Crunchy Walnut-Crusted Salmon Filets

  • Yield: 16 servings
  • Prep: 15 mins
  • Cook: 15 mins


3cups California walnuts
6tablespoons dry bread crumbs
6tablespoons lemon rind, finely grated
3tablespoons extra virgin olive oil
3tablespoons fresh dill, chopped
-- pepper
-- Salt
-- 3-pound salmon fillets, skin on
12-- Dijon mustard
1/4cup fresh lemon juice


  1. 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.
  2. Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard.
  3. 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.
  4. Bake at 350°F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 tsp lemon juice.

Nutritional Info *per serving

  • Calories 360
  • Glycemic Load 0
  • Fat 28g
  • Saturated Fat 4g
  • Polyunsaturated Fat 12g
  • Monounsaturated Fat 9g
  • Cholesterol 45mg
  • Sodium 70mg
  • Potassium 440mg
  • Carbohydrate 5g
  • Fiber 2g
  • Sugars 1g
  • Protein 23g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 6%