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Why You’ll Love This Recipe
Lots of people find cooking salmon intimidating, but this method is always foolproof and the dish looks beautiful on the table! The walnut-based crust creates a barrier that keeps the fish incredibly moist and flaky while adding a satisfying crunch.
Not only that, this is a quick and easy recipe that just take 20 minutes from prep to table. Packed with healthy fats and protein, the tang of dijon mustard paired with fresh dill and smoky paprika is a match made in heaven.
Key Ingredients for Walnut Crusted Salmon
- Salmon filets: I prefer skin-on or skin-off Wild Alaskan salmon for the best quality and flavor.
- Dijon mustard: Not only dijon mustard add a sharp, zesty kick, it also acts as the “glue” for the crust.
- Walnuts: Finely chopped to create a crunchy, breadcrumb-like texture.
- Fresh dill: Nothing beats fresh herbs for that bright, summery flavor.
- Spices: A blend of paprika, onion powder, sea salt, and black pepper.
- Lemon juice: A final squeeze of citrus to brighten the flavor even more.
How To Make This Recipe
Step 1: Preheat oven 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.
Step 2: In a small bowl, combine the ingredients for the dill walnut topping and stir together.
Step 3: Press the walnut mixture on the top of the salmon, using the mustard to help it stick.
Step 4: Bake for 12-15 minutes, depending on the thickness of the salmon, until the fish flakes with a fork. Sprinkle with lemon juice before serving.
Tips for the Perfect Crust
- Don’t overcook the fish: Salmon continues to cook for a minute after being removed from the oven. For a medium-rare center, aim for an internal temperature of 125°F. For fully cooked, go to 145°F.
- Uniform thickness: Try to use salmon fillets of similar thickness so they all finish cooking at the same time.
- The “crunch” factor: If you want an even crispier top, you can finish the salmon under the broiler for the last 60 seconds (just watch closely so the walnuts don’t burn!).
Recipe FAQs
Yes! This recipe is naturally low-carb. Walnuts provide healthy fats and fiber without the high carb count of traditional breadcrumbs.
Absolutely. Just run the frozen salmon under running water so the outer frozen layer is thawed off. Pat dry with paper towels before adding the mustard and crust. Bake for 20-30 minutes until cooked through and flaky.
If you don’t have walnuts, pecans or almonds make a great substitute for a similar crunchy texture.
Storage & Reheating Tips
- Refrigerate: Place leftovers in an airtight container within two hours of cooking. Refrigerate for up to 3 days.
- Freeze: While you can freeze cooked salmon for up to 2 months, keep in mind that the walnut crust may lose its signature crunch once thawed. You can still freeze it by wrapping it tightly in foil and then place it in a freezer-safe bag or container.
- Reheat: Cover loosely with foil and heat in a 275 degree oven for 10–15 minutes. This low-and-slow method preserves the flaky texture and prevents the walnuts from burning. You can also air fry the salmon for 3-5 minutes at 300 degrees F.
More Salmon Recipes
30 Minutes or Less
Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)
Main Dishes
Quick and Easy Air Fryer Teriyaki Salmon Recipe
If you make this gluten-free carrot cake muffin recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
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
Notes
- Don’t overcook the fish: Salmon continues to cook for a minute after being removed from the oven. For a medium-rare center, aim for an internal temperature of 125°F. For fully cooked, go to 145°F.
- Uniform thickness: Try to use salmon fillets of similar thickness so they all finish cooking at the same time.
- The “crunch” factor: If you want an even crispier top, you can finish the salmon under the broiler for the last 60 seconds (just watch closely so the walnuts don’t burn!).
- Storage:
- Refrigerate: Place leftovers in an airtight container within two hours of cooking. Refrigerate for up to 3 days.
- Freeze: While you can freeze cooked salmon for up to 2 months, keep in mind that the walnut crust may lose its signature crunch once thawed. You can still freeze it by wrapping it tightly in foil and then place it in a freezer-safe bag or container.
- Reheat: Cover loosely with foil and heat in a 275 degree oven for 10–15 minutes. This low-and-slow method preserves the flaky texture and prevents the walnuts from burning. You can also air fry the salmon for 3-5 minutes at 300 degrees F.
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!