Mustard Dill Walnut Crusted Salmon

5 from 3 votes

This Mustard Dill Walnut Crusted Salmon is the ultimate weeknight dinner. It’s ready in under 30 minutes with minimal cleanup, and features a crunchy, savory crust that tastes wonderful. Whether you’re following a Paleo, Whole30, or Keto diet, this nutrient-dense recipe is a flavorful way to get your Omega-3s.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Servings: servings

Author: Jean Choi

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