Salmon is a staple dinner protein in our house and this crunchy, savory, and slightly sweet combination has never failed me! Honey Mustard & Pecan Crusted Salmon is baked to perfection in 30 minutes.
This dinner has served as a weeknight meal as well as a dinner party dish and I've always gotten rave reviews. Its lean, healthy, and surprisingly decadent thanks to the creamy mustard and panko crust.
Easy Salmon Weeknight Dinner
Salmon is one of our favorite types of fish to cook at my house. My kiddo even loves it! Sam's sells precut filets that are frozen and that is what we mostly use so I can always have it on hand.
I've been making this salmon dish ever since Ryan and I were dating. I would come over to his house on the weekends and after driving 2.5 hours from Kansas State University to see him, all I wanted was a quick and easy meal.
So when I make this I picture us in our first house together and to still be enjoying it together today makes me really happy!
Why You'll Love This Baked Salmon
The dijon mustard packs a punch of flavor and helps keep the salmon nice and moist through the cooking.
The sweetness of the maple syrup actually balances out the flavors SO nicely! It may sound like an odd combination but give it a try.
The crunch of the bread crumb and pecans on top is a perfect contrast to the soft, flaky salmon. Garnished with fresh herbs, it's the perfect bite every time!
During these colder months, I love serving Honey Mustard and Pecan Crusted Salmon alongside some air fried green beans or on top of a big salad, like my kale and Brussels salad.
How To Make Honey Mustard Salmon
One thing I love about this dish is how easy the prep is and that I can easily make this ahead of time during a free 10 minute window in my day and simply bake it right before dinner!
- Combine honey (or maple syrup!), dijon mustard, a pinch of salt, and pepper.
- Make the crust by combining the Panko, pecans, and parsley.
- Spread the honey mustard on the salmon
- Press the panko mixture into the salmon
- Bake!
How To Bake The Best Salmon
Baking salmon is one of my favorite ways to cook it. It keeps it going low and slow so all of the fat doesn't cook out immediately and it always turns out tender.
For a completely thawed, 4 oz filet I bake it for 15-17 minutes at 375 degrees Fahrenheit.
However, time is never a good way to gauge if protein has finished cooking. Always check with a good meat thermometer like this one. Fish needs to be cooked to an internal temperature of 145 degrees Fahrenheit.
Salmon With The Skin On
Did you accidentally buy salmon with the skin on? No problem. I've written a blog all about how to remove salmon skin with ease!
I have 2 go-to ways to remove the salmon skin. So check out How To Remove Salmon Skin.
But it's also totally ok to eat the salmon skin! I love getting it nice and crispy...like in my Rosemary Salt Crusted Salmon.
Honey Mustard and Pecan Salmon
Ingredients
- 2 Tablespoons Dijon Mustard
- 1 Tablespoons Honey
- 1 Tablespoon Olive oil
- ½ Cup Panko Bread Crumbs
- 2 Tablespoons chopped Pecans
- 1 teaspoon Garlic Powder
- Salt and Pepper
- 2 6 oz Salmon Filets
- Parsley for topping
Instructions
- Preheat your oven to 375 degrees
- Mix together the dijon mustard, honey, and olive oil in a small bowl. Whisk to combine
- Stir together panko breadcrumbs, chopped pecans, and garlic powder in a separate small bowl.
- Season the salmon with salt and pepper, pour over the mustard mixture. Make sure to completely coat it, it will keep the salmon moist. Then top with breadcrumb mix and coat completely with that.
- Place on a foil lined sheet and bake for 15-17 minutes until flaky
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