It’s no surprise that I love salmon — we enjoy it at least once a week. This Macadamia Crusted Salmon recipe is simple (it takes just 30 minutes, start-to-finish!), nutritious, and very simple to make.
The topping for the salmon, made entirely in a food processor, combines macadamia nuts, fresh herbs like dill and parsley, and lemon zest. It’s pressed onto fillets that are coated with a quick honey mustard sauce, which keeps the salmon tender and moist, while helping the nut mixture to adhere to the fish. The cook time for this recipe is just 20 minutes.
Enjoy this salmon over a light salad or enjoy with your favorite simple side dishes, like roasted vegetables, potatoes, or rice.
- Salmon fillets: You can use any variety of salmon you like, and fresh or frozen is fine. Just be sure to thaw frozen salmon completely before cooking.
- The quick sauce is made with mayonnaise, honey, and Dijon mustard.
- Macadamia nut topping: You’ll need macadamia nuts, fresh parsley, dill, lemon zest, and extra virgin olive oil.
It’s an incredibly simple dish, so you want to make sure to use high-quality ingredients, especially the seafood.
How To Make Macadamia Nut Crusted Salmon
- Prepare the salmon. In order for the macadamia mixture to adhere, the salmon needs to be dry. Once all excess moisture is removed, season well with Kosher salt and black pepper.
- Brush with sauce. Make a quick honey mustard with mayo, Dijon mustard, and honey, then brush on top of the salmon fillets.
- Make the topping. In a food processor, combine macadamia nuts, fresh dill, parsley, lemon zest, Kosher salt, and pepper. Pulse until finely chopped, then stream in a few tablespoons of extra virgin olive oil.
- Coat the salmon. Gently press each piece of salmon into the nut and herb mixture. Transfer to a baking sheet, crust side up.
- Bake the salmon. Bake at 300F for about 20 minutes, or until the internal temperature of the salmon reaches 120F. Enjoy with lemon wedges and a pinch of flaky sea salt.
Of course! Just be sure to thaw completely before beginning. Pat the salmon dry with paper towels to drain and remove excess moisture.
Yes! Macadamia crusted salmon is naturally gluten-free and dairy-free.
- Use skinless salmon fillets for easier preparation.
- Be sure to pat the salmon dry well with paper towels to ensure the nut mixture adheres well.
- Don’t overcook the salmon! It should flake easily with a fork when done.
- For an extra crunch, toast the macadamia nuts before adding them to the crust mixture.
- Serve with a squeeze of lemon or a dollop of your favorite dipping sauce for added flavor. This Creamy Dill Sauce is perfect with salmon!
This dish is best enjoyed fresh, but you can make the crust mixture ahead of time and store it in an airtight container for up to 2 days. Leftover salmon can be stored in the fridge for up to 3 days and reheated gently in a pan or microwave. Remember, seafood has a shorter shelf life than other proteins.
- To freeze: While not ideal, you can freeze cooked and cooled salmon for up to 3 months. Thaw overnight in the fridge before reheating.
How To Serve
This is perfect over a bed of mixed greens or a light salad. To make a complete meal, consider serving with steamed rice, quinoa, sweet potatoes, a baked potato or mashed potatoes, and roasted vegetables.
Here are a few of my favorite easy, flavorful vegetable side dishes that don’t require a lot of effort and would work well with this flavor profile:
More Salmon Recipes To Try!15-Minute Pan Seared Salmon Piccata 20-Minute Honey Garlic Salmon 20-Minute Tandoori Salmon Rice Bowls 25-Minute Pesto Salmon (with any type of pesto!) 30-Minute Air Fryer Salmon Bites with Hot Honey
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Macadamia Nut Crusted Salmon
- 4 (6oz) salmon fillets, skin on or off
- 1 tsp Kosher salt, divided
- 1 Tbsp mayonnaise (sour cream, creme fraiche, or Greek yogurt also work)
- 2 tsp honey
- 1 tsp Dijon mustard
- 2 cups macadamia nuts
- 1½ cups fresh dill, plus more for serving
- ½ cup fresh parsley
- 1 medium lemon, zested, about 2 tsp, then cut into wedges for serving
- ¼ tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- Flaky sea salt, for serving
- Season the salmon. Preheat an oven to 300F, then line a rimmed baking sheet with parchment paper. Pat salmon filets dry with a paper towel, then season the salmon lightly with ½ tsp Kosher salt.
- Make the quick sauce. In a small bowl, stir together 1 Tbsp mayonnaise, 2 tsp honey, and 1 tsp Dijon mustard. Brush a thin layer on top of each salmon fillet.
- Make the macadamia nut topping. Place 2 cups macadamia nuts, 1½ cups fresh dill, ½ cup fresh parsley, 2 tsp lemon zest, remaining ½ tsp Kosher salt, and ¼ tsp black pepper in a food processor. Pulse until very finely chopped, then stream in 2 Tbsp extra virgin olive oil. Transfer this to a shallow bowl.
- Crust the salmon. Gently press each salmon fillet into the macadamia mixture so that it adheres to the top of the fish. Transfer the salmon to the prepared baking sheet.
- Bake the salmon. Place in the preheated oven, then bake for 20 minutes, or until the internal temperature of the salmon reaches 120F. Allow to sit for 5 minutes, then serve with a pinch of flaky sea salt and lemon wedges.
- Storage: Leftovers will keep in an airtight container in a fridge for up to 3 days.
- While not recommended for freezing, you can freeze leftovers for up to 3 months. Place in an airtight, freezer-safe container, then thaw completely in a fridge before reheating gently.
Photography by: Jo Harding.