📝 About This Recipe
This elegant Nut-Crusted Salmon features a buttery, golden-brown topping of crushed tree nuts that provides the perfect textural contrast to tender, flaky fish. Inspired by Pacific Northwest cuisine, this dish combines the earthy richness of roasted pistachios and walnuts with a zesty, sweet-and-savory glaze. It is a sophisticated yet surprisingly simple meal that elevates a standard weeknight dinner into a true gourmet experience.
🥗 Ingredients
The Salmon
- 4 pieces Salmon Fillets (6-ounce portions, center-cut preferred)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Olive Oil (for greasing the pan)
Nut Crust
- 1/3 cup Shelled Pistachios (roasted and unsalted, finely chopped)
- 1/3 cup Walnut Halves (finely chopped)
- 1/4 cup Panko Breadcrumbs (for extra crunch)
- 2 tablespoons Fresh Parsley (finely minced)
- 1 teaspoon Lemon Zest (from one organic lemon)
- 1 tablespoon Unsalted Butter (melted)
Honey-Dijon Glaze
- 2 tablespoons Dijon Mustard (creamy style)
- 1 tablespoon Honey (clover or wildflower)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 clove Garlic (grated or finely minced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and position the rack in the center. Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil.
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2
Pat the salmon fillets dry with paper towels. This is crucial for ensuring the glaze sticks and the fish doesn't steam. Season the tops lightly with kosher salt and black pepper.
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3
In a small mixing bowl, combine the finely chopped pistachios, chopped walnuts, panko breadcrumbs, minced parsley, and lemon zest. Stir well to distribute the ingredients evenly.
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4
Drizzle the melted butter over the nut mixture and toss with a fork until the crumbs are lightly moistened. This helps the crust brown beautifully in the oven.
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5
In a separate small bowl, whisk together the Dijon mustard, honey, lemon juice, and grated garlic until smooth and emulsified.
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6
Place the salmon fillets on the prepared baking sheet, skin-side down. Using a pastry brush or the back of a spoon, spread a generous layer of the honey-Dijon glaze over the top of each fillet.
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7
Spoon the nut mixture onto each fillet, pressing down firmly with your fingers or a spatula so the nuts adhere to the glaze. You want a thick, even layer of crust.
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8
Transfer the baking sheet to the oven and bake for 12 to 15 minutes. The exact time will depend on the thickness of your fillets.
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9
Check for doneness: the salmon should be opaque and flake easily with a fork, and the nut crust should be golden brown and fragrant.
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10
For an extra-crispy finish, you can turn on the broiler for the last 60 seconds, but watch it very closely as nuts can burn quickly!
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11
Remove from the oven and let the salmon rest for 2-3 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Ensure your nuts are chopped into small, uniform pieces so the crust doesn't fall apart when slicing. If you notice the nuts browning too quickly before the fish is cooked, tent the tray loosely with aluminum foil. Always use fresh lemon zest; the oils in the skin provide a much brighter flavor than bottled juice alone. For a gluten-free version, simply replace the panko breadcrumbs with more crushed nuts or gluten-free breadcrumbs. Check the internal temperature with a meat thermometer; 145°F (63°C) is the USDA standard, but many chefs prefer 135°F (57°C) for a more moist texture.
🍽️ Serving Suggestions
Serve alongside roasted asparagus spears drizzled with balsamic reduction. Pair with a light, fluffy lemon-herb quinoa or wild rice pilaf. A crisp glass of Sauvignon Blanc or a lightly oaked Chardonnay complements the richness of the nuts. Add a dollop of Greek yogurt mixed with dill and lemon on the side for a cooling element. Serve over a bed of baby arugula tossed in a light lemon vinaigrette.