Hazelnut-Encrusted Wild Salmon Fillets

Hazelnut-Encrusted Wild Salmon Fillets

Easy enough for family, fancy enough for company. Moist flavorful salmon showcases the flavors of the Pacific Northwest in these Hazelnut-Encrusted Wild Salmon Fillets.


½ cup hazelnuts
½ cup fresh parsley, chopped
1 tablespoon grated lemon zest
⅛ teaspoon salt and freshly ground black pepper
4 (6-ounce) wild salmon fillets, skin and pin bones removed
2 tablespoons olive oil
4 cups mixed greens
lemon wedges


Grind the hazelnuts in a food processor; do not over grind into a paste.

On a plate mix the hazelnuts, parsley, lemon zest (grated lemon peel), salt and pepper.

Dry the salmon with a paper towel, dredge the fillets on both sides in the hazelnut mixture.

Heat the oil in a large skillet over medium-high heat, add the salmon and cook for about 5 minutes on each side until the fish flakes easily when tested with a fork.

Transfer to warm dinner plates and serve with mixed greens and lemon wedges.

Makes 4 servings

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