Recipe by California Walnut Board
"A crunchy walnut crust rounds out the delightful flavors of lemon and dill for a simply elegant salmon meal you can whip up anytime."
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dry bread crumbs
lemon rind, finely grated
extra virgin olive oil
fresh dill, chopped
Salt and pepper
12 (3 ounce)
salmon filets, skin on
fresh lemon juice
This was really good. I forgot to use the mustard, but the crunch of the walnuts was wonderful. I also did not have fresh dill, so I used 1-1 1/2 Tb. dried. My 4 kids LOVED it and all had seconds.
I did not care for this.
My wife and I really enjoyed this, but I made a few modifications: I didn't have lemons, so no lemon juice or lemon rinds. I used lemon pepper seasoning, black & cayenne pepper, onion & garlic powder in the walnut crust mix (maybe 1 tsp each). I also seasoned the salmon filets with salt, pepper, store-bought italian seasoning and diced yellow onions and let it all marinate for about 20 mins. After baking for 20 minutes, I set the oven to broil for 2-3 minutes (watch carefully- crumbs will blacken). I will definitely use this recipe again to impress some house guests.
No one liked this except for Grandma. Crunch was nice but nuts and salmon taste was not pleasant for me. Sorry. Grandma will eat the leftovers.
I didn't care for this. I was not a fan of the flavor.
So good! I did not bother to refrigerate this beforehand and I really don't think there is a need. I added a little lemon juice to the crumb mixture as well. This seemed so fancy for just an easy weeknight meal, I will definitely make this again, the taste was amazing!
I didn't put the topping in my food processor, I chopped and mixed it by hand and it still turned out great. I will make this again!
This is a outstanding salmon recipe. Just don't over cook any fish recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Crunchy Walnut Crusted Salmon Filets
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 279
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