Smoky Mustard Pecan-Crusted Salmon
with Mashed Potatoes & Roasted Brussels Sprouts
- Milk
- Tree Nuts
- Wheat
- Fish
These salmon fillets are next-level! They’re first coated in Dijon mustard, then crusted in a buttery pecan and panko mixture. As the salmon bakes, the topping crisps up while the fish stays juicy. Drizzle it with our smoky mustard, then serve with creamy mashed potatoes and oven-caramelized Brussels sprouts.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ ounce
Pecans
(Contains: Tree Nuts)
16 ounce
Potatoes
8 ounce
Brussels Sprouts
1 ounce
Smoky Mustard
½ unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts. Quarter lemon.
-
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain; return potatoes to pot.
-
Keep covered off heat until ready to mash in Step 5.
-
While potatoes cook, toss Brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes (you'll add the salmon then).
-
Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30-60 seconds. Let cool slightly, then stir in pecans, panko, and a pinch of salt and pepper.
-
Pat salmon* dry with paper towels. Rub a drizzle of oil on skin sides; season all over with salt and pepper.
-
Spread Dijon mustard on flesh sides of salmon; mound with panko mixture, pressing firmly to adhere.
-
Once Brussels sprouts have roasted 10 minutes, remove baking sheet from oven and carefully push to one side. (For 4 servings, leave Brussels sprouts roasting; add salmon to a second sheet and roast on middle rack, swapping rack positions halfway through.)
-
Place salmon, skin sides down, on opposite side of sheet. Roast on top rack until salmon is cooked through and Brussels sprouts are browned and tender, 8-10 minutes.
-
Meanwhile, add sour cream and 1 TBSP butter (2 TBSP for 4 servings) to pot with potatoes. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season to taste with salt and pepper.
-
Divide Brussels sprouts, mashed potatoes, and salmon between plates. Drizzle smoky mustard over salmon and serve with lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the pecan crust and smoky mustard combo, calling it sophisticated and delicious. Some found the flavors too strong or complex.
- Ease of prep: Generally easy to prepare, though a few noted cooking times for potatoes and Brussels sprouts needed adjustment.
- Suggestions: Consider crushing pecans finer, broiling briefly for extra crispiness, and being generous with seasoning on the vegetables 🧂.
- Portions: Several wished for more Brussels sprouts; a few found the salmon pieces uneven in size.
- Texture: The pecan crust added a delightful crunch, but some found it didn't stick well to thinner salmon cuts.
Reviews from our home cooks
Absolutely delicious. I crisped the skin under the broiler for 2 minutes first, then I flipped it and added the mustard and toppings to the salmon. The skin was so crunchy and the salmon was great!
It was delicious. The Brussels sprouts roasted up perfectly and the pecan crust gave the salmon a good taste and texture.
Pretty darn good. I even forgot about the smoky mustard sauce. Made meal prep easy since I ordered Shallot, date chicken. Could easily batch cook vegetables and mashed potatoes. Although, I might prefer couscous or rice instead with fish.
We really enjoyed this salmon. Loved the texture of the panko and crunch of the pecans.
This was really tasty. I recommend finishing the salmon and Brussels with a minute under the broiler.
Loved this. The only thing I would change is smashing the pecans into smaller pieces. Otherwise, this was amazing.
I liked everything about this recipe. You are providing a larger variety of choices and appreciate all the fish options. There is improvement in several other areas. The creativity I really appreciate and it seems the prep and clean up is even easier.
Super yummy with big flavor, don't skimp on the salt when it comes to the veggies!
Brussels sprouts too crispy when cooked flat side down. Or, cooked too long at 20 minutes. Inconsistency in size of sprouts, several large, most small. Portions of salmon should be equal, if the package was 5 oz, one piece was three and a quarter oz and one piece was one and three quarter oz.
Delicious. But. I'm finding that the cooking time recommendations are too long. Salmon and chicken are both overcooked even at the lower number of minutes in the range and after reducing the heat to medium from medium-high.
