Pecan Crusted Salmon

This smokey pecan crusted salmon is easy enough for a weeknight dinner but fancy enough for a dinner party. Slathered in a sweet and savory honey-mustard sauce then topped with pecans to make it one delicious bite!

Why You’ll Love This Pecan Crusted Salmon Recipe

Dinner (and dinner parties) just got easier with this fancy-looking pecan crusted salmon that’s ready in less than half an hour.

• Perfect for dinner parties. Double or triple the recipe depending on how many people you’re expecting over.
• Wholesome. Using a homemade honey-mustard sauce means there are no funny ingredients in your meal.
• Better than restaurants. Adjust the sweetness with extra honey in the sauce, swap the pecans for almonds, or just have more than one serving!
• Quick. Dinner will be on the table, straight out of the oven, in 17 minutes.

What You’ll Need

Tangy Dijon and raw honey create the perfect balance of sweet-and-savory flavors for this pecan crusted salmon. Scroll to the recipe card at the bottom of the post for exact amounts.

• Salmon filets – Feel free to get them skin-on or skin-less.
• Salt and pepper – I prefer kosher salt and freshly-cracked pepper.
• Dijon mustard – Avoid American yellow mustard for this. It must be Dijon or spicy stone-ground mustard.
• Raw honey – Agave nectar works too.
• Pecans – You can use chopped almonds as well.
• Panko – Go for gluten-free or regular panko.
• Parmesan – Freshly grated is best.
• Garlic powder – Onion powder is a great swap.
• Paprika – Use your favorite kind.
• Lemon and parsley – These are optional garnishes.

How to Make Pecan Crusted Salmon

Once you whisk the sauce and mix the crust, the oven does the rest of the work for you. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prep the oven. Preheat the oven to 400F. Line a baking sheet with foil. Set it aside. Avoid silicone baking mats for this because they’ll absorb a fishy flavor and scent.
• Season the salmon. Place the salmon on the baking sheet with the skin-side down. Pat it dry with a paper towel and season with salt and pepper.

• Make the honey-mustard. Whisk the mustard and honey in a small bowl until smooth. Pour the mixture over the salmon filets.
• Prep the pecan crust. Mix the pecans, panko, parmesan, garlic powder, and paprika in a bowl. Evenly divide the mixture among the filets. Gently press it down with your fingers to make sure it sticks.
• Bake it. Pop it into the oven for 10-12 minutes or until flaky. Garnish with lemon wedges and parsley. Enjoy!

Tips for Cooking Salmon

If you want to serve restaurant-worthy salmon that’s naturally buttery and ultra flaky, you need to keep it from sticking to the skillet.

• Use frozen. Make sure you thaw the filets completely according to package instructions. It should be in a bowl of cold water in the fridge a day in advance. Never thaw them straight on the counter to avoid food poisoning.
• Ask the fishmonger. If you want to remove the skin on your filets, ask the fishmonger to do it for you to save some time.
• Watch the heat. The pan/skillet must be preheated before adding in the salmon. If it’s cold, the salmon will take longer to cook and dry out. For a tender pecan crusted salmon, the skillet must be scorching hot first.
• Look out for the thickness. Not all fish filets are the same thickness. Some will be thinner or thicker than others. This means the exact cooking time for each filet might vary from 30 seconds to 1-2 minutes per side. Always cook them until flaky.
• Keep it from sticking. Especially if you’re using skin-less salmon, thinly slice a lemon and place 2-3 slices of it underneath each filet (directly on the prepared baking sheet). Bake as usual. This will release some lovely citrus notes into the salmon while helping prevent sticking.

Serving Suggestions

This flaky pecan crusted salmon is the perfect dinner main with simple sides. For salad ideas, you’ve got to try my Cucumber Tomato Feta Salad or Simple Arugula Salad. My Fattoush Salad is another great option. If you want something comforting like pasta or soup, go for my Butternut Squash Pasta with Bacon or Zuppa Toscana Soup.

How To Store & Reheat Leftovers

This recipe isn’t freezer-friendly because the panko-pecan topping would soften, but you can definitely make the salmon in advance.

• Fridge: Store it in an airtight container for up to 4 days. Don’t store it for longer because salmon starts to go bad quickly.
• To reheat it: Microwave it for up to a minute or until warm. You can also heat it in a pan over medium heat (covered) for 3-4 minutes per side.

More Salmon Recipes To Try

• Teriyaki Salmon
• Honey Mustard Baked Salmon
• Pan Seared Creamy Tuscan Salmon
• Honey Glazed Salmon

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