This is one of this dishes that has a big impact, yet is fast and simple to put together. Besides preheating your oven, it takes at most 5 minutes to put together. It the perfect dish for a special occasion (e.g. Valentine’s Day) for someone who might be hesitant to cook. Maple, apple cider, and dijon is one of my favorite combinations for sauces, and it pairs well with the walnuts and salmon.
Maple-Walnut Crusted Salmon
- 2 – 6 oz pieces of salmon // I used skinless, but it is fine if it has skin. Just place it skin side down.
- 1/4 cup walnuts // You will be chopping them in a food processor so any kind will work
- 1/8 cup breadcrumbs // You want them to be unseasoned – panko is perfect for this
- pinch of thyme
- pinch of cayenne
- 2 tbsp maple syrup
- 2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- salt and pepper
- Preheat oven to 425 degrees.
- In a food processor, pulse walnuts until finely chopped – about the same size as your breadcrumbs. In the bowl of your food processor hand mix in breadcrumbs, thyme, cayenne, and maple syrup. It should be about the consistency of a streusel topping.
- In a small bowl, mix together mustard and apple cider vinegar. Add a pinch of salt and pepper and mix well.
- Line a small baking dish with parchment paper and spray with cooking spray. [Baked on maple syrup can be an absolute pain to remove, also the parchment paper and spray makes it much easier to remove leading to a better presentation.] Place salmon on parchment paper.
- Brush salmon on the top and sides with dijon/vinegar mixture. It will seem like there is a lot, but do your best to use all of it.
- Use your hands to push the walnut mixture onto the top of the salmon. It will be a thick layer, and again use your best to use all of it.
- Bake for 15 minutes until the salmon is cooked through.