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This paleo and Whole30-friendly Mustard Dill Walnut Crusted Alaska Salmon is ready in less than 30 minutes and you’ll love the crunchy crust packed with a ton of flavor!
I think I found a new favorite way to enjoy salmon! I’ve never had walnut crusted salmon before making this version, and I thought I would try something new in honor of Wild Alaska Salmon Day coming up on August 10th. I’m so glad I did because I’m in love with the crunchy topping in combination with the yummy salmon filet.
Mustard Dill Walnut Crusted Alaska Salmon Recipe
This recipe super easy to make, while being healthy and delicious. It’s paleo, Whole30, and keto-friendly, and the combination of spices in the walnut crust gives the Alaska salmon a ton of flavor.
Chopped walnuts are combined with fresh dill, paprika, onion power, salt and pepper, and this delicious savory combo is pressed on top of Alaska salmon filets which have been spread thinly with dijon mustard. The whole thing is then baked to golden crispy perfection, and you have a fantastic meal to serve alongside your favorite veggies and sides.
Mustard Dill Walnut Crusted Salmon
Ingredients
- 4 salmon filets, boneless
- 2 tbsp dijon mustard
- Lemon juice, for garnish
Dill Walnut Topping
- 1/2 cup chopped walnuts
- 2 tbsp chopped fresh dill
- 1 tbsp extra virgin olive oil
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees F, and line a baking sheet with parchment paper. Pat dry the salmon and lay out the filets on the parchment paper, skin side down. Brush the tops of the salmon with mustard.4 salmon filets, 2 tbsp dijon mustard
- In a separate bowl, combine the ingredients for the dill walnut topping and mix together.1/2 cup chopped walnuts, 2 tbsp chopped fresh dill, 1/2 tsp paprika, 1/2 tsp onion powder, 1/2 tsp sea salt, 1/4 tsp ground black pepper, 1 tbsp extra virgin olive oil
- Press the topping on the salmon, using the mustard to help it stick.
- Bake for 12-15 minutes, depending on the thickness of the salmon, until the fish is flaky. Sprinkle with lemon juice before serving.Lemon juice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
ABSOLUTELY UNREAL. I figured it would be good but I didn’t realize HOW good. Definitely my new favorite salmon recipe.
Amazing!! So glad you enjoyed and thank for leaving a review!
I made this tonight for the first time. Where have I been the last two years?! Soo good!
Thank you so much!
We loved this recipe! We served it with blistered thin green beans and baby roasted potatoes. I separated the skin from the salmon first and roasted it in the toaster oven until it became really crispy (took off the fat first). Crumbled on top with a bit of salt, it just made it so interesting! We only roasted it for 9 minutes because we like our salmon on the rare side. We have put your recipe in “the rotation” we liked it so much! Thanks!
Sounds amazing! So glad you enjoyed!
Not sure the point of commenting on a recipe before making it, but I’ve made this and it came out delicious! I did make one alteration: instead of adding salt to the topping, I brined the salmon with 1.5 tbs of salt solution overnight. Alaskan salmon, to me, is dry and doesn’t absorb flavor well, so I boosted the texture and flavor with a brine (like with chicken). This way, the saltiness is even distributed and sodium doesn’t overpower the flavors of the topping/seasoning.
What a great idea, and so glad you enjoyed it!