Wild Pacific Salmon is a true superfood. 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”.
Grilling salmon is my favorite preparation, but when the rain is coming down sideways and it’s 45 degrees outside, an oven-friendly option, like baked Walnut Crusted Salmon, comes in handy. (By the way, walnuts are another superfood high in omega-3 fatty acids, making this a really good meal for your heart).
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
- 2 – 6 oz. Wild Alaskan Salmon Filets (Marinade and crust quantities below will work for up to a pound of salmon)
FOR THE MARINADE
- 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
FOR THE CRUST
- 1/2 cup shelled walnut halves or pieces
- 1/2 cup seasoned croutons
- 1 tsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice
- Preheat oven to 450 degrees.
- 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.
- 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.
- 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.
- 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.