Mustard Dill Walnut Salmon Bake

This hearty Mustard Dill Walnut Crusted Alaska Salmon transforms wild sockeye into a showstopping dinner with minimal effort. The combination of crunchy walnuts, aromatic dill, and tangy mustard creates a crust that perfectly complements the rich flavor of wild salmon.

I first created this recipe during a busy weeknight when I needed something impressive yet effortless. The combination was so delicious that it's now my go to method for serving salmon to guests who always ask for the recipe.

Ingredients

• Wild Alaska sockeye salmon filets: The superior flavor and nutrition of wild caught salmon makes all the difference in this recipe
• Dijon mustard: Creates the perfect tangy base that helps the crust adhere while adding depth
• Fresh dill: Brings a bright herbaceous flavor that pairs beautifully with salmon
• Chopped walnuts: Provides essential crunch and healthy fats that complement the salmon
• Paprika: Adds a subtle smoky sweetness and beautiful color to the crust
• Onion powder: Infuses the crust with savory notes without the texture of fresh onion
• Extra virgin olive oil: Helps bind the crust ingredients while adding richness
• Sea salt and black pepper: Essential for bringing all the flavors together
• Fresh lemon juice: A final bright acidic note that cuts through the richness

Step-by-Step Instructions

Prep Your Oven:

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup incredibly easy while ensuring even cooking.

Prepare The Salmon:

Pat the salmon filets completely dry with paper towels. This crucial step ensures the mustard adheres properly and helps achieve that perfect crispy crust. Place the dried filets skin side down on your prepared baking sheet.

Apply The Mustard Base:

Brush a generous layer of dijon mustard over the top of each salmon filet. Make sure to cover the entire surface as this acts as both a flavor enhancer and the glue that will hold your delicious crust in place.

Make The Walnut Crust:

Combine the chopped walnuts fresh dill paprika onion powder sea salt black pepper and olive oil in a bowl. Mix thoroughly until all ingredients are evenly distributed and the mixture has a slightly moist crumbly texture.

Add The Topping:

Carefully press the walnut mixture onto each mustard coated salmon filet. Use your fingers to gently pat it down ensuring good coverage and adhesion. The mustard will help it stick beautifully.

Bake To Perfection:

Place the salmon in your preheated oven and bake for 12 to 15 minutes depending on thickness. The salmon is done when it flakes easily with a fork but still maintains a slightly translucent center for maximum juiciness.

Finish And Serve:

Remove from oven and squeeze fresh lemon juice over each filet before serving. This final touch brightens all the flavors and cuts through the richness of the fish.

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The fresh dill is truly the secret ingredient in this recipe. I grow it in my garden during summer months and freeze it in olive oil ice cubes for winter use. My family knows dinner will be special whenever they smell the distinctive aroma of dill wafting from the kitchen.

Perfect Pairings

This salmon shines when served alongside simple vegetable sides that won't compete with its flavorful crust. A simple arugula salad dressed with lemon and olive oil makes the perfect companion as do roasted asparagus spears or steamed broccoli. For those not following strict paleo or Whole30 protocols a side of wild rice or quinoa works beautifully to soak up any extra crust that might fall off during serving.

Storage And Reheating

While this salmon is best enjoyed fresh from the oven leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat gently warm in a 275°F oven just until heated through about 10 minutes. Avoid microwaving as this will make the fish rubbery and the crust soggy. Cold leftover salmon also makes an excellent protein addition to salads the next day.

Choosing Quality Salmon

For this recipe the quality of your salmon matters significantly. Look for wild Alaska sockeye salmon with bright red flesh and a clean ocean scent. Avoid salmon with gray areas brown spots or a strong fishy odor. If possible purchase your salmon the day you plan to cook it or keep it in the coldest part of your refrigerator for no more than a day before cooking. During summer months I stock up on flash frozen wild salmon which maintains excellent quality and can be thawed quickly under cold running water.

Frequently Asked Questions

→ What type of salmon works best for this dish?

Wild Alaska sockeye salmon is preferred for its rich flavor and texture, but other types of salmon can be used as well.

→ How do I ensure the walnut topping sticks to the salmon?

Apply a generous layer of dijon mustard to the salmon before pressing the walnut mixture on top.

→ Can I substitute walnuts with another nut?

Yes, you can use almonds, pecans, or even sunflower seeds as a nut-free alternative for a similar crunchy topping.

→ How do I know when the salmon is cooked through?

The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

→ What sides pair well with this dish?

Serve with roasted vegetables, a light salad, or cauliflower rice to complement the flavors and keep it low-carb.