Light and tender roasted salmon with a crunchy hazelnut crust makes a great weeknight meal.
I have been in such a dinner rut lately.
You mean I have to make dinner tonight, again?
Every monday I assemble my shopping list for the week and come up with a meal plan. Some weeks it’s easy and I fill the schedule with favorite recipes and old standbys, and some weeks the planning is excruciating.
I have a pinterest board filled with recipes from other bloggers that I look to for inspiration when I’m lacking any, but even sometimes that doesn’t cut it. After I’ve exhausted that option, all I’m left with is my creativity.
Sometime last week the idea for this recipe came to me and I got so excited all of my previous dinner woes went right out the window, and I couldn’t wait to put it all together.
I sure do love it when creativity pays off!
This salmon turned out every bit as incredible as I’d hoped. The fish is light, tender and flavorful and I really enjoyed the crisp hazelnut crust. Fish + nuts is a match made in heaven.
Serve this salmon with rice or roasted potatoes and some veggies and you’ve got yourself a healthy weeknight meal the whole family will love. Mine sure did!
How to select salmon
Great salmon starts with great salmon, so be sure to choose your fish wisely. Look for salmon that is firm, moist, and smells like the ocean. It should not be dull in color or have any visible browning. Fresh salmon is preferred, but “previously frozen” is fine if fresh is not available and the fish appears in good condition.
Read the label! Wild salmon is the best option, but it will come with a higher price tag. Farmed salmon is more widely available and inexpensive, but be sure to check the country of origin. U.S. farmed salmon is regulated and generally good quality, but farmed salmon from other countries can contain high levels of chemicals and antibiotics.
Hazelnut Crusted Salmon
- 1 ½ - 2 lbs salmon , sliced into 4 pieces (455-680 grams)
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- ½ cup hazelnuts (70 grams)
- ¼ cup panko bread crumbs (10 grams)
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2-3 tablespoons olive oil
- Preheat oven to 375° F. Line a sheet pan with parchment paper and space the pieces of salmon evenly on top.
- In a small bowl, whisk together the lemon juice and honey. Drizzle the mixture over the salmon pieces.
- In a food processor, pulse the hazelnuts until finely ground. Add the panko bread crumbs, salt and pepper, and olive oil and pulse until combined. You want the mixture to be wet enough to stick to the salmon, so add olive oil accordingly. Pat the hazelnut mixture onto the salmon pieces until they are well covered.
- Bake salmon until cooked all the way through and hazelnut crust is golden brown, about 20-25 minutes. Serve immediately.
Disclosure: This post is sponsored by Diamond of California as part of a long-term food ambassadorship program. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.