This salmon has a crunchy hazelnut crust and great flavor. Serve with rice and vegetables for a light weeknight meal.
Course Main Course
Cuisine American
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 4servings
Calories 430
Author Annalise Sandberg
Ingredients
1 ½ - 2lbssalmon, sliced into 4 pieces (455-680 grams)
2tablespoonsfresh lemon juice
1tablespoonhoney
½cuphazelnuts(70 grams)
¼cuppanko bread crumbs(10 grams)
1teaspoonsalt
¼teaspoonpepper
2-3tablespoonsolive oil
Instructions
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.