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+ servings

Hazelnut Crusted Salmon

This salmon has a crunchy hazelnut crust and great flavor. Serve with rice and vegetables for a light weeknight meal.


  • 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.
Recipe adapted from The Food Network.


Sodium: 684mg, Calcium: 44mg, Vitamin C: 4mg, Vitamin A: 68IU, Sugar: 5g, Fiber: 2g, Potassium: 935mg, Cholesterol: 94mg, Calories: 430kcal, Saturated Fat: 3g, Fat: 27g, Protein: 37g, Carbohydrates: 10g, Iron: 2mg
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