Easy Honey Pecan Baked Salmon

honey pecan salmon filet flaked on the corner with a gold fork beside it on a white platter.

Ready in less than 15 minutes, this sweet and savory honey pecan baked salmon is a simple and delicious way to include more heart-healthy seafood in your weeknight meals! (gluten-free, dairy-free)


  • 1 large salmon filet (about 1.5 lb)
  • Juice of 1/2 lemon
  • Sea salt
  • Freshly cracked black pepper
  • cayenne pepper, optional
  • 1/2 cup pecans, roughly chopped
  • 3 tbsp honey


  1. Heat oven to 425° F.
  2. Line a baking sheet with foil, parchment, or a silicone baking mat and place salmon filet skin-side down. Squeeze the lemon on the salmon and sprinkle with salt and pepper to taste. If using, lightly dust the top with cayenne pepper to taste.
  3. Bake salmon 8-10 minutes (to medium rare, or longer if you prefer your salmon more done).
  4. Meanwhile, stir together honey and pecans in a small bowl.
  5. Turn oven up to broil. Remove salmon from the oven and spread the pecan mixture over the top. Return to the oven to broil 1-2 minutes, or until pecans are toasted and fish is cooked to your liking.


  • Start with the freshest salmon possible for the most delicious salmon. I find that conventional frozen salmon portions, such as from the freezer aisle of the grocery store, tend to taste more "fishy".
  • Adjust the bake time based on the thickness of your salmon filet - thinner fish will take less time and thicker fish will take longer - and based on your oven. Careful not to over-cook it to avoid dry fish. I aim for rare to medium-rare when I pull it to top with the pecans.
  • I typically use parchment paper, but if it's broiled too long, parchment will burn. Foil is better if you're worried about burning.

Keywords: honey pecan salmon, baked salmon with pecans