Go Back
Close-up of a delicious pan-seared Walnut-Crusted Salmon fillet, showcasing its crispy walnut topping and flaky texture.

Walnut-Crusted Salmon

This Walnut-Crusted Salmon recipe features flaky salmon fillets topped with a crunchy, savory walnut crust. It's an easy-to-make dish that's perfect for a weeknight dinner or a special occasion, offering a healthy and delicious way to enjoy omega-3s.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup walnuts, finely chopped
  • 1/2 cup breadcrumbs panko or regular
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon zest
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup mayonnaise
  • 2 tablespoons plain Greek yogurt or sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Medium bowl
  • Small bowl
  • Whisk
  • Fork
  • Measuring cups and spoons
  • Paper towels
  • Meat thermometer (optional)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat the salmon fillets dry with paper towels.
  3. Drizzle the salmon with 1 tablespoon olive oil and season generously with salt and pepper.
  4. In a medium bowl, combine the chopped walnuts, breadcrumbs, Parmesan cheese, parsley, lemon zest, minced garlic, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined.
  5. Evenly distribute the walnut mixture over the top of each salmon fillet, pressing gently to help it adhere.
  6. Place the salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Aim for an internal temperature of 145°F (63°C).
  7. While the salmon is baking, whisk together the mayonnaise, Greek yogurt (or sour cream), lemon juice, dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Taste and adjust seasonings as needed.
  8. Serve the Walnut-Crusted Salmon immediately, drizzled with the lemon-dill sauce (if using).

Notes

Make sure to pat the salmon fillets dry before adding the oil to ensure the walnut crust sticks properly. Avoid overbaking the salmon to prevent it from becoming dry. You can experiment with different nuts like pecans or almonds. For a spicy kick, add a pinch of red pepper flakes to the walnut crust. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.