Honey Glazed Salmon with Pecan Panko Crust

2 tablespoons Dijon mustard

2 tablespoons unsalted butter, melted

1 tablespoon honey

¾ teaspoon salt, divided

¼ teaspoon freshly ground black pepper

¼ cup panko

¼ cup finely chopped pecans

2 teaspoons finely chopped parsley (optional, for color)

1 ½ pounds salmon fillet, skin removed

  1. Preheat the oven to 450°F and set an oven rack in the bottom third of the oven.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
  4. In another small bowl, mix the panko, pecans, parsley (if using), and remaining ¼ teaspoon salt. Set aside.
  5. If making this dish for Tu’B’Av, Valentine’s Day or for a loved one, use a 4-inch heart cookie cutter and cut out hearts of salmon. Place on the prepared baking sheet.
  6. Spoon the honey-mustard mixture evenly over the salmon fillets letting excess mixture drip down the sides.
  7. Evenly sprinkle the panko-pecan mixture over the salmon hearts pressing down lightly so it adheres to the glaze.
  8. Bake for 7-10 minutes per inch of thickness, depending on how well-done you like your salmon.


Serve hot or at room temperature

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