If you’re looking to impress with minimal fuss, let me gush for a moment about Baked Salmon with Honey Mustard and Pecan-Panko Crust. This showstopping dish brings together the buttery richness of salmon, a tangy-sweet honey mustard glaze, and a glorious, nutty topping that bakes up crisp and golden. The flavors meld beautifully, while the pecan-panko crust delivers a crunch that’ll have everyone reaching for seconds. Whether it’s a weeknight dinner or a special gathering, this recipe combines simplicity, elegance, and unforgettable flavor in every bite.
Ingredients You’ll Need
Every ingredient in this Baked Salmon with Honey Mustard and Pecan-Panko Crust has a purpose, from the honey mustard’s zippy sweetness to the pecans’ elegant crunch. Here’s exactly what you’ll need and why each matters:
- Salmon fillets: Choose fresh, firm 6-ounce fillets for a tender, juicy result that stands up to the bold topping.
- Dijon mustard: Lends sharpness and depth to the glaze, balancing out the sweet honey.
- Honey: Brings irresistible sweetness and helps the crust stick to your salmon.
- Whole-grain mustard: Adds bursts of tang and gentle texture to the sauce.
- Fresh lemon juice: Brightens everything up and cuts through any richness.
- Panko breadcrumbs: The key to a perfectly crisp crust that won’t get soggy as it bakes.
- Finely chopped pecans: Nutty, buttery, and just a little bit fancy—these make the topping irresistible.
- Unsalted butter, melted: Helps the panko and pecans cling to the fish and adds melt-in-your-mouth flavor.
- Chopped fresh parsley: Pops of green for color and a peppery herbal note.
- Garlic powder: A touch of savory goodness in every bite.
- Salt: Essential for seasoning the topping and the salmon itself.
- Black pepper: Provides gentle heat and rounds out the flavors.
- Lemon wedges: For a fresh, zesty squeeze just before serving.
How to Make Baked Salmon with Honey Mustard and Pecan-Panko Crust
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F (200°C)—just right for getting your crust crisp and your salmon juicy. Line your baking sheet with parchment paper or give it a light grease to make sure nothing sticks, and cleanup stays a breeze.
Step 2: Mix Up the Honey Mustard Sauce
In a small bowl, whisk together Dijon mustard, honey, whole-grain mustard, and a generous squeeze of lemon juice. The resulting sauce should be thick, glossy, and beautifully fragrant—a perfect balance of sweet, tangy, and bright.
Step 3: Create the Pecan-Panko Crust
In a second bowl, combine panko breadcrumbs, finely chopped pecans, the melted butter, chopped parsley, garlic powder, salt, and black pepper. Stir until the mixture is evenly moistened and the panko takes on a lovely golden glisten—you want each crumb coated for that crunchy finish.
Step 4: Assemble the Fillets
Place the salmon fillets skin-side down on your prepared baking sheet. Generously brush each one with the honey mustard sauce, making sure every surface is covered. Now, spoon the pecan-panko mixture onto each fillet, pressing it down gently so it sticks and forms an even layer.
Step 5: Bake and Finish
Bake your salmon for 12 to 15 minutes. You’re looking for a crust that’s golden brown and a fish that flakes easily with a fork—the internal temp should hit 145°F (63°C) if you’re checking. Serve warm, straight from the oven, with lemon wedges for squeezing.
How to Serve Baked Salmon with Honey Mustard and Pecan-Panko Crust
Garnishes
For a dish this elegant, a final touch goes a long way: sprinkle extra fresh parsley over the finished fillets and serve with plenty of lemon wedges to brighten every bite. If you’re feeling extra, a light dusting of flaky sea salt or a pinch of microgreens adds a gourmet flourish.
Side Dishes
The balance of this salmon shines with simple companions. A pile of roasted veggies like asparagus or carrots absorbs those delicious juices, while a crunchy green salad with a citrus vinaigrette keeps things lively. Fluffy rice or quinoa will make it a meal to remember.
Creative Ways to Present
Try slicing your Baked Salmon with Honey Mustard and Pecan-Panko Crust into bite-sized portions for an elegant starter at brunch or a holiday buffet. Arrange over baby greens on a platter, or perch a fillet atop a bed of herbed mashed potatoes for a restaurant-style main course that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have extra Baked Salmon with Honey Mustard and Pecan-Panko Crust, let it cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 2 days—the crust might soften, but the flavor absolutely sticks around.
Freezing
To freeze, wrap cooled pieces tightly in foil or plastic wrap, then place in a freezer bag. They’ll keep for up to a month. For best results, thaw overnight in the fridge before reheating to help maintain the crust’s texture.
Reheating
When ready to enjoy again, reheat the salmon in a 325°F (160°C) oven for about 10 minutes. Pop it under the broiler for a minute or two at the end to help revive that crust. Avoid microwaving, as it can make the topping soggy.
FAQs
Can I use another type Main Course
Absolutely! Walnuts or almonds work beautifully if pecans aren’t your favorite; just keep the same quantity and chop them finely for even coverage.
Is this recipe suitable for skinless salmon?
Yes, you can use skinless fillets, but be extra gentle when transferring them since the skin provides a bit of structural support. The crust stays just as tasty on top!
Can I prep Baked Salmon with Honey Mustard and Pecan-Panko Crust ahead?
The best bet is to prep both the honey mustard sauce and the pecan-panko mixture in advance, then assemble and bake right before serving for the freshest, crunchiest result. If you must assemble ahead, store the topped fillets in the fridge up to 3 hours before baking.
How do I know when the salmon is done?
The salmon should flake easily with a fork, and the crust will be golden brown. If you use a thermometer, look for 145°F (63°C) in the center for perfectly cooked fish.
Can I make this recipe dairy-free?
You sure can—just swap the melted butter for your favorite dairy-free substitute, such as olive oil or a plant-based butter. The crust will still crisp up beautifully.
Final Thoughts
If you’re eager for a meal that feels both comforting and a little bit special, give Baked Salmon with Honey Mustard and Pecan-Panko Crust a try. It’s a recipe I come back to again and again, and I bet it’ll be a hit in your kitchen, too. Don’t be surprised if it becomes your new go-to for sharing delicious moments with family and friends!
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Baked Salmon with Honey Mustard and Pecan-Panko Crust Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the succulent flavors of this Baked Salmon with a delightful Honey Mustard and Pecan-Panko Crust. This easy-to-make recipe results in tender salmon fillets with a crunchy, flavorful topping that will impress your dinner guests.
Ingredients
Salmon:
- 4 salmon fillets (about 6 ounces each)
Sauce:
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon whole-grain mustard
- 1 tablespoon fresh lemon juice
Crust:
- 1/2 cup panko breadcrumbs
- 1/2 cup finely chopped pecans
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the sauce: In a small bowl, whisk together the Dijon mustard, honey, whole-grain mustard, and lemon juice.
- Make the crust: In another bowl, combine the panko breadcrumbs, chopped pecans, melted butter, parsley, garlic powder, salt, and pepper; mix until well coated.
- Coat the salmon: Place the salmon fillets skin-side down on the prepared baking sheet. Brush each fillet generously with the honey mustard sauce.
- Add the crust: Press the pecan-panko mixture evenly over the tops of the fillets, gently pressing so it sticks.
- Bake: Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
- Serve: Serve warm with lemon wedges.
Notes
- For a little extra kick, add a pinch of cayenne pepper to the crumb mixture.
- This recipe pairs well with roasted vegetables or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 450
- Sugar: 6g
- Sodium: 370mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
