The ideal side dish for a memorable event is duchess potatoes. They can be made ahead of time and baked when you need them.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 cups California walnuts
- 6 tablespoons dry bread crumbs
- 6 tablespoons lemon rind, finely grated
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh dill, chopped
- 1 pinch Salt and pepper
- 12 (3 ounce) salmon filets, skin on
- 1 tablespoon Dijon mustard
- ¼ cup fresh lemon juice
Instructions
- Place walnuts in food processor; coarsely chop. Add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season; set aside.
- Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard.
- 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.
- Bake at 350 degrees F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 tsp lemon juice.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 111 mg |
| Sugars | 1 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, succulent fish meal. My walnuts were rancid so I had to sub in pecans. Also used dried dill with excellent results.
Made it for Christmas Eve and it was so good!
very easy to make and delicious!
My husband really loves this recipe! It’s easy and looks delicious on the plate and it tastes even better!
The crunchy topping was really nice. I was only making a small amount so I had to adjust for that, but I love the flavour combo of the mustard, dill and lemon. I didn’t do the rind, but everything else according to the recipe and I’ll make it again.
I actually made this sans the salmon as a kind of low carb biscuit. It was FANTASTIC. Didn’t even use the lemon.
I used two full salmon filet, skinned and portioned before baking. I thought the dill sounded strange with the walnuts so I omitted it. Six tablespoons of zest is a bit much. I used 1 Tbsp zest (3 lemons) and 2 tsp lemon pepper. Added 2 Tbsp of dark brown sugar. Grill the lemons for sweetness and squeeze over top at the end. This recipe made twice as much topping as I needed, but that is OK. I will freeze it for another time. Cold leftovers great over kale salad.
I didn’t like nuts on my salmon
Delicious and easy to make. I topped it with a simple cranberry glaze made from canned cranberry, onion and brown sugar and it really complimented the meal. Made it for a Valentine date and it was the hit of the night.
This was great but since I don’t like mustard I substituted with honey. I really loved the lemon zest, don’t skimp. The second time I thought to try almonds because walnuts can be bitter. I will make this a regular dish in my home. My wife who normally doesn’t like salmon enjoyed it too.
I made salmon for my husband and ahi tuna for myself. It was delicious.
Amazing, would not change a thing!
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!
It was so good! I used pecans instead of walnuts and made enough for only two servings so it didn’t take much. I say if you have the Dijon use it! The flavor it added was wonderful, I even enjoyed the lemon even though I’m not much of a lemon and fish person.
This is a outstanding salmon recipe. Just don’t over cook the fish.
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.
I did not care for this.
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.