THE RECIPE JOURNAL · Main Course
Citrus and Hazelnut-Encrusted Salmon
This recipe combines zesty citrus flavors with crunchy hazelnuts to create a deliciously fresh and satisfying salmon dish. It’s perfect for a quick weeknight dinner that feels both healthy and indulgent.
FROM THE KITCHEN • Citrus and Hazelnut-Encrusted Salmon
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C) and lightly grease a baking sheet. Lay the salmon fillets on the sheet. In a small bowl, mix together the mayonnaise and lemon juice until smooth, then spread this mixture evenly over the salmon. Sprinkle some rosemary, salt, and black pepper on top, and press the hazelnuts onto each piece. Pop the salmon in the oven and bake for about 15 minutes, or until the fish flakes easily when you test it with a fork.
Why you’ll love it
This dish combines the rich, buttery flavor of salmon with a bright citrus zing and a satisfying crunchy texture from hazelnuts. It’s a refreshing twist that feels both elegant and wholesome, perfect for a weeknight dinner or special occasion.
How to serve
Pair this with a simple green salad or steamed vegetables to balance the richness. A side of quinoa or wild rice also works well to soak up any extra citrusy juices on the plate.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or enjoy cold on a salad to keep the nut crust crisp and the fish tender.
