Description
This walnut rosemary crusted salmon is a quick and flavorful Mediterranean-inspired dinner. Tender salmon fillets are brushed with a bright honey mustard lemon glaze and topped with a crispy walnut and panko crust. Ready in about 20 minutes, this easy baked salmon recipe is perfect for busy weeknights but elegant enough for guests.
Ingredients
1 lb skinless salmon fillet
1 lemon (zested and juiced)
2 teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon fresh rosemary, finely chopped
½ teaspoon kosher salt
½ teaspoon honey
¼ teaspoon crushed red pepper flakes
3 tablespoons panko breadcrumbs
3 tablespoons finely chopped walnuts
1 teaspoon olive oil
Olive oil cooking spray
Instructions
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Preheat oven to 425°F. Line a baking sheet with parchment paper.
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If using frozen salmon, thaw completely and pat dry with paper towels.
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In a small bowl combine lemon zest, lemon juice, Dijon mustard, garlic, rosemary, salt, honey, and crushed red pepper flakes. Stir until smooth.
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In another small bowl mix panko breadcrumbs, chopped walnuts, and olive oil.
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Place salmon fillets on the prepared baking sheet.
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Spread the honey mustard mixture evenly over the top of each fillet.
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Sprinkle the walnut crumb mixture over the salmon and gently press it down so it adheres.
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Lightly spray the tops with olive oil cooking spray.
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Bake for 4–6 minutes per ½-inch thickness or until salmon flakes easily with a fork.
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Serve immediately with fresh lemon wedges.
Notes
For extra crispiness, broil the salmon for the last 1–2 minutes of cooking.
You can substitute pecans or almonds for the walnuts if desired.
This recipe also works well with individual salmon portions instead of one large fillet.
- Prep Time: 10 MINS
- Cook Time: 10 MINS
- Category: Dinner, Salmon, Seafood
- Method: Baking
- Cuisine: Mediterranean