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+ servings
A fillet of baked salmon served in a plate with broccoli.
Course Main Course

Dijon Mustard Salmon with Walnuts

By: Elysia
Servings 6 servings
This Dijon mustard 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}
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 6 six oz salmon fillets
  • 1 cup walnuts
  • 1 tbsp finely grated lemon rind
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped dill or dried dill (or 1 tsp dried dill)
  • 1/2 tsp garlic salt
  • 1/4 tsp freshly ground pepper
  • 4 tbsp Dijon mustard
  • 4 tsp lemon juice

To garnish

  • Finely chopped parsley or chives


  • 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.


  • 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.
  • I like to spread the Dijon mustard all over the fillets, including the tops and sides to infuse flavour 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.


Calories: 308kcalCarbohydrates: 6gProtein: 15gFat: 26gSaturated Fat: 3gCholesterol: 27mgSodium: 390mgPotassium: 426mgFiber: 3gSugar: 1gVitamin A: 305IUVitamin C: 15mgCalcium: 59mgIron: 2mg
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