Name: Baked Salmon with Honey Mustard and Pecan Panko Crust Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
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-ounce) salmon fillets; 1 lemon, for serving (optional)

Jump to Recipe· 4.3 from 12 reviews

I absolutely love sharing this Baked Salmon with Honey Mustard and Pecan Panko Crust Recipe with friends because it always feels like a special treat, yet it’s so simple to whip up. The juicy salmon topped with a sweet, tangy glaze and a crunchy pecan-panko crust hits all the right notes for my taste buds, making it one of my go-to dishes when I want something elegant but fuss-free. I can’t imagine a meal more satisfying yet light, perfect for weeknights or impressing guests.

Why You’ll Love This Baked Salmon with Honey Mustard and Pecan Panko Crust Recipe

What I adore most about this recipe is the exquisite balance of flavors and textures. The honey mustard glaze offers a delightful mix of sweetness and tang that complements the rich, buttery salmon perfectly. Then, when you add the pecan-panko crust, it creates this irresistibly crunchy topping that contrasts so nicely with the tender fish. It’s like every bite takes you on a little flavor adventure that’s both comforting and refreshing.

Another thing that makes this Baked Salmon with Honey Mustard and Pecan Panko Crust Recipe stand out is how quick and easy it is to put together. You don’t need to be a kitchen pro to nail it, and the clean-up is a breeze thanks to roasting the salmon on foil-lined pans. I find it super versatile for any occasion from a casual weeknight dinner to a holiday gathering. When I serve it, I always feel like I’m offering something truly special without spending hours in the kitchen.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface filled with a mix of small crumbled pieces of light beige crumbs, bright green chopped herbs, and medium brown chopped nuts, creating a textured layered look with the light crumbs as the main base and the green and brown bits scattered evenly on top. Photo taken with an iphone --ar 4:5 --v 7

The ingredients are straightforward yet essential to achieving the perfect flavor and texture in this dish. Each one plays a distinct role in making the salmon juicy, flavorful, and wonderfully crisp on top.

Dijon mustard: Adds tangy depth that balances sweetness beautifully.
Unsalted butter, melted: Provides richness and helps the glaze stick.
Honey: Brings natural sweetness and helps caramelize the crust.
Salt: Enhances all the flavors while seasoning both the fish and topping.
Freshly ground black pepper: Adds subtle heat and earthiness.
Panko: Creates a light, crispy texture for the crust.
Finely chopped pecans: Adds crunch and a toasty nutty flavor.
Finely chopped parsley (optional): Provides a fresh burst of color and freshness.
Salmon fillets: The star ingredient, flaky and rich.
Lemon (optional): Brightens the dish with a fresh squeeze at serving.

Directions

Step 1: Preheat your oven to 450°F (235°C) and position the rack in the middle. Line a baking sheet with aluminum foil and spray it with nonstick cooking spray to make clean-up easy.

Step 2: In a small bowl, whisk together the Dijon mustard, melted butter, honey, half a teaspoon of salt, and freshly ground black pepper. Set this luscious glaze aside.

Step 3: In another bowl, mix together the panko, finely chopped pecans, chopped parsley if you’re using it, and the remaining quarter teaspoon of salt. This mixture will give your salmon its signature crunchy and nutty topping.

Step 4: Place the salmon fillets on the prepared baking sheet and spoon the honey-mustard glaze evenly over each one. Don’t worry if some drips over the edges—it all bakes beautifully.

Step 5: Generously sprinkle the panko-pecan topping over the glazed fillets, gently pressing it down so it sticks well.

Step 6: Bake the salmon for 7 to 10 minutes per inch of thickness, depending on how you like it cooked. Keep an eye on the crust so it doesn’t brown too quickly; if it does, loosely cover the salmon with foil.

Step 7: Serve your salmon hot or at room temperature. If your fillets have skin, a thin spatula can help you separate the salmon from the skin easily after baking.

Servings and Timing

This Baked Salmon with Honey Mustard and Pecan Panko Crust Recipe serves 4 people comfortably. It takes about 10 minutes to prepare and approximately 10 minutes to bake, making the total active time around 20 minutes. There’s no required resting time, though I sometimes let it sit for a few minutes after baking to allow the flavors to settle — it tastes incredible either way!

