Mel Christensen

Mel Christensen

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Walnut-Crusted Salmon Fillets - *Gluten Free, Dairy Free, Egg Free, Sugar Free

Walnut-Crusted Salmon Fillet

Walnut-Crusted Salmon Fillets

*Gluten Free, Dairy Free, Egg Free, Sugar Free

 Makes 12 (see note below…)

Note: Yes this quantity seems to be a lot BUT – I highly recommend making up the the full quantity of crust as listed below and freezing it in portions for future meals . I use small freezer bags or zip-lock bags for portions of  two serves – that’s about 100-120g per bag.  If I have a bit extra I like to coat the sides of the fillets as well as the tops – it’s THAT good!  Having the frozen crumb portions is great as it means the next time around is super quick and easy … All you need to buy is the salmon, and Dijon mustard if you don’t have any on the cupboard.




  • Rind of one lemon
  • large handful of fresh dill
  • 300g (3 cups) walnuts
  • 2 slices of gluten free bread (any type will do)
  • 30g (3 tbsp.) extra virgin olive oil
  • Freshly ground sea salt (or my favourite, Pink Himalayan Rock Salt) and black pepper


  • 12 x 200g salmon fillets, skin on (or 1 x 200g fillet per person)
  • Dijon mustard – 1 heaped tbsp. per fillet
  • Lemon wedges to serve



  1. Place lemon rind in food processor and chop until fine (TM – 10 sec / speed 8). Add walnuts, bread crumbs, olive oil and dill; pulse quickly until crumbly, taking care not to over mix and lose that nice chunky texture.  (TM – 5 sec / speed 5, then check consistency and press turbo for a second or two if you want a finer crumb) Mixture should stick together. Season; set aside. (At this point, divide off the extra quantity in ziplock bags or plastic containers for future meals.)
  2. Arrange salmon fillets skin side down on a tray lined with baking paper.  Brush tops with mustard.
  3. Spoon 1 heaped tablespoon of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
  4. Cook on medium heat on top shelf of your oven for 20 minutes, or until salmon flakes with a fork.
  5. Serve with lemon wedges and your choice of steamed veggies or green salad.


Walnut salmon Old Photo