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Walnut Crusted Salmon

Ingredients

  • 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

Instructions

  • 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.