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Alaska Salmon Bake with Pecan Crunch Coating

"Baked salmon makes an excellent main course!"
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30 m servings 368 cals
Original recipe yields 6 servings


  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
  2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
  3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 1141
  1. 1583 Ratings

Most helpful positive review

I made this as written, and we enjoyed it. However, if I were to make it again, I would use a hot tangy English mustard (we could barely taste the Dijon), decrease the amount of honey (too sweet...

Most helpful critical review

I didn't find that the coating added much to the salmon. I liked the addition of the dijon flavour but unfortunately, my husband doesn't like mustard and so that was what he liked the least. S...

Most helpful
Most positive
Least positive

I made this as written, and we enjoyed it. However, if I were to make it again, I would use a hot tangy English mustard (we could barely taste the Dijon), decrease the amount of honey (too sweet...

Really good. After I mixed the mustard, butter and honey I refrigerated it for about 15 minutes so that it thickened. It stayed on the salmon better as it was not so runny. Then I pressed the...

I am completely addicted to this! I used already prepared honey mustard (I bought from tastefully simple), mixed the bread crumbs in with the mustard mixture it was FANTASTIC! Thank goodness my...

There is one word to describe this dish-- Delicious! I added a little garlic powder to the mustard and honey sauce, marinated it about an hour, than added the bread crumbs and peca...

EASY!!!! Very classy and delicious!! I make it all the time---I keep a container of the pecan topping in my freezer. All I do is spoon on the mustard and sprinkle on the ready-made topping an...

Easy to prepare and nice taste. I used walnuts instead of pecans. This recipe is very similar to the Baked Dijon Salmon recipe on this site as well.

My husband and I both loved this dish! I halved the recipe and used a 1-pound fillet instead of the six small ones. There was a little bit too much mustard--next time I will add a bit more hon...

DE-LI-CIOUS!!! Such a great, tasty and elegant recipe, and so easy to make!!!. I reserved some of the mustard-honey mixture, and served in on top of the salmon once it was done. My 22 month old ...

Fabulous! Compares to a superb salmon dinner in a seafood restaurant. We all loved it. However, I only used about half of the sauce. Will make less next time.