Pecan Crusted Salmon with a Mustard Apricot Glaze

  • Author: The Kitchen Whisperer

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  • 2 ½ tablespoon Dijon mustard
  • 3 tablespoon butter, melted
  • 5 teaspoon honey
  • ½ cup panko crumbs
  • ½ cup finely chopped pecans
  • 3 teaspoon chopped fresh parsley
  • 6 ( 4oz) filets of salmon (skin on one side)
  • Salt/pepper to taste
  • 2/3 cup Apricot Preserves
  • 1 tablespoon Dijon mustard
  • 4 teaspoons half-and-half


  1. Preheat oven to 400.
  2. Mix together the mustard, butter and honey – refrigerate for 5- 10 minutes (you want it on the thicker side).
  3. In another bowl mix together panko, pecans and parsley.
  4. Line a pan with foil and spray with Pam
  5. Place skin side down
  6. Season with salt/pepper
  7. Brush on mustard mixture to coat (do not over coat) – just cover with a thin coating
  8. Coat each fillet with pecan panko mixture
  9. Bake for 10 minutes per inch of thickness, or until the salmon flakes when tested with a fork.
  10. In a sauce pan, whisk apricot preserves, Dijon mustard and half-and-half together over medium-high heat.
  11. Cook until sauce is creamy and thickens slightly.
  12. Serve sauce over fish.
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