This Walnut Crusted Salmon recipe tops the list as one of the easiest and fastest dinner dishes of all time! 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!
Sponsor Shoutout: Alaska Gold
I was lucky enough to get to use some sustainable wild-caught king salmon straight from Alaska in this recipe! Thanks to our sponsor, Alaska Gold, I got a shipment of salmon fillets that were blast-frozen within minutes of harvest. The salmon was SO good and fresh tasting.
Salmon is an area where you have to be really careful because sometimes the stuff from the grocery store can be injected with artificial dye (to enhance the pink color) or be farm-raised in a questionable environment. And the health of the fish impacts the nutritional value to you, which is just one of the many reasons why it matters!
So I know you’ll be glad to hear that Alaska Gold is giving you 10% off your first-time order of their salmon and seafood variety packs with the “100DaysRealSalmon” code, which is good through December 11th (perfect for the holidays).
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
Recipe adapted from Hello Fresh. 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.
Ingredients
- 1 pound salmon, wild-caught, defrosted
- 1/4 cup whole-wheat breadcrumbs
- 1/4 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!
Recipe Notes
We recommend organic ingredients when feasible.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Weeknight Beef Bourguignon
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!
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
What would you sub for the bread crumbs? Do you think you could use almond flour?
Flour would not be a good substitute, but if you need to avoid gluten just make breadcrumbs using GF bread.