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This Baked Pecan Panko Crusted Salmon is crunchy and absolutely delicious! The buttery pecan panko crust pairs incredibly well with flaky and tender salmon. It takes less than 25 minutes to make this restaurant-quality salmon dish. Once you try it, you will make this salmon recipe again and again.
Baked Salmon
I always prefer baking than pan frying because baking is the most fool proof method to get moist and tender salmon without drying it out. This salmon recipe requires only 25 minutes and a few simple ingredients, yet it will taste better than any salmon dish from a fancy restaurant. Even though salmon + buttery pecan panko crust is an incredible combination, you can use cod, trout or any other fish in place of salmon.
How long to bake salmon at 425 F /220 C?
Baking time will depend on the thickness of salmon fillets. I recommend to use a ruler to measure the thickness of salmon before baking. It usually takes about 8 minutes per 1-inch thickness of salmon. I used larger fillets and it took 15 minutes.
• 1-inch thickness = 6-8 minutes
• 2-inch thickness = 12-15 minutes
Pecan Panko Crust
The pecan panko crust comes together in seconds and can be used for both fish and chicken. It is very delicious and I plan to try in in my Baked Shrimp Scampi with Bread Crumbs recipe. You can use any kind of nuts. For gluten free version use shredded coconut instead of bread crumbs.
How to make baked salmon
As I’ve already mentioned, it is a quick and healthy salmon recipe which is perfect for any day of the week. Let’s dive in and learn how to make the best baked salmon recipe in the world! Yes!! I truly believe it is one of the most delicious salmon dishes.
1. Mix all the ingredients for the honey mustard glaze/sauce. It will help pecan panko crust to adhere well to salmon fillets.
2. Prepare panko crust by simply combining panko breadcrumbs, parsley and chopped nuts. You can use any nuts of your choice. I tried almond, walnuts and macadamia nuts. All worked well, but I admit that pecan nuts are my favorite one.
3. Top salmon fillets with glaze and pecan-panko mixture.
4. Bake at 450°F / 225 °C for 8-15 minutes, the time will depend on the size and thickness of salmon fillets.
Serving Panko Crusted Salmon
Serve it with Steamed broccoli, Instant Pot Jasmine Rice, Mashed Potatoes, or Sauteed Spinach.
Pecan Crusted Salmon
Ingredients
Salmon
- 4 salmon fillets, about 6 ounces each
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Honey Dijon Mayo
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
Pecan Crust
- ¾ cup pecans, finely chopped
- â…“ cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 tablespoon finely chopped fresh parsley
- ½ teaspoon garlic powder
For Serving
- Lemon wedges
- Chopped fresh parsley, optional
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Prepare the salmon: Pat the salmon fillets very dry with paper towels. Place them skin-side down on the prepared baking sheet and season with salt and black pepper.
- Make the mayo mixture: In a small bowl, stir together the mayonnaise, Dijon mustard, honey, and lemon juice until smooth.
- Make the pecan crust: In another bowl, combine the finely chopped pecans, panko, Parmesan, parsley, and garlic powder. Pour in the melted butter and toss until the mixture is evenly moistened.
- Coat the salmon: Spread the honey-Dijon mayo evenly over the top of each salmon fillet.
- Add the crust: Divide the pecan mixture among the fillets. Gently but firmly press it into the mayo layer with your fingers or the back of a spoon so it adheres well.
- Bake for 10–14 minutes, depending on the thickness of the fillets, until the pecan crust is golden and the salmon is cooked to your liking.
- Let the salmon rest for 2–3 minutes, then serve with fresh lemon wedges and additional parsley.
Notes
- Skin-on or skinless: Either works. If your salmon has skin, place it skin-side down and leave it that way throughout cooking.
- Salmon temperature: For moist salmon, aim for around 125–130°F in the thickest part and allow it to rest briefly. If you prefer your salmon more thoroughly cooked, cook it to your preferred temperature.
- Watch the pecans: Nuts can go from golden to burned quickly. If the topping is browning faster than the salmon is cooking, loosely tent the fish with foil.
- For an extra-crispy crust: Broil for 30–60 seconds at the end, watching continuously.
- Air fryer: Cook at 390°F for approximately 8–11 minutes, depending on the thickness of the salmon. There's no need to flip.
- Make ahead: Prepare the honey-Dijon mayo and pecan mixture separately up to a day ahead. Refrigerate them, then assemble the salmon just before baking so the panko stays crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I just made it for dinner and it was Fantastic! My hubby said it the best salmon recipe he has ever had!
Thank you Jane! I am very glad you liked the recipe and thanks for sharing your experience!)))
Made it today and it’s So delicious! Definitely a keeper!
Thank you Laura! I am very happy you liked the recipe!
It is really delicious! Thanks for sharing! Will make it again .
Thank you Michael!Hope you will try other salmon recipes on the blog!
Delicious. I assume the four slices of lemons is to squeeze over the top of salmon there was nothing in the instructions that reference what to do with them
Hi Margaret! Thank you so much 😊 Yes, you’re exactly right — the lemon slices are meant to be squeezed over the salmon for extra fresh flavor. I’ll update the instructions to make that clearer. So glad you enjoyed it!