Quick Baked Salmon with Pecan Panko Crunch

This Quick Baked Salmon with Pecan Panko Crunch is an easy, flavorful dinner option that’s both healthy and delicious. The salmon is topped with a crunchy blend of pecans and panko breadcrumbs, creating a perfect mix of textures in every bite. Baked to flaky perfection, it’s ready in under 30 minutes, making it ideal for weeknights or special dinners. Serve it with your favorite sides for a satisfying, balanced meal.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Keyword: Honey Dijon Baked Salmon, Pecan Crusted Dijon Baked Salmon

Servings: servings

Calories: 519kcal

Author: George - U Keep Cooking

Equipment

9 x13 baking dish

Ingredients

2 lbs. Salmon Fillet
Salt and Ground Black Pepper (to taste)

Wet Salmon Topping:

½ Stick Butter (melted)
2 Tbsp Dijon Mustard
2 Tbsp Honey

Dry Salmon Topping:

¼ Cup Panko Breadcrumbs
¼ Cup Pecans (finely chopped)

Garnish:

¼ Cup Parsley (chopped) (fresh)
Lemon Wedges

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the Salmon: Pat the 2 lbs. salmon fillet dry with paper towels and place it skin-side down on the prepared baking sheet. Season the salmon with salt and ground black pepper to taste.
Make the Wet Topping: In a small bowl, mix ½ stick of melted butter, 2 tablespoons of Dijon mustard, and 2 tablespoons of honey until well combined. Use a spoon or a brush to spread this mixture evenly over the top of the salmon.
Prepare the Dry Topping: In another bowl, combine ¼ cup of panko breadcrumbs and ¼ cup of finely chopped pecans. Sprinkle this dry topping evenly over the salmon, pressing lightly so it adheres to the wet topping.
Bake the Salmon: Place the salmon in the preheated oven and bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork, and the topping is golden brown.
Garnish and Serve: Once done, remove the salmon from the oven and garnish with ¼ cup of freshly chopped parsley. Serve with lemon wedges on the side for an extra pop of flavor. Enjoy!

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