Walnut Crusted Salmon with Dijon Mustard
Servings 6 servings
This delicious Walnut Crusted Salmon is the best oven baked salmon recipe! Topped with a creamy layer of Dijon mustard, dill, lemon and a crunchy walnut crust, it's packed full of healthy omegas-3s and flavour! It's so good, you'll swear you're eating at a restaurant and it takes less than 30 minutes to prepare! {Gluten-free, dairy-free, & paleo}
Ingredients
- 6 six oz salmon fillets
- 1 cup walnuts
- 1 tablespoon finely grated lemon rind
- 1 tablespoon olive oil
- 1 tablespoon fresh chopped dill or dried dill (or 1 tsp dried dill)
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground pepper
- 4 tablespoons Dijon mustard
- 4 teaspoons lemon juice
To garnish
- Finely chopped parsley or chives
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place walnuts in food processor; coarsely chop. Add lemon rind, olive oil, dill, garlic salt, and pepper; pulse until crumbly. Mixture should be crumbly and stick together slightly. Set aside.
- Arrange salmon fillets skin side down on the parchment paper lined baking sheets. Spread Dijon mustard evenly over the top and sides of the fillets.
- Evenly distribute walnut mixture over each fillet; gently pressing the mixture into the surface of the fish. You can also put some of the mixture on the sides if you have extra.
- Bake for 12-16 minutes, or until salmon flakes with a fork. You may need to increase the cooking time depending on the thickness of the fish fillet. You may also wish to broil for the last two minutes of cooking to get the edges brown and crispy. Just before serving, sprinkle each fillet with lemon juice.
Notes
- You can purchase salmon with or without the skin on. For fillets with skin, if desired, use a sharp fillet knife to remove the skin from the raw salmon. You can also remove the skin after baking. If any scales are on the skin, scrape them away before baking fish.
- If your salmon comes in one large piece, cut it into individual fillets before topping it with the Dijon and walnut mixture for easier baking and better presentation.
- I like to spread the Dijon mustard all over the fillets, including the tops and sides to infuse flavor into every bite.
- You may need to adjust the cooking time depending on the thickness of the fish fillet. The salmon should be pink and flake easily with a fork. See the FAQs below for a general guide on cooking times for salmon.
- To get the edges brown and crispy, you may wish to broil the fish for the last two minutes of cooking. Just be sure that you don't place the baking sheet on the top shelf of the oven too close to the broiler or the walnuts may burn.
- Don't overcook the salmon or it will be dry. Always check your fish at the minimum baking time to ensure your baked salmon doesn’t get overcooked.
Nutrition
Calories: 308kcalCarbohydrates: 6gProtein: 36gFat: 26gSaturated Fat: 3gCholesterol: 27mgSodium: 390mgPotassium: 426mgFiber: 3gSugar: 1gVitamin A: 305IUVitamin C: 15mgCalcium: 59mgIron: 2mg
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