Pecan-Crusted Honey Mustard Salmon

Some recipes become staples because they’re complicated and impressive.

This isn’t one of them.

This salmon comes together quickly with a handful of ingredients, but it feels like an actual dinner rather than something you threw together because you forgot to plan.

Salmon is one of my favorite ways to add fatty fish to a meal. It’s rich in protein and provides EPA and DHA omega-3 fatty acids, along with several other important nutrients.

I like wild salmon when it’s available and fits the budget, but frozen salmon is absolutely an option. The most important thing is finding fish you enjoy and will actually eat.

The pecan crust adds crunch and a little extra richness, while the honey-mustard topping gives the whole thing just enough sweetness and tang.

Serve it with sautéed spinach, roasted vegetables, a simple salad, blueberry peach salsa, or whatever else makes dinner feel complete.

And yes, this is one of those recipes that’s easy enough for a Tuesday night.

Pecan-Crusted Honey Mustard Salmon

Serves: 2
Prep + cook time: About 30 minutes

Ingredients

• 1 tablespoon honey
• 1 tablespoon stone-ground or Dijon mustard
• ⅓ cup chopped pecans
• 2 salmon fillets, about 6 ounces each
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a small bowl, combine the honey and mustard.
3. Finely chop the pecans in a food processor, leaving some larger pieces for texture. You can also chop them by hand.
4. Place the salmon fillets skin-side down on the prepared baking sheet. Season with salt and pepper.
5. Spread the honey-mustard mixture over the tops of the salmon, then press the chopped pecans gently into the coating.
6. Bake for approximately 10–14 minutes, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily. For food safety, cook salmon to your preferred safe internal temperature and use a thermometer if you’re unsure.

Serve with sautéed spinach and lemon, roasted vegetables, blueberry peach salsa, or a simple salad.