During the holidays, we find ourselves craving something light and savory that showcases the best flavors of the season. And nothing beats this delicious walnut & rosemary-crusted salmon.
Recommended to us by Registered Dietitian Dani McAdoo, this salmon is our go-to for when we need an easy dinner during a busy time. A crisp yet tender walnut and panko bread crumb crust lends a satisfying crunch to moist and flaky salmon, seasoned beautifully with fresh rosemary and sharp dijon mustard. A touch of honey and lemon keeps things sweet and bright, making for a meal that tastes as good as it feels. Reach for this in-between holiday parties for a light yet seasonally appropriate palette cleanser.
Choose your salmon cut wisely. There are all sorts of salmon out there: wild-caught to farm-raised, thick-cut to thin sliced, fresh to frozen. Any will do, but think about what you are looking for in a finished product when making your selection. A whole flank is amazing for feeding a crowd (or having some leftovers), but you can get just as good of results from individual servings (we love the barbeque cut at Trader Joe’s!).
Look to your garden. This recipe is made when it’s made with fresh rosemary from your home garden. Try your best to grow your own (get or give a grow kit here!), but, of course, as Ina would say, store-bought is also fine.
Check your temperature. We personally like our salmon a little bit rare, so we pull it out of the oven around the 8 minute mark. If you like things well done, keep it in for the full 12 minutes.
Save some for later! If you haven’t had cold leftover salmon on a salad for lunch the day after, you’re missing out! Even if you are cooking for fewer than four people, make the full recipe–and thank yourself later.
Get creative. There are plenty of ways to spin this recipe to make it our own. Incorporate thyme or other savory herbs, swap dijon for whole grain mustard, or try gochugaru instead of crushed red pepper for a smokier-tasting spice.
Walnut & Rosemary Crusted Salmon RecipeCourse: MainDifficulty: Easy
Recommended to us by Registered Dietitian Dani McAdoo, this salmon is our go-to for when we need an easy healthy dinner during a busy time.
2 tsp. Dijon Mustard
1 clove Garlic, minced
¼ tsp. Lemon zest
1 tsp. Lemon juice
1 tsp. chopped fresh Rosemary
½ tsp. Honey
¼ tsp. Crushed Red Pepper
3 Tbsp. 100% Whole Wheat panko breadcrumbs
5 Tbsp. Finely Chopped Walnuts
2 tsp. Extra – Virgin Olive Oil
1 lb. Salmon Fillet, fresh or frozen (thawed)
Olive Oil Cooking Spray
- Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
- Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, and crushed red pepper in a small bowl. Combine panko, walnuts, and oil in another small bowl.
- 3. Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko-walnut mixture, pressing to adhere. Lightly coat with cooking spray.
- Bake until the fish flakes easily with a fork, about 8-12 minutes, depending on thickness.