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.
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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.
Choosing the Best Quality Salmon
One of my top priorities when I cook anything is the quality of ingredients I’m using, and it’s no exception when it comes to salmon. The first thing I look for on the label is to always make sure that they are wild-caught over farm raised. Next, I like to choose Alaska salmon to ensure I’m eating the highest quality fish.
Why Alaska Salmon?
- Seafood from Alaska is always sustainable and wild, and their high quality seafood is available all year round whether fresh or frozen.
- The natural environment of Alaska produces salmon that is full of beneficial vitamins and minerals, with a high dose of anti-inflammatory Omega-3 fatty acids.
- Frozen Alaska salmon also contain those healthy nutrients and are just as tasty as fresh, because they are flash frozen at the time of harvest to maintain the utmost purity and freshness.
- Alaska salmon is harvested by fishermen who follow the most sustainable practices to ensure the highest quality and best tasting seafood.
To learn more about Alaska salmon and their awesome benefits and sustainability practices, read all about it in the Ultimate Guide to Wild Alaska Salmon.
Where to Find Alaska Salmon
I found that it was relatively easy to find wild Alaska Salmon around me. You can find them at Whole Foods and Sprouts either fresh or frozen all throughout the year. But if you have trouble locating them at your grocery store, make sure to ask for it at the seafood counter. I even like to ask servers at restaurants before ordering any kind of seafood dish.
Want more recipes and cooking techniques with Alaska seafood? Make sure to visit Wild Alaska Seafood for hundreds of ways to create a delicious meal with high quality seafood, like this Mustard Dill Walnut Crusted Alaska Salmon!
Mustard Dill Walnut Crusted Alaska Salmon (Paleo, Whole30, Keto)
Ingredients
- 4 wild Alaska sockeye salmon filets boneless
- 2 tbsp dijon mustard
- Lemon juice for garnish
Dill Walnut Topping
- 1/2 cup chopped walnuts
- 2 tbsp chopped fresh dill
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tbsp extra virgin olive oil
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.
- In a separate bowl, combine the ingredients for the dill walnut topping and mix together.
- 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.
Swooning over here! This looks fabulous!
Eager to try this! Still trying to love salmon. and I always buy wild Alaskan for all the reasons you mention!
The crust is amazing and so beautiful on the top!!! It goes so well with that yummy dijon salmon. I love that you use Alaskan salmon too, we always buy wild-caught Alaskan.
This is such a unique recipe- I love the combination of dill and walnut! It’s also super quick and has little clean-up, which I love as well!
This looks so delicious. I have never tried crusted salmon before, but it sounds like such a great recipe that my entire family would love.
Oh gosh that walnut topping though! I make salmon every other week -my girls just adore it! Putting this in my menu plan to change it up!
This looks delicious and so easy to make too! I have some wild salmon in my freezer, I’m going to give your recipe a try!
This looks absolutely fantastic! I love salmon, and this is so pretty, just perfect for entertaining!
Whoa this is how you eat seafood! Can’t wait to try this.
Another great recipe for me to try out! Wild salmon is one of my favorites and I am sure I will love this.
There is just something about mustard and dill on fish, especially salmon! It’s to-die-for! I’ve had salmon with mustard and dill, but never walnuts too. I bet the added texture is amazeballs! (Do people still say ‘amazeballs’, or am I giving away my age??)
I loooove salmon! And mustard… and dill… and walnuts. Must be a sign. 😉
Salmon and dijon is one my favorite combinations and the sweet walnuts make this sound just awesome!
I love that this is Whole30 compliant! And the Dijon sounds just perfect with the salmon! Delicious!!
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!
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!