A crunchy walnut crust rounds out the delightful flavors of lemon and dill for a simply elegant salmon meal you can whip up anytime.
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 seconds.
Read MoreThis 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 seconds.
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 enjoyed the lemon even though I'm not much of a lemon and fish person.
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 easy weeknight meal, I will definitely make this again, the taste was amazing!
This was great but since I don't like mustard I substituted with honey. I really loved the lemon zest, don't skimp. The second time I thought to try almonds because walnuts can be bitter. I will make this a regular dish in my home. My wife who normally doesn't like salmon enjoyed it too.
Delicious and easy to make. I topped it with a simple cranberry glaze made from canned cranberry, onion and brown sugar and it really complimented the meal. Made it for a Valentine date and it was the hit of the night.
I used two full salmon filet, skinned and portioned before baking. I thought the dill sounded strange with the walnuts so I omitted it. Six tablespoons of zest is a bit much. I used 1 Tbsp zest (3 lemons) and 2 tsp lemon pepper. Added 2 Tbsp of dark brown sugar. Grill the lemons for sweetness and squeeze over top at the end. This recipe made twice as much topping as I needed, but that is OK. I will freeze it for another time. Cold leftovers great over kale salad.
I actually made this sans the salmon as a kind of low carb biscuit. It was FANTASTIC. Didn't even use the lemon.
My husband really loves this recipe! It's easy and looks delicious on the plate and it tastes even better!
Delicious, succulent fish meal. My walnuts were rancid so I had to sub in pecans. Also used dried dill with excellent results.
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 powder in the walnut crust mix (maybe 1 tsp each). I also seasoned the salmon filets with salt, pepper, store-bought italian seasoning and diced yellow onions and let it all marinate for about 20 mins. After baking for 20 minutes, I set the oven to broil for 2-3 minutes (watch carefully- crumbs will blacken). I will definitely use this recipe again to impress some house guests.
The crunchy topping was really nice. I was only making a small amount so I had to adjust for that, but I love the flavour combo of the mustard, dill and lemon. I didn't do the rind, but everything else according to the recipe and I'll make it again.
