Ingredients
Honey Mustard Glaze
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
- ¾ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper
Pecan Panko Crust
- ¼ cup panko
- ¼ cup finely chopped pecans
- 2 teaspoons finely chopped parsley (optional, for color)
Salmon
- 4 (6-ounce) salmon fillets
- 1 lemon, for serving (optional)
Instructions
- Preheat Oven and Prepare Tray: Preheat the oven to 450°F (235°C) and position an oven rack in the middle. Line a baking sheet with aluminum foil and spray it lightly with nonstick cooking spray to ensure easy cleanup and prevent sticking.
- Make Honey Mustard Glaze: In a small bowl, whisk together Dijon mustard, melted butter, honey, ½ teaspoon salt, and freshly ground black pepper until smooth and well combined. Set aside.
- Prepare Pecan Panko Mixture: In a separate small bowl, combine the panko breadcrumbs, finely chopped pecans, parsley if using, and the remaining ¼ teaspoon salt. Mix thoroughly to ensure even distribution.
- Glaze Salmon and Add Crust: Place the salmon fillets on the prepared baking sheet. Spoon the honey mustard glaze evenly over each fillet, allowing some glaze to drip down the sides. Then, sprinkle the pecan-panko mixture evenly over the top of each glazed fillet, pressing lightly to help the crust adhere.
- Bake the Salmon: Bake the salmon in the preheated oven for 7 to 10 minutes per inch of thickness until the fish is cooked through and flakes easily with a fork. If the crust starts to brown too quickly before the fish is fully cooked, loosely cover the salmon with foil to prevent burning.
- Serve: Remove the salmon from the oven and serve hot or at room temperature, garnished with lemon wedges if desired. If the fillets have skin, use a thin spatula to carefully separate the fish from the skin when serving.
Notes
- Make Ahead Instructions: You can prepare the salmon up to the glazing and crust stage and refrigerate it for up to 3 hours before baking.
- For best texture, use fresh panko and finely chopped pecans.
- If you prefer more color, add parsley to the panko mixture.
- Serve with fresh lemon wedges to enhance the flavors with a bright citrus note.
- To avoid skin sticking, slide a thin spatula between the fish flesh and skin when plating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
