Walnut Crusted Salmon Filets


Wild Pacific Salmon is a true super food. It is uniquely high in omega-3 fatty acids, and loaded with protein, vitamin D, B-12, and other important vitamins and minerals. If you are concerned about sustainable fishing (as I am), it’s good to know that the Monterey Bay Aquarium Seafood Watch says “Wild-caught salmon from Alaska is considered a best choice and is certified as sustainable to the standard of the Marine Stewardship Council”.

Marinating the salmon filets

Marinating the salmon filets

My favorite way to prepare wild salmon is on the grill, but when the rain is coming down sideways and it’s 45 degrees outside (like last night) it’s nice to have an alternative you can prepare in the oven, like these beautiful baked Walnut Crusted Salmon Filets. (By the way, walnuts are another super food high in omega-3 fatty acids, making this a really good meal for your heart).

Brushing salmon with marinade

In this recipe, the marinated salmon bakes in a very hot (450°) oven for 4 minutes, then is brushed with additional marinade and topped with a savory crust made with walnuts, seasoned croutons and fresh herbs. Then it goes back in the oven at 400° for just a few more minutes. It’s a quick and easy gourmet dinner!

Walnut-crusted salmon ready for the oven

Walnut Crusted Salmon Filets
Recipe Type: Main
Author: A Passionate Plate
Salmon fillets marinated in white wine, olive oil and herbs then encrusted with a delicious mixture of walnuts, croutons, herbs, lemon and olive oil and baked to perfection!
  • Wild Alaskan Salmon Filets – skin on
  • (I used two 6 oz. filets, but the marinade and crust quantities below will work for up to a pound of salmon)
  • 1/2 cup white wine
  • juice from 1 small lemon
  • 2 Tbsp. olive oil
  • 1 garlic clove, chopped
  • 1/2 tsp. dry basil
  • 1/2 tsp. dry crushed rosemary
  • 1/4 tsp. salt
  • 1/4 tsp. ground pepper
  • 1/2 cup shelled walnut halves or pieces
  • 1/2 cup seasoned croutons
  • 1 tsp. finely chopped fresh rosemary
  • 1 Tbsp. chopped fresh chives
  • 1 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  1. Preheat oven to 450 degrees.
  2. Combine all marinade ingredients in a shallow pan. Sprinkle the salmon filets with salt and pepper and lay them, skin side up, in the marinade. Set aside while you prepare the crust. Combine the croutons and walnuts in a small food processor and pulse into small crumbs. Combine the crumb mixture with the remaining crust ingredients and mix to combine.
  3. Line a baking sheet with foil or parchment. Place the salmon skin side down on the baking sheet and bake for 4 minutes at 450 degrees. Remove the salmon from the oven and turn down the heat to 400 degrees.
  4. Brush the salmon with additional marinade and top generously with the walnut crust, dividing it evenly between filets. Return the salmon to the oven and bake at 400 degrees for an additional 5 to 10 minutes (depending on the thickness of the filets) until the salmon is cooked to your liking and the crust is golden brown.
  5. Suggested accompaniments: Cauliflower Mash and Spinach-Orange Salad (see recipes on our site)!
  6. -Mary



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  5. Sandy says:

    Made this last night, but substituted pecans (my favorite) for the walnuts. It was quick and easy! Will be trying the pomegranate orange chicken next!

  6. Lori Mouser says:

    Tried out the walnut crusted salmon last night. I am a novice in the kitchen and have committed for my 2012 resolution to try at least one new recipe each week. This was it this week! It was a fantastic recipe and even I could make it turn out. Thanks for sharing it! Yummy! We will have it again.

    • MaryMiller says:

      Yea! I am so glad it worked for you, Lori! One of my resolutions is to eat Salmon once a week, so I am working hard at finding new recipes. Next week – salmon burgers! Thanks for the positive feedback. I am glad you had a success and I know you will have many more great meals in your new kitchen!

  7. margretta says:

    Mary and Joy,
    I’m so excited that you two teamed up on this! I love the photos and all the recipes you’ve been posting. This salmon looks fabulous! I’m definitely going to give it a try soon, maybe you’ll see it on next week’s menu with the parmesan added in.

  8. SeattleDee says:

    What a delicious treatment to pop the taste of salmon, without overwhelming the flavor of the fish. I’d be tempted to add a touch of minced garlic to the marinade and the topping, but just a touch. Delighted to have found your blog, and can’t wait to see what’s cooking in your kitchen in 2012.

    • MaryMiller says:

      Hi, Dee – Thanks for checking out the post. The marinade has just one clove of garlic – but you could try adding a little bit more. Another idea would be to add a little bit of shredded parmesan to the walnut crust… I might try that next time!

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