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As I've said before, one of my favorite things about seafood is how fast it cooks, and the walnut crust in this recipe literally only adds minutes to the prep time.
Plus, it was a big hit with my kids - double score!
Oh, and this is the last recipe in my baking series. Check out the other recipes if you haven't already: Bacon and Brussels Sprouts Pizza, Fluffy Applesauce Waffles, and No-Bake Peanut Butter Oat Bars (okay, that last one is kind of a cheat!).
Easy Walnut Crusted Salmon
This Walnut Crusted Salmon recipe tops the list as one of the easiest and fastest dinner dishes of all time! It was a big hit with my kids too. I adapted this recipe from Hello Fresh.
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Servings: 2 people
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Ingredients
- 1 pound salmon (wild-caught, defrosted)
- ¼ cup whole-wheat breadcrumbs
- ¼ cup walnuts
- 1 tablespoon Dijon mustard (or regular mustard)
- 1 tablespoon honey
Instructions
- Preheat the oven to 400 degrees F. Place the salmon fillets (I used Alaska Gold Brand) on an oiled baking sheet (skin side down) and set aside.
- In a food processor, combine the whole-wheat breadcrumbs, walnuts, mustard, and honey. Process until well combined, scraping the sides as necessary.
- Use a spatula to spread the walnut crust in a layer on top of the salmon. Bake until a little golden brown on top and cooked all the way through, about 12 - 15 minutes (depending on the thickness of your fish). Enjoy!
Notes
We recommend organic ingredients when feasible.
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Kelly says
I need nutritional info to help me make sure it fits my dietary needs. Could that be made available on this recipe please? It looks delicious. Thank you!
100 Days Admin says
Hi, you can find the nutritional information on each recipe under the Notes section. - Nicole
Marsha Gibbons says
This recipe looks delicious and I am going to try it. I checked out your salmon recommendation. It rings in at $51.00 a pound! I live in Dallas and we have access to good seafood, but even for delivery this seems really expensive at 51.00 a pound!
100 Days Admin says
Hi Marsha, I'm not sure what the exact price for just salmon when you order it in a ButcherBox since you also get other meat and seafood choices. Our other recommendation is your local farmers' markets if available in your area. - Nicole
Maria says
Recipe very easy to follow. Unfortunately, didn't have whole wheat breadcrumbs but substituted in Italian bread crumbs. Couldn't find the honey so I used the 'hot' honey that added some spice to the crust.
Jessica says
I first found this recipe in your cookbook. It has become a house favorite. All of your recipes are wonderful and approachable. Thank you!
100 Days Admin says
Thanks so much! Glad you're enjoying the recipes. - Nicole
Jen says
So easy and tasty! Thanks!
Mieke says
I really dislike mustard. Can the mustard be tasted in this recipe and if so is there something else I can replace it with? Thanks!
100 Days Admin says
You can try mayonnaise, it obviously won't have the same flavor, but will keep the same consistency. Here are some ideas that we approve for mayonnaise: https://www.100daysofrealfood.com/real-food-condiments-do-they-exist/
Otherwise, you might try a small amount of horseradish or Wasabi.
- Nicole
Jennifer says
What would you sub for the bread crumbs? Do you think you could use almond flour?
Lisa says
Flour would not be a good substitute, but if you need to avoid gluten just make breadcrumbs using GF bread.
saguarosam says
The best salmon I have ever made. My husband loved it. He always groans with I say were having salmon for dinner. I loved it too. I am making it tonight for the second time in a week
Kim says
I used frozen salmon for this recipe, and it took WAY longer to bake through than 15 minutes. I didn't see anywhere listed in the recipe to thaw or defrost it first - am I missing something? I'm concerned because at 15 min, my salmon was definitely undercooked, and one time, my mom got sick from eating undercooked salmon.
Lisa says
Hi there - Sorry for the confusion, yes it was defrosted and I added a note about that on the recipe!
Nadine says
I love walnuts so I thought I'd try this. Turns out salmon and walnuts make an amazing combination! The walnuts totally took the fishy taste out of the salmon. As I was making the recipe I thought it seemed way too simple and wouldn't taste like much, but I was wrong - it was great. This will become a staple salmon recipe here.
Roberta says
Why worry about dyes? They are not near as bad as eating radiation. Every piece of Pacific/Alaskan Salmon I have tested with my Dosimeter contained radiation. And farm-raised is just as unhealthy.
Cheryl Williams says
I finally made this last night and it was delicious! My son, who groaned when I told him what we were having for dinner, loved it! I was very pleased. Thank you for sharing this wonderful recipe.
Maureen says
Is salmon skin edible? I had heard that the brown layer that it between the skin and the pink flesh can be bitter tasting.
Amy Taylor (comment moderator) says
Hello Maureen. Personal preference. This might help: http://www.bonappetit.com/test-kitchen/common-mistakes/article/salmon-common-mistakes.
Katie says
Love that the walnuts add a little pop of Omega-3s (in addition to the fish) :-) I love seafood, too, for weeknight meals because not only does it cook quickly, but it also defrosts quickly (and I frequently forget to pull stuff out of the freezer to defrost!)
Bethany @ Athletic Avocado says
Im so pumped that I have all ingredients on hand to make this recipe!! Hallelujah!
Mary Ann says
My son is allergic to all tree nuts...but I would love to make something like this to feed him and my husband. Is there something else I could substitute instead of the walnuts? Maybe just use more bread crumbs?
Amy Taylor (comment moderator) says
Hello. If your son can have them, seeds such as sesame or pumpkin might work well.
caroline says
I do not care for salmon - any modifications needed if I were to use a different fish?
Amy Taylor (comment moderator) says
Hello. There is no reason to that you could not use another type of fish. Cooking time could vary.