Topped with a sweet, tangy, nutty crunch, this salmon dish takes just 20 minutes—easy enough for a weeknight, elegant enough for company, and always a crowd-pleaser.

Baked Salmon with Honey Mustard and Pecan-Panko Crust from Once Upon a Chef
Image courtesy of Once Upon a Chef

Jenn Segal of Once Upon a Chef says: This easy salmon dish takes a total of 20 minutes — 10 minutes to prepare and 10 minutes to cook — yet tastes like something you’d order at a fancy restaurant. It’s perfect for when you have company coming at the end of a long day (and you’re asking yourself, “What was I thinking?!”) or on a busy weeknight when you have to hit the kitchen running. Feel free to substitute another type of fish like cod, trout or striped bass.

Servings: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes

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
  • ¼ cup finely chopped pecans
  • 2 teaspoons finely chopped parsley (optional, for color)
  • 4 (6-oz) salmon fillets
  • 1 lemon, for serving (optional)

Instructions

  1. Preheat the oven to 450°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
  2. In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt and pepper. Set aside.
  3. In another small bowl, mix together the panko, pecans, parsley (if using) and remaining ¼ teaspoon salt.
  4. Spoon the honey-mustard mixture evenly over the salmon fillets. (Don’t worry if it drips down the sides a little.) Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
  5. Bake for 7-10 minutes per inch of thickness, depending on how well-done you like your salmon. (If you find that the topping is browning more than you’d like before the fish is cooked through, loosely cover the salmon with foil.) Serve hot or at room temperature. (Note that if your salmon has skin, it may stick to the foil; to remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.)

Make-Ahead Instructions: The salmon can be glazed, coated with the panko-pecan mixture and refrigerated up to 3 hours ahead of time.

Images courtesy Once Upon a Chef.

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