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Macadamia Nut-Crusted Salmon Filets Recipe

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4.1 from 54 reviews

Delight in a sophisticated 30-minute dinner with these Macadamia Nut-Crusted Salmon Filets. Tender salmon fillets are topped with a creamy honey-mustard glaze and a flavorful crust made from finely chopped macadamia nuts, fresh dill, parsley, and lemon zest. Baked to perfection, this dish offers a delightful combination of rich, nutty crunch and fresh herbal brightness, perfect for an impressive weeknight meal or special occasion.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salmon and Seasoning

  • 4 (6 oz) salmon fillets, skin on or off
  • 1 tsp Kosher salt, divided
  • ¼ tsp freshly ground black pepper
  • Flaky sea salt, for serving
  • 1 medium lemon, zested (about 2 tsp) and cut into wedges for serving

Honey-Mustard Sauce

  • 1 Tbsp mayonnaise (or sour cream, crème fraîche, or Greek yogurt)
  • 2 tsp honey
  • 1 tsp Dijon mustard

Macadamia Nut Crust

  • 2 cups macadamia nuts
  • 1½ cups fresh dill
  • ½ cup fresh parsley
  • 2 tsp lemon zest
  • 2 Tbsp extra virgin olive oil

Instructions

  1. Season the salmon: Preheat your oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper. Pat the salmon filets dry using a paper towel to remove excess moisture, then sprinkle ½ tsp of Kosher salt evenly over each filet to season the fish lightly.
  2. Make the quick sauce: In a small bowl, combine 1 tablespoon of mayonnaise, 2 teaspoons of honey, and 1 teaspoon of Dijon mustard. Stir well until smooth, then brush a thin, even layer of this sauce over the top of each salmon filet to add flavor and moisture.
  3. Prepare the macadamia nut topping: Add 2 cups of macadamia nuts, 1½ cups of fresh dill, ½ cup of fresh parsley, 2 teaspoons of lemon zest, the remaining ½ teaspoon of Kosher salt, and ¼ teaspoon of black pepper into a food processor. Pulse the mixture until finely chopped. While the processor is running, slowly stream in 2 tablespoons of extra virgin olive oil until the mixture is cohesive but still textured. Transfer this mixture to a shallow bowl.
  4. Crust the salmon: Press each sauce-coated salmon filet gently but firmly into the macadamia nut mixture so that the nut crust adheres well on top. Carefully transfer the crusted salmon to the prepared baking sheet, ensuring they are spaced evenly.
  5. Bake the salmon: Place the baking sheet in the preheated oven and bake the salmon for 20 minutes, or until the internal temperature reaches 120°F for a medium finish. Remove from the oven and let the salmon rest for 5 minutes to allow juices to redistribute before serving.
  6. Serve: Finish each serving with a pinch of flaky sea salt on top and a wedge of lemon on the side to brighten the flavors. Garnish with additional fresh dill if desired.

Notes

  • You can substitute mayonnaise with sour cream, crème fraîche, or Greek yogurt for a tangier topping.
  • Check the internal temperature with a meat thermometer to avoid overcooking; salmon is best when slightly pink and moist inside.
  • Leftover crust mixture can be stored in an airtight container and used as a salad topping or in other seafood recipes.
  • Using fresh herbs and zest enhances the brightness and freshness of the crust.
  • For a more intense nut flavor, toast the macadamia nuts lightly before processing, but be careful not to burn them.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/macadamia-nut-crusted-salmon-filets-recipe/