Crunchy Walnut-Crusted Salmon Fillets


1 1/2 cups California walnuts
3 Tbsp. dry breadcrumbs
3 Tbsp. lemon rind, finely grated
1 1/2 Tbsp. extra-virgin olive oil
3 Tbsp. fresh dill, chopped
Salt and pepper to taste
6 3-ounce salmon fillets, skin on
Dijon mustard
2 Tbsp. fresh lemon juice
Crunchy walnut-crusted salmon fillets round out the delightful flavors of lemon and dill for a simply elegant salmon meal you can whip up anytime.


1.Place walnuts in food processor; coarsely chop. Add breadcrumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season with salt and pepper; set aside.
2.Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard.
3.Spoon 1/3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
4.Bake at 350°F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 teaspoon lemon juice.

Recipe developed by California Walnut Board

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