Get ready to tantalize your taste buds with this delightful honey mustard pecan salmon recipe—perfect for elevating your weeknight dinners!
Looking for more? Try my Fish Tacos, Seared Mahi Mahi, and Italian Poached Fish.
Why You'll Love This Recipe
- It's a flavor explosion: Imagine the zing of mustard, the sweetness of honey, and the crunch of pecans dancing on your palate!
- Effortlessly fancy: Impress your friends or simply treat yourself to a gourmet experience without the fuss.
- Foolproof and flexible: Whether you're a novice in the kitchen or a seasoned chef, this recipe promises success every time, allowing for personal flair and creativity!
Ingredients & Substitutions
Full list of ingredients with measurements listed below in recipe card.
- Dijon Mustard: Adds tanginess and depth to the glaze. You can also use whole grain mustard for extra texture.
- Unsalted Butter: Provides richness and helps bind the glaze. You can also substitute with olive oil for a healthier twist.
- Honey: Infuses natural sweetness and balances the flavors. For a vegan option, try maple syrup or agave nectar.
- Panko Breadcrumbs: Adds a crispy texture to the topping. Crushed crackers or even crushed cornflakes can work as alternatives.
- Pecans: Bring a nutty crunch to the dish. Feel free to swap with almonds, walnuts, or even sunflower seeds for variety.
- Italian Parsley: Offers fresh herbal notes and a pop of color. Other fresh herbs like dill or cilantro can also be used for variation.
- Salmon Fillets: The star of the show! Ensure they're fresh for the best taste. You can also try this recipe with other fish like trout or halibut for a change.
How to Make this Recipe
Full step-by-step instructions listed below in recipe card.
Preheat oven to 450°F and line a baking sheet with foil, then spray with nonstick cooking spray.
Whisk together Dijon mustard, melted butter, honey, salt, and pepper in a small bowl.
In another bowl, mix panko breadcrumbs, chopped pecans, and Italian parsley.
Spoon the honey-mustard mixture over salmon fillets, then sprinkle with the panko-pecan mixture.
Bake for 7-10 minutes per inch of thickness until salmon is cooked to your liking.
If the topping browns too quickly, cover loosely with foil.
Serve hot or at room temperature, optionally with lemon wedges for extra zest.
Enjoy the crunchy, flavorful goodness of your honey mustard pecan salmon!
Variations
- Citrus Twist: Add a splash of orange juice or zest to the honey mustard glaze for a refreshing twist.
- Spice it Up: Kick up the heat with a dash of cayenne pepper or red pepper flakes in the panko-pecan mixture.
- Herb Infusion: Experiment with different herbs like thyme, rosemary, or basil to customize the flavor profile.
- Maple Magic: Swap honey for maple syrup for a subtly sweet maple mustard pecan salmon.
- Nutty Alternatives: Mix things up by using almonds, cashews, or even macadamia nuts instead of pecans for a unique crunch.
Wine Pairing
For a delightful pairing, consider serving a crisp and refreshing Chardonnay with your honey mustard pecan salmon—it's like a perfect harmony of flavors dancing on your palate!
FAQ's
- Can I use other types of fish instead of salmon? Absolutely! Feel free to experiment with trout, halibut, or even tilapia for a different twist on this recipe.
- I don't have Dijon mustard. Can I use regular mustard? While Dijon adds a unique flavor, regular mustard can work in a pinch, though the taste may be slightly different.
- Can I make this recipe without nuts for allergies? Yes, you can omit the pecans altogether or replace them with seeds like sunflower or pumpkin seeds for a nut-free option.
- Do I have to use fresh parsley? Fresh parsley adds a vibrant touch, but dried parsley can be used in a pinch. Just remember that the flavor might be a bit milder.
- How do I know when the salmon is cooked through? Salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Keep an eye on it to avoid overcooking!
Tips
- Preheat & Prep: Make sure your oven is preheated and your baking sheet is lined with foil for easy cleanup—less mess, more fun!
- Glaze it Up: When spooning on the honey mustard mixture, don't be shy! Let it drip and coat those salmon fillets for maximum flavor.
- Press with Finesse: Give the panko-pecan topping a gentle press onto the glaze—it's like giving your salmon a crunchy blanket for warmth and flavor.
- Watch and Wait: Keep an eye on your salmon as it bakes, and if it's browning too fast, just cover it loosely with foil—no burnt toppings here!
- Serve with Style: Whether hot out of the oven or at room temperature, add a squeeze of lemon for that extra zing and serve with a smile—because good food is meant to be enjoyed!
Looking for more recipes?
Looking for more? Try my Fish Tacos, Seared Mahi Mahi, and Italian Poached Fish.
Did You Make this Recipe?
Please leave a comment and rating below, also let me know what you thought of this recipe. Be sure to snap a picture and tag me on Instagram @Meghanitup or share it on Pinterest so that I can follow along.
HUNGRY FOR MORE? You can also follow along on Instagram and Pinterest for more recipe updates.
Recipe Card
📋 Recipe
Honey Mustard Pecan Salmon
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Ingredients
- Nonstick cooking spray
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter melted
- 1 tablespoon honey
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup 15 g panko bread crumbs
- ¼ cup 30 g finely chopped pecans
- 2 teaspoons finely chopped fresh Italian parsley optional, for color
- 4 6-ounce/170 g salmon fillets
- 1 lemon for serving (optional)
Instructions
- Preheat the oven to 450°F (235°C) and position an oven rack in the middle. Line a baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
- In a small bowl, whisk together Dijon mustard, melted butter, honey, ½ teaspoon of salt, and pepper.
- In another small bowl, mix panko, pecans, parsley (if using), and the remaining ¼ teaspoon salt.
- Spoon the honey-mustard mixture evenly over the salmon fillets. Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
- Bake for 7 to 10 minutes per inch of thickness, depending on preferred doneness. If the topping browns too fast, loosely cover the salmon with foil.
- Serve hot or at room temperature. If the salmon has skin, use a thin spatula to separate the flesh from the skin before serving.
Notes
- Gluten-Free Option: Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to make the recipe suitable for those with gluten sensitivities or allergies.
- Nut-Free Variation: Omit the pecans from the panko topping if you need a nut-free version. You can enhance the texture with additional breadcrumbs or even finely chopped seeds like sunflower or pumpkin seeds.
- Healthier Alternative: Swap out the butter for olive oil or a plant-based margarine to reduce saturated fat content. Additionally, you can use a sugar-free or low-calorie honey alternative to cut down on the overall sugar content while maintaining the sweet flavor in the glaze.
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