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If you are looking for a salmon recipe that feels elevated but takes almost no time or effort, this Pecan Crusted Honey Mustard Salmon is the one. It is simple enough for a busy weeknight, yet impressive enough to serve when entertaining. The combination of sweet and tangy honey mustard with crunchy pecans makes each bite unforgettable. And the best part? It cooks in just 15 minutes in the oven or on the grill.
This dish has become a staple in our home. It is one of those embarrassingly easy recipes that never disappoints. I have served it to friends, made it for quick dinners, and even prepped it ahead for entertaining. It is flavorful, flaky, and packed with texture thanks to that golden pecan topping. And if you’re into easy salmon recipes, this one definitely makes the list.
Why You’ll Love This Honey Mustard Salmon
- It comes together in just 25 minutes from start to finish.
- The foil method makes cleanup a breeze and helps lock in moisture.
- The pecan crust adds crunch, flavor, and extra nutrition.
- You can make it in the oven or on the grill.
- It is naturally gluten-free and dairy-free.
- This recipe also fits perfectly into any summer grilling menu or weeknight dinner rotation.
Tips for Success
- Chop the pecans finely so they stick better and form a crust.
- Use foil to trap moisture for a perfectly cooked and flaky salmon.
- For meal prep, assemble the foil pack ahead and refrigerate until ready to cook.
- Don’t skip the final broil or grill step. It adds a golden finish to the crust.
If you love this recipe, try it with trout or cod for a different spin. It is also great alongside a grain salad or served over cauliflower rice for a lighter option.
Why Pecans Make the Perfect Crust
Pecans are not just for dessert. I love using them to add flavor and crunch to savory recipes like this one. They have a naturally sweet taste that pairs so well with honey mustard. They are also packed with plant protein, fiber, and essential nutrients.
Think of them as nature’s best tasting breadcrumb substitute. You can use them in other favorite meals like my Creamy Spiced Apple Pecan Chicken or Roasted Veggie Buddha Bowl.
Keep a bag of pecans on hand for easy ways to upgrade your meals during the week.
Let me know if you try this recipe! It is one of my go to salmon dishes and always a crowd favorite.
*One serving (28g) of pecans contains 18g unsaturated fat and only 2g of saturated fat.
For another quick and flavorful salmon option, check out my Blackened Sheet Pan Salmon with Cilantro Avocado Pesto — a simple sheet pan dinner with bold spices and a creamy herb sauce.
Pecan Crusted Honey Mustard Salmon
Ingredients
For the honey mustard:
- 1/4 cup dijon mustard
- 2 tbsp honey
- 2 tbsp avocado oil or olive oil
- 2 cloves garlic, crushed
- Juice of 1/2 lemon, about 2 tbsp
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
For the Salmon:
- 2 lbs salmon filet , (skin on or off)
- 1 cup finely chopped pecans
- 2 tbsp fresh parsley
Instructions
- Preheat the oven to 400 degrees or heat a grill to medium heat.
- Begin by whisking honey mustard ingredients: dijon mustard, honey, oil, garlic, lemon juice, paprika, and salt.
- Line a large baking sheet with foil, and coat with cooking spray. Place the salmon in the middle of the foil. Spoon the honey mustard over the salmon, then top with pecans.
- Fold the foil over the top of the salmon so that it is completely covered.
- For the oven, bake for about 15 minutes (depending on thickness of salmon for anything thicker than 1 inch you will need a few extra minutes). Remove from oven and set to broil. Then carefully peel back the top of the foil (you may have some steam here), and return back to the oven under the broiler for another 2 minutes.
- For the grill, transfer the foil pack to the hot grill. Cook for 13-14 minutes or until salmon is almost cooked through. Carefully open the top of the foil, and continue to cook for another 2-3 minutes or until salmon is cooked though.
- Serve hot!
just a note that when I made a serving number adjustment, the program didn’t recognize the “juice of 1/2 lemon”, so it halved the other amounts but not that, so my recipe had too much lemon. I will definitely make this again but remember to cut the lemon in half.