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What Great Grandma Ate / Recipes / 30 Minutes or Less / Mustard Dill Walnut Crusted Alaska Salmon (Paleo, Whole30, Keto) [VIDEO]

Mustard Dill Walnut Crusted Alaska Salmon (Paleo, Whole30, Keto) [VIDEO]

Last Updated on November 13, 2019 by Jean Choi 20 Comments

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This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

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!

Walnut Crusted Alaska Salmon

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.

WATCH A QUICK VIDEO OF THIS MUSTARD DILL WALNUT CRUSTED ALASKA SALMON RECIPE

And subscribe to my YouTube channel for more cooking videos and other fun tutorials

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.

Walnut Crusted Alaska SalmonWalnut Crusted Alaska Salmon

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.

Walnut Crusted 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!

Walnut Crusted Alaska Salmon

Mustard Dill Walnut Crusted Alaska Salmon (Paleo, Whole30, Keto)

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!
5 from 16 votes
Print Pin Rate
Course: Main Course
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 375kcal
Author: Jean Choi

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. 
Nutrition Facts
Mustard Dill Walnut Crusted Alaska Salmon (Paleo, Whole30, Keto)
Amount Per Serving (1 filet)
Calories 375 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g19%
Cholesterol 93mg31%
Sodium 451mg20%
Potassium 907mg26%
Carbohydrates 2g1%
Fiber 1g4%
Protein 36g72%
Vitamin A 225IU5%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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By Jean Choi | August 9, 2018

Comments

  1. linda spiker says

    August 13, 2018 at 11:08 am

    5 stars
    Swooning over here! This looks fabulous!

    Reply
  2. Tessa Simpson says

    August 13, 2018 at 4:15 pm

    5 stars
    Eager to try this! Still trying to love salmon. and I always buy wild Alaskan for all the reasons you mention!

    Reply
  3. Emily @ Recipes to Nourish says

    August 13, 2018 at 4:24 pm

    5 stars
    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.

    Reply
  4. Kathryn says

    August 13, 2018 at 6:26 pm

    5 stars
    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!

    Reply
  5. Tina says

    August 14, 2018 at 1:41 am

    5 stars
    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.

    Reply
  6. Renee says

    August 14, 2018 at 5:09 am

    5 stars
    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!

    Reply
  7. Anne says

    August 14, 2018 at 8:19 am

    5 stars
    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!

    Reply
  8. Kari - Get Inspired Everyday! says

    August 16, 2018 at 10:55 am

    5 stars
    This looks absolutely fantastic! I love salmon, and this is so pretty, just perfect for entertaining!

    Reply
  9. May says

    August 17, 2018 at 1:14 am

    5 stars
    Whoa this is how you eat seafood! Can’t wait to try this.

    Reply
  10. Yvonne says

    August 18, 2018 at 9:59 am

    5 stars
    Another great recipe for me to try out! Wild salmon is one of my favorites and I am sure I will love this.

    Reply
  11. Lindsey Dietz says

    August 19, 2018 at 6:47 am

    5 stars
    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??)

    Reply
  12. Raia says

    August 19, 2018 at 8:10 am

    5 stars
    I loooove salmon! And mustard… and dill… and walnuts. Must be a sign. 😉

    Reply
  13. Katie Walsh Beck says

    August 19, 2018 at 8:40 am

    5 stars
    Salmon and dijon is one my favorite combinations and the sweet walnuts make this sound just awesome!

    Reply
  14. Christina Shoemaker says

    August 20, 2018 at 5:04 am

    5 stars
    I love that this is Whole30 compliant! And the Dijon sounds just perfect with the salmon! Delicious!!

    Reply
  15. Dat says

    May 27, 2019 at 2:29 pm

    5 stars
    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.

    Reply
    • Jean Choi says

      May 27, 2019 at 6:36 pm

      What a great idea, and so glad you enjoyed it!

      Reply
  16. Christa says

    July 28, 2020 at 3:01 pm

    5 stars
    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!

    Reply
    • Jean Choi says

      July 28, 2020 at 5:22 pm

      Sounds amazing! So glad you enjoyed!

      Reply
  17. Christy says

    December 29, 2020 at 7:22 pm

    I made this tonight for the first time. Where have I been the last two years?! Soo good!

    Reply
    • Jean Choi says

      January 14, 2021 at 4:32 pm

      Thank you so much!

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

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