How to Serve This Baked Salmon with Honey Mustard and Pecan Panko Crust Recipe

Four pieces of cooked salmon fillets lay side by side on a silver baking tray lined with shiny foil. Each fillet is topped with a golden-brown crumbly mix that looks crunchy, with bits of chopped nuts and green herbs spread evenly across the surface. The salmon flesh is light orange and flaky, showing cooked layers beneath the topping. The tray sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this salmon, I love pairing it with vibrant, fresh sides that complement its rich flavors. Roasted vegetables like asparagus or Brussels sprouts bring earthy notes, while a simple lemony quinoa or wild rice salad adds brightness and texture contrast. Sometimes, I even serve it alongside a creamy mashed potato for a comforting, classic combo.

For presentation, a sprinkle of finely chopped fresh parsley or a few lemon wedges on the plate always makes the dish look inviting and fresh. I find serving the salmon warm brings out the best in the glaze and crust, but it’s equally delightful at room temperature — perfect for casual entertaining.

When it comes to drinks, I usually reach for a crisp white wine like a Sauvignon Blanc or a lightly oaked Chardonnay. If wine isn’t your thing, a sparkling water with a twist of lime or a refreshing iced tea pairs wonderfully. This recipe shines at family dinners, dinner parties, or even a cozy weeknight meal where you want to feel like you’re celebrating something special.

Variations

I’ve experimented with this recipe quite a bit, and it’s fun to switch it up now and then. If you’re looking for a gluten-free option, swapping out panko for gluten-free breadcrumbs works perfectly without losing that satisfying crunch. You can also try crushed almonds or walnuts instead of pecans for a different nutty flavor.

If you want to put a twist on the taste, sometimes I add a touch of smoked paprika or cayenne pepper to the mustard glaze for a hint of smoky heat. For folks who prefer a plant-based alternative, you can try the same honey mustard and nut crust on tofu steaks or thick slices of roasted cauliflower—it’s surprisingly delicious!

While baking is my go-to method, grilling this salmon with the pecan-panko crust works exceptionally well too. Just be cautious with the heat to prevent burning the topping, and you’ll get a lovely smoky twist on this classic recipe.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing them in an airtight container in the refrigerator for up to 2 days. To keep the crust from getting soggy, let the salmon cool completely before sealing it up. This lets you enjoy the salmon again without sacrificing too much of the tasty texture.

Freezing

While you can freeze this salmon, I find the pecan-panko crust loses some crunch after freezing and thawing. If you want to freeze it, wrap each fillet tightly in plastic wrap followed by foil, and freeze for up to 1 month. When ready to eat, thaw in the refrigerator overnight and then reheat carefully to preserve what’s left of the crust.

Reheating

To reheat leftover salmon, I prefer gently warming it in a low oven (about 275°F or 135°C) for 10-15 minutes, which helps keep the salmon moist without burning the topping. Microwaving tends to make the crust soggy, so I avoid that if I want to keep the crisp texture intact. If needed, a quick blast under the broiler for a minute or two can help revive the crust right before serving.

FAQs

What type of salmon is best for this recipe?

I recommend using fresh, skinless salmon fillets that are about 6 ounces each. Wild-caught salmon tends to have a richer flavor, but farm-raised works perfectly fine if that’s what’s available. Just make sure the fillets are thick enough to hold up under the crust and baking.

Can I prepare this dish ahead of time?

Absolutely! One of my favorite tips is to assemble the salmon with the honey mustard glaze and pecan-panko topping up to 3 hours before baking. Just cover and refrigerate it until you’re ready to pop it in the oven, which saves time on a busy day without sacrificing flavor or texture.

How do I prevent the pecan panko crust from burning?

If you notice the topping getting too dark before the salmon is fully cooked, I recommend loosely covering the fillets with foil to protect the crust. Baking at the suggested temperature and monitoring closely really helps maintain a perfect golden crust and tender fish.

Is this recipe suitable for a family with picky eaters?

Definitely! The flavor is balanced without being overpowering, so it tends to be a hit with both kids and adults. If picky eaters don’t love the pecan crunch, you can reduce the nuts or simply use panko alone for a milder texture.

What can I serve with this salmon for a complete meal?

I often pair this salmon with fresh green salads, steamed or roasted veggies, and simple grains like rice or couscous. Adding a lemon wedge on the side enhances the flavors beautifully. This combination makes a well-rounded, colorful plate.

Conclusion

I’m genuinely thrilled every time I make this Baked Salmon with Honey Mustard and Pecan Panko Crust Recipe because it always delights everyone at the table with its perfect blend of flavors and textures. It’s an easy yet impressive dish that I find myself returning to again and again. I hope you enjoy making and savoring it as much as I do!