| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup white wine
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 teaspoon chopped garlic
- 1/2 teaspoon crushed rosemary
- 1/2 teaspoon crushed thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 (8 ounce) salmon fillets, skin on
- 1 cup finely chopped walnuts
- 1 cup finely chopped croutons
- 1 tablespoon chopped oregano
- 1 tablespoon chopped chives
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Instructions
- Preheat a grill.
- Mix marinade ingredients in a baking pan. Add salmon, turn to coat, and marinate for 10 minutes.
- Preheat the oven to 400 degrees F.
- In a small bowl, mix walnuts, croutons, oregano, chives, olive oil, and lemon juice. On a grill, place salmon meat side down for 4 minutes or until seared. Remove and place on foil lined baking sheet, skin side down. Lightly brush with marinade. Sprinkle crust on top. Bake for 4 to 8 minutes, or until the salmon is cooked to the desired doneness and the crust is golden.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 851 |
| Total Fat | 64 g |
| Saturated Fat | 11 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 52 g |
| Cholesterol | 125 mg |
| Sodium | 334 mg |
Reviews
Used this on tilapia because I didn’t have salmon. I used panko instead of croutons! My My My, this was fabulous. My 3 year old even cleaned her plate. Added a pinch of coriander to my crust to pull out the citrus flavor. Will make again SOON….
Made this for a dinner party. Instead of grilling the fish first, I just put it under my oven broiler for a few minutes. Then I patted the crust on top and baked at 425 for about 10 minutes. I used pecans and panko instead of walnuts and croutons…EXCELLENT!
Not at all clear. Would it kill Food Network to do some basic editing before posting? No idea if the coating goes on before or after the grill. Very frustrating.
I made it today and it came out so good, my husband loved it.
I skipped the grill and baked it for 8 min at 450 deg then I took it out and added the crust mixture and baked until crust was golden.
Thank you Denise.
I skipped the grill and baked it for 8 min at 450 deg then I took it out and added the crust mixture and baked until crust was golden.
Thank you Denise.
I can’t believe how easy this was and how great it tasted. I’m definitely adding this to my weekly rotation. I did the marinade and the crust although I baked it, not grilled. It was fantastic and we have salmon 4 times a week.
Like one of the other reviewers, I didn’t bother with the marinade. I make the crunchy topping (with pecans), squeeze lemon juice on the salmon, pat down the topping and bake for 15 – 20 minutes. I have made this several times in the last month – delicious!
Be careful not to buy salmon that is too thick. I purchased two nice sized fillets and the topping got a little too brown while the salmon was still uncooked inside. I tested 2x and still not cooked through. . But all in all, with normal sized pieces of fish, I think it would be delicious. I will make it again. The crunchy topping was a nice touch
I use a litle bit of oriental bread crumps and coconut ,,, and least wine and not the herbs came out just great , I served with sparragus with prosciutto and creamy mash potatoes
Great for entertaining or every day! My guests love this dish and it is so beautifully presented.
I found it extremely easy because: I didn’t bother marinating the salmon, nor did I grill it on one side prior to baking. I find Salmon has such a delicate flavour and is so moist that it doesn’t need a marinade.
It still turned out beautifully. it’s also healthy and easy to make, especially when you’re entertaining. You can make everything ahead of time. You can even add the olive oil, and lemon juice in advance vs. just prior to crusting the salmon.
I make regularly now. I make double the full recipe for the crust and freeze the extra in a container. That way, I can just it take from the freezer, and it’s handy to put on the salmon anytime!
I am not a salmon lover, but I know how good it is for me, so I try to find ways to fix it to disguise the flavor somewhat. I used pecans and bread crumbs since that is what I had. I did not want to fire up the grill, so I pan sauted the filet 4 minutes on each side (mine had no skin). The marinade was wonderful and the completed dish was really good. I have found a new way to fix my salmon! Thanks for the great recipe.