If you’re looking for a simple yet impressive dinner, this baked salmon with honey mustard and pecan panko crust is a game-changer!
With a sweet-savory glaze and a crispy, nutty topping, this dish delivers restaurant-quality flavor in just 20 minutes.
It’s the perfect balance of effortless and elegant, making it ideal for both busy weeknights and special occasions.
Serve it with roasted veggies and fluffy couscous for a meal that feels fancy but is incredibly easy to make!
For Baked Salmon
- Salmon Fillets – Use fresh or thawed salmon fillets for the best flavor and texture.
- Dijon Mustard – Adds a tangy depth to the glaze.
- Unsalted Butter – Melted butter helps create a rich, flavorful coating.
- Honey – Balances the mustard with a touch of sweetness.
- Salt & Black Pepper – Enhances the natural flavors of the salmon.
- Panko Breadcrumbs – Adds a light and crispy texture to the topping.
- Pecans – Finely chopped pecans give a delicious nutty crunch.
- Parsley (Optional) – Adds a pop of color and freshness.
- Lemon (Optional) – A squeeze of fresh lemon juice brings brightness to the dish.
For the Honey Mustard Glaze
- Dijon Mustard – The key ingredient for the glaze, giving it a rich tangy kick.
- Honey – Balances out the sharpness of the mustard with a natural sweetness.
- Melted Butter – Helps coat the salmon evenly and adds a buttery richness.
- Salt & Pepper – A simple but essential seasoning to enhance the glaze.
Baked Salmon with Honey Mustard and Pecan Panko Crust
Notes
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)
- 4 salmon fillets (6 oz each)
- 1 lemon, cut into wedges (optional)
Instructions
- Preheat & Prep: Preheat the oven to 450°F. Place an oven rack in the middle position. Line a baking sheet with aluminum foil and lightly coat it with nonstick spray.
- Make the Honey Mustard Glaze: In a small bowl, whisk together the Dijon mustard, melted butter, honey, ½ teaspoon salt, and black pepper.
- Prepare the Topping: In another bowl, mix the panko breadcrumbs, chopped pecans, parsley (if using), and the remaining ¼ teaspoon salt.
- Coat the Salmon: Arrange the salmon fillets on the prepared baking sheet. Spoon the honey mustard glaze evenly over the fillets. Sprinkle the panko-pecan mixture on top, pressing gently to help it adhere.
- Bake: Transfer the salmon to the oven and bake for 7-10 minutes per inch of thickness, or until the fish flakes easily with a fork. If the topping browns too quickly, tent the salmon loosely with foil.
- Serve: Remove from the oven and serve hot or at room temperature. If using skin-on salmon, slide a thin spatula between the skin and flesh to lift the fish off the pan, leaving the skin behind. Serve with lemon wedges if desired.
- You can glaze the salmon and coat it with the breadcrumb mixture up to 3 hours in advance. Keep it refrigerated until ready to bake.
Suggested Pairings
- Sautéed Asparagus and Peas
- Fluffy Couscous
Nutrition
Calories: 482kcal | Carbohydrates: 8g | Protein: 36g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 467mg | Potassium: - | Fiber: 1g | Sugar: 5g |
1. Can I use frozen salmon fillets?
Yes, you can use frozen salmon fillets. For best results, thaw them in the refrigerator overnight before cooking. If cooking from frozen, you may need to increase the baking time by 5-10 minutes.
2. How do I know when the salmon is fully cooked?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125°F for medium-rare or 145°F for well-done. Using an instant-read thermometer is the most accurate method.
3. Should I bake salmon with the skin on or off?
It’s recommended to bake salmon with the skin on to help retain moisture. After baking, the skin can be easily removed if desired.
4. What type of salmon is best for baking?
Sockeye salmon is considered ideal for baking due to its balanced fat content and robust flavor. However, other varieties like Coho or King salmon can also be used based on preference and availability.
5. Can I prepare the salmon in advance?
Yes, you can prepare the salmon by glazing and coating it with the panko-pecan mixture up to 3 hours ahead of time. Store it in the refrigerator until ready to bake.
