There’s something about a perfectly baked salmon that just feels comforting, right? That tender, flaky fish topped with a golden, nutty crust—this baked salmon with walnut crust is one of my favorite ways to bring a little elegance to an easy weeknight dinner. It’s wholesome, flavorful, and honestly, a total crowd-pleaser.
The first time I tried a walnut crusted salmon, I was amazed at how the earthy crunch of walnuts transforms the dish. It’s like salmon’s best friend—crunchy on the outside, buttery inside. And when you drizzle a touch of honey or maple syrup before baking? Oh, it’s pure magic.
Why You’ll Love This Recipe
- Quick and easy: 25 minutes from start to finish.
- Healthy and hearty: Packed with omega-3s, protein, and good fats.
- Beautiful presentation: That crisp, golden walnut crust looks stunning on the plate.
- Customizable: Works perfectly with almonds or pecans too.
If you’ve been wanting to try a crusted salmon recipe that feels fancy but isn’t fussy, this one’s your ticket.
Ingredients You’ll Need
For 4 servings:
- 4 salmon fillets (about 6 oz each)
- ¾ cup walnuts, finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons honey (or pure maple syrup)
- 2 teaspoons olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh rosemary, finely chopped (optional but amazing)
- Salt and freshly cracked black pepper, to taste
- Lemon wedges, for serving
Optional twist: Swap walnuts for pecans or almonds for a delicious variation—try a maple pecan salmon recipe or an almond encrusted salmon version next time!
Step-by-Step Instructions
Step 1: Preheat and Prep
Set your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly oil it.
Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. A dry surface helps the crust stick better.
Step 2: Make the Walnut Crust
In a small bowl, combine:
- Finely chopped walnuts
- Rosemary
- Lemon zest
- A small pinch of salt
This mixture gives the salmon a savory crunch with a fresh aroma that fills your kitchen beautifully.
Step 3: Create the Glaze
Whisk together Dijon mustard, honey (or maple syrup), and olive oil.
Brush this over the top of each fillet—think of it as the “glue” for your crust, but also the secret flavor boost.
Step 4: Add the Crust
Spoon the walnut mixture evenly over each salmon fillet, pressing gently so it adheres. Don’t worry if a few bits fall off—those toasty crumbs will be delicious later.
Step 5: Bake
Pop your salmon into the oven and bake for 12–15 minutes, depending on thickness.
You’ll know it’s ready when the fish flakes easily with a fork and the walnut topping is golden brown.
Step 6: Rest and Serve
Let the salmon rest for 2–3 minutes after baking. This short break keeps it tender and juicy.
Serve it up with a squeeze of lemon juice and maybe a side of roasted veggies or a simple salad. The sweet crunch of the walnut crust pairs perfectly with fresh greens or buttery mashed potatoes.
Tips for the Best Walnut Crusted Salmon
- Don’t overbake. Salmon cooks fast—check it at the 12-minute mark.
- Chop walnuts finely. Too coarse, and they’ll fall off; too fine, and you’ll lose the texture.
- Try variations. A drizzle of maple syrup makes a cozy maple walnut crusted salmon, while a touch of cayenne adds subtle heat.
- Use fresh herbs. Rosemary or thyme works wonders for an aromatic twist.
Serving Ideas
Here are some of my go-to pairings:
- Garlic mashed potatoes or creamy polenta
- Roasted asparagus or green beans
- Lemon quinoa or wild rice
- A crisp green salad with citrus dressing
And if you’re hosting, this honey walnut crusted salmon looks fancy enough to impress guests—without you breaking a sweat.
Why Walnuts?
Walnuts don’t just taste great—they’re full of heart-healthy fats and give that irresistible crunch you don’t get from breadcrumbs. They’re also a fun way to change up your usual salmon fillets routine.
Plus, if you’ve got extra, try them in desserts, salads, or even pesto. Once you start adding walnuts to savory recipes, there’s no going back!
Common Variations
- Pecan Crusted Salmon Baked: Swap in pecans for a richer, buttery flavor.
- Walnut Rosemary Crusted Salmon: Add rosemary and lemon zest for an herby kick.
- Nut Crusted Salmon Recipes: Combine almonds and walnuts for a mix of textures.
- Maple Pecan Salmon: Use maple syrup instead of honey and finish with a sprinkle of sea salt.
How To Make Walnut Crusted Salmon Ahead of Time
If you’re meal-prepping or cooking for guests, you can assemble the fillets a few hours ahead. Just refrigerate the salmon with the crust on and bake it right before serving. Easy, convenient, and just as crispy.
Storing and Reheating Tips
- To store: Keep leftovers in an airtight container in the fridge for up to 2 days.
- To reheat: Warm in a 300°F oven for 8–10 minutes to maintain that crusty texture.
Avoid microwaving—it makes the nuts soggy and salmon dry.
Baked Salmon with Walnut Crust
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- Pat the salmon fillets dry with a paper towel. Season both sides with a pinch of salt and black pepper.
- In a small bowl, stir together the Dijon mustard, honey, and olive oil until smooth.
- In another bowl, combine the finely chopped walnuts, lemon zest, and rosemary (if using). Add a little salt to balance the flavors.
- Brush the top of each salmon fillet with the honey mustard glaze. Spoon the walnut mixture over the top, pressing gently so it sticks.
- Place the salmon on your prepared baking sheet and bake for 12–15 minutes, depending on thickness. The fish should flake easily with a fork and the crust should look golden brown.
- Let it rest for 2–3 minutes after baking. Serve warm with lemon wedges and your favorite sides like mashed potatoes, roasted vegetables, or a green salad.
Notes
- You can swap walnuts for pecans or almonds for a different twist.
- For a sweeter crust, use maple syrup instead of honey.
- Make sure to chop your walnuts finely—too chunky, and they’ll fall off while baking.
- Leftovers taste great reheated in the oven at 300°F for 8–10 minutes. Avoid the microwave—it softens the crust.
Frequently Asked Questions
1. Can I use frozen salmon for this recipe?
Yes! Just make sure it’s fully thawed and patted dry before you start. Moisture is the enemy of a good crust.
2. Can I make it without mustard?
Absolutely. Use a mix of honey and olive oil instead. You’ll still get a sticky base for your walnuts.
3. Can I use other nuts?
Totally. Almonds, pecans, or even pistachios work great. Each gives a slightly different flavor profile.
4. How do I know the salmon is cooked perfectly?
It should flake easily with a fork and still be slightly pink in the center. Overcooked salmon turns dry, so keep an eye on it after 12 minutes.
5. Is this recipe gluten-free?
Yes! Every ingredient here is naturally gluten-free.
Final Thoughts
If you’ve been searching for a go-to salmon recipe with walnuts, this one checks all the boxes—healthy, crunchy, easy, and impressive. It’s one of those dishes that makes you feel like you’re dining out at a fancy restaurant, except you made it in your cozy kitchen.
Next time you’re planning dinner, skip the boring plain fillet and give this baked salmon with walnut crust a try. You might just find your new favorite way to cook salmon.
