Macadamia Nut-Crusted Salmon Filets (30-Minute Dinner)
My macadamia nut-crusted salmon filets are a quick-and-easy, restaurant-worthy dinner that yields tender and flaky fish with a delicate crunch. Fresh dill, parsley, and lemon zest give the nut crust a bright, fresh flavor that beautifully complements the salmon. Best of all? It's naturally gluten-free, dairy-free, and on the table in just 30 minutes. Serve over a bed of mixed greens or alongside potatoes, rice, or quinoa and roasted vegetables.
Servings: 4 servings
Calories: 863kcal
Equipment
Ingredients
- 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
Instructions
- Season the salmon. Preheat an oven to 300°F (150°C), 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 120°F. Allow to sit for 5 minutes, then serve with a pinch of flaky sea salt and lemon wedges.
Notes
- 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.
Nutrition
Calories: 863kcal | Carbohydrates: 17g | Protein: 46g | Fat: 72g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 49g | Trans Fat: 0.003g | Cholesterol: 110mg | Sodium: 731mg | Potassium: 1434mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2081IU | Vitamin C: 40mg | Calcium: 137mg | Iron: 6mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
