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walnut-rosemary crusted salmon

Salmon and walnuts are excellent sources of omega-3 fatty acids. Try this simple walnut-crusted salmon recipe, paired with a fresh salad and a serving of roasted potatoes for a delicious and nutritious meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Dinner
Cuisine: Mediterranean
Calories: 222
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp Dijon mustard
  • 1  clove garlic, minced
  • ¼ tsp teaspoon lemon zest
  • 1 tsp teaspoon lemon juice
  • 1 tsp chopped fresh rosemary
  • tsp½ honey
  • ½ tsp kosher salt
  • tsp¼ crushed red pepper
  • 3 panko breadcrumbs
  • 3  finely chopped walnuts
  • 1 tsp  extra-virgin olive oil
  • 1 pound skinless salmon fillet, fresh or frozen
  • Olive oil cooking spray
  • Chopped fresh parsley and lemon wedges for garnish

Equipment

  • Large rimmed baking sheet

Method
 

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. Combine 2 teaspoons mustard, garlic, ¼ teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon rosemary, ½ teaspoon honey, ½ teaspoon salt and ¼ teaspoon crushed red pepper in a small bowl. Combine 3 tablespoons panko, 3 tablespoons walnuts and 1 teaspoon oil in another small bowl.
  3. Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray
  4. Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.
  5. Sprinkle with parsley and serve with lemon wedges, if desired.

Notes

Frequently Asked Questions

  • Can I use regular breadcrumbs?
    Using panko is a great idea since it's made from dehydrated bread flakes and gives you a much crunchier result compared to regular breadcrumbs. But if you only have regular breadcrumbs on hand, no worries—you can still make it work.
    • What's the best way to chop walnuts?
      Your chef's knife, with its curved blade, makes chopping nuts super easy. You can rock the blade back and forth over the nuts or just chop straight up and down. For a more even chop, try moving the nuts around a bit after each round. You can also use a pastry cutter or a food processor if you want.
      •  
      • How should I store and reheat leftovers?
        Salmon tastes best right after it's cooked. But if you must store it, let the fish cool before adding it to an airtight container and placing it in the refrigerator. Try to use it up within 2 days. When reheating, you'll achieve the best results if you trap the moisture in the fish, whether you're heating it in an oven or a microwave. Add a splash of water to the salmon and tent it loosely with aluminum foil. Set it in an oven preheated to 275°F or 300°F for about 15 minutes. Microwaving salmon tends to dry it out quickly. If you're going to use this method, be sure to add a moist paper towel over the fish, and heat in 30-second intervals, checking often.
        • Can I freeze it?
          You can. Just be sure the cooked salmon is completely cooled before wrapping it tightly with plastic wrap and then covering it with aluminum foil. Next, tuck it into airtight, freezer-safe bags. You want to avoid freezer burn. You can keep it in the freezer for about 3 months.
      • What should I serve with Walnut-Rosemary Crusted Salmon?This delicious walnut-crusted salmon pairs well with simple vegetable side dishes like Roasted Asparagus, Roasted Broccoli, Crispy Oven-Roasted Potatoes or Roasted Sweet Potatoes. Serve with Creamy Cacio e Pepe Orzo or Mushroom Rice and a simple green salad to complete the meal.