko Crust has quickly become a go-to favorite for home cooks looking to impress without the hassle!

With a crunchy, golden topping and tender, flaky salmon, this dish is bursting with flavor yet takes only 20 minutes from start to finish.

The secret? A sweet and tangy honey mustard glaze paired with a nutty,
crispy crust that perfectly complements the rich salmon.

Whether you’re hosting a dinner party or just craving something special for yourself,
this recipe will make your meal feel like a gourmet experience with minimal effort.

Let’s dive in!

For Baked Salmon

• Salmon Fillets – Fresh or frozen, these are the star of the dish. Choose 6 oz fillets for a perfect portion size.
• Dijon Mustard – Adds tang and depth to the glaze.
• Unsalted Butter – For a rich, smooth base in the honey mustard sauce.
• Honey – Provides a touch of sweetness to balance the mustard.
• Salt – Enhances the flavors of the glaze and crust.
• Black Pepper – Freshly ground for a little kick.
• Panko Breadcrumbs – Gives the topping a light, crispy texture.
• Chopped Pecans – Adds a crunchy, nutty contrast to the softness of the salmon.
• Parsley (optional) – For a pop of color and a fresh herbal note.
• Lemon – A classic accompaniment for serving, adds a fresh zest.

For Make-Ahead Options

• Pre-assemble the salmon – Coat the fillets with the honey mustard glaze and pecan-panko topping, then refrigerate for up to 3 hours before baking.

Baked Salmon with Honey Mustard and Pecan Panko Crust

Craving a meal that's both quick and impressive? This Baked Salmon with Honey Mustard and Pecan Panko Crust is your answer! With a crispy, flavorful topping and tender salmon, it's ready in just 20 minutes and perfect for everything from a weeknight dinner to a dinner party.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Baked Salmon with Honey Mustard and Pecan Panko Crust

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

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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 breadcrumbs
• ¼ cup finely chopped pecans
• 2 teaspoons finely chopped parsley (optional, for garnish)
• 4 (6 oz) salmon fillets
• 1 lemon, sliced (optional, for serving)

Instructions:

1. Preheat the oven to 450°F (230°C) and position an oven rack in the middle.
   • Line a baking sheet with aluminum foil for easy cleanup.
   • Lightly spray with nonstick cooking spray.
2. Prepare the glaze:
   • In a small bowl, whisk together Dijon mustard, melted butter, honey, ½ teaspoon salt, and pepper.
   • Set aside.
3. Make the topping:
   • In a separate bowl, combine panko breadcrumbs, chopped pecans, parsley (if using), and the remaining ¼ teaspoon salt.
4. Coat the salmon:
   • Place the salmon fillets on the prepared baking sheet.
   • Spoon the honey-mustard glaze evenly over the salmon (don’t worry if it drips down the sides).
   • Sprinkle the panko-pecan mixture on top, pressing it gently so it sticks.
5. Bake the salmon:
   • Bake for 7-10 minutes per inch of thickness, depending on how well done you prefer your salmon.
   • If the crust is browning too quickly before the fish is fully cooked, cover it loosely with aluminum foil.
6. Serve:
   • Serve hot or at room temperature.
   • Tip: If your salmon has skin, it may stick to the foil. Slide a thin spatula between the skin and flesh to easily remove it from the pan.

 

Make-Ahead Tips:

You can prepare the salmon by glazing and coating it with the panko-pecan topping up to 3 hours in advance. Store it in the refrigerator until ready to bake.

Suggested Sides:

• Sautéed asparagus and peas
• Fluffy couscous

 

Nutrition

Calories: 482 kcal | Carbohydrates: 8 g | Protein: 36 g | Fat: 33 g | Saturated Fat: 9 g | Cholesterol: 109 mg | Sodium: 467 mg | Fiber: 1 g | Sugar: 5 g

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1. Can I prepare the salmon in advance?
   Absolutely! You can coat the salmon with the honey mustard glaze and the pecan-panko topping ahead of time. Just cover and refrigerate for up to 3 hours before baking. This saves time on the day of cooking!
2. What if I don’t have Dijon mustard?
   No worries! You can use any other mustard like whole grain or spicy brown mustard instead of Dijon. For a milder option, try honey mustard.
3. Can I use a different type of nut instead of pecans?
   Sure thing! Feel free to swap pecans for walnuts, almonds, or cashews. Just make sure they’re finely chopped for the best texture and crunch.
4. Can I use regular breadcrumbs instead of panko?
   You can, but panko breadcrumbs are lighter and give a crunchier topping. If you use regular breadcrumbs, the texture might be a bit denser, but the flavor will still be great.
5. How do I avoid burning the topping?
   Keep an eye on the salmon! If the topping starts to brown too quickly, loosely cover the salmon with foil and continue baking until the fish is cooked through. This will help prevent over-browning while the salmon finishes cooking.

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