This pecan crusted honey mustard salmon is seriously delicious. The combination of the hearty, yet flakey salmon with the sweet and tangy honey mustard and the toasted and crunchy pecan crust makes for one heckofa dish.

In middle school, I was in a show choir called Classic Edition. If you’re not from the Midwest and have no idea what show choir is, let me explain. Show Choir is not actually like Glee or Pitch Perfect. It’s much cooler, and by cooler I mean it’s not quite as cool as Glee, but close enough. 😉 Regardless, I absolutely loved every second of it.

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Show choir is basically 30-50 kids singing and dancing together and competing against other schools. A competition goes like this: you warm up, you perform, you get critiqued, and at the end of the day they have an awards ceremony. The awards ceremony gets pretty amped up, because each school has their own chant that they’re screaming at the top of their lungs. I wish I could remember what ours was, but funnily enough only one school’s chant has stuck in my head. It was the Catholic school’s and their chant was “Fish on Friday’s”. They’d yell, “Fish on Friday’s” and then they’d {clap, clap, clap, clap, clap}. Did I lose you?

Honestly, this whole story was a roundabout way to tell you that today’s recipe is Pecan Crusted Honey Mustard Salmon. It’s deliciously perfect and with Easter coming up, all I can think about when I eat this is the “Fish on Friday’s” chant.

Moving along… 😉

I promise, no more show choir talk today. I will, however, tell you more about this pecan crusted honey mustard salmon. When I was making this, I knew it was probably going to be tasty – you can’t go wrong with a good piece of salmon – but I had no idea just how tasty it was actually going to be.

Let me tell you, this recipe blew me out of the water. (Pun totally intended.)

The salmon was beautifully flakey (it’s just baked in the oven!), the honey mustard was nicely tangy and sweet, and the pecan coating was sooo toasty and crunchy.

A few months ago, Trevor and I went out to a seafood restaurant and ordered the salmon. It was super expensive, but sounded really delicious and it came with cheesy polenta.

Ughhh fine! I ordered the dish only because it came with cheesy polenta, ok?! And thank goodness for the polenta, because it was the only saving grace on the dish! The salmon was $45 and it was overcooked and soooo bland. I’m not one to complain, so I happily picked around the salmon (while Trevor polished it off) and ate my polenta.

I was determined then, to make salmon at home. It’s healthy, it’s impressive, and I’ve been wanting to incorporate more fish into my diet. I mean, I live in Seattle for goodness sakes! It’s just a bonus that this pecan crusted honey mustard salmon is super easy to make!

Healthy. Impressive. Easy.

Done. Done. Aaand. Done.

This pecan crusted honey mustard salmon recipe has three parts.

1. Salmon. I used Atlantic Salmon Filets (mine had the skin on one side – it peels off easily after it’s cooked). If you can’t get fresh, frozen works great, too! Just make sure to thaw it correctly in the fridge.

2. The honey mustard marinade. This is so yummy and it’s easily customizable to suit your needs. It’s just honey, mustard, and butter. Follow my recipe, first, but if it’s too sweet, or too tangy…play with it! Too sweet? Add more mustard. Too tangy? Add more honey. Taste as you go along!

3. The roasty, toasty, pecan (peeeee-can, peh-cahn, I don’t know) crust. I can’t decide if the honey mustard marinade or the pecan crust is my favorite part. Combine panko, finely chopped pecans, dried basil, and garlic powder together and you’re done! A simple crust with truly delicious and crunchy results!

The combination of the hearty, yet flakey salmon with the sweet and tangy honey mustard and the toasted and crunchy pecan crust makes for one heckofa dish. It’s a perfect, easy weeknight meal that will surely “wow” whoever you serve it to.