Honey Pecan Crusted Salmon

This easy baked salmon is topped with a sweet-savory crust of chopped pecans, whole-wheat panko, honey, and mustard. It bakes at high heat for a crisp golden topping while the salmon stays tender underneath.

Makes: 3 servings
Bake temperature: 425°F
Bake time: 10 to 12 minutes

Ingredients

• 1/4 cup whole-wheat panko breadcrumbs
• 1/4 cup pecans, finely chopped
• 2 tablespoons plus 1 teaspoon Weeks Honey Farm Georgia Wildflower Honey
• 2 tablespoons prepared mustard
• 3 salmon fillets, 5 ounces each

How to Make Honey Pecan Salmon

1. Preheat the oven. Heat the oven to 425°F. Lightly oil a baking dish or line a rimmed sheet pan for easier cleanup.
2. Mix the topping. In a small bowl, stir together the panko, finely chopped pecans, Wildflower Honey, and mustard until evenly combined.
3. Top the salmon. Pat the salmon fillets dry and arrange them in the prepared baking dish. Divide the pecan mixture evenly over the fillets and press it gently onto the tops.
4. Bake. Bake for 10 to 12 minutes, until the topping is golden and the salmon is cooked to your preferred doneness.
5. Rest and serve. Let the salmon rest for 2 to 3 minutes before serving.

How to Tell When Salmon Is Done

The salmon should flake easily at its thickest point and look moist rather than dry. For food-safety guidance, the USDA recommends cooking fin fish to an internal temperature of 145°F, measured in the thickest part.

Serving Ideas

• Serve with roasted asparagus, green beans, or broccoli.
• Add mashed potatoes, rice, or a crisp green salad.
• Offer lemon wedges at the table for a bright finish.

Why Wildflower Honey Works

Georgia Wildflower Honey adds balanced floral sweetness to the mustard and toasted pecans without overpowering the salmon.

Shop Georgia Wildflower Honey

Recipe courtesy of Mitzi Dulan, RD, CSSD, for the National Honey Board. This recipe contains fish, tree nuts, wheat, and mustard. Raw honey should not be given to infants under one year of age.