Ingredients
Equipment
Method
Prep the Oven and Salmon
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper for easy cleanup. Thoroughly pat dry the salmon filets with paper towels – this is crucial for crust adhesion. Arrange the salmon filets on the prepared baking sheet, skin-side down.
Apply the Binder
- Generously brush the tops of each salmon filet with the Dijon mustard. Ensure an even coating.
Create the Walnut Crust
- In a small bowl, combine the chopped walnuts, fresh dill, extra virgin olive oil, paprika, onion powder, sea salt, and black pepper. Mix well until the walnuts are evenly coated with the oil and seasonings.
Crust the Salmon
- Gently press the walnut mixture onto the mustard-coated salmon filets. The mustard will act as the 'glue' to help the crust stick.
Bake to Perfection
- Place the baking sheet in the preheated oven. Bake for 12-15 minutes. The exact time will depend on the thickness of your salmon. The salmon is done when it is opaque and flakes easily with a fork, indicating it's cooked through but still moist. Avoid overcooking.
Finish and Serve
- Once baked, remove the salmon from the oven. Squeeze fresh lemon juice over the crust just before serving for an extra burst of brightness.
Notes
Store leftover walnut crusted salmon in an airtight container in the refrigerator for up to 2-3 days. Gently reheat in a low oven (around 300°F or 150°C) for a few minutes to warm through without drying out the fish.