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Recipe: Walnut-crusted salmon fillet

| Recipes | Healthy You | Eating Right

walnut-crusted salmon

A crunchy walnut topping updates your salmon recipe

One of our taste testers made this recipe and added it immediately to her recipe box. Crunchy walnuts and breadcrumbs lend a wonderful contrast of textures of the creamy salmon. Give it a try tonight!

Serves 6 (3-ounce servings)


  • 1 ½ cups walnuts
  • 3 tablespoons dry breadcrumbs
  • 3 tablespoons lemon rind finely grated
  • 1 ½ tablespoons extra-virgin olive oil
  • 3 tablespoons fresh dill chopped
  • Salt and pepper to taste
  • 6, 3-ounce salmon fillets, skin on
  • Dijon mustard, to taste
  • 2 tablespoons fresh lemon juice


Preheat oven to 350 degrees. 

Place walnuts in food processor, coarsely chop. Add breadcrumbs, lemon rind, olive oil and dill, pulse until a crumbly texture. Mixture should stick together. Season with salt and pepper, set aside. 
Arrange salmon fillets skin side down on parchment paper-lined baking sheets. Brush tops of fillets with mustard.
Spoon 1/3 cup of walnut crumb mixture over each fillet, gently press the crumb mixture onto the surface of the fish. Cover with plastic wrap, refrigerate for up to 2 hours. Refrigerating helps the crumb mixture to stick to the fish.
Bake at 350 degrees for 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each piece with 1 teaspoon lemon juice.
Nutrition Facts (per serving): 
341 calories, 28g fat, 7g carbohydrates, 2g fiber, 18g protein
Adapted from:
Reviewed by PeaceHealth dietitians and nutritionists