Crunchy Walnut-Crusted Salmon Fillets

Crunchy Walnut-Crusted Salmon Fillets


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
35 Mins

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.