pecan crunch topped salmon

 Pecan Crunch Topped Salmon is a super easy and delicious way to eat your fish!

Pecan Crunch Topped Salmon

**April 2017: this post has been updated with new photos.  The post content has remained the same!

I think the best indicator of a great recipe is when you find yourself making it over and over again.  Considering I like trying new things in the kitchen I don't usually repeat many recipes but this is definitely an exception.

Since making it for the first time in January, I have made it 3 more times and can't wait to have it again!  What's not to love about a flaky salmon filet spread with creamy honey mustard and topped with a crunchy pecan breadcrumb mixture?

Pecan Crunch Topped Salmon

 We made this last weekend with grilled asparagus and the Spring Green Risotto recipe I posted last week and altogether it was one fantastic meal.  Not only is this a delicious way to prepare salmon, it can be put together in a matter of minutes.

Pecan Crunch Topped Salmon


For the asparagus we simply tossed trimmed asparagus spears in a couple tablespoons of olive oil, seasoned it with a Montreal Seasoning, and grilled it for about 10 minutes in a foil packet.

pecan crunch topped salmon

Print Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 salmon filets


  • 3 tablespoon dijon mustard
  • 3 tablespoon butter melted
  • 1 ½ tablespoon honey
  • ½ cup breadcrumbs
  • ½ cup chopped pecans
  • 1 tablespoon chopped Italian parsley
  • 6 salmon filets 4 oz each
  • salt and pepper to taste
  • lemon wedges


  • Preheat oven to 400 degrees F.
  • In small bowl, mix dijon mustard, butter, and honey.
  • In separate bowl, mix breadcrumbs, pecans, and parsley.
  • Season each salmon filet with salt and pepper, place on baking sheet and brush with honey mustard mixture. Refrigerate for 20 minutes.
  • Top each filet with breadcrumb mixture, evenly distributing among the 6 filets.
  • Bake for 10 minutes per inch of thickness, or until the salmon flakes with a fork. Serve with garnished lemon wedges.
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  1. This sounds really good! I'm always looking for quick and easy ways to prepare salmon. I have individually packaged frozen fillets in my freezer that I often turn to for quick meals but I tend to always prepare them the same way (teriyaki style with rice). This recipe sounds delicious and simple. I have some seriously yummy dijon mustard that would be perfect for this. Thanks for sharing the recipe!

  2. Hey! Im so excited I found your blog. I heard about you from Ally at SweetandSavoryFood. I think you live in IC? I do, too! We should get together and chat food sometime!

  3. Amy Kelly - I hope you try this's a great change from the normal teriyaki salmon (which I eat all of the time too!)

    Kate - I'm glad you found my blog! I used to live in IC when I went to Iowa but sadly I live in Omaha now for grad school 🙁 I miss IC sooo much and go back to visit as much as I can...I will let you know next time I visit and we can have a food bloggers meet up 🙂

  4. Nice, will have to try, normally we just griddle salmon, or put it under the grill (broiler).

    This will make an interesting change.

  5. Now..I am probably one of the very few who don't really like salmon, but this one does look really good! I'd be willing to give it a try!

  6. My wife really loves your blog recipes and she made the dish. I already love salmon the way it is, but the pecans gave it a sweet kick. Thanks a lot for the advice. Keep up the great work with your articles and please stop by my health blog sometime. The web address is