This easy nut crusted salmon takes just 5 minutes to whip together and is on the table in under 30 minutes! The honey dijon glaze topped with nuts of your choice makes for the perfect combination of sweet and savory.
Is salmon healthy for you?
Salmon is considered a heart-healthy fish because it contains omega-3 fatty acids, which have been proven to be beneficial for us. Fish overall is an incredible source of healthy fats, protein, and vitamin D–which can be hard to find in other food sources.
Eating fish twice a week is the magic number. It may seem like a daunting task to prepare a nice seafood meal. Luckily, this nut crusted salmon is so easy to make.
How do I make nut crusted salmon?
Start by making the honey glaze
In a small bowl, stir together all glaze ingredients until combined. This glaze is the perfect combination of savory and sweet with both dijon mustard and honey. The fresh thyme and rosemary pack flavor without adding calories or sodium. If you don’t have fresh herbs, you can use dried herbs instead.
Pour the glaze over the salmon
Place salmon on a rimmed baking sheet or pan. Pour the honey glaze over the top of the salmon so it’s completely coated but not running off of the salmon. For this recipe, I am using 1 pound of salmon whole, but you could also use salmon fillets.
After pouring over the glaze, you may end up with some extra glaze. You can save this for drizzling over the salmon at the end. I also like to use the extra glaze to toss with vegetables and olive oil for roasting.
Another thing I love to do with extra glaze is freeze it. Simple add it to an ice cube tray or small plastic container and label it. Then, next time you go to make this recipe again you have your glaze all ready to go!
Press chopped nuts onto the glaze
Coarsely chop up nuts and press them onto the glaze over top of the salmon. You can use any nuts of your choice. I typically use almonds, walnuts, pecans, or a combination of them all.
Nuts are a great source of healthy fats like monounsaturated fat, as well as omega-6 and omega-3 polyunsaturated fats.
Finally, bake the salmon
Bake the salmon at 425 degrees for about 12-15 minutes or until fish flakes easily with a fork. Fish should reach a minimum internal temperature of 145°F at the thickest part.
This oven temperature at 425 degrees is also a great for roasting vegetables. Whenever I make this meal, I like to toss any veggies I have on hand with a little bit of olive oil, salt, pepper, and any of the leftover honey glaze to roast. Vegetables that go well with this meal are small florets of broccoli, cauliflower, asparagus, zucchini, yellow squash, cherry tomatoes, sweet peppers, or a combination. Throw vegetables you are roasting on the same sheet pan as the salmon for easy clean up.
Want to watch this recipe in action? Watch how to make this nut-crusted salmon on my recent featured news segment for FOX31 Denver!
Can you grill this salmon?
Yes! I’ve tested this salmon on the grill and it turns out great too! Here’s how to grill this nut-crusted salmon:
- Preheat the grill to medium heat (about 400 degrees).
- Brush a good amount of oil on the skin side of the salmon before placing on piece of foil. Make sure the foil is large enough to cover the salmon when wrapped.
- Next, spoon over the glaze and press nuts on top of the skinless side of the salmon.
- Then, wrap the salmon in the foil and place on the grill, skin side down.
- Cook for 12-15 minutes, or until fish flakes easily with a fork.
What do I eat with salmon?
If you have leftover salmon, seal it up to heat up the next day or throw over some leafy greens for a protein-packed salad. Store any extras in an airtight container in the fridge for up to two days.
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- 3 tablespoons honey
- 3 tablespoons dijon mustard
- 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup nuts of your choice, coarsely chopped, (walnuts, almonds, pecans, pistachios, or a mixture)
- 1 to 1 ½ pounds salmon*
- Lemon wedges, optional
- Preheat oven to 425 degrees and line a sheet pan with foil or parchment paper. Place salmon on prepared sheet pan.
- In a small bowl mix together honey, dijon mustard, thyme, rosemary, salt, and pepper.
- Spoon the honey glaze evenly over the salmon until completely coated but not running off of the salmon. (You may end up with some extra glaze. You can save this for drizzling over the salmon at the end or toss with vegetables and olive oil for roasting.)
- Press chopped nuts on top of the glazed salmon.
- Line a baking sheet with foil and bake salmon for 12-15 minutes, or until fish flakes easily with a fork. Serve with lemon wedges on the side, if desired.
- Store any leftovers in an airtight container in the fridge for up to two days.
*You may also bake individual salmon fillets by following the same instructions. However, you may need to cook the salmon a couple minutes shorter to avoid overcooking.
Roasting Vegetables: I often like to add vegetables on the same sheet pan to roast with the salmon. Toss any veggies you have on hand with a little bit of olive oil, salt, pepper, and any of the leftover honey glaze to roast. Try any quick-cooking vegetables like small florets of broccoli, cauliflower, asparagus, zucchini, yellow squash, cherry tomatoes, sweet peppers, or a combination.
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Nutrition Information:Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 390Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 70mgSodium: 490mgCarbohydrates: 18gFiber: 3gSugar: 14gProtein: 29g
The information shown is an estimate provided by an online nutrition calculator. Nutrition vary depending on ingredients used. It should not be considered a substitute for a professional registered dietitian nutritionist’s advice.