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Walnut Encrusted Salmon

Its an Omega 3 Power Duo!  Wild salmon + Walnuts = Highly Nutritious, Super Simple and Totally Delicious!

*The salmon filet should be about 1 inch thick and 1½ inch wide with skin on. 

Serves: 2


  • 2 filets of wild salmon* (little less than 1 lb)   (wild salmon is available in Tunie’s Freezer section)
  • ½ cup walnuts, coarsely ground
  • Pinch of coarse sea salt
  • Fresh ground pepper


  1. Preheat oven 375
  2. Salt and pepper the salmon.
  3. Place the ground walnuts on a plate and dredge the top of each slice of salmon with the walnuts. Add any remaining ground walnuts that didnʼt stick on top of   each slice.
  4. Place the salmon skin-side down on a rack (any simple cooling rack will do just fine!) placed on top of a baking sheet and cook for 20 minutes.
  5. When ready to serve, use a spatula to lift the salmon off the rack (the skin will peel off and stay behind on the rack–perfect!)

Author: Catherine Katz

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