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baked salmon with golden walnut crust

Baked Salmon with Walnut Crust

This baked salmon with walnut crust is tender, buttery, and topped with a crunchy mix of chopped walnuts, honey, and Dijon mustard. It’s quick, healthy, and looks like something you’d order at a nice restaurant—but it’s easy enough for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 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)
  • Salt and black pepper to taste
  • Lemon wedges for serving

Method
 

Step 1: Preheat the oven
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
Step 2: Prepare the salmon
  1. Pat the salmon fillets dry with a paper towel. Season both sides with a pinch of salt and black pepper.
Step 3: Mix the glaze
  1. In a small bowl, stir together the Dijon mustard, honey, and olive oil until smooth.
Step 4: Make the walnut topping
  1. In another bowl, combine the finely chopped walnuts, lemon zest, and rosemary (if using). Add a little salt to balance the flavors.
Step 5: Assemble
  1. Brush the top of each salmon fillet with the honey mustard glaze. Spoon the walnut mixture over the top, pressing gently so it sticks.
Step 6: Bake
  1. 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.
Step 7: Serve
  1. 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.