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Maria’s Walnut-Rosemary Crusted Salmon

  • 2 teaspoons Dijon mustard 
  • 1 clove garlic, minced 
  • ¼ teaspoon lemon zest 
  • 1 teaspoon lemon juice 
  • 1 teaspoon chopped fresh rosemary 
  • ½ teaspoon honey 
  • ½ teaspoon kosher salt 
  • ¼ teaspoon crushed red pepper 
  • 3 tablespoons breadcrumbs 
  • 3 tablespoons finely chopped walnuts 
  • 1 teaspoon extra-virgin olive oil 
  • 1 (450-500g) salmon fillet, fresh or frozen 
  • Olive oil cooking spray 
  • Chopped fresh parsley and lemon wedges for garnish
  • Preheat oven to 220ºC. Line a large rimmed baking sheet with baking paper.
  • Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper in a small bowl. Combine breadcrumbs, walnuts and oil in another small bowl.
  • Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the breadcrumb mixture, pressing to adhere. Lightly coat with cooking spray.
  • Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.
  • Sprinkle with parsley and serve with lemon wedges, if desired.