Easy Walnut Crusted Salmon
This easy Walnut Crusted Salmon is a flavorful, protein-packed dinner that comes together in under 30 minutes. Tender salmon fillets are topped with a crunchy walnut crust with herbs and simple seasoning and then baked, giving you a deliciously flaky salmon with plenty of flavor and texture. Whether you need a quick weeknight dinner, a high-protein meal prep or a date night meal- this salmon will be the answer to all your needs.
I can’t get enough salmon in my life. I’ve been working with a dietician to help lower my cholesterol and this meal checks all the boxes- nutrient dense, easy to make, naturally gluten-free and the whole family likes it. Plus it goes with so much, it’s easy to turn into a full meal.
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Why this recipe works
- Crunchy texture without using breadcrumbs. Similar to my Almond Crusted Cod, the chopped walnuts create a crisp and naturally gluten-free crust.
- Uses everyday ingredients. Just like my Rosemary Salmon, Sea Bass Recipe and Salmon with Lemon and Dill, this Walnut Crusted Salmon recipe uses simple ingredients such as salt, pepper, parsley and garlic to give plenty of flavor to the fish.
- Nourishing and packed with protein. Just like this Pesto Salmon, Za’atar Salmon, Sheet Pan Honey Mustard Salmon, Blackened Mahi Mahi with Mango Salsa, Sheet Pan Salmon with Broccoli and Sweet Potatoes and Fish and Lentils, this salmon with walnut crust is nutrient dense and loaded with protein.
Ingredients you’ll need
- Salmon. Any salmon cut works. I like to use atlantic salmon cut into fillets for the price and for the thickness.
- Garlic.
- Lemon. Squeese the juice over the top and put slices directly on the fish.
- Parsley. Fresh herbs are a nice finish.
- Walnuts. Look for unsalted and chopped.
- Extra virgin olive oil.
- Salt and pepper.
How to make Walnut Crusted Salmon
Step One: Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper. Place the salmon filets on the sheet pan. Season with salt and pepper and add the crushed garlic.
Step Two: Drizzle the olive oil over the top of the fillets and add the crushed walnuts, a squeeze of lemon juice and parsley.
Step Three: Place in the oven for 15 minutes or until the fish is flaky and the walnut crust is golden brown. Remove from the oven when done and serve immediately. Season with additional salt if needed.
Storing and reheating
Store in an airtight container for up to 2 days in the refrigerator. Reheat in the microwave for about 1 minute.
Helpful tips for Walnut Crusted Salmon
- Line the baking sheet for easy clean up.
- Keep the fillets similar in size for even baking.
- Don’t overcook the salmon. Salmon should remain moist. If it’s a thicker cut of salmon, adjust the cooking time as needed.
- Use chopped walnuts and keep them as is. Avoid chopping them down more as this is the texture and coating for the salmon. Leaving them as is will give you a nice crunch.
Serving suggestions
This recipe for walnut crusted salmon can pair with just about anything.
- Try it with roasted vegetables like Rosemary Carrots, Za’atar Potatoes, Whole30 Brussels Sprouts with Peppers, Roasted Red Potatoes and Broccoli or Root Vegetable Mash.
- On top of a salad.
- Brown rice, white rice, Spanish Rice with Tomato Sauce, Garlic Turmeric Rice or quinoa.
- Potato dishes such as Buttermilk Mashed Potatoes, Rosemary Sweet Potato Mash, Whole30 Mashed Potatoes or Murasaki Sweet Potato Salad.
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Easy Walnut Crusted Salmon
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Equipment
Ingredients
- 1 pound salmon cut into fillets
- 1 tablespoon garlic
- 1/2 lemon
- 1/4 cup parsley
- 1/2 cup walnuts chopped, unsalted
- 2 tablespoon extra virgin olive oil
- salt and pepper as needed
Instructions
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper. Place the salmon filets on the sheet pan. Season with salt and pepper and add the crushed garlic.
- Drizzle the olive oil over the top of the fillets and add the crushed walnuts, a squeeze of lemon juice and parsley.
- Place in the oven for 15 minutes or until the fish is flaky and the walnut crust is golden brown. Remove from the oven when done and serve immediately. Season with additional salt if needed.
Video
Notes
Store in an airtight container for up to 2 days in the refrigerator. Reheat in the microwave for about 1 minute. Helpful tips:
- Line the baking sheet for easy clean up.
- Keep the fillets similar in size for even baking.
- Don’t overcook the salmon. Salmon should remain moist. If it’s a thicker cut of salmon, adjust the cooking time as needed.
- Use chopped walnuts and keep them as is. Avoid chopping them down more as this is the texture and coating for the salmon. Leaving them as is will give you a nice crunch.
Nutrition
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