Baked Salmon with Honey Mustard and Pecan-Panko Crust
This Baked Salmon is a weeknight winner! A flavorful honey mustard glaze topped with a crunchy pecan-panko crust makes for a gourmet experience!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Brush
- Measuring cups and spoons
Ingredients
Ingredients
- 4 6-oz salmon fillets
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter melted
- 1 tablespoon honey
- 1 teaspoon salt divided
- ½ teaspoon freshly ground black pepper
- ¾ cup panko breadcrumbs
- ¾ cup finely chopped pecans
- 2 teaspoons finely chopped parsley optional, for color
- 1 lemon for serving optional
Instructions
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the Dijon mustard, melted butter, honey, ½ teaspoon of salt, and black pepper.
- Place the salmon fillets skin-side down on the prepared baking sheet. Coat each fillet with the honey mustard mixture.
- In another bowl, combine the panko breadcrumbs, finely chopped pecans, parsley (if using), and the remaining ½ teaspoon of salt. Mix well.
- Sprinkle the pecan-panko mixture over the glazed salmon fillets, pressing it down gently.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Let it rest for a few minutes, squeeze fresh lemon juice on top if desired, and serve.
Notes
- Substitute with gluten-free panko for a gluten-free option.
- Use coconut oil for a dairy-free alternative.
- Store leftovers in an airtight container for up to 3 days.