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My review
Crunchy Walnut Crusted Salmon Filets
California Walnuts
"A crunchy walnut crust rounds out the delightful flavors of lemon and dill for a simply elegant salmon meal you can whip up anytime."
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Ingredients
35 m servings 388 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 388 calories; 31 g fat; 7.9 g carbohydrates; 19.5 g protein; 42 mg cholesterol; 111 mg sodium. Full nutrition
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Reviews
Read all reviews 1519 Ratings
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Most helpful positive review
11/17/2010
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 secon...
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11/17/2010
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 secon...
8/28/2011
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 p...
3/6/2012
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 eas...
3/1/2012
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 enjoy...
2/19/2012
This is a outstanding salmon recipe. Just don't over cook the fish.