Crunchy Walnut-Crusted Salmon Fillets

Crunchy Walnut-Crusted Salmon Fillets
Total Time
35 Mins


A crunchy walnut crust rounds out the delightful flavors of lemon and dill for a simply elegant salmon meal you can whip up anytime.

Total Time

Prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins


341 cal
Total Fat
28 g
Saturated Fat
3 g
Trans Fat
0 g
Polyunsaturated Fat
16 g
Monounsaturated Fat
7 g
40 mg
67 mg
7 g
Dietary Fiber
2 g
Total Sugars
5 g
18 g


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


  1. Place walnuts in food processor; coarsely chop. Add breadcrumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season with salt and pepper; 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 teaspoon lemon juice.