Honey Pecan-Crusted Alaska Salmon Sheet Pan
Prep time
Cook time
Total time
Alaska salmon and sweet potatoes come together on one sheet pan to make a meal with notes of Dijon mustard, honey and a crunchy pecan crust. We like to start with the salmon still partially frozen, so it need to cook about as long as the potatoes.
Recipe type: entree, sheet pan, seafood
Cuisine: seafood
Serves: 2
  • 3 Tablespoons Dijon mustard
  • ¼ stick butter
  • 4 Tablespoons honey
  • 2 Alaska salmon fillets (4 ounces each)
  • ¼ cup panko bread crumbs
  • ½ cup chopped pecans, divided
  • salt and pepper, to taste
  • 2 large sweet potatoes, peeled and diced into bite-sized cubes
  1. Preheat oven to 400º F. Line a sheet pan with foil. Lay both salmon fillets on sheet pan. Spray pan and top of salmon with non-stick pan spray (this way, if there is skin on your salmon, it will stick to the foil for easy removal. It will also help seasonings stick to the salmon.)
  2. Season fillets with salt and pepper, as desired.
  3. In a small saucepan, mix together mustard, butter and honey. Stir over low heat just until melted. Remove from heat and brush over salmon fillets to coat, reserving the rest of mixture for the next step. In a small bowl, combine bread crumbs and half of pecans. Spoon over salmon fillets and press into honey mixture to form a crust on top of each fillet. Scatter diced sweet potatoes around sheet pan. Season with salt and pepper, as desired. Add remaining pecans to remaining honey mustard mixture and stir to combine. Drizzle over sweet potatoes and salmon.
  4. Put sheet pan in over and bake for 20–25 minutes or until salmon flakes with a fork and potatoes are fork-tender, tossing potatoes to coat once during cook time.
Easy to double for 4 servings!
Recipe by ABCs and Garden Peas at https://abcsandgardenpeas.com/honey-pecan-crusted-salmon-recipe-sheet-pan/