Pecan-Crusted Salmon
with an Apple-Studded Salad & Thyme-Roasted Potatoes
- Tree Nuts
- Wheat
- Eggs
- Fish
- Milk
Is there anything better than tender, buttery fish with a crunchy, nutty topping? Why, yes! How about salmon fillets coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, fresh thyme, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the fish cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re also serving up thyme-roasted potato rounds and mixed greens with apple slices. Weeknight luxury is just 35 minutes away!
Ingredients
½ ounce
Pecans
(Contains: Tree Nuts)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
2 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Salmon
(Contains: Fish)
1 unit
Apple
1 unit
Lemon
2 ounce
Mixed Greens
12 ounce
Potatoes
¼ ounce
Thyme
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.
• Lightly oil a baking sheet. Toss potatoes on sheet with a drizzle of oil, half the chopped thyme, salt, and pepper. • Roast on top rack for 12 minutes (you’ll start the salmon then).
• While potatoes roast, place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme, and a pinch of salt and pepper. • In a small bowl, combine honey, mustard, and mayonnaise.
• Pat salmon* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. • Once potatoes have roasted 12 minutes, place salmon, skin sides down, on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere. • Transfer potatoes to middle rack and place salmon on top rack. Roast until crust is golden brown and salmon is cooked through, 8-10 minutes.
• Meanwhile, halve, core, and thinly slice apple. Quarter lemon. • In a large bowl, combine mixed greens, apple, a large drizzle of olive oil, and as much lemon juice as you like. Season with salt and pepper.
• Divide salmon, potatoes, and salad between plates. Drizzle salmon with remaining honey mustard sauce and serve.
Salmon is fully cooked when internal temperature reaches 145º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the pecan crust and honey mustard sauce, calling it "delicious" and "restaurant quality" 🍲.
- Ease of prep: Most found it quick and easy to make, though some noted it took longer than the stated prep time.
- Suggestions: Consider broiling the salmon briefly for a crispier crust; some added feta or cranberries to enhance the salad.
- Portions: Several wished for larger salmon portions, especially given the premium price.
- Leftovers: Some found the greens wilted quickly; consider using within 1-2 days for best freshness.
Reviews from our home cooks
There's nothing I didn't like about this. I cooked the salmon in the airfryer and it was delish!! The pecan crusted was the best! I never had faith in myself that I could make this so yummy thanks to Hello Fresh and your directions. I love the light salad that accompanied the meal. The big spinach leaves were amazing!! Roasted potatoes are the best!!
Great meal. We really enjoyed it. We have salmon a lot but this was a completely different recipe with the pecan stuffing on top. The potatoes were delicious as well and the salad was okay but could have maybe used some pecans or mandarin oranges in addition to the apple.
The food was divine. The salmon was tender and juicy with the pecan crust. The apples balanced the citrus dressing over the spinach salad. The roasted potatoes were the right amount of carbs to complete the meal.
The crust on the fish was absolutely delicious. My husband said it was a gourmet meal and to keep the recipe. Can't wait to see it in a future weeks menu. I broiled the salmon for a few minutes top shelf in the toaster oven until browned crust then cook it center rack for 7-10 min. and it was super tender. I like my salmon med rare.
This was very good. The potatoes got a bit burned, so maybe they should go in later. There was a lot of breading/crust for the salmon, but it wasn't very pecan-flavored. The ratio of bread to pecan seemed off.
The salad has been permanently added to our rotation of dinners. It is UNREAL amounts of delicious, despite being so simple. We literally bought a mandolin to chop apples easier, and added a little lime juice with the lemon juice. Salmon, as my favorite fish, was also elevated to a delicious tender meal with a crunchy crust. I almost ate both servings.
Salad was easy and awesome. Pecan/panko topping for the salmon was delicious with the honey mustard. And the potatoes had the perfect crisp!
Loved the salmon and the way it was prepared. The potatoes and salad were the perfect complements. The apples and spinach salad was simple and so good. I am not a favorite of many types of vegetables, but Hello Fresh has given me an appreciation for them and I now enjoy eating them.
I was surprised how good the salmon was because I normally don't like any kind of breaded topping and prefer to sear all my meat. It was delicious and the honey mustard and thyme were wonderful accents. I liked how the potatoes cooked when sliced thin. I was also amazed to discover how good a simple lemon and olive oil dressing could be on apple slices. My partner didn't care for the fish (he only tried one tiny bite), but I am not sure he really gave it a chance because he's squeamish about fish. Note: the fish wasn't done in 10 min so I had to add a few (5?) more min.
The salmon portions for 2 seemed small, but with the wonderful pecan topping, each was perfect and delicious!
