Crunchy Walnut-Crusted Salmon Filets


  • ¼ c fresh lemon juice
  • 12 Dijon mustard
  • 3-pound salmon fillets, skin on
  • Salt
  • pepper
  • 3 T fresh dill, chopped
  • 3 T extra virgin olive oil
  • + 3 more ingredients
    • 6 T lemon rind, finely grated
    • 6 T dry bread crumbs
    • 3 c California walnuts

Place walnuts in food processor; coarsely chop. Add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season; set aside. Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard. Spoon 1/3 cup of wa...

View full recipe at Relish


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