CATEGORY:

Seafood

SERVES:

4

Hazelnut-Crusted Salmon With Lemon-Dill Sauce

INGREDIENTS
  • 4 salmon fillets (6 ounces each)
  • 1/2 cup ground hazelnuts
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon fresh dill, chopped
  • 1 lemon
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
For Lemon-Dill Sauce:
  • 1/2 cup sour cream
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste
METHOD / INSTRUCTIONS
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Pat salmon fillets dry with paper towels to remove excess moisture.
  3. In a small bowl, mix Dijon mustard and honey until well combined.
  4. Season salmon fillets with salt and black pepper.
  5. Brush each salmon fillet with the mustard-honey mixture.
  6. Spread ground hazelnuts on a plate and press each salmon fillet into the nuts, coating the top and sides.
  7. Place the crusted salmon fillets on the prepared baking sheet.
  8. Bake for 10-12 minutes, or until the salmon is cooked through and the hazelnut crust is golden brown.
  9. While the salmon bakes, prepare the lemon-dill sauce by combining sour cream, chopped dill, lemon juice, lemon zest, salt, and pepper in a small bowl.
  10. Serve the salmon hot with the lemon-dill sauce on the side.

Share this recipe