Baked Salmon Filet with Walnut Crust
Baking salmon under a textured topping keeps the fish moist while adding welcome contrast. Here, a thin layer of Dijon mustard pulls double duty: it lends gentle acidity that balances the richness of the fish and acts as an anchor for crushed walnuts. As the baking sheet goes into a hot 400°F oven, the olive oil helps the nuts toast into a fragrant, crisp crust while the salmon gently cooks through until just opaque.
Why this one works
- The Dijon layer locks in moisture while keeping the walnut topping securely in place.
- Crushed walnuts create a satisfying crunch without needing heavy breading.
- A fast 12 to 15 minute bake time makes it suitable for busy evenings.
- Minimal prep work with simple pantry seasonings and no complicated techniques.
What you’ll need
- 2 fillets (340g) salmon Pat the fillets dry with a clean paper towel before assembling so the mustard spread adheres evenly.
- 1 cup (100g) crushed walnuts Aim for uniform, medium-fine pieces so the crust holds together across the entire surface.
- 2 tablespoons (30ml) olive oil Drizzled over the top to help the nuts brown nicely and prevent them from drying out.
- 1 tablespoon (15g) dijon mustard Provides a savory base layer with enough stickiness to hold the nut coating.
- 1 teaspoon (5g) dried dill Offers a classic herbal note that cuts through the richness of the fish and nuts.
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What to have nearby
- Rimmed baking sheet
- Parchment paper or foil for lining
- Pastry brush
Step-by-step instructions
Assembly is quick, so have your oven preheated and the baking sheet lined before preparing the fish. Work directly on the lined pan to avoid transferring coated fillets.
- 1Step 1
Preheat your oven to 400F (200C).
- 2Step 2
Place salmon on a lined baking sheet.
- 3Step 3
Brush the top of the salmon with dijon mustard.
- 4Step 4
Press the crushed walnuts firmly onto the mustard to create a crust.
- 5Step 5
Drizzle with olive oil and sprinkle with dill.
- 6Step 6
Bake for 12 to 15 minutes until the salmon is opaque and the crust is golden.
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A few things worth knowing
- Press the crushed walnuts gently but firmly onto the mustard to create an even, cohesive crust.
- Distribute the olive oil drizzle evenly so the top layer toasts uniformly in the oven.
- Check the thickest part of the fillet near the 12-minute mark to ensure the salmon turns opaque without overcooking.
Ways to make it your own
- Serve with fresh lemon wedges on the side for guests who enjoy a squeeze of bright citrus.
- Garnish with a pinch of extra dried dill or fresh parsley over the crust just before serving.
Serving suggestions
This walnut-topped salmon pairs naturally with tender steamed green beans, roasted baby potatoes, or a light cucumber salad tossed with a simple vinaigrette.
Storage & reheating
Transfer any leftover salmon to a sealed airtight container and refrigerate promptly. Warm gently in a moderate oven to help the crust regain its texture without drying out the fish.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
How finely should the walnuts be crushed?+
A medium-fine chop works best. If the pieces are too large, they may roll off the mustard, while a coarse powder will lack texture.
How do I know when the salmon is done baking?+
The flesh should look opaque throughout the center and flake easily when tested gently with a fork, while the top crust turns lightly golden.
With its balance of nutty crunch, savory mustard, and tender baked fish, this salmon dish delivers reliable texture and flavor with minimal hands-on effort.
Baked Salmon Filet with Walnut Crust
Tender salmon fillets brushed with tangy Dijon mustard, topped with crushed walnuts and dill, then baked at 400°F until flaky with a golden crust.
Ingredients
- 2 fillets (340g) salmon
- 1 cup (100g) crushed walnuts
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) dijon mustard
- 1 teaspoon (5g) dried dill
Instructions
- Preheat your oven to 400F (200C).
- Place salmon on a lined baking sheet.
- Brush the top of the salmon with dijon mustard.
- Press the crushed walnuts firmly onto the mustard to create a crust.
- Drizzle with olive oil and sprinkle with dill.
- Bake for 12 to 15 minutes until the salmon is opaque and the crust is golden.
Nutrition
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